Standard Oil Company (indiana)

The Standard Oil Company

William P Weisrock

Edward F McCarthy

John A Ridgway, Jr

Harriet S Klein

For enhanced recovery of petroleum, particularly for recovery of residual oil during conventional water-flooding, an aqueous solution of peroxide is injected into an oil-bearing formation. The concentration of peroxide in the aqueous solution ranges from about 0.1 to about 3.0 weight percent, and injection of peroxide need not be followed or accompanied by injection of alkaline solution. The aqueous peroxide solution may then be displaced toward the producing well or wells to sweep out residual oil.

Use of peroxide in waterflood oil recovery

A new degenerative-resistant strain of Xanthomonas campestris is described which is suitable for long-term continuous fermentation to produce xanthan gum from a nutrient medium, typically containing inorganic salts, glucose, NH.sub.4 Cl, and citric acid, with or without yeast extract or yeast autolysate.

Xanthomonas campestris ATCC 31601 and process for use

A new degenerative-resistant strain of Xanthomonas campestris is described which is suitable for longterm continuous fermentation to produce xanthan gum from a nutrient medium, typically containing inorganic salts, glucose, NH.sub.4 Cl, and citric acid, with or without yeast extract or yeast autolysate.

Xanthomonas campestris ATCC 31600 and process for use

Xanthomonas campestris ATCC 31602 and process for use

In the production of xanthan gum by action of the Xanthomonas bacteria on a nutrient medium, a low viscosity xanthan gum is produced by adding sulfate anions in a concentration ranging from about 0.2 to about 0.5 wt % of the nutrient medium during the culture of the Xanthomonas bacteria in the nutrient medium. A reduced viscosity xanthan gum is produced which can be converted to the normal viscosity xanthan gum.

Method for producing a low viscosity xanthan gum

A process is described for the continuous manufacture of xanthan gum in which continuous culture is conducted under conditions of nutrient limited growth using relatively inexpensive chemically defined media containing certain vitamins with or without amino acids. The process is directed broadly to use of bacteria of the genus Xanthomonas to produce xanthan gum from the aforesaid media.

Production of xanthan gum from a chemically defined medium introduction

Xanthan gum is produced by means of semi-continuous fermentation using a culture of either Xanthomonas campestris XCP-1 ATCC 31600 or Xanthomonas campestris P-107 ATCC 31602, in a minimal medium, allowing the system to ferment for a period of about 24 hours, withdrawing a portion of the fermented medium, recovering xanthan from the withdrawn portion, adding fresh, sterile medium to the residual medium and repeating the above cycle.

Semi-continuous method for production of xanthan gum using Xanthomanas

Xanthan gum is produced by means of semi-continuous fermentation using a culture of either Xanthomonas campestris XCP-19 ATCC 31601 in a minimal medium, allowing the system to ferment for a period of about 24 hours, withdrawing a portion of the fermented medium, recovering xanthan from the withdrawn portion, adding fresh, sterile medium to the residual medium and repeating the above cycle.

Semi-continuous method for production of xanthan gum using Xanthomonas

In the production of xanthan gum by the action of Xanthomonas bacteria on a nutrient medium, the specific productivity of the organism employed can be improved by the increase in average cell concentration through the stepwise increase of growth limiting nutrients in the medium.

Method for improving specific xanthan productivity during continuous

In the production of xanthan gum by action of Xanthomonas bacteria on a nutrient medium, the yield of xanthan gum can be improved by the addition of deoxycholate or cholate to the nutrient medium at the time of inoculation of the bacteria on the nutrient medium.

Method for improving xanthan yield

A method for inhibiting microbial contamination, particularly applicable to processes for preparing food materials under nominally aseptic conditions, is carried out by cycling the temperature of a desired portion of the process which is a source of contamination between upper and lower limits which fall between 0.degree. and 60.degree. C. and which are at least 5.degree. C. apart at a frequency of about 0.2 to 5 cycles per hour to create a varying thermal environment at the source of contamination which slows microbial growth.

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Tulsa, OK, United States of America

William P Weisrock