Polysaccharide S-60 and bacterial fermentation process for its preparation
A novel polysaccharide S-60 is disclosed composed of principally carbohydrate, 10-15% protein, and 3-4.5% acetyl groups as the O-glycosidically linked ester. The carbohydrate portion contains about 11% glucuronic acid (based on wt. gum) and the neutral sugars rhamnose and glucose, the latter having...
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Main Authors | , |
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Format | Patent |
Language | English |
Published |
22.03.1983
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Subjects | |
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Abstract | A novel polysaccharide S-60 is disclosed composed of principally carbohydrate, 10-15% protein, and 3-4.5% acetyl groups as the O-glycosidically linked ester. The carbohydrate portion contains about 11% glucuronic acid (based on wt. gum) and the neutral sugars rhamnose and glucose, the latter having an approximate molar ratio of 3 to 2. This polysaccharide is produced by a new Pseudomonas species, P. elodea, in a suitable fermentation medium. |
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AbstractList | A novel polysaccharide S-60 is disclosed composed of principally carbohydrate, 10-15% protein, and 3-4.5% acetyl groups as the O-glycosidically linked ester. The carbohydrate portion contains about 11% glucuronic acid (based on wt. gum) and the neutral sugars rhamnose and glucose, the latter having an approximate molar ratio of 3 to 2. This polysaccharide is produced by a new Pseudomonas species, P. elodea, in a suitable fermentation medium. |
Author | KANG; KENNETH S VEEDER; GEORGE T |
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Notes | Application Number: US19810311096 |
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Snippet | A novel polysaccharide S-60 is disclosed composed of principally carbohydrate, 10-15% protein, and 3-4.5% acetyl groups as the O-glycosidically linked ester.... |
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SubjectTerms | BEER BIOCHEMISTRY CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS, ORSURGICAL ARTICLES CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COMPOSITIONS BASED THEREON COMPOSITIONS THEREOF CONFECTIONERY CULTURE MEDIA DERIVATIVES THEREOF DISINFECTION, STERILISATION, OR DEODORISATION OF AIR ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS HUMAN NECESSITIES HYGIENE ICE-CREAM MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS, OR SURGICALARTICLES MEDICAL OR VETERINARY SCIENCE METALLURGY METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS INGENERAL MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PREPARATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
Title | Polysaccharide S-60 and bacterial fermentation process for its preparation |
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