for food ingredient manufacture. 125. B. McNeil ... K. Hellmuth, Chr Hansen Nienburg GmbH, Germany and j. M. van .... Risks of microalgal products. 566. 20.4.
Woodhead
Publishing Series in Food Science, Technology and Nutrition: Number 246
Microbial
food
production of ingredients, enzymes
and nutraceuticals Edited Brian McNeil, David
by
Archer, Ioannis Giavasis
and Linda
Harvey
WP WOODHEAD PUBLISHING
, Oxford
Cambridge
© Woodhead
^ Philadelphia
Publishing Limited,
New Delhi
2013
Contents
xiii
Contributor contact details
Woodhead Publishing Series in Food Science,
Technology and
Nutrition
xviii
Foreword
xxvii
1
as a route to food ingredients: an introduction.... Wood, University of Strathclyde, UK Food fermentation as an ancient technology:
Bioprocessing B. J. B.
1.1
an
1.2
1
overview
Solid substrate fermentations tank reactor
(SSF)
(STR) technology:
and stirred
relative industrial
4
dominance 1.3 1.4 1.5
Part I
Development of bioprocessing as a route to food ingredients: the history of koji Conclusion: food biotechnology past, present
10
and future
12
References
15
Systems biology, metabolic engineering
of industrial
microorganisms and fermentation technology 2
1
Systems biology methods and developments of filamentous fungi in relation to the production of food ingredients W. Vongsangnak, Soochow University, China and J. Nielsen, Chalmers University
of Technology, Sweden
© Woodhead
Publishing
Limited, 2013
17
19
vi
Contents 2.1
Introduction
2.2
Filamentous fungi
2.3 2.4
2.5
3
19 cell factories for food
as
biotechnology Systems biology of food-related filamentous fungi Beyond functional genomics to metabolic modelling Systems biology perspectives on food biotechnology
20
and food
23 29
safety Acknowledgements
33
2.6 2.7
References
35
35
Systems biology methods and developments for Saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredients V. Mapelli, C. J. Franzen and L. Olsson, Chalmers University of
42
Technology, Sweden 3.1
Introduction
42
3.2
History of yeast science: it all started with food Systems biology: possibilities and challenges in relation
43
3.3
4
to food
44
3.4
Systems biology tools for fermented food
52
3.5
Production of flavours from yeasts Food colouring: functional colours
57
3.6 3.7
Antioxidants
64
3.8
Non-conventional yeasts for food and food ingredients.. Conclusions
66
3.9 3.10
References
69
3.11
Appendix: glossary of
Applying systems
the systems
62
biology
tool box
synthetic biology approaches to the ingredients, enzymes and nutraceuticals
by bacteria P. A. Hoskisson, University of Strathclyde, UK
81
4.1
Introduction
4.2
Definition and
4.3
Advantages of systems biology in the production of food ingredients, enzymes and nutraceuticals by
81 uses
of systems
biology
in
production
bacteria
82
84
Production of food
exploitation
of
grade amino acids through systems biology and 'omics'
approaches 4.5
79
and
production of food
4.4
68
86
Using systems approaches for use in food production
©Woodhead
the
to
Publishing
develop enzymes 90
Limited, 2013
Contents 4.6
Future trends in the
biology
5
to
application food microbiology
of
systems
and
synthetic 91
4.7
Sources of further information
92
4.8
References
93
Production of foods and food components fermentation: an introduction R. J. Seviour,
by microbial 97
La Trobe University, Australia and L. M.
M. Fazenda and B. McNeil, 5.1
Introduction
5.2
Food and food
Strathclyde University,
Harvey,
UK
97
ingredients produced by microbial 99
fermentation
101
5.5
Principles of bioreactor design and operation Examples of fermentation processes used for the production of foods and foodstuffs Dealing with fermentation waste
5.6
Conclusions
120
5.7
References
121
5.3 5.4
6
vii
105 118
monitoring and control of microbial cultures 125 ingredient manufacture B. McNeil and L. M. Harvey, Strathclyde University, UK, N. J. Rowan, Athlone Institute of Technology, Ireland and I. Giavasis, Technological Educational Institute of Larissa, Greece Fermentation for food
6.1
Introduction
6.2
Monitoring bioprocesses for food fermentation: an
127
overview
130
6.4
bioprocess monitoring for food fermentation Spectrometric monitoring of fermentation
6.5
Future trends
139
6.6
Sources of further information and advice
140
6.7
References
141
6.3
7
125
On line
Industrial enzyme production for the food and beverage industries: process scale up and scale down S. M. Stocks
133
144
Novozymes A/S, Denmark
7.1
Introduction
144
7.2
147
7.3
Difficulties of the scale up approach Consequences of changing scale
7.4
Further
161
7.5
Future trends and scale
167
7.6
Conclusion: scale up is scale down
168
7.7
Acknowledgements
169
7.8
References
169
154
complexities when changing scale
© Woodhead
Publishing Limited,
2013
viii
Contents
Part II
Use of
microorganisms
molecules for 8
use
for the
production of
natural
in foods
173
Microbial production of food flavours Y.
175
Wache, AgroSup Dijon, France
8.1
Introduction
8.2
Production of flavours
175
by microorganisms
in their
classical environment 8.3
8.4
Microorganisms
biotechnological production: first generation of biotechnological flavour compounds New attempts to produce flavour compounds when precursors
8.5
9
176
for
are
flavour
unavailable
181
183
185
8.6
Analysing natural flavours in food Conclusion and future trends
8.7
Sources of further information and advice
189
8.8
References
190
Microbial
production of
187
carotenoids
194
S. Sanchez, B. Ruiz and R.
Rodnguez-Sanoja, Universidad National Autdnoma de Mexico, Mexico, DF and L. B. Flores-Cotera, Cinvestav-IPN, Mexico, DF 9.1
Introduction
9.2
Microbial
9.3
Main
9.4
9.5 9.6
10
194
sources of
carotenoids
196
biosynthetic pathways used for carotenoid production Regulation of carotenoid production Genetic improvement of carotenoid production
197 205 209
Fermentation conditions
213
9.7
Commercially significant carotenoids
218
9.8
Conclusion
222
9.9
Acknowledgements
223
9.10
References
223
Microbial
production
of flavonoids and
H. Dvora and M. A. G.
terpenoids
234
Koffas, Rensselaer Polytechnic
Institute, USA 10.1
Introduction
234
10.2
Overview of flavonoids and terpenoids
235
10.3
Current
and
production
emerging techniques in microbial terpenoids
of flavonoids and
243
10.4
Future trends
255
10.5
References
256
©Woodhead
Publishing Limited,
2013
Contents 11
Microbial production of enzymes used in food applications K. Hellmuth, Chr Hansen Nienburg GmbH, Germany and j. M. 11.1 11.2
den Brink, Chr Hansen A/S,
Introduction: microbial production
Requirements of
a
of food enzymes
good food enzyme
11.4
Enzymes currently
11.5
Good production strain criteria for the food Production processes
11.7 11.8
11.9
262 264
Limitations
of enzyme
262
Innovation, Denmark
11.3
11.6
12
van
ix
in food applications used in the food industry use
industry
Examples of heterologous enzyme production Regulatory aspects of food enzymes References
265 266 271 272 276 281 283
Microbial production of organic acids for
use
in food
M.
288
Sauer, D. Mattanovich, and H. Marx, University of Natural Resources and Life Sciences (BOKU Wien-VIBT), Austria 12.1 Introduction 288 12.2
From filamentous
12.3
bacteria and yeasts Gluconic acid production
12.4 12.5 12.6
genetically engineered 289 289
Oxidative branch of the citric acid cycle Reductive branch of the citric acid cycle
293 306
12.7
310
Conclusions
12.8
311
Future trends
12.9
312
Sources of further information and advice References
Production of F
viable
Grattepanche
probiotic cells Lacroix, ETH Zurich, Switzerland
313 314
321
and C.
13.1
Introduction
13.2
321
Biomass production
322
13.3
Fermentation technologies Downstream processing of probiotic
13.4 13.5
14
to
Kojicacid
12.10 13
fungi
Storage of frozen
and dried
13.6
Microencapsulation
13.7
Exploitation of adaptive
13.8
Conclusion
13.9
References
327 biomass
probiotic
concentrates
331 337 339
stress response of bacteria
341
343 343
Microbial production of bacteriocins for use in foods 353 D. G. Burke, P. D. Cotter, R. P. Ross, Teagasc Food Research Centre, Ireland and C. Hill, University College Cork, Ireland 14.1
Introduction
14.2
353
In situ production of bacteriocins in food
355
© Woodhead
Publishing Limited,
2013
x
Contents
14.3
15
production of bacteriocins Improvement of bacteriocinogenic bacteria
361
14.4 14.5
Conclusions
373
14.6
Acknowledgements
374
14.7
References
374
Microbial
production of
for use in
foods, nutraceuticals and
H.
16
Suzuki, Kyoto
amino acids and their derivatives
Institute
medications
385
of Technology, Japan
Introduction
15.2
Microbial
15.3
Amino acid derivatives of interest
15.4
Short
15.5
Future trends in amino acid
15.6
Sources of further information and advice
406
15.7
References
407
385
production
of amino acids
386 392 397
peptides
Production of microbial
405
production
polysaccharides for
use
in food
413
Giavasis, Technological Educational Institute of Larissa, Greece
16.1
Introduction
16.2
Types, polysaccharides
16.3
Production of microbial
413
sources
and
applications
of microbial 414
polysaccharides relationships
Properties
16.5
Future trends
453
16.6
References
454
Microbial
and structure-function
430
16.4
production of xylitol and
T. Granstrbm and M. Leisola, Aalto
other
polyols
University,
443
469
Finland
17.1
Introduction
469
17.2
History of sugars and sugar alcohols Physiological effects of sugar alcohols
470
17.3 17.4
18
371
15.1
I.
17
Ex situ
of sugar alcohol metabolism
472
Biochemistry Biotechnological production strategies
475
17.5 17.6
Future trends
488
17.7
References
489
Microbial
production of prebiotic oligosaccharides Nguyen and D. Haltrich, University of Natural Resources Life Sciences (BOKU Wien), Austria
480
494
T.-H. and
18.1
Introduction
18.2
Microbial
18.3
Future trends
18.4
Conclusions
518
18.5
References
518
production
494 of
prebiotic oligosaccharides
© Woodhead Publishing Limited, 2013
496 512
Contents
19
Microbial
production of polyunsaturated fatty
acids
as
531
nutraceuticals
C. Ratledge, University
of Hull, UK
19.1
Introduction
532
19.2
Production of microbial oils
534
19.3
Gamma-linolenic acid
538
19.7
(GLA, 18:3 n-6) Docosahexaenoic acid (DHA, 22:6 «-3) Arachidonic acid (ARA, 20:4 n-6) Eicosapentaenoic acid (EPA, 20:5 n-3) PUFA oils from photosynthetically-grown microalgae....
19.8
Safety
552
References
555
19.4 19.5
19.6
19.9 20
xi
Microalgae
as sources of food
ingredients
and nutraceuticals
540 544 545
550
559
B. Klein and R. Buchholz, Friedrich-Alexander Universit'dt
of Erlangen-Niirnberg, Germany
21
559
20.1
Introduction
20.2
Microalgae and cyanobacteria food supplements
20.3
Risks of microalgal products
566
20.4
Conclusion
566
20.5
References
566
Microbial
production
and their
potential
as
560
571
of vitamins
Ledesma-Amaro, MA. Santos, A. Jimenez University of Salamanca, Spain
R.
and J. L.
Revuelta,
21.1
Introduction
571
21.2
Fat-soluble vitamins
572
21.3
Water-soluble vitamins
577
21.4
Future trends
588
21.5
References
589
595
Index
© Woodhead
Publishing Limited,
2013
