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Microbial production of food ingredients, enzymes and nutraceuticalsEdited by B McNeil, University of Strathclyde, D Archer, University of Nottingham, UK, I Giavasis, Technological Educational Institute of Larissa, Greece and L Harvey, University of Strathclyde, UK
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 246
- 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
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.
ISBN 0 85709 343 6
ISBN-13: 978 0 85709 343 1
March 2013
656 pages 234 x 156mm hardback
£190.00 / US$325.00 / €230.00
Usually dispatched within 24 hours
About the editors
Brian McNeil is Professor of Microbiology at the University of Strathclyde, Glasgow, UK.
David Archer is Professor of Microbial Biochemistry in the Faculty of Medicine and Health Sciences at the University of Nottingham, UK.
Ioannis Giavasis is a Lecturer in Food Microbiology and Biotechnology at the Technological Educational Institute of Larissa, Greece.
Dr Linda Harvey is a Reader in Microbiology at the University of Strathclyde.
Titles which may also be of interest:
Novel enzyme technology for food applications
Enzymes
Carbohydrate-active enzymes
Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation
Contents
PART 1 SYSTEMS BIOLOGY, METABOLIC ENGINEERING OF INDUSTRIAL MICROORGANISMS AND FERMENTATION TECHNOLOGY
PART 2 USE OF MICROORGANISMS FOR THE PRODUCTION OF NATURAL MOLECULES FOR USE IN FOODS
Bioprocessing as a route to food ingredients: an introduction
B J B Wood, University of Strathclyde, UK
- Food fermentation as an ancient technology: an overview
- Solid substrate fermentations (SSF) and stirred tank reactor (STR) technology: relative industrial dominance
- Development of bioprocessing as a route to food ingredients: the history of koji
- Conclusion: food biotechnology past, present and future
- References
Bioprocessing as a route to food ingredients: an introduction
B J B Wood, University of Strathclyde, UK
- Food fermentation as an ancient technology: an overview
- Solid substrate fermentations (SSF) and stirred tank reactor (STR) technology: relative industrial dominance
- Development of bioprocessing as a route to food ingredients: the history of koji
- Conclusion: food biotechnology past, present and future
- References
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
W Vongsangnak, Soochow University, China and J Nielsen, Chalmers University of Technology, Sweden
- Introduction
- Filamentous fungi as cell factories for food biotechnology
- Systems biology of food-related filamentous fungi
- Beyond functional genomics to metabolic modeling
- Systems biology perspectives on food biotechnology and food safety
- Acknowledgements
- References
Systems biology methods and developments for Saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredients
V Mapelli, C J Franzén and L Olsson, Chalmers University of Technology, Sweden
- Introduction
- History of yeast science
- Systems biology: possibilities and challenges in relation to food
- Systems biology tools for fermented food
- Production of flavours from yeasts
- Food colouring: functional colours
- Antioxidants
- Unconventional yeasts for food and food ingredients
- Conclusions
- References
- Appendix: glossary of the systems biology tool box
Applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria
P A Hoskisson, University of Strathclyde, UK
- Introduction
- Definition and uses of systems biology
- Advantages of systems biology in the production of food ingredients, enzymes and nutraceuticals by bacteria
- Production of food grade amino acids through the exploitation of systems biology and ‘omics’ approaches
- Using systems approaches to develop enzymes for use in food production
- Future trends in the application of systems and synthetic biology to food microbiology
- Sources of further information
- References
Production of foods and food components by microbial fermentation: an introduction
R J Seviour, La Trobe University, Australia and L M Harvey, M Fazenda and B McNeil, Strathclyde University, UK
- Introduction
- Food and food ingredients produced by microbial fermentation
- Principles of bioreactor design and operation
- Examples of fermentation processes used for the production of foods and foodstuffs
- Dealing with the fermentation waste
- Conclusions
- References
Fermentation monitoring and control of microbial cultures for food ingredient manufacture
B McNeil and L M Harvey, Strathclyde University, UK, NJ Rowan, Athlone Institute of Technology, Ireland and I Giavasis, Technological Educational Institute of Larisa, Greece
- Introduction
- Monitoring of bioprocesses for food fermentations: an overview
- On-line bioprocess monitoring for food fermentations
- Spectrometric monitoring of fermentations
- Future trends
- Sources of further information and advice
- References
Industrial enzyme production for the food and beverage industries: process scale up and scale down
S M Stocks Novozymes AS, Denmark
- Introduction
- The difficulties of the scale up approach
- The consequences of changing scale
- Further complexities when changing scale
- Future trends and scale
- Conclusion: scale up is scale down
- Acknowledgements
- References
PART 2 USE OF MICROORGANISMS FOR THE PRODUCTION OF NATURAL MOLECULES FOR USE IN FOODS
Microbial production of food flavours
Y Waché, AgroSup Dijon, France
- Introduction
- Production of flavours by microorganisms in their classical environment
- Microorganisms for biotechnological flavour production: first generation of biotechnological flavour compounds
- New attempts to produce flavour compounds when precursors are unavailable
- Analysing natural flavours in food
- Conclusion and future trends
- Sources of further information and advice
- References
Microbial production of carotenoids
S Sanchez, B Ruiz and R Rodríguez-Sanoja, Universidad Nacional Autónoma de México, Mexico and L B Flores-Cotera, Centro de Investigación y Estudios Avanzados del IPN Mexico
- Introduction
- Microbial sources of carotenoids
- Main biosynthetic pathways used for carotenoid production
- Regulation of carotenoid production
- Genetic improvement of carotenoid production
- Fermentation conditions
- Commercially significant carotenoids
- Conclusion
- References
Microbial production of flavonoids and terpenoids
H Dvora and M A G Koffas, Rensselaer Polytechnic Institute, USA
- Introduction
- Overview of flavonoids and terpenoids
- Current and emerging techniques in microbial production of flavonoids and terpenoids
- Future trends
- References
Microbial production of enzymes used in food applications
K Hellmuth, Chr Hansen Nienburg GmbH, Germany and J M van den Brink, Chr Hansen A/S, Innovation, Denmark
- Introduction: microbial production of food enzymes
- Characteristic of a good food enzyme
- Limitations to enzyme use in food applications
- Enzymes currently used in the food industry
- Good production strain criteria for the food industry
- Production processes
- Examples of heterologous enzyme production
- Regulatory aspects of food enzymes
- References
Microbial production of organic acids for use in food
M Sauer, D Mattanovich, and H Marx, University of Natural Resources and Life Sciences (BOKU Wien), Austria
- Introduction
- From filamentous fungi to genetically-engineered bacteria and baker’s yeasts
- Gluconic acid production
- The oxidative branch of the citric acid cycle
- The reductive branch of the citric acid cycle
- Kojic acid
- Conclusions
- Future trends
- Sources of further information and advice
- References
Production of viable probiotic cells
F Grattepanche and C Lacroix, ETH Zürich, Switzerland
- Introduction
- Biomass production
- Fermentation technologies
- Downstream processing of probiotic biomass
- Storage of frozen and dried probiotic concentrates
- Microencapsulation
- Exploitation of adaptive stress response of bacteria
- Conclusion
- References
Microbial production of bacteriocins for use in foods
D G Burke, P D Cotter, R P Ross and C Hill, Teagasc Food Research Centre, Ireland
- Introduction
- In situ production of bacteriocins in food
- Ex situ production of bacteriocins
- Conclusions
- Acknowledgements
- References
Microbial production of amino acids and their derivatives for use in foods, nutraceuticals and medications
H Suzuki, Kyoto Institute of Technology, Japan
- Introduction
- Microbial production of amino acids
- Amino acid derivatives
- Short peptides
- Future trends in amino acid production
- Sources of further information and advice
- References
Production of microbial polysaccharides for use in food
I Giavasis, Technological Educational Institute of Larissa, Greece
- Introduction
- Types, sources and applications of microbial polysaccharides
- Production of microbial polysaccharides
- Properties and structure-function relationships
- Future trends
- References
Microbial production of xylitol and other polyols
T Granström and M Leisola, Department of Biotechnology and Chemical Technology, Finland
- Introduction
- History of sugars and sugar alcohols and physiological effects
- Biochemistry of sugar alcohol metabolism
- Biotechnological production strategies
- Future trends
- References
Microbial production of prebiotic oligosaccharides
T-H Nguyen and D Haltrich, University of Natural Resources and Life Sciences
(BOKU Wien), Austria
- Introduction
- Microbial production of prebiotic oligosaccharides
- Future trends
- Conclusions
- References
Microbial production of polyunsaturated fatty acids as nutraceuticals
C Ratledge, University of Hull, UK
- Introduction
- The production of microbial oils
- Gamma-linolenic acid (GLA, 18:3 n-6)
- Docosahexaenoic acid (DHA, 22:6 n-3)
- Arachidonic acid (ARA, 20:4 n-6)
- Eicosapentaenoic acid (EPA, 20:5 n-3)
- PUFAs from photosynthetically-grown microalgae
- Safety
- References
Microalgae as sources of food ingredients and nutraceuticals
B Klein and R Buchholz, Friedrich Alexander University of Erlangen-Nuremberg, Germany
- Introduction
- Microalgae and cyanobacteria and their potential as food supplements
- Risks of microalgal products
- Conclusion
- References
Microbial production of vitamins
J L Revuelta, University of Salamanca, Spain
- Introduction
- Fat-soluble vitamins
- Water-soluble vitamins
- Future trends
- References