Submitted to: Book Chapter
Publication Type: Book / chapter
Publication Acceptance Date: 12/1/2005
Publication Date: 12/1/2005
Citation: Leathers, T.D. 2005. Dextran. In: Steinbuchel, A., Rhee, S.K., editors. Polysaccharides and Polyamides in the Food Industry. Properties, Production, and Patents. Vol. 1., Polysaccharides, Chapter 6. Wiley-VCH: Weinheim. p. 233-255. Interpretive Summary:
Technical Abstract: Dextrans are homopolysaccharides of glucose that feature a substantial number of consecutive alpha- (1 to 6) linkages in their major chains. The exact structure of each type of dextran depends on its specific microbial strain of origin. Dextrans are produced by certain lactic acid bacteria, particularly strains of Streptococcus species and Leuconostoc mesenteroides. Dextrans from oral Streptococcus species are of clinical interest as components of dental plaque. Dextrans from L. mesenteroides are of commercial interest, primarily as specialty chemicals for clinical, pharmaceutical, research, and industrial uses.