Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

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 bacteriocinsBegins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungiAnalyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids INDICE: 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 Production of flavours by microorganisms in their classical environment 8.3 Microorganisms for biotechnological flavour production: first generation of biotechnological flavour compounds 8.4 New attempts to produce flavour compounds when precursors are unavailable 8.5 Analysing natural flavours in food 8.6 Conclusion and future trends 8.7 Sources of further information and advice Chapter 9: Microbial production of carotenoids Abstract: 9.1 Introduction 9.2 Microbial sources of carotenoids 9.3 Main biosynthetic pathways used for carotenoid production 9.4 Regulation of carotenoid production 9.5 Genetic improvement of carotenoid production 9.6 Fermentation conditions 9.7 Commercially significant carotenoids 9.8 Conclusion 9.9 Acknowledgements Chapter 10: Microbial production of flavonoids and terpenoids Abstract: 10.1 Introduction 10.2 Overview of flavonoids and terpenoids 10.3 Current and emerging techniques in microbial production of flavonoids and terpenoids 10.4 Future trends Chapter 11: Microbial production of enzymes used in food applications Abstract: 11.1 Introduction: microbial production of food enzymes 11.2 Requirements of a good food enzyme 11.3 Limitations of enzyme use in food applications 11.4 Enzymes currently used in the food industry 11.5 Good production strain criteria for the food industry 11.6 Production processes 11.7 Examples of heterologous enzyme production 11.8 Regulatory aspects of food enzymes Chapter 12: Microbial production of organic acids for use in food Abstract: 12.1 Introduction 12.2 From filamentous fungi to genetically engineered bacteria and yeasts 12.3 Gluconic acid production 12.4 Oxidative branch of the citric acid cycle 12.5 Reductive branch of the citric acid cycle 12.6 Kojic acid 12.7 Conclusions 12.8 Future trends 12.9 Sources of further information and advice Chapter 13: Production of viable probiotic cells Abstract: 13.1 Introduction 13.2 Biomass production 13.3 Fermentation technologies 13.4 Downstream processing of probiotic biomass 13.5 Storage of frozen and dried probiotic concentrates 13.6 Microencapsulation 13.7 Exploitation of adaptive stress response of bacteria 13.8 Conclusion Chapter 14: Microbial production of bacteriocins for use in foods Abstract: 14.1 Introduction 14.2 In situ production of bacteriocins in food 14.3 Ex situ production of bacteriocins 14.4 Improvement of bacteriocinogenic bacteria 14.5 Conclusions 14.6 Acknowledgements Chapter 15: Microbial production of amino acids and their derivatives for use in foods, nutraceuticals and medications Abstract: 15.1 Introduction 15.2 Microbial production of amino acids 15.3 Amino acid derivatives of interest 15.4 Short peptides 15.5 Future trends in amino acid production Chapter 16: Production of microbial polysaccharides for use in food Abstract: 16.1 Introduction 16.2 Types, sources and applications of microbial polysaccharides 16.3 Production of microbial polysaccharides 16.4 Properties and structure-function relationships 16.5 Future trends Chapter 17: Microbial production of xylitol and other polyols Abstract: 17.1 Introduction 17.2 History of sugars and sugar alcohols 17.3 Physiological effects of sugar alcohols 17.4 Biochemistry of sugar alcohol metabolism 17.5 Biotechnological production strategies 17.6 Future trends Chapter 18: Microbial production of prebiotic oligosaccharides Abstract: 18.1 Introduction 18.2 Microbial production of prebiotic oligosaccharides 18.3 Future trends 18.4 Conclusions Chapter 19: Microbial production of polyunsaturated fatty acids as nutraceuticals Abstract: 19.1 Introduction 19.2 Production of microbial oils 19.3 Gamma-linolenic acid (GLA, 18:3 n-6) 19.4 Docosahexaenoic acid (DHA, 22:6 n-3) 19.5 Arachidonic acid (ARA, 20:4 n-6) 19.6 Eicosapentaenoic acid (EPA, 20:5 n-3) 19.7 PUFA oils from photosynthetically-grown microalgae 19.8 Safety Chapter 20: Microalgae as sources of food ingredients and nutraceuticals Abstract: 20.1 Introduction 20.2 Microalgae and cyanobacteria and their potential as food supplements 20.3 Risks of microalgal products 20.4 Conclusion Chapter 21: Microbial production of vitamins Abstract: 21.1 Introduction 21.2 Fat-soluble vitamins 21.3 Water-soluble vitamins 21.4 Future trends Index

• ISBN: 978-0-08-101559-9
• Editorial: Woodhead Publishing
• Encuadernacion: Rústica
• Páginas: 656
• Fecha Publicación: 30/06/2016
• Nº Volúmenes: 1
• Idioma: Inglés