Influence of strain and fermentation time on the production, composition, and properties of xanthan gum-Reference-Cited by-同舟云学术

Influence of strain and fermentation time on the production, composition, and properties of xanthan gum

Published:2019-10-08 Issue:15 Volume:137 Page:48557
ISSN:0021-8995
Container-title:Journal of Applied Polymer Science
language:en
Short-container-title:J Appl Polym Sci

Author:

Miranda Andrea Lobo¹²^ORCID,Costa Samantha Serra¹³,Assis Denilson de Jesus⁴,Jesus Cristiane Santos⁴,Guimarães Alaíse Gil⁵,Druzian Janice Izabel⁵

Affiliation:

1. Institute of Health SciencesRENORBIO, Federal University of Bahia Reitor Miguel Calmon Avenue, s/n, Vale do Canela, CEP, 40.110‐100 Salvador Bahia Brazil

2. Federal Institute Baiano BR 420, CEP 45320‐000 Santa Inês Bahia Brazil

3. Federal University of the Recôncavo of Bahia Godofredo Rebello de Figueiredo Filho Street, no. 697, SIM, CEP 44085‐132 Feira de Santana Bahia Brazil

4. Department of Chemical EngineeringPolytechnic School, Federal University of Bahia Aristides Novis Street, no. 2, Second Floor, Federação, CEP 40210‐630 Salvador Bahia Brazil

5. Department of Bromatological AnalysisCollege of Pharmacy, Federal University of Bahia Barão of Geremoabo Street, s/n, Ondina, CEP 40171‐970 Salvador Bahia Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado da Bahia

Publisher

Wiley

Subject

Materials Chemistry,Polymers and Plastics,Surfaces, Coatings and Films,General Chemistry

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/app.48557

Reference38 articles.

1. Production of xanthan gum by free and immobilized cells of Xanthomonas campestris and Xanthomonas pelargonii

2. Effective variables on production and structure of xanthan gum and its food applications: A review