文章基本信息

标题：HYALURONIC ACID and PRODUCTION BY FERMENTATION
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作者：Ercan Yatmaz ; İrfan Turhan
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2015
卷号：40
期号：4
页码：233-240
DOI：10.15237/gida.GD14067
出版社：Association of Food Technology, Turkey
摘要：Hyaluronic acid (HA) is a polymer composed of units of N-acetyl glucosamine and D-glucuronic acid linked by E-1,3 and E-1,4 glycosidic bond. Due to the fact that it has desirable viscoelasticity, moisture capacity, and biocompatibility, HA is used for several applications in food, medicine, cosmetics, and nutraceuticals. HA is traditionally extracted from rooster combs, but since 1980s it has been produced by fermentation with streptococcal strains, and recombinant systems have been also tried to produced HA with high molecular weight lately. It has been recently gained attention for food supplement. The main purpose of this study is to present a review about HA, application fields, HA production systems, and problems of HA fermentation.
关键词：Hyaluronic acid (HA); fermentation technology; streptococcal strains.