New trends in microbial gums production, patented technologies and applications in food industry

Abstract The market for microbial gums such as xanthan, gellan, dextran, and curdlan is continuously expanding, driven by their increasing application in various industries including petroleum, pharmaceuticals, cosmetics, and food, with the latter accounting for approximately 50% of global usage. To...
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Autor*in:	Martínez-Burgos, Walter José [verfasserIn] Ocán-Torres, Diego Yamir [verfasserIn] Manzoki, Maria Clara [verfasserIn] Scapini, Thamarys [verfasserIn] de Mello, Ariane Fátima Murawski [verfasserIn] Pozzan, Roberta [verfasserIn] Medeiros, Adriane Bianchi Pedroni [verfasserIn] Vandenberghe, Luciana Porto de Souza [verfasserIn] Soccol, Carlos Ricardo [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2024

Schlagwörter:	Xanthan gum Curdlan gum Dextran gum Biosynthesis pathway Engineering Downstream Food industry

Anmerkung:	© The Author(s) 2024

Übergeordnetes Werk:	Enthalten in: Discover food - Springer International Publishing, 2021, 4(2024), 1 vom: 03. Juli
Übergeordnetes Werk:	volume:4 ; year:2024 ; number:1 ; day:03 ; month:07

Links:	Volltext

DOI / URN:	10.1007/s44187-024-00130-7

Katalog-ID:	SPR056465971

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allfields	10.1007/s44187-024-00130-7 doi (DE-627)SPR056465971 (SPR)s44187-024-00130-7-e DE-627 ger DE-627 rakwb eng 630 VZ Martínez-Burgos, Walter José verfasserin aut New trends in microbial gums production, patented technologies and applications in food industry 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2024 Abstract The market for microbial gums such as xanthan, gellan, dextran, and curdlan is continuously expanding, driven by their increasing application in various industries including petroleum, pharmaceuticals, cosmetics, and food, with the latter accounting for approximately 50% of global usage. To meet the growing demand and improve sustainability, there is a need to enhance production efficiency and reduce costs. This article addresses these issues by examining recent advancements and emerging trends in microbial gum production and application. By highlighting patented technologies and innovative approaches, the article aims to provide a comprehensive understanding of how the industry can achieve higher yields and economic viability. Despite being produced by different microorganisms, these gums are synthesized under similar conditions, such as pH, temperature, and medium composition. The purification or downstream processes for these gums are also comparable, primarily involving solvent precipitation, centrifugation for separation, and drying. Significant advances in gum production include genetic improvement of microbial strains to improve biopolymer performance. Additionally, alternative media are being explored, either by optimizing nutrient availability or deprivation, or by using agroindustrial by-products to reduce production costs. Engineering improvements are another strategy: bioreactor characteristics, fermentation conditions and modes of operation, and advances in downstream process are highlighted. Furthermore, the text explores emerging trends in the application of microbial gums in the food sector. Microbial gums applications are not limited to their traditional action as emulsifiers and stabilizers, but expands to new uses in biodegradable packaging films and as antioxidant and prebiotic food ingredient. Xanthan gum (dpeaa)DE-He213 Curdlan gum (dpeaa)DE-He213 Dextran gum (dpeaa)DE-He213 Curdlan gum (dpeaa)DE-He213 Biosynthesis pathway (dpeaa)DE-He213 Engineering (dpeaa)DE-He213 Downstream (dpeaa)DE-He213 Food industry (dpeaa)DE-He213 Ocán-Torres, Diego Yamir verfasserin aut Manzoki, Maria Clara verfasserin aut Scapini, Thamarys verfasserin aut de Mello, Ariane Fátima Murawski verfasserin aut Pozzan, Roberta verfasserin aut Medeiros, Adriane Bianchi Pedroni verfasserin aut Vandenberghe, Luciana Porto de Souza verfasserin aut Soccol, Carlos Ricardo verfasserin aut Enthalten in Discover food Springer International Publishing, 2021 4(2024), 1 vom: 03. Juli (DE-627)1789175550 (DE-600)3109407-7 2731-4286 nnns volume:4 year:2024 number:1 day:03 month:07 https://dx.doi.org/10.1007/s44187-024-00130-7 X:SPRINGER Resolving-System kostenfrei Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 4 2024 1 03 07
spelling	10.1007/s44187-024-00130-7 doi (DE-627)SPR056465971 (SPR)s44187-024-00130-7-e DE-627 ger DE-627 rakwb eng 630 VZ Martínez-Burgos, Walter José verfasserin aut New trends in microbial gums production, patented technologies and applications in food industry 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2024 Abstract The market for microbial gums such as xanthan, gellan, dextran, and curdlan is continuously expanding, driven by their increasing application in various industries including petroleum, pharmaceuticals, cosmetics, and food, with the latter accounting for approximately 50% of global usage. To meet the growing demand and improve sustainability, there is a need to enhance production efficiency and reduce costs. This article addresses these issues by examining recent advancements and emerging trends in microbial gum production and application. By highlighting patented technologies and innovative approaches, the article aims to provide a comprehensive understanding of how the industry can achieve higher yields and economic viability. Despite being produced by different microorganisms, these gums are synthesized under similar conditions, such as pH, temperature, and medium composition. The purification or downstream processes for these gums are also comparable, primarily involving solvent precipitation, centrifugation for separation, and drying. Significant advances in gum production include genetic improvement of microbial strains to improve biopolymer performance. Additionally, alternative media are being explored, either by optimizing nutrient availability or deprivation, or by using agroindustrial by-products to reduce production costs. Engineering improvements are another strategy: bioreactor characteristics, fermentation conditions and modes of operation, and advances in downstream process are highlighted. Furthermore, the text explores emerging trends in the application of microbial gums in the food sector. Microbial gums applications are not limited to their traditional action as emulsifiers and stabilizers, but expands to new uses in biodegradable packaging films and as antioxidant and prebiotic food ingredient. Xanthan gum (dpeaa)DE-He213 Curdlan gum (dpeaa)DE-He213 Dextran gum (dpeaa)DE-He213 Curdlan gum (dpeaa)DE-He213 Biosynthesis pathway (dpeaa)DE-He213 Engineering (dpeaa)DE-He213 Downstream (dpeaa)DE-He213 Food industry (dpeaa)DE-He213 Ocán-Torres, Diego Yamir verfasserin aut Manzoki, Maria Clara verfasserin aut Scapini, Thamarys verfasserin aut de Mello, Ariane Fátima Murawski verfasserin aut Pozzan, Roberta verfasserin aut Medeiros, Adriane Bianchi Pedroni verfasserin aut Vandenberghe, Luciana Porto de Souza verfasserin aut Soccol, Carlos Ricardo verfasserin aut Enthalten in Discover food Springer International Publishing, 2021 4(2024), 1 vom: 03. Juli (DE-627)1789175550 (DE-600)3109407-7 2731-4286 nnns volume:4 year:2024 number:1 day:03 month:07 https://dx.doi.org/10.1007/s44187-024-00130-7 X:SPRINGER Resolving-System kostenfrei Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 4 2024 1 03 07
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allfieldsGer	10.1007/s44187-024-00130-7 doi (DE-627)SPR056465971 (SPR)s44187-024-00130-7-e DE-627 ger DE-627 rakwb eng 630 VZ Martínez-Burgos, Walter José verfasserin aut New trends in microbial gums production, patented technologies and applications in food industry 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2024 Abstract The market for microbial gums such as xanthan, gellan, dextran, and curdlan is continuously expanding, driven by their increasing application in various industries including petroleum, pharmaceuticals, cosmetics, and food, with the latter accounting for approximately 50% of global usage. To meet the growing demand and improve sustainability, there is a need to enhance production efficiency and reduce costs. This article addresses these issues by examining recent advancements and emerging trends in microbial gum production and application. By highlighting patented technologies and innovative approaches, the article aims to provide a comprehensive understanding of how the industry can achieve higher yields and economic viability. Despite being produced by different microorganisms, these gums are synthesized under similar conditions, such as pH, temperature, and medium composition. The purification or downstream processes for these gums are also comparable, primarily involving solvent precipitation, centrifugation for separation, and drying. Significant advances in gum production include genetic improvement of microbial strains to improve biopolymer performance. Additionally, alternative media are being explored, either by optimizing nutrient availability or deprivation, or by using agroindustrial by-products to reduce production costs. Engineering improvements are another strategy: bioreactor characteristics, fermentation conditions and modes of operation, and advances in downstream process are highlighted. Furthermore, the text explores emerging trends in the application of microbial gums in the food sector. Microbial gums applications are not limited to their traditional action as emulsifiers and stabilizers, but expands to new uses in biodegradable packaging films and as antioxidant and prebiotic food ingredient. Xanthan gum (dpeaa)DE-He213 Curdlan gum (dpeaa)DE-He213 Dextran gum (dpeaa)DE-He213 Curdlan gum (dpeaa)DE-He213 Biosynthesis pathway (dpeaa)DE-He213 Engineering (dpeaa)DE-He213 Downstream (dpeaa)DE-He213 Food industry (dpeaa)DE-He213 Ocán-Torres, Diego Yamir verfasserin aut Manzoki, Maria Clara verfasserin aut Scapini, Thamarys verfasserin aut de Mello, Ariane Fátima Murawski verfasserin aut Pozzan, Roberta verfasserin aut Medeiros, Adriane Bianchi Pedroni verfasserin aut Vandenberghe, Luciana Porto de Souza verfasserin aut Soccol, Carlos Ricardo verfasserin aut Enthalten in Discover food Springer International Publishing, 2021 4(2024), 1 vom: 03. Juli (DE-627)1789175550 (DE-600)3109407-7 2731-4286 nnns volume:4 year:2024 number:1 day:03 month:07 https://dx.doi.org/10.1007/s44187-024-00130-7 X:SPRINGER Resolving-System kostenfrei Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 4 2024 1 03 07
allfieldsSound	10.1007/s44187-024-00130-7 doi (DE-627)SPR056465971 (SPR)s44187-024-00130-7-e DE-627 ger DE-627 rakwb eng 630 VZ Martínez-Burgos, Walter José verfasserin aut New trends in microbial gums production, patented technologies and applications in food industry 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2024 Abstract The market for microbial gums such as xanthan, gellan, dextran, and curdlan is continuously expanding, driven by their increasing application in various industries including petroleum, pharmaceuticals, cosmetics, and food, with the latter accounting for approximately 50% of global usage. To meet the growing demand and improve sustainability, there is a need to enhance production efficiency and reduce costs. This article addresses these issues by examining recent advancements and emerging trends in microbial gum production and application. By highlighting patented technologies and innovative approaches, the article aims to provide a comprehensive understanding of how the industry can achieve higher yields and economic viability. Despite being produced by different microorganisms, these gums are synthesized under similar conditions, such as pH, temperature, and medium composition. The purification or downstream processes for these gums are also comparable, primarily involving solvent precipitation, centrifugation for separation, and drying. Significant advances in gum production include genetic improvement of microbial strains to improve biopolymer performance. Additionally, alternative media are being explored, either by optimizing nutrient availability or deprivation, or by using agroindustrial by-products to reduce production costs. Engineering improvements are another strategy: bioreactor characteristics, fermentation conditions and modes of operation, and advances in downstream process are highlighted. Furthermore, the text explores emerging trends in the application of microbial gums in the food sector. Microbial gums applications are not limited to their traditional action as emulsifiers and stabilizers, but expands to new uses in biodegradable packaging films and as antioxidant and prebiotic food ingredient. Xanthan gum (dpeaa)DE-He213 Curdlan gum (dpeaa)DE-He213 Dextran gum (dpeaa)DE-He213 Curdlan gum (dpeaa)DE-He213 Biosynthesis pathway (dpeaa)DE-He213 Engineering (dpeaa)DE-He213 Downstream (dpeaa)DE-He213 Food industry (dpeaa)DE-He213 Ocán-Torres, Diego Yamir verfasserin aut Manzoki, Maria Clara verfasserin aut Scapini, Thamarys verfasserin aut de Mello, Ariane Fátima Murawski verfasserin aut Pozzan, Roberta verfasserin aut Medeiros, Adriane Bianchi Pedroni verfasserin aut Vandenberghe, Luciana Porto de Souza verfasserin aut Soccol, Carlos Ricardo verfasserin aut Enthalten in Discover food Springer International Publishing, 2021 4(2024), 1 vom: 03. Juli (DE-627)1789175550 (DE-600)3109407-7 2731-4286 nnns volume:4 year:2024 number:1 day:03 month:07 https://dx.doi.org/10.1007/s44187-024-00130-7 X:SPRINGER Resolving-System kostenfrei Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 4 2024 1 03 07
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author	Martínez-Burgos, Walter José
spellingShingle	Martínez-Burgos, Walter José ddc 630 misc Xanthan gum misc Curdlan gum misc Dextran gum misc Biosynthesis pathway misc Engineering misc Downstream misc Food industry New trends in microbial gums production, patented technologies and applications in food industry
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topic_title	630 VZ New trends in microbial gums production, patented technologies and applications in food industry Xanthan gum (dpeaa)DE-He213 Curdlan gum (dpeaa)DE-He213 Dextran gum (dpeaa)DE-He213 Biosynthesis pathway (dpeaa)DE-He213 Engineering (dpeaa)DE-He213 Downstream (dpeaa)DE-He213 Food industry (dpeaa)DE-He213
topic	ddc 630 misc Xanthan gum misc Curdlan gum misc Dextran gum misc Biosynthesis pathway misc Engineering misc Downstream misc Food industry
topic_unstemmed	ddc 630 misc Xanthan gum misc Curdlan gum misc Dextran gum misc Biosynthesis pathway misc Engineering misc Downstream misc Food industry
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title	New trends in microbial gums production, patented technologies and applications in food industry
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title_full	New trends in microbial gums production, patented technologies and applications in food industry
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title_sort	new trends in microbial gums production, patented technologies and applications in food industry
title_auth	New trends in microbial gums production, patented technologies and applications in food industry
abstract	Abstract The market for microbial gums such as xanthan, gellan, dextran, and curdlan is continuously expanding, driven by their increasing application in various industries including petroleum, pharmaceuticals, cosmetics, and food, with the latter accounting for approximately 50% of global usage. To meet the growing demand and improve sustainability, there is a need to enhance production efficiency and reduce costs. This article addresses these issues by examining recent advancements and emerging trends in microbial gum production and application. By highlighting patented technologies and innovative approaches, the article aims to provide a comprehensive understanding of how the industry can achieve higher yields and economic viability. Despite being produced by different microorganisms, these gums are synthesized under similar conditions, such as pH, temperature, and medium composition. The purification or downstream processes for these gums are also comparable, primarily involving solvent precipitation, centrifugation for separation, and drying. Significant advances in gum production include genetic improvement of microbial strains to improve biopolymer performance. Additionally, alternative media are being explored, either by optimizing nutrient availability or deprivation, or by using agroindustrial by-products to reduce production costs. Engineering improvements are another strategy: bioreactor characteristics, fermentation conditions and modes of operation, and advances in downstream process are highlighted. Furthermore, the text explores emerging trends in the application of microbial gums in the food sector. Microbial gums applications are not limited to their traditional action as emulsifiers and stabilizers, but expands to new uses in biodegradable packaging films and as antioxidant and prebiotic food ingredient. © The Author(s) 2024
abstractGer	Abstract The market for microbial gums such as xanthan, gellan, dextran, and curdlan is continuously expanding, driven by their increasing application in various industries including petroleum, pharmaceuticals, cosmetics, and food, with the latter accounting for approximately 50% of global usage. To meet the growing demand and improve sustainability, there is a need to enhance production efficiency and reduce costs. This article addresses these issues by examining recent advancements and emerging trends in microbial gum production and application. By highlighting patented technologies and innovative approaches, the article aims to provide a comprehensive understanding of how the industry can achieve higher yields and economic viability. Despite being produced by different microorganisms, these gums are synthesized under similar conditions, such as pH, temperature, and medium composition. The purification or downstream processes for these gums are also comparable, primarily involving solvent precipitation, centrifugation for separation, and drying. Significant advances in gum production include genetic improvement of microbial strains to improve biopolymer performance. Additionally, alternative media are being explored, either by optimizing nutrient availability or deprivation, or by using agroindustrial by-products to reduce production costs. Engineering improvements are another strategy: bioreactor characteristics, fermentation conditions and modes of operation, and advances in downstream process are highlighted. Furthermore, the text explores emerging trends in the application of microbial gums in the food sector. Microbial gums applications are not limited to their traditional action as emulsifiers and stabilizers, but expands to new uses in biodegradable packaging films and as antioxidant and prebiotic food ingredient. © The Author(s) 2024
abstract_unstemmed	Abstract The market for microbial gums such as xanthan, gellan, dextran, and curdlan is continuously expanding, driven by their increasing application in various industries including petroleum, pharmaceuticals, cosmetics, and food, with the latter accounting for approximately 50% of global usage. To meet the growing demand and improve sustainability, there is a need to enhance production efficiency and reduce costs. This article addresses these issues by examining recent advancements and emerging trends in microbial gum production and application. By highlighting patented technologies and innovative approaches, the article aims to provide a comprehensive understanding of how the industry can achieve higher yields and economic viability. Despite being produced by different microorganisms, these gums are synthesized under similar conditions, such as pH, temperature, and medium composition. The purification or downstream processes for these gums are also comparable, primarily involving solvent precipitation, centrifugation for separation, and drying. Significant advances in gum production include genetic improvement of microbial strains to improve biopolymer performance. Additionally, alternative media are being explored, either by optimizing nutrient availability or deprivation, or by using agroindustrial by-products to reduce production costs. Engineering improvements are another strategy: bioreactor characteristics, fermentation conditions and modes of operation, and advances in downstream process are highlighted. Furthermore, the text explores emerging trends in the application of microbial gums in the food sector. Microbial gums applications are not limited to their traditional action as emulsifiers and stabilizers, but expands to new uses in biodegradable packaging films and as antioxidant and prebiotic food ingredient. © The Author(s) 2024
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title_short	New trends in microbial gums production, patented technologies and applications in food industry
url	https://dx.doi.org/10.1007/s44187-024-00130-7
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author2	Ocán-Torres, Diego Yamir Manzoki, Maria Clara Scapini, Thamarys de Mello, Ariane Fátima Murawski Pozzan, Roberta Medeiros, Adriane Bianchi Pedroni Vandenberghe, Luciana Porto de Souza Soccol, Carlos Ricardo
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To meet the growing demand and improve sustainability, there is a need to enhance production efficiency and reduce costs. This article addresses these issues by examining recent advancements and emerging trends in microbial gum production and application. By highlighting patented technologies and innovative approaches, the article aims to provide a comprehensive understanding of how the industry can achieve higher yields and economic viability. Despite being produced by different microorganisms, these gums are synthesized under similar conditions, such as pH, temperature, and medium composition. The purification or downstream processes for these gums are also comparable, primarily involving solvent precipitation, centrifugation for separation, and drying. Significant advances in gum production include genetic improvement of microbial strains to improve biopolymer performance. Additionally, alternative media are being explored, either by optimizing nutrient availability or deprivation, or by using agroindustrial by-products to reduce production costs. Engineering improvements are another strategy: bioreactor characteristics, fermentation conditions and modes of operation, and advances in downstream process are highlighted. Furthermore, the text explores emerging trends in the application of microbial gums in the food sector. 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