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Xanthan is a polysaccharide produced by bacteria from Xanthomonas gender. It is widely used by several industries as thickening, stabilizing, suspending agent and emulsifier additive. In 1995 our research group started the inedita xanthan production by X. arboricola pv pruni. In 2000 we reported internationally that xanthan produced by the pruni pathovar is chemically different from commercial xanthans; and its polymer has been named xanthan pruni by us. In these 25 years we had studied how this specific bacterium combined with tailored fermentations parameters can result in specials xanthans. Xanthan pruni has been successfully applied in foods, vaccines, biodegradable eatable and pharmaceutics films (including an anesthetic bioadhesive for humidity areas) and in probiotic microcapsules. Now, experiments are being made with support of Some institutions as SENAI and industries as Procelys by Lesaffre to reduce costs of fermentation media in scale transposition from 10 to 100L.
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