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Bacterial glucans: production, properties, and applications

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Abstract

Bacterial glucans have aroused increasing interest in commercial applications in the food and pharmaceutical sectors. A number of bacterial glucans have been reported over recent decades, and their structure, production, and functional properties have been extensively studied. In this paper, we review recent researches on bacterial glucans, with emphasis on the production, physical and chemical properties, and the new developments in food, biomedical, pharmaceutical, and other industrial applications.

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    Linxiang Xu & Jianfa Zhang

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This study was funded by the 973 Program (no. 2013CB945203), NSFC (no. 31471111), and the Fundamental Research Funds for the Central University (no. 30915011101).

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Xu, L., Zhang, J. Bacterial glucans: production, properties, and applications. Appl Microbiol Biotechnol 100, 9023–9036 (2016). https://doi.org/10.1007/s00253-016-7836-6

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