Microbial gums

This gum was the first microbial gum to be used in the food industry. It is produced by the aerobic fermentation of Xanthomonas campestris. A specially selected culture is grown on a carbohydrate-containing nutrient medium with a nitrogen source and other essential elements. The pH, temperature and aeration are controlled carefully. The product is then sterilised and the gum is precipitated with propan-2-ol. Next, the precipitate is washed, then pressed to remove residual alcohol, followed by drying and grinding to the required size. 

Xanthan Made primarily of linear glucose chain with side chains based on mannose and glucuronic acid residues A microbial gum made by glucose fermentation, forms viscous pseudoplastic solutions Emulsifying or suspending agent, particularly in toothpaste and ointments... 

Microbial gums, as pointed out below, may also be an important factor if the mulch materials serve as food for microorganisms. 

The food industry uses it in salad dressings, ketchup, mayonnaise, and other sauces. Gellan gum is another microbial gum made by fermentation using the bacterium Sphingomonas elodea. 

Why should sugar companies show any interest What is the commercial status of microbial gums ... 

The interest of Tate and Lyle in microbial gums was stimulated by the effective increase in value which might be given to sucrose if used as a fermentation substitute. Generally, gums can be classed as high... 

G. Biopolymere E biopolym res The term b. is used for all polymers occuring in living organisms, such as - proteins, - polysaccharides, nucleic acids or mostly biotechnologi-cally produced polymers (- microbial gums, - sucrose, biotransformation to biopolymers), that have structures and/or properties similar to natural polymers (- dextrans, - levans, - polyhydroxybutyric acid, - polylactic acid, - pullulan, -+xanthan). 

D. is the longest-known and first commercially used microbial gum polysaccharide and is naturally formed during processing of - sugar cane or sugar beet as undesirable mucilage by the action of Leuconostoc mesenteroides on - sucrose. Other d.-forming bacteria are Streptococcus and... 

All microbial gums have been intensively examined for food and nonfood applications. This know-how represents a high biotechnological production potential, which will become important if other resources such as land plant gums, exudate... 

P. is a - microbial gum that consists of 1,6-linked maltotriose units. P. is produced by submerged fermentation with the fungus Pullularia pulhUans and - starch, - sucrose or monosaccharides as medium. After -> fermentation the mixture is diluted, the microorganisms are filtered off, the filtrate is decolorized and concentrated, and p. is precipitated by addition of organic solvents (e.g., methanol, ethanol). 

X. is the extracellular anionic heteropolysacchar-ide that is produced by the action of Xanthomonas campestris on culture media that contain - dex-trose as C-source (->microbial gums). 

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