Exopolysaccharides from Basidiomycota: Formation, isolation and techno-functional properties

Abstract

This Mini Review gives an overview of and respective references for the production and properties of exopolysaccharides from Basidiomycota in submerged cultivation. Media and conditions that are usually applied in laboratory culture are summarized, and the lack of studies related to up-scaling is addressed. Procedures for isolation and purification of the exopolysaccharides from the fermentation media are reviewed, and challenges related to exopolysaccharide quantification are discussed. Finally, the techno-functional properties of the respective exopolysaccharides, and potential applications in foods are addressed.

Keywords: Basidiomycota; Exopolysaccharides; Submerged cultivation; Techno‐functional properties.