Description
Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.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.Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing.- Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins- Begins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungi- Analyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids
Table of Contents
Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionForewordChapter 1: Bioprocessing as a route to food ingredients: an introductionAbstract:1.1 Food fermentation as an ancient technology: an overview1.2 Solid substrate fermentations (SSF) and stirred tank reactor (STR) technology: relative industrial dominance1.3 Development of bioprocessing as a route to food ingredients: the history of koji1.4 Conclusion: food biotechnology past, present and futurePart I: Systems biology, metabolic engineering of industrial microorganisms and fermentation technologyChapter 2: Systems biology methods and developments of filamentous fungi in relation to the production of food ingredientsAbstract:2.1 Introduction2.2 Filamentous fungi as cell factories for food biotechnology2.3 Systems biology of food-related filamentous fungi2.4 Beyond functional genomics to metabolic modelling2.5 Systems biology perspectives on food biotechnology and ood safety2.6 AcknowledgementsChapter 3: Systems biology methods and developments for Saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredientsAbstract:3.1 Introduction3.2 History of yeast science: it all started with food3.3 Systems biology: possibilities and challenges in relation to food3.4 Systems biology tools for fermented food3.5 Production of flavours from yeasts3.6 Food colouring: functional colours3.7 Antioxidants3.8 Non-conventional yeasts for food and food ingredients3.9 Conclusions3.11 Appendix: glossary of the systems biology tool boxChapter 4: Applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteriaAbstract:4.1 Introduction4.2 Definition and uses of systems biology in production4.3 Advantages of systems biology in the production of food ingredients, enzymes and nutraceuticals by bacteria4.4 Production of food grade amino acids through the exploitation of systems biology and 'omics' approaches4.5 Using systems approaches to develop enzymes for use in food production4.6 Future trends in the application of systems and synthetic biology to food microbiology4.7 Sources of further informationChapter 5: Production of foods and food components by microbial fermentation: an introductionAbstract:5.1 Introduction5.2 Food and food ingredients produced by microbial fermentation5.3 Principles of bioreactor design and operation5.4 Examples of fermentation processes used for the production of foods and foodstuffs5.5 Dealing with fermentation waste5.6 ConclusionsChapter 6: Fermentation monitoring and control of microbial cultures for food ingredient manufactureAbstract:6.1 Introduction6.2 Monitoring bioprocesses for food fermentation: an overview6.3 On line bioprocess monitoring for food fermentation6.4 Spectrometric monitoring of fermentation6.5 Future trends6.6 Sources of further information and adviceChapter 7: Industrial enzyme production for the food and beverage industries: process scale up and scale downAbstract:7.1 Introduction7.2 Difficulties of the scale up approach7.3 Consequences of changing scale7.4 Further complexities when changing scale7.5 Future trends and scale7.6 Conclusion: scale up is scale down7.7 AcknowledgementsPart II: Use of microorganisms for the production of natural molecules for use in foodsChapter 8: Microbial production of food flavoursAbstract:8.1 Introduction8.2 Production of flavours by microorganisms in their classical environment8.3 Microorganisms for biotechnological flavour production: first generation of biotechnological flavour compounds8.4 New attempts to produce flavour compounds when precursors are unavailable8.5 Analysing natural flavours in food8.6 Conclusion and future trends8.7 Sources of further information and adviceChapter 9: Microbial production of carotenoidsAbstract:9.1 Introduction9.
