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

Author:

Miranda Andrea Lobo12ORCID,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

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