Scleroglucan: Fermentative Production, Downstream Processing and Applications

Shrikant A. Survase; Parag S. Saudagar; Ishwar B. Bajaj; Rekha S. Singhal

Food Technology and Biotechnology (Jan 2007)

Scleroglucan: Fermentative Production, Downstream Processing and Applications

Shrikant A. Survase,
Parag S. Saudagar,
Ishwar B. Bajaj,
Rekha S. Singhal

Affiliations

Shrikant A. Survase: Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400019, India
Parag S. Saudagar: Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400019, India
Ishwar B. Bajaj: Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400019, India
Rekha S. Singhal: Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400019, India

Journal volume & issue: Vol. 45, no. 2
pp. 107 – 118

Abstract

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Exopolysaccharides produced by a variety of microorganisms find multifarious industrial applications in foods, pharmaceutical and other industries as emulsifiers, stabilizers, binders, gelling agents, lubricants, and thickening agents. One such exopolysaccharide is scleroglucan, produced by pure culture fermentation from filamentous fungi of genus Sclerotium. The review discusses the properties, fermentative production, downstream processing and applications of scleroglucan.

Published in Food Technology and Biotechnology

ISSN: 1330-9862 (Print); 1334-2606 (Online)
Publisher: University of Zagreb Faculty of Food Technology and Biotechnology
Country of publisher: Croatia
LCC subjects: Technology: Chemical technology: Biotechnology; Technology: Chemical technology: Food processing and manufacture
Website: https://www.ftb.com.hr/

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