Study Of Xanthan Gum Production By XG-101 Fermentation

The fermentation medium and condition of XG-101 strain was optimized by means of orthogonal test. The effect of starch liquefaction on concentration of Xanthan gum was studied. The best fermentation condition of Xanthan gum is obtained.A new agitator was designed which consisted of six blade Brumajin and double-folded blade downflow disc turbine. This agitator had high KLa , high gas hold-up and low power consumpution in cold-flow model test. The new agitator was used for Xanthan gum fermentation in 30L mechanical stirred fermentor, and the variation of parameters during fermentation such as concentration of Xanthan gum, viscosity and content of starch were compared with conventional six flat bladed disc turbine. Meanwhile effect of different baffles on Xanthan gum fermentation was studied. The results showed the new agitator can enhance the concentration of Xanthan gum and the viscosity of the broth and reduced the concentration of starch and the volume of the still area of high viscose broth obviously. The new agitator was fit for fermentation of high viscous substance such as Xanthan gum.