Microbial Production of Food Ingredients and Additives

Microbial Production of Food Ingredients and Additives, Volume 5 in the Handbook of Food Bioengineering series, is a solid resource to describe how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste as well as to improve function and fortification to benefit overall health. The book presents the most important applications of microbial products in food bioengineering and different methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins by involving microorganisms. Recent and future applications of these microbial - derived food components are describes and discussed making it essential for future research applications. Provides various research examples of how microbial production can improve food by lactic acid bacteria  Presents information on how microorganisms may be utilised to produce high quantity and quality therapeutic food ingredients used both for human and animal foodIncludes numerous applications to provide a broad perspective on the benefits of microbial production and how they are an alternative to chemical production and purification of ingredients INDICE: 1. Microbial production of added-value ingredients: state of the art 2. Phytase as a diet ingredient: From microbial production to its applications in food and feed industry 3. Current trends and future prospects of prebiotics as therapeutic food 4. Food ingredients synthesized by lactic acid bacteria 5. Microbial diversity and flavor quality of fermented beverages 6. Prebiotic and symbiotic foods 7. Production, Use and Prospects of Microbial Food Colourants 8. Biopolymer produced by the lactic acid bacteria; production and practical application 9. Microbial Production of Low Calorie Sugars 10. Microbial production of itaconic acid 11. Microbial Production of Secondary Metabolites as Food Ingredients 12. Microbial Polysaccharides as Food Ingredients 13. Xanthan: biotechnological production and applications 14. Designer foods: Scope for enrichment with microbe-sourced antioxidants 15. Monitoring of Microbial Activity in Real-Time

• ISBN: 978-0-12-811520-6
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 516
• Fecha Publicación: 15/08/2017
• Nº Volúmenes: 1
• Idioma: Inglés