摘要
结冷胶是由少动鞘脂单胞菌产生的一种新型微生物多糖,具有用量低、透明度高、耐酸、耐高温、耐酶、兼容性好等优良特性,在食品、制药、化工等行业具有广泛的用途。本文介绍了结冷胶的结构,概括了菌种优化、诱变育种、生物合成途径的相关步骤和检测方法。通过对研究成果进展的讨论,总结了发酵过程中提高产量和质量的关键因素,包括单因素和多个因素共同作用的影响。进一步展望了合成过程中的发展趋势。
Gellan gum is a new microbial polysaccharide derived from gram-negative bacterium Sphingomonaspaucimobilis. Due to its many functional properties such as lower amount for effect, higher transparency, better acid, heat and enzyme resistance, more understanding compatibihty, etc. It has been widely used in food, pharmaceutical, and chemical industries. The gellan gum structure was introduced in this article and the strain screening and mutation breeding, the steps of biosynthesis approaches and the detection methods were generalized. The crucial steps for a higher yield rate and better quality, which include single factor and cooperative factors, were summarized through discussing of the progress gum of research achievements. Furthermore, the development trends in the biosynthesis of gellan were viewed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第10期689-693,共5页
Food Science
基金
上海市重点学科建设项目(T1102)
关键词
结冷胶
少动鞘脂单胞菌
生物合成
发酵
gellan gum
Sphingomonaspaucimobilis
biosynthesis
fermentation