Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

1st Edition - March 21, 2013

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  • Editors: Brian McNeil, David Archer, Ioannis Giavasis, Linda Harvey
  • Hardcover ISBN: 9780857093431
  • eBook ISBN: 9780857093547

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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.

Key Features

  • 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

Readership

Food scientists; Biochemical, chemical and metabolic engineers; Synthetic biologists; Academics and researchers in the biotechnology, microbiology, chemical engineering and food science departments

Table of Contents

  • 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

Product details

  • No. of pages: 656
  • Language: English
  • Copyright: © Woodhead Publishing 2013
  • Published: March 21, 2013
  • Imprint: Woodhead Publishing
  • Hardcover ISBN: 9780857093431
  • eBook ISBN: 9780857093547

About the Editors

Brian McNeil

Brian McNeil is Professor of Microbiology at the University of Strathclyde, Glasgow, UK.

Affiliations and Expertise

University of Strathclyde

David Archer

David Archer is Professor of Microbial Biochemistry in the Faculty of Medicine and Health Sciences at the University of Nottingham, UK.

Affiliations and Expertise

University of Nottingham, UK

Ioannis Giavasis

Ioannis Giavasis is a Lecturer in Food Microbiology and Biotechnology at the Technological Educational Institute of Larissa, Greece.

Affiliations and Expertise

Technological Educational Institute of Larissa, Greece

Linda Harvey

Dr Linda Harvey is a Reader in Microbiology at the University of Strathclyde.

Affiliations and Expertise

University of Strathclyde, UK

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