Microbial production of food ingredients, enzymes

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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

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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

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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