Microbial Production of Food Ingredients, Enzymes and Nutraceuticals
edited by Brian McNeil

Microbial Production of Food Ingredients, Enzymes and Nutraceuticals provides comprehensive coverage of the subject including:

• microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins
• systems biology and metabolic engineering, including methods and developments for filamentous fungi
• use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids

Part One addresses 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.

Contents

1. 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

Part 1: Systems Biology, Metabolic Engineering of Industrial Microorganisms and Fermentation Technology

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

Part 2: Use of Microorganisms for the Production of Natural Molecules for Use in Foods

8. 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

9. 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

10. Microbial production of flavonoids and terpenoids

• Overview of flavonoids and terpenoids
• Current and emerging techniques in microbial production of flavonoids and terpenoids

11. Microbial production of enzymes used in food applications

• Characteristic 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

12. 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

13. 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

14. Microbial production of bacteriocins for use in foods

• In situ production of bacteriocins in food
• Ex situ production of bacteriocins

15. 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

16. Production of microbial polysaccharides for use in food

• Types, sources and applications of microbial polysaccharides
• Production of microbial polysaccharides
• Properties and structure-function relationships

17. Microbial production of xylitol and other polyols

• History of sugars and sugar alcohols and physiological effects
• Biochemistry of sugar alcohol metabolism
• Biotechnological production strategies

18. Microbial production of prebiotic oligosaccharides

• Microbial production of prebiotic oligosaccharides

19. 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

20. Microalgae as sources of food ingredients and nutraceuticals

• Microalgae and cyanobacteria and their potential as food supplements
• Risks of microalgal products

21. Microbial production of vitamins

• Fat-soluble vitamins
• Water-soluble vitamins

Index

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