Genetics and engineering of microbial exopolysaccharides for food: approaches for the production of existing and novel polysaccharides.
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 Gram-positive 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.
van Kranenburg
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Wageningen Centre for Food Sciences NIZO Food Research Microbial Ingredients Section Kernhemseweg 2, PO Box 20, 6710 BA, Ede, The Netherlands. kranenbu@nizo.nl
Boels
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Kleerebezem
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de Vos
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D000595:Amino Acid Sequence; D002240:Carbohydrate Sequence; D005524:Food Technology / Q000379:methods*; D005818:Genetic Engineering / Q000379:methods*; D007778:Lactobacillus / Q000235:genetics / Q000378:metabolism; D017045:Lactococcus / Q000235:genetics / Q000378:metabolism; D008969:Molecular Sequence Data; D011135:Polysaccharides, Bacterial / Q000235:genetics* / Q000378:metabolism*; D013291:Streptococcus / Q000235:genetics / Q000378:metabolism
D011135:Polysaccharides, Bacterial