Evaluation of production of xanthan gum utilizing the corn cob liquor as a carbon source in different strains of Xanthomonas campestres

Background The xanthan gum production has been growing significantly. It is estimated an annual increase by about 5 to 10%. The production needs a carbon source in fermentation media and are commonly employed as glucose or sucrose, which accounts for about 50% of the cost of production. Therefore the use of agro-industrial residues, such as corn cob for the production of xanthan gum becomes suggestive, as such residues are abundant. Waste when processed becomes a rich source of carbon, nutrients and salts. Thus this study aims to use hemicellulose fractions, derived from agro-industrial residues.