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Microbial production of food ingredients, enzymes and nutraceuticals

Titre :	Microbial production of food ingredients, enzymes and nutraceuticals Ajouter au panier
Auteur(s) :	Brian McNeil, Éditeur scientifique David Archer, Éditeur scientifique Ioannis Giavasis, Éditeur scientifique Linda M. Harvey, Éditeur scientifique
Type de document :	Livre
Sujets :	MICROORGANISME ; FERMENTATION ; CHAMPIGNON ; PRODUIT ALIMENTAIRE ; LEVURE ; ENZYME ; BACTERIE ; PRODUCTION ; MILIEU DE CULTURE ; BOISSON ; MOLECULE ; AROME ; CAROTENOIDE ; FLAVONOIDE ; TERPENE ; ACIDE ORGANIQUE ; MONO DISACCHARIDE ; ACIDE AMINE ; POLYHOLOSIDE ; XYLITOL ; ACIDE GRAS ; ALGUE ; VITAMINE ; BIOREACTEUR
Résumé :	- 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 bacteri[...] - 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. - See more at: http://www.woodheadpublishing.com/en/book.aspx?bookID=2519#sthash.vCA2FX2A.dpuf
Editeur(s) :	CAMBRIDGE : Woodhead Publishing Limited
Date de publication :	2013
Collection :	Woodhead Publishing Series in Food Science, Technology and Nutrition, ISSN 2042-8049, num. 246
Format :	1 vol. (XXX-610 p.) / ill., couv. ill. / 24 cm
Note(s) :	Bibliogr. Index. Annexes
Table des matières :	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 - 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 rout[...] 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 - 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 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 - 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 Systems biology methods and developments for Saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredients - 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 - 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 - 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 Production of foods and food components by microbial fermentation: an 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 Fermentation monitoring and control of microbial cultures for food ingredient manufacture - 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 Industrial enzyme production for the food and beverage industries: process scale up and scale down - 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 PART 2 USE OF MICROORGANISMS FOR THE PRODUCTION OF NATURAL MOLECULES FOR USE IN FOODS Microbial production of food flavours - 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 Microbial production of carotenoids - 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 Microbial production of flavonoids and terpenoids - Overview of flavonoids and terpenoids - Current and emerging techniques in microbial production of flavonoids and terpenoids - Future trends Microbial production of enzymes used in food applications - Introduction: microbial production of food enzymes - Requirements 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 Microbial production of organic acids for use in food - 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 - Future trends - Sources of further information and advice Production of viable probiotic cells - Biomass production - Fermentation technologies - Downstream processing of probiotic biomass - Storage of frozen and dried probiotic concentrates - Microencapsulation - Exploitation of adaptive stress response of bacteria Microbial production of bacteriocins for use in foods - In situ production of bacteriocins in food - Ex situ production of bacteriocins Microbial production of amino acids and their derivatives for use in foods, nutraceuticals and medications - Microbial production of amino acids - Amino acid derivatives - Short peptides - Future trends in amino acid production - Sources of further information and advice Production of microbial polysaccharides for use in food - Types, sources and applications of microbial polysaccharides - Production of microbial polysaccharides - Properties and structure-function relationships - Future trends Microbial production of xylitol and other polyols - History of sugars and sugar alcohols - physiological effects - Biochemistry of sugar alcohol metabolism - Biotechnological production strategies - Future trends Microbial production of prebiotic oligosaccharides - Microbial production of prebiotic oligosaccharides - Future trends Microbial production of polyunsaturated fatty acids as nutraceuticals - 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 Microalgae as sources of food ingredients and nutraceuticals - Microalgae and cyanobacteria and their potential as food supplements - Risks of microalgal products Microbial production of vitamins - Fat-soluble vitamins - Water-soluble vitamins - Future trends
Langue(s) :	Anglais
Identifiant :	978-0-85709-343-1
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166276

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