Synopses & Reviews
Bacteria, yeast and microalgae can act as producers or catalysts for the production of food ingredients, enzymes and nutraceuticals. With the current trend towards natural ingredients, there is renewed interest in microbial flavors and colors and bioprocessing using enzymes. Microbial production of substances such as organic acids and hydrocolloids also remains important. Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids.
Synopsis
Bacteria, yeast and microalgae can act as producers or catalysts for the production of food ingredients, enzymes and nutraceuticals. With the current trend towards natural ingredients, there is renewed interest in microbial flavors and colors and bioprocessing using enzymes. Microbial production of substances such as organic acids and hydrocolloids also remains important. Contributors in the first section concentrate on the key areas of systems biology and metabolic engineering and significant advances in fermentation technology. In the final section they review current and emerging techniques for the production of particular food ingredients, enzymes and nutraceuticals.
About the Author
Brian McNeil is Professor of Microbiology at the University of Strathclyde, UK. His main research interests lie in trying to understand the relationship between the environment of microbial animal cells in industrial bioprocesses (the fermenter or bioreactor) and the behavior of the cells.
David Archer is Professor of Microbial Biochemistry at the University of Nottingham, UK.
Dr. Ioannis Giavasis is Lecturer of Food Microbiology and Biotechnology in the Department of Food Technology at the Technological Educational Institute of Larissa, Greece. His research activity and interests cover the areas of food and industrial microbiology and biotechnology, such as food safety and spoilage, food preservation with novel/mild methods and production of low-processed foods and survival of food pathogens under different conditions.
Linda Harvey is Reader at the Strathclyde Institute of Pharmacy and Biomedical Sciences at the University of Strathclyde, UK. She is also Head of Biomedical Sciences Teaching.
Table of Contents
Bioprocessing as a route to food ingredients: An introduction
Part 1 Systems biology, metabolic engineering of industrial microorganisms and fermentation technology: Systems biology methods and developments for filamentous fungi in relation to the production of food ingredients; Systems biology methods and developments for Saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredients; Applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria; Production of foods and food components by microbial fermentation: an introduction; Fermentation monitoring and control of microbial cultures for food ingredient manufacture; Industrial enzyme production for the food and beverage industries: Process scale up and scale down
Part 2 Use of microorganisms for the production of natural molecules for use in foods: Microbial production of food flavours; Microbial production of carotenoids; Microbial production of flavonoids and terpenoids; Microbial production of enzymes used in food applications; Microbial production of organic acids for use in food; Production of viable probiotic cells; Microbial production of bacteriocins for use in foods; Microbial production of amino acids and their derivatives for use in foods, nutraceuticals and medications; Production of microbial polysaccharides for use in food; Microbial production of xylitol and other polyols; Microbial production of prebiotic oligosaccharides; Microbial production of polyunsaturated fatty acids as nutraceuticals; Microalgae as sources of food ingredients and nutraceuticals; Microbial production of vitamins