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Abstract
The microbial polysaccharides reviewed include xanthan gum, scleroglucan, PS-10, PS-21
and PS-53 gums, polysaccharides from Alcaligenes sp., PS-7 gum, gellan gum, curdlan,
bacterial alginate, dextran, pullulan, Baker's Yeast Glycan, 6-deoxy-hexose-containing
polysaccharides and bacterial cellulose. Factors limiting the commercial potential
of certain microbial polysaccharides such as availability, rheological properties,
and polyvalency are outlined. The polysaccharides are classified according to their
uses as viscosity-increasing agents and as gelling agents. A third category includes
polysaccharides with specific applications such as tailor-made dextran and pullulan
and polysaccharides used as substrates for the preparation of rare sugars. The difficulties
encountered in development of a polysaccharide at the industrial level are pointed
out.