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Polysaccharide Production by Submerged Fermentation

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Polysaccharides

Abstract

This chapter describes the importance of the polysaccharides obtained from different natural sources as well as their natural occurrence. An overview on the different biological activities of the polysaccharides obtained from fungi, bacteria, and algae is provided. The potential of microbial organisms, especially microfungi and bacteria, as well as macromycete fungi, during production of bioactive polysaccharides at large scale is recognized. The features of the submerged fermentation technology are disclosed considering that this cultivation technique has played and continues playing a crucial role in the industrial production of different polysaccharides with diverse biological activities. Main topics related to the production of these compounds by submerged fermentation making emphasis in the production of fungal and bacterial polysaccharides are briefly described as well. Finally, some words on the significance of the research and development on production of bioactive polysaccharide are presented.

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Acknowledgments

The authors want to thank all the members of the research group on Food and Agribusiness of Universidad de Caldas (Colombia) for the knowledge generated during the last years on the theme of fermentation technologies and macromycete cultivation. The financial support for the different research projects of the Vice-rectorate for Research and Graduate Students of Universidad de Caldas and of the General Royalties System of Colombia is also acknowledged.

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Authors and Affiliations

  1. Bioprocess and Agro-Industry Plant, Institute of Agricultural Biotechnology, Universidad de Caldas, Calle 65 No. 26-10, 170004, Manizales, Colombia

    Óscar J. Sánchez, Sandra Montoya & Liliana M. Vargas

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  1. Óscar J. Sánchez
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  2. Sandra Montoya
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  3. Liliana M. Vargas
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Correspondence to Óscar J. Sánchez .

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Editors and Affiliations

  1. Botany Department, M.L.Sukhadia University, Udaipur, India

    Kishan Gopal Ramawat

  2. Groupe d’Etude des Substances Végétales à Activité Biologique, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin, Villenave d'Ornon, France

    Jean-Michel Mérillon

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Sánchez, Ó.J., Montoya, S., Vargas, L.M. (2015). Polysaccharide Production by Submerged Fermentation. In: Ramawat, K., Mérillon, JM. (eds) Polysaccharides. Springer, Cham. https://doi.org/10.1007/978-3-319-16298-0_39

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