Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries

Mohamed Ghoul is a professor at the Université de Lorraine, France, and a researcher in process engineering, specializing in the implementation, modeling and optimization of bioprocesses.

• Preface xiMohamed GHOULIntroduction xiiiMohamed GHOULPart 1. Enzymatic Processes in the Food Industry 1Introduction to Part 1 3Isabelle CHEVALOTChapter 1. General Characteristics of Enzymes 5Isabelle CHEVALOT, Mohamed GHOUL and Seraphim PAPANIKOLAOU1.1. Notion of catalysis 51.2. Notion of specificity 71.3. Nomenclature 71.4. Mechanism of enzyme catalysis 91.5. Single-substrate enzyme kinetics 111.6. Effects of the environment on activity 131.7. Multi-substrate enzyme kinetics 18Chapter 2. Classification of Enzymes Used in the Food Industry 21Latifa CHEBIL and Mohamed GHOUL2.1. Oxidoreductases (CE1) 222.2. Transferases (CE2) 222.3. Hydrolases (CE3) 232.4. Lyases (CE4) 242.5. Isomerases (CE5) 242.6. Ligases (CE6) 25Chapter 3. Mode of Action of the Main Enzymes Used in the Food Industry 27Catherine HUMEAU, Mohamed GHOUL and Seraphim PAPANIKOLAOU3.1. Enzymes involved in the starch degradation reaction 273.2. Enzymes involved in the degradation of lignocellulosic substrates 293.3. Enzymes involved in the degradation of pectin-type substrates 333.4. Enzymes involved in the degradation of lipid substrates 363.5. Enzymes involved in protein degradation 37Chapter 4. Enzyme Production for Food Applications 41Mohamed GHOUL and Seraphim PAPANIKOLAOU4.1. Amylases 424.2. Pullulases 444.3. Lignocellulases 444.4. Pectinases 494.5. Lipases 524.6. Proteases 544.7. Conclusion 58Chapter 5. Ways to Improve Enzymatic Processes 59Isabelle CHEVALOT and Catherine HUMEAU5.1. Enzyme engineering 595.2. Process engineering 89Chapter 6. Main Enzymatic Processes in the Food Industry 107Latifa CHEBIL and Mohamed GHOUL6.1. Baking and pastry 1076.2. Malting and brewing 1106.3. Starch and its by-products 1146.4. Milk 1166.5. Fat 1206.6. Meat and seafood products 1246.7. Flavors and additives 1276.8. Fruit juices and wines 130Part 1 References 137Part 2. Lactic Acid Bacteria and Bifidobacteria: A Fermented Food Source 163Introduction to Part 2 165Marie-Bénédicte ROMONDChapter 7. Lactic Acid Bacteria and Bifidobacteria 167Jennifer BURGAIN and Marie-Bénédicte ROMOND7.1. Taxonomic notions and the definition of "probiotic" 1677.2. The probiotics market and health claims 1707.3. Prebiotics 172Chapter 8. Bifidobacteria: From Commensal Bacteria to Probiotics and Metabiotics/Postbiotics 175Frank PIVA and Marie-Bénédicte ROMOND8.1. Taxonomy and ecological aspects of commensal bifidobacteria: discovery and identification criteria 1758.2. Production of probiotics and metabiotics/postbiotics 1918.3. Industrial applications 1968.4. Prospects for development and innovation: metabiotics/postbiotics (bifidobacterial lipoproteins), therapeutic targets 199Chapter 9. Lactobacilli: Strain Selection and Probiotic Effects 211Jennifer BURGAIN and Marie-Bénédicte ROMOND9.1. Species, strain identity and origin 2119.2. Physiology of probiotic strains 2139.3. Impact of lactobacilli on digestive health 215Chapter 10. Encapsulation Processes 225Jennifer BURGAIN, Joël SCHER and Claire GAIANI10.1. Definition and aims of encapsulation 22510.2. Atomization 22710.3. Extrusion 23010.4. Emulsification 23210.5. Coating 233Chapter 11. Encapsulation Matrices 237Jennifer BURGAIN, Joël SCHER and Claire GAIANI11.1. Polysaccharides 23711.2. Proteins 23911.3. Bacterial adhesion to encapsulation materials 24011.4. Conclusion 243Chapter 12. Fermented Foods 245Frank PIVA and Marie-Bénédicte ROMOND12.1. Traditional fermented foods 24612.2. New approaches to fermentation 254Part 2 References 257Conclusion 291Mohamed GHOULList of Authors 293Index 295