Curdlan
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Curdlan is a water-insoluble linear beta-1,3-glucan, a high-molecular-weight polymer of glucose. Curdlan consists of β-(1,3)-linked glucose residues and forms elastic gels upon heating in aqueous suspension. It was initially reported to be produced by "Alcaligenes faecalis var. myxogenes" strain 10C3-K in 1966. This classification for the strain and its descendants is now understood to be inaccurate, giving rise to the new name "Agrobacterium fabrum". The modern industrial strain "A. fabrum" ATCC 31749 had its genome sequenced in 2011. Some sources prefer the open nomenclature Agrobacterium sp. Extracellular and capsular polysaccharides are produced by a variety of pathogenic and soil-dwelling bacteria. Curdlan is a neutral β-(1,3)-glucan, perhaps with a few intra- or interchain 1,6-linkages, produced as an exopolysaccharide by soil bacteria of the family Rhizobiaceae. It is also produced by Cellulomonas flavigena, which belongs to a different phylum.
Curdlan is a water-insoluble linear beta-1,3-glucan, a high-molecular-weight polymer of glucose. Curdlan consists of β-(1,3)-linked glucose residues and forms elastic gels upon heating in aqueous suspension. It was initially reported to be produced by "Alcaligenes faecalis var. myxogenes" strain 10C3-K in 1966. This classification for the strain and its descendants is now understood to be inaccurate, giving rise to the new name "Agrobacterium fabrum". The modern industrial strain "A. fabrum" ATCC 31749 had its genome sequenced in 2011. Some sources prefer the open nomenclature Agrobacterium sp. Extracellular and capsular polysaccharides are produced by a variety of pathogenic and soil-dwelling bacteria. Curdlan is a neutral β-(1,3)-glucan, perhaps with a few intra- or interchain 1,6-linkages, produced as an exopolysaccharide by soil bacteria of the family Rhizobiaceae. It is also produced by Cellulomonas flavigena, which belongs to a different phylum.
See also
Callose Gellan gum
References
Text derived from https://en.wikipedia.org/w/index.php?oldid=1340019677 under CC BY-SA 4.0; modifications have been made.