Produ？？o de goma xantana por cepas nativas de Xanthomonas campestris a partir de casca de cacau ou soro de leite

the optimization of the production process of xanthan gum from cocoa husks or milk whey as carbon source was studied, and the production rate of gum obtained by the bioconversion of cocoa pods and whey was determined, using xanthomonas campestris 1182. the gum was produced in a medium with potassium and nitrogen at 25 °c, 250 rpm for 120 hours. the results were: 2.335 g.l-1 for sucrose; 4.995 g.l-1 for cocoa dry pods and 12.01 g.l-1 using whey. therefore, the production of xanthan gum is feasible upon using carbon sources such as cocoa hulls and whey.