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The thickening agent xanthan gum added to ice creams and milk shakes is obtained by fermenting starch and molasses using which microbe?
ACorynebacterium species
BAspergillus niger
CBrevibacterium species
DXanthomonas species
Answer & Solution
Correct answer: D. Xanthomonas species
1. Xanthan gum gives thickness to ice creams, puddings and milk shakes.
2. It is obtained by fermenting starch and molasses with Xanthomonas species.
3. Aspergillus niger yields citric and gluconic acids, not the gum.
4. Brevibacterium and Corynebacterium make L-glutamic acid for ajinomoto.
_Source: Balbharati (Maharashtra Board) Class 10 Science & Technology Part 2, Ch 7 "Introduction to Microbiology", p.91_
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