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- Sandford, P.A.
- Advances in carbohydrate chemistry and biochemistry 1979 v.36 pp. 265
- polysaccharides; food industry; biopolymers; gums; stabilizers; thickeners; hydrocolloids; food microbiology; culture media; yeasts; molds (fungi); nonpathogenic strains; biosynthesis; secondary metabolites; xanthan gum; alginates; natural additives
- ... Production and properties of microbial polysaccharides, many of which have applications as gums or gelling agents in foods, are reviewed in detail. Polysaccharides of particular interest to the food industry which are considered individually include the following acidic polysaccharides: xanthan gum from Xanthomonas campestris, alginate from Azotobacter vinelandii and polysaccharides from Arthrobac ...