Microbial production of food ingredients, enzymes, and nutraceuticals / edited by Brian McNeil [et al.].

Includes bibliographical references and index.

1 Bioprocessing as a route to food ingredients: an introduction

Part I Systems biology, metabolic engineering of industrial
microorganisms and fermentation technology
2 Systems biology methods and developments of filamentous
fungi in relation to the production of food ingredients
3 Systems biology methods and developments for
Saccliaromyces cerevisiae and other industrial yeasts
in relation to the production of fermented food and food
ingredients
4 Applying systems and synthetic biology approaches to the
production of food ingredients, enzymes and nutraceuticals
by bacteria
5 Production of foods and food components by microbial
fermentation: an introduction.
6 Fermentation monitoring and control of microbial cultures
for food ingredient manufacture
7 Industrial enzyme production for the food and beverage
industries: process scale up and scale down

Part II Use of microorganisms for the production of natural
molecules for use in foods
8 Microbial production of food flavours
9 Microbial production of carotenoids
10 Microbial production of Havonoids and terpenoids
11 Microbial production of enzymes used in food applications
12 Microbial production of organic acids for use in food
13 Production of viable probiotic cells
14 Microbial production of bacteriocins for use in foods
15 Microbiai production of ainino acids and their derivatives
for use in foods, nutraceuticals and medications
16 Production of microbiai polysaccharides for use in food
17 Microbiai production of xylitol and other polyols
18 Microbiai production of prebiotic oligosaccharides
19 Microbial production of polyunsaturated fatty acids as
nutraceuticals
20 Microalgae as sources of food ingredients and nutraceuticals
21 Microbial production of vitamins