Academic publication
Microbial Exopolysaccharides in Food Biotechnology. Production, Characterization and Industrial Applications
CHADLI Amina
Bibliographic information
- Publication date
- 2026-08-25
- Language
- Anglais
- ISBN
- 978-9969-677-94-2
- Pages
- 142
- Format
- 16 × 24 cm
- Subject Area
- Sciences de la Nature et de la Vie
Keywords
Microbial exopolysaccharides · Food biotechnology · Lactic acid bacteria · Functional properties · Industrial applications
Review
Internal editorial assessment
Abstract
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.
Authors and contributors
CHADLI Amina
Suggested citation
CHADLI Amina. Microbial Exopolysaccharides in Food Biotechnology. Production, Characterization and Industrial Applications. SARAHMED Éditions, 2026. ISBN : 978-9969-677-94-2