Genetics and engineering of microbial exopolysaccharides for food: approaches for the production of existing and novel polysaccharides

被引：71
|
作者：
van Kranenburg, R
Boels, IC
Kleerebezem, M
de Vos, WM
机构：
[1] Wageningen Ctr Food Sci, NL-6710 BA Ede, Netherlands
[2] NIZO Food Res, Microbial Ingredients Sect, NL-6710 BA Ede, Netherlands
来源：
CURRENT OPINION IN BIOTECHNOLOGY | 1999年 / 10卷 / 05期
关键词：
D O I：
10.1016/S0958-1669(99)00017-8
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
Microbial exopolysaccharides (EPSs) are used in the food industry for their unique properties as viscosifiers, stabilisers, emulsifiers or gelling agents. In recent years, significant progress in the understanding of the genetics and biochemistry of microbial EPS synthesis by both Gram-negative and Grampositive bacteria has been made. Biosynthesis pathways have been elucidated, and several of the genes involved have been characterised. This knowledge can now be applied to start EPS engineering or to improve EPS production.
引用
收藏
页码：498 / 504
页数：7
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