Cover -- Microbial production of food ingredients, enzymes and nutraceuticals -- Copyright -- Contents -- Contributor contact details -- Woodhead Publishing Series in Food Science, Technology and Nutrition -- Foreword -- 1 Bioprocessing as a route to food ingredients: an introduction -- 1.1 Food fermentation as an ancient technology: an overview -- 1.2 Solid substrate fermentations (SSF) and stirred tank reactor (STR) technology: relative industrial dominance -- 1.3 Development of bioprocessing as a route to food ingredients: the history of koji -- 1.4 Conclusion: food biotechnology past, present and future -- 1.5 References -- 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 -- 2.1 Introduction -- 2.2 Filamentous fungi as cell factories for food biotechnology -- 2.3 Systems biology of food-related filamentous fungi -- 2.4 Beyond functional genomics to metabolic modelling -- 2.5 Systems biology perspectives on food biotechnology and food safety -- 2.6 Acknowledgements -- 2.7 References -- 3 Systems biology methods and developments for saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredients -- 3.1 Introduction -- 3.2 History of yeast science: it all started with food -- 3.3 Systems biology: possibilities and challenges in relation to food -- 3.4 Systems biology tools for fermented food -- 3.5 Production of flavours from yeasts -- 3.6 Food colouring: functional colours -- 3.7 Antioxidants -- 3.8 Non-conventional yeasts for food and food ingredients -- 3.9 Conclusions -- 3.10 References -- 3.11 Appendix: glossary of the systems biology tool box.

4 Applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria -- 4.1 Introduction -- 4.2 Definition and uses of systems biology in production -- 4.3 Advantages of systems biology in the production of food ingredients, enzymes and nutraceuticals by bacteria -- 4.4 Production of food grade amino acids through the exploitation of systems biology and 'omics' approaches -- 4.5 Using systems approaches to develop enzymes for use in food production -- 4.6 Future trends in the application of systems and synthetic biology to food microbiology -- 4.7 Sources of further information -- 4.8 References -- 5 Production of foods and food components by microbial fermentation: an introduction -- 5.1 Introduction -- 5.2 Food and food ingredients produced by microbial fermentation -- 5.3 Principles of bioreactor design and operation -- 5.4 Examples of fermentation processes used for the production of foods and foodstuffs -- 5.5 Dealing with fermentation waste -- 5.6 Conclusions -- 5.7 References -- 6 Fermentation monitoring and control of microbial cultures for food ingredient manufacture -- 6.1 Introduction -- 6.2 Monitoring bioprocesses for food fermentation: an overview -- 6.3 On line bioprocess monitoring for food fermentation -- 6.4 Spectrometric monitoring of fermentation -- 6.5 Future trends -- 6.6 Sources of further information and advice -- 6.7 References -- 7 Industrial enzyme production for the food and beverage industries: process scale up and scale down -- 7.1 Introduction -- 7.2 Difficulties of the scale up approach -- 7.3 Consequences of changing scale -- 7.4 Further complexities when changing scale -- 7.5 Future trends and scale -- 7.6 Conclusion: scale up is scale down -- 7.7 Acknowledgements -- 7.8 References.

Part II Use of microorganisms for the production of natural molecules for use in foods -- 8 Microbial production of food flavours -- 8.1 Introduction -- 8.2 Production of flavours by microorganisms in their classical environment -- 8.3 Microorganisms for biotechnological flavour production: first generation of biotechnological flavour compounds -- 8.4 New attempts to produce flavour compounds when precursors are unavailable -- 8.5 Analysing natural flavours in food -- 8.6 Conclusion and future trends -- 8.7 Sources of further information and advice -- 8.8 References -- 9 Microbial production of carotenoids -- 9.1 Introduction -- 9.2 Microbial sources of carotenoids -- 9.3 Main biosynthetic pathways used for carotenoid production -- 9.4 Regulation of carotenoid production -- 9.5 Genetic improvement of carotenoid production -- 9.6 Fermentation conditions -- 9.7 Commercially significant carotenoids -- 9.8 Conclusion -- 9.9 Acknowledgements -- 9.10 References -- 10 Microbial production of flavonoids and terpenoids -- 10.1 Introduction -- 10.2 Overview of flavonoids and terpenoids -- 10.3 Current and emerging techniques in microbial production of flavonoids and terpenoids -- 10.4 Future trends -- 10.5 References -- 11 Microbial production of enzymes used in food applications -- 11.1 Introduction: microbial production of food enzymes -- 11.2 Requirements of a good food enzyme -- 11.3 Limitations of enzyme use in food applications -- 11.4 Enzymes currently used in the food industry -- 11.5 Good production strain criteria for the food industry -- 11.6 Production processes -- 11.7 Examples of heterologous enzyme production -- 11.8 Regulatory aspects of food enzymes -- 11.9 References -- 12 Microbial production of organic acids for use in food -- 12.1 Introduction -- 12.2 From filamentous fungi to genetically engineered bacteria and yeasts.

12.3 Gluconic acid production -- 12.4 Oxidative branch of the citric acid cycle -- 12.5 Reductive branch of the citric acid cycle -- 12.6 Kojic acid -- 12.7 Conclusions -- 12.8 Future trends -- 12.9 Sources of further information and advice -- 12.10 References -- 13 Production of viable probiotic cells -- 13.1 Introduction -- 13.2 Biomass production -- 13.3 Fermentation technologies -- 13.4 Downstream processing of probiotic biomass -- 13.5 Storage of frozen and dried probiotic concentrates -- 13.6 Microencapsulation -- 13.7 Exploitation of adaptive stress response of bacteria -- 13.8 Conclusion -- 13.9 References -- 14 Microbial production of bacteriocins for use in foods -- 14.1 Introduction -- 14.2 In situ production of bacteriocins in food -- 14.3 Ex situ production of bacteriocins -- 14.4 Improvement of bacteriocinogenic bacteria -- 14.5 Conclusions -- 14.6 Acknowledgements -- 14.7 References -- 15 Microbial production of amino acids and their derivatives for use in foods, nutraceuticals and medications -- 15.1 Introduction -- 15.2 Microbial production of amino acids -- 15.3 Amino acid derivatives of interest -- 15.4 Short peptides -- 15.5 Future trends in amino acid production -- 15.6 Sources of further information and advice -- 15.7 References -- 16 Production of microbial polysaccharides for use in food -- 16.1 Introduction -- 16.2 Types, sources and applications of microbial polysaccharides -- 16.3 Production of microbial polysaccharides -- 16.4 Properties and structure-function relationships -- 16.5 Future trends -- 16.6 References -- 17 Microbial production of xylitol and other polyols -- 17.1 Introduction -- 17.2 History of sugars and sugar alcohols -- 17.3 Physiological effects of sugar alcohols -- 17.4 Biochemistry of sugar alcohol metabolism -- 17.5 Biotechnological production strategies -- 17.6 Future trends -- 17.7 References.

18 Microbial production of prebiotic oligosaccharides -- 18.1 Introduction -- 18.2 Microbial production of prebiotic oligosaccharides -- 18.3 Future trends -- 18.4 Conclusions -- 18.5 References -- 19 Microbial production of polyunsaturated fatty acids as nutraceuticals -- 19.1 Introduction -- 19.2 Production of microbial oils -- 19.3 Gamma-linolenic acid (GLA, 18:3 n-6) -- 19.4 Docosahexaenoic acid (DHA, 22:6 n-3) -- 19.5 Arachidonic acid (ARA, 20:4 n-6) -- 19.6 Eicosapentaenoic acid (EPA, 20:5 n-3) -- 19.7 PUFA oils from photosynthetically-grown microalgae -- 19.8 Safety -- 19.9 References -- 20 Microalgae as sources of food ingredients and nutraceuticals -- 20.1 Introduction -- 20.2 Microalgae and cyanobacteria and their potential as food supplements -- 20.3 Risks of microalgal products -- 20.4 Conclusion -- 20.5 References -- 21 Microbial production of vitamins -- 21.1 Introduction -- 21.2 Fat-soluble vitamins -- 21.3 Water-soluble vitamins -- 21.4 Future trends -- 21.5 References -- Index.