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Structural and Functional Properties, Biosynthesis, and Patenting Trends of Bacterial Succinoglycan: A Review

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Abstract

The exopolysaccharide succinoglycan is produced mainly by a large number of soil microbes of Agrobacterium, Rhizobium or Pseudomonas genera etc. Structural properties of succinoglycan are unique in terms of its thermal stability and superior viscosifying property. Unlike the other highly commercialized bacterial exopolysaccharides like dextran or xanthan, mass scale application of succinoglycan has not been that much broadly explored yet. Bacterial succinoglycan is found suitable as a viscosifying and emulsifying agent in food industry, in gravel packing or fluid-loss control agent etc. In this present review, the key aspects of succinoglycan study, in particular, developments in structural characterizations, exo/exs operon system involved in biosynthesis pathway, commercial applications in food and other industries and patenting trends have been discussed.

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Acknowledgements

Authors are thankful to UGC-Centre of Advanced Study, Department of Botany, The University of Burdwan for pursuing research activities and Relecura patent search tool for patented documents analysis. Aparna Banerjee is also thankful for the financial assistance of SRF (State Funded) [Fc (Sc.)/RS/SF/BOT./2014-15/103 (3)].

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Authors and Affiliations

  1. UGC-Center of Advanced Study, Department of Botany, The University of Burdwan, Golapbag, Burdwan, West Bengal, 713104, India

    Urmi Halder, Aparna Banerjee & Rajib Bandopadhyay

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  1. Urmi Halder
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  2. Aparna Banerjee
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  3. Rajib Bandopadhyay
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Correspondence to Rajib Bandopadhyay.

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Halder, U., Banerjee, A. & Bandopadhyay, R. Structural and Functional Properties, Biosynthesis, and Patenting Trends of Bacterial Succinoglycan: A Review. Indian J Microbiol 57, 278–284 (2017). https://doi.org/10.1007/s12088-017-0655-3

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