Abstract: Aqueous solutions of polysaccharide biopolymers, e.g., Xanthomonas/carbohydrate fermentation worts, are treated with mutanase-containing enzymes to improve the filterability and injectability thereof, and are well adapted, e.g., for secondary and tertiary hydrocarbon (petroleum) recovery by waterflooding therewith.

Abstract: Process for preparing Xanthomonas heteropolysaccharide from Xanthomonas campestris NCIB 11854 and use of the latter, e.g. as viscosity modifier in an aqueous solution, and in a drilling fluid and use in connection with well treatments, and enhanced oil recovery.

Abstract: Process for preparing Xanthomonas heteropolysaccharide from Xanthomonas campestris NCIB 11854 and use of the latter, e.g. as viscosity modifier in an aqueous solution, and in a drilling fluid and use in connection with well treatments, and enhanced oil recovery.

Abstract: Method of improving the filterability of a microbial broth containing microbial cell matter resulting from the breaking down of cells, which comprises contacting that broth with one or more enzymes having nuclease activity; use of the method for improving the flow of a microbial polysaccharide containing fluid displacement solution which is applied in enhanced oil recovery.

Abstract: Xanthan gum can be produced by culturing a Xanthan gum producing microorganism of genus Xanthomonas under aerobic conditions in an aqueous culture medium. The medium contains an assimilable carbon source and at least one additive selected from the group consisting of pantothenic acid, thiamine, and derivatives thereof including salts and esters.

Abstract: A polysaccharide polymer is disclosed which is a better viscosifier of water than xanthan gum. The polysaccharide polymer and its non-acetylated form, are comprised of glucose and mannose moieties in a ratio of about 2:1. The invention also discloses Xanthomonas mutants which produce the polysaccharide polymer but which do not produce xanthan gum. Methods of preparing the polysaccharide polymers and of their use are also described.

Abstract: Polysaccharides are produced by single stage continuous culture of Xanthomonas bacteria, especially of the Xanthomonas campestris group in a chemically-defined culture medium. Cultures have been run for over 2,000 hours without reduction in the polysaccharide yield. The physical and chemical properties of the product can be controlled by selection of the growth limiting substrate (limiting nutrilite) in the culture medium to give a range of polysaccharides suitable for various applications.

Abstract: Polysaccharides, such as xanthan gum, are produced by culturing microorganisms, e.g. of the Xanthomonas genus, in a two stage process. In the first stage, growth of the microorganism is favored, e.g. by using a predetermined quantity of a carbon-containing nutrient which does not support biosynthesis of the polysaccharide. In the second stage, the conditions are such that biosynthesis of the polysaccharide takes place with substantially no growth of the microorganism, e.g. by adding carbohydrate in the absence of nutrient required for polysaccharide growth.By this process, the requirement for oxygen is greatly reduced at the time when the culture medium has its highest viscosity, thereby minimizing problems of low oxygen transfer capability in viscous media.

Abstract: Heteropolysaccharide S-421, prepared by fermentation of an unidentified Agrobacterium species ATCC 53378, has valuable properties as an acid stable heteropolysaccharide and is especially valuable for use in acidizing fluids.

Abstract: Process for preparing a heteropolysaccharide from strain NCIB 11883 and use of the latter e.g. as viscosity modifier in an aqueous system such as completion fluids, work over fluids, stimulation fluids, and preferably in drilling fluids and use in connection with well-treatments, and enhanced oil recovery.

Abstract: In the aerobic culture of microorganisms of the Xanthomonas genus in fermentation media, the use of water-in-oil emulsions in the media minimizes viscosity problems and enhances yields of Xanthomonas biopolymers. Preferably, the emulsion is formed with a surfactant and the microorganism is Xanthomonas campestris.

Abstract: Polysaccharides are obtained by fermentation using a mixed culture of several microorganisms, of which at least one also produces a polysaccharide in pure culture, which polysaccharides are suitable as viscosity regulators. A mixed culture of the strains Pseudomonas maltophilia DSM 2130 and Agrobacterium tumefaciens DSM 2128 is particularly suitable.

Abstract: The new heteropolysaccharide S-88, prepared by fermentation of an unnamed Pseudomonas species, ATCC 31554, has valuable properties as a thickening, suspending and stabilizing agent in aqueous systems. It is especially useful in formulating oil well drilling fluids and muds. Its chemical composition is 3.2-7% acyl groups, 11.8-18.7% glucuronic acid; and the neutral sugars mannose, glucose, and rhamnose in the approximate molar ratio 1:2:2.

Abstract: A novel polysaccharide S-198 is disclosed composed of principally carbohydrate, 9-12% protein, and 2-4% O-acyl groups (calculated as O-acetyl). The carbohydrate portion comprises about 13-18% glucuronic acid and the neutral sugars mannose, glucose, and rhamnose in the approximate molar ratio 1:2:2. This polysaccharide is produced by a new Alcaligenes species ATCC 31853, in a suitable fermentation medium.

Abstract: In a polymer flood, where bacterial contamination frequently causes a loss in viscosity of the polymer, the viscosity of the polymer solution is maintained by the use of a xanthan polymer modified by methylation of a portion of the subunit sugar residues of the xanthan base.

Abstract: An arterial polysaccharide complex of anionic character consisting of hexosamine glycanmonosulphates (FAPA) derived from the aorta of young mammals and a process for its preparation.

Abstract: Process for disrupting cells by contacting an aqueous, cell-containing medium with a protease enzyme, wherein the enzymic contact is preceded by contact with an ionic surfactant; the polysaccharide solutions thereby produced; and a process for displacing a fluid through a well and/or a permeable subsurface formation communicating with the well, by injecting into the well an optionally diluted, aqueous solution of such a polysaccharide.

Abstract: A method of tertiary oil recovery from petroleum-containing formations at elevated temperature comprises injecting a substantially oxygen-free aqueous saline solution of water-soluble polysaccharide biopolymer treated at pH of at least 5 by the addition of alkali metal borohydride as viscosity stabilizer.

Abstract: Diary whey, a waste product of cheese production, is fermented with Xanthomonas campestris ATTCC 31923 to produce a fermented whey product containing a thickening polymer. The fermented whey product can be used as a thickening agent by the food industry. Yeast extract may be added to the whey prior to fermentation. Xanthomonas campestris ATCC 31923 is a novel microorganism having the ability to grow on lactose as the sole source of carbon.

Abstract: Dairy whey, a waste product of chesse production, is fermented with an organism to produce a whey product containing a thickening polymer that serves as a thickening agent. Fermentation is carried out by forming a fermentation broth of whey and glucose, and optionally a water soluble phosphate and/or yeast extract and then fermenting the broth with Xanthomonas campestris ATCC 31922. The resultant fermented whey product is used as a thickening agent in the food industry.

Abstract: A process for recovering oil from a subterranean formation using a modified aqueous saline heteropolysaccharide solution as mobility control agent, said aqueous solution containing at least 0.5 wt. % of inorganic salts wherein the solutions are stabilized against loss of pyruvate groups on heat treatment by a process which comprises preparing an aqueous solution containing heteropolysaccharide and inorganic salts, adding a buffer to control pH between about 6.5 and 10.0, heating to a temperature of at least 100.degree. C. and maintaining the pH at from 6.0 to 9.5 during heating, then removing cell debris. The buffered solutions do not suffer loss of pyruvate content which leads to viscosity loss.

Abstract: The filtrability of xanthan gum aqueous solutions is improved by an enzymatic treatment in two successive steps, the first step by means of a polysaccharase and the second step by means of a protease, the operating conditions of each step being such that the corresponding enzyme is active in said step.

Abstract: A new degenerative-resistant strain of Xanthomonas campestris is described which is suitable for long-term continuous fermentation to produce xanthan gum from a nutrient medium, typically containing inorganic salts, glucose, NH.sub.4 Cl, and citric acid, with or without yeast extract or yeast autolysate.

Abstract: Enzymatic treatment, in aqueous dispersion, of a xanthan gum containing bacteria cell residues and microgels, as impurities, by means of Basidiomycete cellulase, the aqueous dispersion having a pH from 3 to 7 and containing at least 0.1 equivalent/liter of at least one salt of alkali or alkaline-earth metal, said treatment being conducted at a temperature from 25.degree. to 65.degree. C., improved the injectivity and filtrability thereof.

Abstract: A novel Bacillus isolated from the soil is unique in its capacity to produce xanthanase, and is especially productive of the enzyme when cultured in the presence of other soil organisms. Both crude and purified xanthanases recovered from the fermentation broth effectively degrade xanthan gum. Moreover, tolerance of the Bacillus to sodium chloride levels as high as about 4%, render it useful for the in situ degradation of the heteropolysaccharide in petroleum recovery fluids and other thickened industrial brines.

Abstract: A new degenerative-resistant strain of Xanthomonas campestris is described which is suitable for longterm continuous fermentation to produce xanthan gum from a nutrient medium, typically containing inorganic salts, glucose, NH.sub.4 Cl, and citric acid, with or without yeast extract or yeast autolysate.

Abstract: A new degenerative-resistant strain of Xanthomonas campestris is described which is suitable for long-term continuous fermentation to produce xanthan gum from a nutrient medium, typically containing inorganic salts, glucose, NH.sub.4 Cl, and citric acid, with or without yeast extract or yeast autolysate.

Abstract: This invention involves the production of heteropolysaccharides such as xanthan gum by the continuous fermentation of suitable nutrient media with new degenerative resistant variants of Xanthomanas campestris. Fermentation is conducted in a nitrogen, sulfur or phosphorous limited nutrient medium containing glucose or a minimal medium plus yeast extract and glutamic acid, in a first fermenter to enhance cultural growth. After the limiting growth element (nitrogen, sulfur or phosphorous) has been essentially consumed, the medium is then transferred to a second fermenter and fermentation continued while adding a suitable carbohydrate which the bacteria convert into the heteropolysaccharide product. The process may be modified by carrying out cultural growth and production of the polysaccharide in the same fermenter.

Abstract: A synergistic thickening composition for use in foods is prepared by forming a mixture of a dried fermented whey product produced with Xanthomonas campestris ATCC 31923 and a dried fermented whey product produced with Leuconostoc mesenteroides ATCC 14935.

Abstract: A high-pyruvate xanthan gum, substantially free of insolubles and undesirable coloration, is produced by fermentation of Xanthomonas campestris on a carbohydrate-containing nutrient medium having (NH.sub.4).sub.2 HPO.sub.4 at a level of at least 0.15% as the primary nitrogen source, and having a total phosphate level of at least about 0.25%.

Abstract: In the production of xanthan gum by action of the Xanthomonas bacteria on a nutrient medium, a low viscosity xanthan gum is produced by adding sulfate anions in a concentration ranging from about 0.2 to about 0.5 wt % of the nutrient medium during the culture of the Xanthomonas bacteria in the nutrient medium. A reduced viscosity xanthan gum is produced which can be converted to the normal viscosity xanthan gum.

Abstract: Two novel forms of xanthan gum containing not more than about 400 ppm of calcium are disclosed. Xanthan gum having this low concentration of calcium is prepared from an aqueous fermentation medium substantially free of calcium ion and substantially free of fermentation nutrients which contain calcium. When the fermentation is carried out under conditions of high shear, the low calcium product is characterized in that oil/water emulsions of the gum exhibit smooth flow.

Abstract: A process is described for the continuous manufacture of xanthan gum in which continuous culture is conducted under conditions of nutrient limited growth using relatively inexpensive chemically defined media containing certain vitamins with or without amino acids. The process is directed broadly to use of bacteria of the genus Xanthomonas to produce xanthan gum from the aforesaid media.

Abstract: A water treatment process is provided wherein water of a pH in the range of about 6 to 9 is treated with a flocculating agent, most preferably, an iron or aluminum comprising flocculating agent, and a flocculation additive comprising a heteropolysaccharide generated by the action of bacteria of the genus Xanthomonas or Arthrobacter, or fungi of the genus Sclerotium. The flocculating agent is added initially to the water, with the heteropolysaccharide comprising flocculation additive being added subsequent thereto. The process finds particular utility in the purification of potable waters.

Abstract: Fumed silica is added to xanthan gum beer prior to normal isolation procedures. The xanthan gum obtained from this beer is characterized in that it is more readily dispersible than xanthan gum from regular beer. This dispersible xanthan gum does not require vigorous agitation to attain homogenous, lump-free solutions.

Abstract: Preparation of xanthan gum is effected by dispersing the aqueous xanthamonas culture medium in a water insoluble oil such as a hydrocarbon or vegetable oil. Such dispersions generate substantially less viscosity and as a result, fermentation can be carried out to a higher polymer content with less energy input.

Abstract: S-119 is used for the control of migration during pad dyeing of fabrics.

Abstract: An heteropolysaccharide known as Biopolymer PS 87 comprises glucose, galactose, mannose, glucuronic acid and fucose. Biopolymer PS 87 is pseudoplastic, has a consistency at 20.degree. C. of at least 150 poise and a yield stress value at 20.degree. C. of at least 30 dynes/cm.sup.2. Biopolymer PS 87 is synthesised by a strain of Bacillus polymyxa or a genetically similar micro-organism and has many domestic and industrial uses as a suspending agent or thickener.

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.

Abstract: Xanthan gum is produced by means of semi-continuous fermentation using a culture of either Xanthomonas campestris XCP-19 ATCC 31601 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.

Abstract: A novel polysaccharide S-60 is disclosed composed of principally carbohydrate, 10-15% protein, and 3-4.5% acetyl groups as the O-glycosidically linked ester. The carbohydrate portion contains about 11% glucuronic acid (based on wt. gum) and the neutral sugars rhamnose and glucose, the latter having an approximate molar ratio of 3 to 2. This polysaccharide is produced by a new Pseudomonas species, P. elodea, in a suitable fermentation medium.

Abstract: Deacetylated Polysaccharide S-60, prepared by deacetylating the polysaccharide S-60 produced by fermentation of Pseudomonas elodea, ATCC 31461, has valuable properties in both the clarified and non-clarified form, and is useful as an agar substitute or a shapeable room deodorant.The non-clarified deacetylated gum contains about 17% protein and principally carbohydrate, which comprises glucuronic acid (.about.13% based on wt. gum) and the neutral sugars rhamnose and glucose in the approximate molar ratio 3:2.The clarified, deacetylated gum contains mostly carbohydrate and no more than about 2% protein.

Abstract: Xanthan gum is recovered from an aqueous fermented broth containing the gum by adding to the broth a sub-precipitant amount of organic solvent such an isopropanol, removing solids from the broth at 100.degree. C. or more, eg. by filtration, and precipitating the gum by addition of more organic solvent. Heat degradation of the gum during the solids removal is thereby lessened.

Abstract: In the production of xanthan gum by the action of Xanthomonas bacteria on a nutrient medium, the specific productivity of the organism employed can be improved by the increase in average cell concentration through the stepwise increase of growth limiting nutrients in the medium.

Abstract: The new heteropolysaccharide S-84, prepared by fermentation of an unnamed Pseudomonas species, ATCC 31562 has valuable properties as a thickening, suspending and stabilizing agent in aqueous systems. It is especially useful in formulating explosive gels. Its chemical composition is within the following weight ranges of sugars: 8-15% glucuronic acid; 40-50% glucose; 35-45% mannose; 5-15% rhamnose; and 3-9% arabinose; it also contains 1-5% acetyl and 2-7% pyruvate groups.

Abstract: In the production of xanthan gum by action of Xanthomonas bacteria on a nutrient medium, the yield of xanthan gum can be improved by the addition of deoxycholate or cholate to the nutrient medium at the time of inoculation of the bacteria on the nutrient medium.

Abstract: This invention provides a process for clarifying and concentrating Xanthomonas heteropolysaccharide fermentation broth, which process includes filtration and ultrafiltration steps.A clarified and concentrated xanthan gum solution of the present invention contains between about 8-15 weight percent xanthan gum, and exhibits a viscosity in the range of 15,000-30,000 centipoises, and a light transmittance of greater than 5 percent as measured by a colorimeter.

Abstract: A process for producing heteropolysaccharide S-156 by bacterial fermentation of an organism deposited with the American Type Culture Collection under Accession No. ATCC 31646.

Abstract: A mutant strain of the genus Xanthomonas produces a pyruvate-free biopolymer. This biopolymer and the deacetylated form of this new biopolymer provide mobility control solutions which are especially useful for enhanced oil recovery where high brine applications are involved. The mobility control solutions of the present invention may be made from whole or filtered fermentation broth containing the pyruvate-free biopolymer or its deacetylated form. Alternatively, the biopolymer or its deacetylated form may be recovered from the broth and the recovered product used to form the desired mobility control solutions.

Abstract: A novel polysaccharide S-53, having a composition of 18-19% uronic acid, 4.8% pyruvate, and 7% acetyl as the O-glycosidically linked ester; and the remainder neutral sugar, 51% glucose and 49% fucose. This polysaccharide is produced by the strain of Klebsiella pneumoniae, ATCC No. 31488 growing in a suitable fermentation medium.