Publication académique
Microbial Exopolysaccharides in Food Biotechnology. Production, Characterization and Industrial Applications
CHADLI Amina
Informations bibliographiques
- Date de publication
- 2026-08-25
- Langue
- Anglais
- ISBN
- 978-9969-677-94-2
- Pages
- 142
- Domaine
- Sciences de la Nature et de la Vie
Mots-clés
Microbial exopolysaccharides · Food biotechnology · Lactic acid bacteria · Functional properties · Industrial applications
Évaluation
Examen éditorial interne
Résumé
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.
Auteurs et contributions
CHADLI Amina
Citation recommandée
CHADLI Amina. Microbial Exopolysaccharides in Food Biotechnology. Production, Characterization and Industrial Applications. SARAHMED Éditions, 2026. ISBN : 978-9969-677-94-2