Abstract: Xanthan gum is produced by means of semi-continuous fermentation using a culture of either Xanthomonas campestris XCP-1 ATCC 31600 or Xanthomonas campestris P-107 ATCC 31602, in a minimal medium, allowing the system to ferment for a period of about 24 hours, withdrawing a portion of the fermented medium, recovering xanthan from the withdrawn portion, adding fresh, sterile medium to the residual medium and repeating the above cycle.
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