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After pretreatment with phosphoric acid and polyacrylamide, 60 g/L cane molasses coupled with 6.0 g/L beef extract, 3 g/L KH2PO4, 0.5 g/L MgSO4, 15 mmol/L H2O2 and 4 mg/L niacin substantially improved the fermentation overall performance of Sphingomonas sp. FM01, enhancing the production of welan gum to 37.65 g/L. Investigation associated with rheological behavior regarding the welan gum obtained through the molasses-welan gum combination revealed it had a satisfactory molecular body w
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