Production of High-Viscosity Whey-Glucose Broths by a Xanthomonas campestris Strain
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Updated: Aug 14, 2026

14:53
Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
Published on: October 24, 2016
1Stauffer Chemical Company, Richmond, California 94804.
Applied and Environmental Microbiology
|January 1, 1986
Abstract:
Crude broth viscosities, as high as 700 centipoise at a 12-s shear rate, were produced by fermenting a whey-glucose medium with a Xanthomonas campestris strain.
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