Characterization of Exopolysaccharide Produced by Corynebacterium #98 in Cheese Whey Substrate

Corynebacterium #98 produced an orange pigmented gum when grown in a 1.5% whey medium containing added lactose, MgSO 4 , and FeSO 4 at optimized conditions: pH 7.0, 30°C, agitation and aeration at 1090 ml/min. Gum rheology showed increasing viscosity with gum concentration. Viscosity varied inversely with temperature and NaC1 concentration. Analysis indicated an ash content of 29.7% due mainly to potassium, sodium and phosphate. The structural components of the gum identified were rhamnose, xylose, mannose, glucose, galactose, and glucuronic and mannuronic acids in a weight ratio of 2:1:6:6:7:16:11.