Microbial Exopolysaccharides in Food Biotechnology. Production, Characterization and Industrial Applications

المعلومات الببليوغرافية

تاريخ النشر

2026-08-25

اللغة

Anglais

ISBN

978-9969-677-94-2

الصفحات

142

المجال

Sciences de la Nature et de la Vie

الملخص

This book explores the diversity, biosynthesis, production, characterization, and applications of microbial exopolysaccharides (EPS). The book examines EPS produced by bacteria, yeasts, fungi, and lactic acid bacteria, with emphasis on their structural, physicochemical, biological, and technological properties. It discusses production processes, extraction and purification methods, as well as antioxidant, antimicrobial, immunomodulatory, prebiotic, rheological, and texturizing functions. Particular attention is given to applications in dairy, bakery, meat, and other food products, alongside pharmaceutical and medical uses. The final chapters address industrial challenges, scalability, safety, regulatory issues, sustainable substrates, metabolic engineering, and future biotechnological perspectives.

المؤلفون والمساهمات

الاقتباس المقترح

CHADLI Amina. Microbial Exopolysaccharides in Food Biotechnology. Production, Characterization and Industrial Applications. SARAHMED Éditions, 2026. ISBN : 978-9969-677-94-2