Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Herausgegeben:McNeil, Brian; Archer, David; Giavasis, Ioannis; Harvey, Linda

• Gebundenes Buch

Produktbeschreibung

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.

Produktdetails

• Woodhead Publishing Series in Food Science, Technology and Nutrition
• Verlag: Elsevier Science & Technology / Woodhead Publishing
• Artikelnr. des Verlages: C2013-0-16227-7
• Englisch
• Abmessung: 233mm x 155mm x 234mm
• Gewicht: 1100g
• ISBN-13: 9780857093431
• Artikelnr.: 36545854

Autorenporträt

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.

Inhaltsangabe

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Foreword

Chapter 1: Bioprocessing as a route to food ingredients: an introduction

Abstract:

1.1 Food fermentation as an ancient technology: an overview

1.2 Solid substrate fermentations (SSF) and stirred tank reactor (STR) technology: relative industrial dominance

1.3 Development of bioprocessing as a route to food ingredients: the history of koji

1.4 Conclusion: food biotechnology past, present and future

Part I: Systems biology, metabolic engineering of industrial microorganisms and fermentation technology

Chapter 2: Systems biology methods and developments of filamentous fungi in relation to the production of food ingredients

Abstract:

2.1 Introduction

2.2 Filamentous fungi as cell factories for food biotechnology

2.3 Systems biology of food-related filamentous fungi

2.4 Beyond functional genomics to metabolic modelling

2.5 Systems biology perspectives on food biotechnology and ood safety

2.6 Acknowledgements

Chapter 3: Systems biology methods and developments for Saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredients

Abstract:

3.1 Introduction

3.2 History of yeast science: it all started with food

3.3 Systems biology: possibilities and challenges in relation to food

3.4 Systems biology tools for fermented food

3.5 Production of flavours from yeasts

3.6 Food colouring: functional colours

3.7 Antioxidants

3.8 Non-conventional yeasts for food and food ingredients

3.9 Conclusions

3.11 Appendix: glossary of the systems biology tool box

Chapter 4: Applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria

Abstract:

4.1 Introduction

4.2 Definition and uses of systems biology in production

4.3 Advantages of systems biology in the production of food ingredients, enzymes and nutraceuticals by bacteria

4.4 Production of food grade amino acids through the exploitation of systems biology and 'omics' approaches

4.5 Using systems approaches to develop enzymes for use in food production

4.6 Future trends in the application of systems and synthetic biology to food microbiology

4.7 Sources of further information

Chapter 5: Production of foods and food components by microbial fermentation: an introduction

Abstract:

5.1 Introduction

5.2 Food and food ingredients produced by microbial fermentation

5.3 Principles of bioreactor design and operation

5.4 Examples of fermentation processes used for the production of foods and foodstuffs

5.5 Dealing with fermentation waste

5.6 Conclusions

Chapter 6: Fermentation monitoring and control of microbial cultures for food ingredient manufacture

Abstract:

6.1 Introduction

6.2 Monitoring bioprocesses for food fermentation: an overview

6.3 On line bioprocess monitoring for food fermentation

6.4 Spectrometric monitoring of fermentation

6.5 Future trends

6.6 Sources of further information and advice

Chapter 7: Industrial enzyme production for the food and beverage industries: process scale up and scale down

Abstract:

7.1 Introduction

7.2 Difficulties of the scale up approach

7.3 Consequences of changing scale

7.4 Further complexities when changing scale

7.5 Future trends and scale

7.6 Conclusion: scale up is scale down

7.7 Acknowledgements

Part II: Use of microorganisms for the production of natural molecules for use in foods

Chapter 8: Microbial production of food flavours

Abstract:

8.1 Introduction

8.2 Producti