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Microbial Polysaccharides: Between Oil Wells, Food and Drugs

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Emerging and Traditional Technologies for Safe, Healthy and Quality Food

Part of the book series: Food Engineering Series ((FSES))

Abstract

The field of microbial polysaccharides is an immensely developing field over the last two decades as a result of its wide-ranging applications in different areas of science and technology. Microbial exopolysaccharides (MPSs) such as xanthan, dextran, gellan, pullulan and levan have been commercially used in their natural or modified state for many years. A large number of these natural polymer applications is a consequence of their excellent physical and chemical properties, based on their capacity to alter the basic properties of water (e.g. thickening or gelling). In addition, these polymers have secondary functions, such as emulsification, suspension, stabilization, encapsulation, flocculation, film forming, binding and coating. MPSs, and particularly exopolysaccharides, have many other novel properties to offer, and the discovery of immune modulation and bifidogenic effect of some of them should provide other applications. This work focuses on the more recent developments in the extent of application of microbial polysaccharides in the various fields which makes these polymers promising and versatile materials in the future, and also in our investigations of these natural products.

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Acknowledgments

This paper is a result of the research within the project III43004 “Simultaneous Bioremediation and Soilification of degraded Areas to Preserve Natural Resources of Biologically Active Substances, and Development and Production of Biomaterials and Dietetic Products”, financed by the Ministry of Education and Science, Republic of Serbia.

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Authors and Affiliations

  1. Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Njegoševa 12, POB 473, Belgrade, 11158, Serbia

    Jovana R. Stefanović Kojić, Gordana Đ. Gojgić-Cvijović & Dragica M. Jakovljević

  2. Faculty of Chemistry, University of Belgrade, Studentski trg 16, POB 51, Belgrade, 11158, Serbia

    Miroslav M. Vrvić & Vladimir P. Beškoski

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  1. Jovana R. Stefanović Kojić
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  2. Miroslav M. Vrvić
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  3. Gordana Đ. Gojgić-Cvijović
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  4. Vladimir P. Beškoski
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  5. Dragica M. Jakovljević
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Correspondence to Dragica M. Jakovljević .

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Editors and Affiliations

  1. Faculty of Agriculture, University of Belgrade, Belgrade, Serbia

    Viktor Nedović

  2. Faculty of Health Sciences, University of Primorska, Izola, Izola, Slovenia

    Peter Raspor

  3. Institute of Food Technology (FINS), University of Novi Sad, Novi Sad, Serbia

    Jovanka Lević

  4. Faculty of Technology, University of Novi Sad, Novi Sad, Serbia

    Vesna Tumbas Šaponjac

  5. Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

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Kojić, J.R.S., Vrvić, M.M., Gojgić-Cvijović, G.Đ., Beškoski, V.P., Jakovljević, D.M. (2016). Microbial Polysaccharides: Between Oil Wells, Food and Drugs. In: Nedović, V., Raspor, P., Lević, J., Tumbas Šaponjac, V., Barbosa-Cánovas, G. (eds) Emerging and Traditional Technologies for Safe, Healthy and Quality Food. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-24040-4_17

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