Microbial Production of Food Ingredients, Enzymes and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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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 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
rheologically complex fermentations tend to start relatively Newtonian with low viscosity, not becoming like ketchup until the very end of the process. This means © Woodhead Publishing Limited, 2013 Industrial enzyme production for the food and beverage industries 161 that a true scale down model would have to track the OUR capability of the large scale system in a way that it is not trivially defined, especially if trying to consider the influence of stirrer power on morphology and its
and productivity will not double; as we add more power to a production reactor, the energy efficiency of the system (kg product / kWh) reduces. As we become more concerned over energy consumption we may see a shift in the production technology to systems of greater efficiency, but almost inevitably, lower volumetric productivity. There is a great challenge here. Perhaps there is a special technology, airlift technology or static mixer technology or something new, that can offer a balanced
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2006). Advantages and limitations NIR spectroscopy (NIRS) is rapid (less than 2 min per analysis), multianalyte, non-invasive, non-destructive and, via the use of robust stainless steel fibre optic probe systems, can be implemented readily in situ. It is also readily multiplexed to multiple fermenters. In many respects, it therefore possesses many of the attributes of the ‘ideal’ biosensor technology. Further, the relatively weak absorbances in the NIR region make it suitable for the © Woodhead
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