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Bacterial Polysaccharides for Use in Food and Agriculture

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Biotechnology and Polymers

Abstract

Polysaccharides secreted by bacteria provide a new range of polymers with interesting functionality for use by the food and agricultural industries. One application involves mass production, purification and sale of such polymers as additives. Recent research on potential new additives will be illustrated by discussions of the gelation mechanism of gellan gum, a broad spectrum gelling agent, and early studies on the production, purification and application of cyclosophorans, a new family of cyclic polysaccharides with potential use as encapsulating agents. A second area of research involves developing and optimizing natural functional properties of bacterial polysaccharides. In the food industry this involves developing self-textured fermentation based foods. Early research in this area will be illustrated by studies on polysaccharides produced by lactic acid bacteria and Acetobacter. In the agricultural area the biological and possible ecological importance of the extracellular polysaccharides produced by the soil bacterial species of Rhizobium and Agrobacterium will be discussed.

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Authors and Affiliations

  1. Norwich Laboratory, AFRC Institute of Food Research, Colney Lane, Norwich, NR4 7UA, UK

    V. J. Morris

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  1. V. J. Morris
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Editors and Affiliations

  1. Department of Chemistry, Youngstown State University, Youngstown, OH, 44555, USA

    Charles G. Gebelein

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© 1991 Springer Science+Business Media New York

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Morris, V.J. (1991). Bacterial Polysaccharides for Use in Food and Agriculture. In: Gebelein, C.G. (eds) Biotechnology and Polymers. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3844-8_12

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  • DOI: https://doi.org/10.1007/978-1-4615-3844-8_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6715-4

  • Online ISBN: 978-1-4615-3844-8

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