• Chemistry
  • Published 2016

Optimization of fermentation media for xanthan gum production from Xanthomonas campestris using Response Surface Methodology and Artificial Neural Network techniques

@inproceedings{Velu2016OptimizationOF,
  title={Optimization of fermentation media for xanthan gum production from Xanthomonas campestris using Response Surface Methodology and Artificial Neural Network techniques},
  author={Selvi Velu},
  year={2016}
}
Xanthan gum produced by the bacterium Xanthomonas campestris ATCC 29497(NCIM 5028) using synthetic substrate has been studied. The nutritional requirements for xanthan gum production have been optimized using Response Surface Methodology (RSM) and Artificial Neural Network. The medium components considered are glucose, yeast extract, peptone, malt extract, KH 2 PO 4 , MgSO 4 .7H 2 O, Citric acid, (NH 4 ) 2 SO 4 , H 3 BO 3 , ZnCl 2 , CaCO 3 , Na 2 SO 4 , FeCl 3 .6H 2 O, NH 4 NO 3 and MgCl 2… CONTINUE READING

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