摘要：Pullulan, which is generally materialized by the production of microbial origin, has widely usage as a coating agent in food formulations and packaging industry owing to its unique properties. Moreover, pullulan is a linear homopolysaccaride produced by the polymorphic fungus Aureobasidium pullulans, which is composed of glucose units and often described as α-1,6-linked maltotriose. Using microbial techniques enable to produce cheap and high purity pullulan. Pullulan takes place in “Generally Recognized As Safe (GRAS)” and therefore appropriate doses can be used in foods seamlessly. The aim of this study is to present a review about pullulan, effect fermentation parameters of producing pullulan and usage of pullulan in the food industry.
