Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Brian McNeil is Professor of Microbiology at the University of Strathclyde, Glasgow, UK. David Archer is Professor of Microbial Biochemistry in the Faculty of Medicine and Health Sciences at the University of Nottingham, UK. Ioannis Giavasis is a Lecturer in Food Microbiology and Biotechnology at the Technological Educational Institute of Larissa, Greece. Dr Linda Harvey is a Reader in Microbiology at the University of Strathclyde.

• Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionForewordChapter 1: Bioprocessing as a route to food ingredients: an introductionAbstract:1.1 Food fermentation as an ancient technology: an overview1.2 Solid substrate fermentations (SSF) and stirred tank reactor (STR) technology: relative industrial dominance1.3 Development of bioprocessing as a route to food ingredients: the history of koji1.4 Conclusion: food biotechnology past, present and futurePart I: Systems biology, metabolic engineering of industrial microorganisms and fermentation technologyChapter 2: Systems biology methods and developments of filamentous fungi in relation to the production of food ingredientsAbstract:2.1 Introduction2.2 Filamentous fungi as cell factories for food biotechnology2.3 Systems biology of food-related filamentous fungi2.4 Beyond functional genomics to metabolic modelling2.5 Systems biology perspectives on food biotechnology and ood safety2.6 AcknowledgementsChapter 3: Systems biology methods and developments for Saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredientsAbstract:3.1 Introduction3.2 History of yeast science: it all started with food3.3 Systems biology: possibilities and challenges in relation to food3.4 Systems biology tools for fermented food3.5 Production of flavours from yeasts3.6 Food colouring: functional colours3.7 Antioxidants3.8 Non-conventional yeasts for food and food ingredients3.9 Conclusions3.11 Appendix: glossary of the systems biology tool boxChapter 4: Applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteriaAbstract:4.1 Introduction4.2 Definition and uses of systems biology in production4.3 Advantages of systems biology in the production of food ingredients, enzymes and nutraceuticals by bacteria4.4 Production of food grade amino acids through the exploitation of systems biology and ‘omics’ approaches4.5 Using systems approaches to develop enzymes for use in food production4.6 Future trends in the application of systems and synthetic biology to food microbiology4.7 Sources of further informationChapter 5: Production of foods and food components by microbial fermentation: an introductionAbstract:5.1 Introduction5.2 Food and food ingredients produced by microbial fermentation5.3 Principles of bioreactor design and operation5.4 Examples of fermentation processes used for the production of foods and foodstuffs5.5 Dealing with fermentation waste5.6 ConclusionsChapter 6: Fermentation monitoring and control of microbial cultures for food ingredient manufactureAbstract:6.1 Introduction6.2 Monitoring bioprocesses for food fermentation: an overview6.3 On line bioprocess monitoring for food fermentation6.4 Spectrometric monitoring of fermentation6.5 Future trends6.6 Sources of further information and adviceChapter 7: Industrial enzyme production for the food and beverage industries: process scale up and scale downAbstract:7.1 Introduction7.2 Difficulties of the scale up approach7.3 Consequences of changing scale7.4 Further complexities when changing scale7.5 Future trends and scale7.6 Conclusion: scale up is scale down7.7 AcknowledgementsPart II: Use of microorganisms for the production of natural molecules for use in foodsChapter 8: Microbial production of food flavoursAbstract:8.1 Introduction8.2 Production of flavours by microorganisms in their classical environment8.3 Microorganisms for biotechnological flavour production: first generation of biotechnological flavour compounds8.4 New attempts to produce flavour compounds when precursors are unavailable8.5 Analysing natural flavours in food8.6 Conclusion and future trends8.7 Sources of further information and adviceChapter 9: Microbial production of carotenoidsAbstract:9.1 Introduction9.2 Microbial sources of carotenoids9.3 Main biosynthetic pathways used for carotenoid production9.4 Regulation of carotenoid production9.5 Genetic improvement of carotenoid production9.6 Fermentation conditions9.7 Commercially significant carotenoids9.8 Conclusion9.9 AcknowledgementsChapter 10: Microbial production of flavonoids and terpenoidsAbstract:10.1 Introduction10.2 Overview of flavonoids and terpenoids10.3 Current and emerging techniques in microbial production of flavonoids and terpenoids10.4 Future trendsChapter 11: Microbial production of enzymes used in food applicationsAbstract:11.1 Introduction: microbial production of food enzymes11.2 Requirements of a good food enzyme11.3 Limitations of enzyme use in food applications11.4 Enzymes currently used in the food industry11.5 Good production strain criteria for the food industry11.6 Production processes11.7 Examples of heterologous enzyme production11.8 Regulatory aspects of food enzymesChapter 12: Microbial production of organic acids for use in foodAbstract:12.1 Introduction12.2 From filamentous fungi to genetically engineered bacteria and yeasts12.3 Gluconic acid production12.4 Oxidative branch of the citric acid cycle12.5 Reductive branch of the citric acid cycle12.6 Kojic acid12.7 Conclusions12.8 Future trends12.9 Sources of further information and adviceChapter 13: Production of viable probiotic cellsAbstract:13.1 Introduction13.2 Biomass production13.3 Fermentation technologies13.4 Downstream processing of probiotic biomass13.5 Storage of frozen and dried probiotic concentrates13.6 Microencapsulation13.7 Exploitation of adaptive stress response of bacteria13.8 ConclusionChapter 14: Microbial production of bacteriocins for use in foodsAbstract:14.1 Introduction14.2 In situ production of bacteriocins in food14.3 Ex situ production of bacteriocins14.4 Improvement of bacteriocinogenic bacteria14.5 Conclusions14.6 AcknowledgementsChapter 15: Microbial production of amino acids and their derivatives for use in foods, nutraceuticals and medicationsAbstract:15.1 Introduction15.2 Microbial production of amino acids15.3 Amino acid derivatives of interest15.4 Short peptides15.5 Future trends in amino acid productionChapter 16: Production of microbial polysaccharides for use in foodAbstract:16.1 Introduction16.2 Types, sources and applications of microbial polysaccharides16.3 Production of microbial polysaccharides16.4 Properties and structure–function relationships16.5 Future trendsChapter 17: Microbial production of xylitol and other polyolsAbstract:17.1 Introduction17.2 History of sugars and sugar alcohols17.3 Physiological effects of sugar alcohols17.4 Biochemistry of sugar alcohol metabolism17.5 Biotechnological production strategies17.6 Future trendsChapter 18: Microbial production of prebiotic oligosaccharidesAbstract:18.1 Introduction18.2 Microbial production of prebiotic oligosaccharides18.3 Future trends18.4 ConclusionsChapter 19: Microbial production of polyunsaturated fatty acids as nutraceuticalsAbstract:19.1 Introduction19.2 Production of microbial oils19.3 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 microalgae19.8 SafetyChapter 20: Microalgae as sources of food ingredients and nutraceuticalsAbstract:20.1 Introduction20.2 Microalgae and cyanobacteria and their potential as food supplements20.3 Risks of microalgal products20.4 ConclusionChapter 21: Microbial production of vitaminsAbstract:21.1 Introduction21.2 Fat-soluble vitamins21.3 Water-soluble vitamins21.4 Future trendsIndex