Leuconostoc dextransucrase and dextran: production, properties and applications

Abstract This review covers the production, properties and applications of the biopolysaccharide dextran; this biopolymer can be produced via fermentation either with Leuconostoc mesenteroides strains and other lactic acid bacteria or with certain Gluconobacter oxydans strains. The former strains convert sucrose into dextran with the dextransucrase enzyme whereas the latter convert maltodextrins into dextran with the dextran dextrinase enzyme. Emphasis is mainly focused on Leuconostoc strains as producer organisms of dextransucrase and dextran types. In addition to industrial fermentation processes producing the enzymes and/or the dextrans, biocatalysis principles are also being developed, whereby enzyme preparations convert sucrose or maltodextrins, respectively, into (oligo)dextrans. The chemical and physical properties of different dextrans are discussed in detail, together with the characteristics and molecular mode of action of dextransucrase. Subsequently, useful applications of dextran and some problems associated with undesirable formation of dextran are outlined. Copyright © 2005 Society of Chemical Industry