xanthan gum;  fermentation;  Newtonian fluids;  Non-Newtonian fluids

Xanthan gum is a polysaccharide polymer produced by the fermentation of Monosporus xanthras. The rheological properties of xanthan gum in the fermentation process not only affect the mass, momentum and energy transfer during the fermentation process, but also affect the kinetic process and the separation and properties of the final product. The rheological characteristics of xanthan gum in SMG fermentation tank with the fermentation cycle were investigated, and the results showed that the fermentation broth at the beginning of fermentation was a Newtonian fluid, and with the extension of fermentation time, the fermentation broth was transformed into a pseudoplastic fluid with the accumulation of xanthan gum concentration, and the rheological parameters K,n could be described as a function of xanthan gum concentration p.