A whey substance as a source for xanthan gum

Author

Sung-Hsiung Tsai

Date of Award

6-1976

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

W. W. Overcast

Committee Members

J. L. Collins, H. O. Jaynes

Abstract

Xanthomonas campestris grew abundantly in neutralized acid whey indicating the acid whey contained the necessary nutritional requirements of this microorganism. Polysaccharide production by Xanthomonas campestris in one control and twelve acid whey media was evaluated. There was no significant difference among replications but there was a significant difference at 1 percent level among the thirteen media in the effect on the polysaccharide production. Medium 1 was significantly different from all others and superior at 5 percent level. In case of acid whey media, medium 13 was significantly different from all other acid whey media except medium 12. This indicated that medium 13 was superior to the other acid whey media for production of polysaccharide except medium 12.

Recommended Citation

Tsai, Sung-Hsiung, "A whey substance as a source for xanthan gum. " Master's Thesis, University of Tennessee, 1976.
https://trace.tennessee.edu/utk_gradthes/8014