Xanthomonas campestris Essays

polysaccharide used as thickening or stabilizing agent in food industry and rheology modifier. Xanthan gum derives its name from the strain of bacteria used during the production process, Xanthomonas campestris. It is produced by a process involving fermentation of glucose, sucrose or lactose by the Xanthomonas campestris bacterium. The result is a gel-like substance that is then purified, dried and milled to create the powder substance sold as xanthan gum. Xanthan gum is used as a thickening and stabilizing