Features International Sugar Journal
The Blackboard

Microbial polysaccharides at the sugar factory [Registered]

Sucrose deterioration can be attributed to physical, chemical, enzymatic, and microbial deterioration. During microbial deterioration, a variety of extracellular polysaccharides or long chain sugar molecules (EPS, e.g., dextran, fructan), oligosaccharides (e.g., kestoses, isomaltotriose, isomaltotetraose, leucrose), sugar alcohol (mannitol), alcohols (e.g., ethanol), and organic acids (e.g., lactic, acetic) are produced. EPS can either be attached to the microbial cell surface or excreted into the environment, and their production and yields will depend on the microbial strain, nutritional and environmental conditions.  EPS released into the environment can possess various physicochemical and functional properties, and their diverse molecular weights, type of linkages and…

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