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Alginate from Azotobacter vinelandii

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Carbohydrate Biotechnology Protocols

Part of the book series: Methods in Biotechnology™ ((MIBT,volume 10))

Abstract

Alginates are a group of polysaccharides occurring as structural components or as capsular materials in the cell wall of the brown seaweeds or soil bacteria, respectively (1). About 30,000 metric tons of sodium alginates per year are currently used in the food, pharmaceutical, textile and paper industries as thickening, stabilising and jellifying agents (2). Since only a few of the many species of brown algae are suitable and are limited in abundance and location for commercial alginate production, there is at present interest in the bacterial production of alginate-like polymers (3–5).

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Author information

Authors and Affiliations

  1. Dipartimento di Biotecnologie Agrarie ed Ambientali, Università degli Studi di Ancona, Ancona, Italy

    Francesca Clementi

  2. Istituto di Tecnologie Agroalimentari, University of Tuscia-Viterbo, Viterbo, Italy

    Mauro Moresi

  3. Dipartimento di Biologia Difesa e Biotecnologie Agro Forestall, Università degli Studi Delia Basilicata, Potenza, Italy

    Eugenio Parente

Authors
  1. Francesca Clementi
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  2. Mauro Moresi
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  3. Eugenio Parente
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Editor information

Editors and Affiliations

  1. School of Biosciences, University of Westminster, London, UK

    Christopher Bucke

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© 1999 Humana Press Inc., Totowa, NJ

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Clementi, F., Moresi, M., Parente, E. (1999). Alginate from Azotobacter vinelandii . In: Bucke, C. (eds) Carbohydrate Biotechnology Protocols. Methods in Biotechnology™, vol 10. Humana Press. https://doi.org/10.1007/978-1-59259-261-6_3

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  • DOI: https://doi.org/10.1007/978-1-59259-261-6_3

  • Publisher Name: Humana Press

  • Print ISBN: 978-0-89603-563-8

  • Online ISBN: 978-1-59259-261-6

  • eBook Packages: Springer Protocols

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