Production of the polysaccharid “Xanthan” by Mixed Cultures of the Bacterium Xanthomonas campestris ATCC 13951 and the Yeast Kluyveromyces lactis EMCC 9 from Whey Milk

In this paper production of the polysaccharide Xanthan from whey milk in a two-component mixed culture, was investigated Xanthomonath campestris ATCC 13951 was used as the source of Xanthan production while Kluyveromyces lactis EMCC 9 was used as a source of the enzymes beta-galactosidease which hydrolyses lactos the main sugar found in whey. In comparing the results of monocultures of X. campestris in whey medium and the mixed culture of X. campestris and K. lactis it was found that mixed culture were superior in the production of Xanthan from the monoculture of X. campestris particularly when K. lactis cultured (36 hours) after the culture of the bacterium in four day incubation period.