Effects of Agitator Speed and Dissolved Oxygen on Xanthan Fermentation

doi:10.7506/spkx1002-6630-200917058

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (17): 253-257.doi: 10.7506/spkx1002-6630-200917058

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Effects of Agitator Speed and Dissolved Oxygen on Xanthan Fermentation

LI Zeng-sheng，ZHANG Qing，XU Shi-ai*

Shandong Provincial Key Laboratory of Chemicals Manufacture Engineering, Yantai University, Yantai 264005, China

Received:2008-09-11 Revised:2008-12-26 Online:2009-09-01 Published:2014-04-14
Contact: XU Shi-ai* E-mail:czs@ytu.edu.cn

Abstract

Abstract:

The kinetics of growth and xanthan production by Xanthomonas campestris XG-101 in batch culture were studied in a 30 L laboratory fermenter with pH control. Fermentations were carried out over a range of stirrer speed (140－260 r/min) and the content of pyruvic acid functional groups and the average molecular weight of the product obtained were determined. Increased agitation speed resulted in higher kinetics parameters of xanthan fermentation and product formation during the fermentation appeared to be partially associated with the strain growth. In addition, the effects of change of dissolved oxygen controlled by a new-type gas distributor on xanthan fermentation were studied. The results indicated that the xanthan concentration using the gas distributor was higher 17% than that using the traditional gas distributor.

Key words: xanthan fermentation, average molecular weight, pyruvic acid, HPLC, maxblend, gas distributor

CLC Number:

Q 815

LI Zeng-sheng，ZHANG Qing，XU Shi-ai*. Effects of Agitator Speed and Dissolved Oxygen on Xanthan Fermentation[J]. FOOD SCIENCE, 2009, 30(17): 253-257.

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Effects of Agitator Speed and Dissolved Oxygen on Xanthan Fermentation

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