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Comparison of xanthan gum concentration from various carbon sources
| Substrate | Xanthan gum concentration (g/L) | References |
|---|---|---|
| Tapioca pulp | 7.10 | (Gunasekar et al. 2014) |
| Raw starch-based media (cassava) | 6.00 | (Kerdsup et al. 2011) |
| Date extract | 11.2 | (Khosravi-Darani et al. 2011) |
| Shrimp shell | 4.64 | (de Sousa Costa et al. 2014) |
| Kitchen waste | 11.73 | (Li et al. 2016) |
| Broomcorn stem | 8.90 | This study |
