Acta Scientific Biotechnology

Review Article Volume 3 Issue 2

Bacterial Exopolysaccharides: Types, its Biosynthesis and their Application in Different Fields

Reeyaben Panchal, Krupa Prajapati, Mansiben Prajapati , Sarita Sharma and Meenu Saraf S

Department of Microbiology and Biotechnology, School of Science, Gujarat University, Ahmedabad, Gujarat, India

*Corresponding Author: Sarita Sharma, Department of Microbiology and Biotechnology, School of Science, Gujarat University, Ahmedabad, Gujarat, India.

Received: January 18, 2022; Published: March 30, 2022

Abstract

Microbial exopolysaccharides (EPS) are polymeric sugar residues that have a diverse spectrum of forms and activities. Exopolysaccharides are high-molecular-weight secondary metabolites (10 to 30 KD) produced during the stationary phase or late exponential phase under a variety of stress conditions such as pH, temperature, heavy metal, and so on. Bacteria produces and releases polymers with various chemical characteristics using a variety of substrates ranging from simple to complex. They can be employed in unique ways due to their specific features. Bacterial polysaccharides are used in a variety of industries, including food, medicines, agriculture, and the environment (bioremediation, flocculation, etc.). Because of its biocompatibility, biodegradability, and environmental and human safety, EPS are commonly used in high-value applications. This review study covers the basics of their types, biosynthesis pathways, and implications in diverse fields.

Keywords: Bacterial Exopolysaccharide, biosynthesis pathway, bioremediation, biopolymer.

References

Citation

Citation: Sarita Sharma., et al. “Bacterial Exopolysaccharides: Types, its Biosynthesis and their Application in Different Fields".Acta Scientific Biotechnology 3.2 (2022): 03-11.

Copyright

Copyright: © 2022 Sarita Sharma., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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