Microbial Functional Foods and Nutraceuticals
Microbial Functional Foods and Nutraceuticals

Author: Vijai Kumar Gupta

Publisher: John Wiley & Sons

Published: 2017-12-26

Total Pages: 323

ISBN-13: 1119049016

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Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering Microbial technology plays a key role in the improvement of biotechnology, cosmeceuticals, and biopharmaceutical applications. It has turned into a subject of expanding significance because new microbes and their related biomolecules are distinguished for their biological activity and health benefits. Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria, and food processing/mechanization, which have applications for a variety of audiences. Pharmaceuticals, diagnostics, and medical device development all employ microbial food technology. The book addresses the recent advances in microbial functional foods and associated applications, providing an important reference work for graduates and researchers. It also provides up-to-date information on novel nutraceutical compounds and their mechanisms of action—catering to the needs of researchers and academics in food science and technology, microbiology, chemical engineering, and other disciplines who are dealing with microbial functional foods and related areas. Microbial Functional Foods and Nutraceuticals is: Ground-breaking: Includes the latest developments and research in the area of microbial functional foods and nutraceuticals Multidisciplinary: Applicable across food science and technology, microbiology, biotechnology, chemical engineering, and other important research fields Practical and academic: An important area of both academic research and new product development in the food and pharmaceutical industries Microbial Functional Foods and Nutraceuticals is an ideal resource of information for biologists, microbiologists, bioengineers, biochemists, biotechnologists, food technologists, enzymologists, and nutritionists.

Systems and Synthetic Biotechnology for Production of Nutraceuticals
Systems and Synthetic Biotechnology for Production of Nutraceuticals

Author: Long Liu

Publisher: Springer Nature

Published: 2020-01-03

Total Pages: 208

ISBN-13: 9811504466

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This book discusses systems and synthetic biotechnologies for the production of nutraceuticals, and summarizes recent advances in nutraceutical research in terms of the physiological effects on health, potential applications, drawbacks of traditional production processes, characteristics of production strains, and advances in microbial production based on systems and synthetic biotechnology. It also examines future directions in the microbial production of nutraceuticals using systems and synthetic biology. The book is intended for researchers and graduate students in the field of molecular biology and industrial biotechnology as well as staff working in the nutraceutical industry.

Bioprospecting of Microorganism-Based Industrial Molecules
Bioprospecting of Microorganism-Based Industrial Molecules

Author: Sudhir P. Singh

Publisher: John Wiley & Sons

Published: 2021-12-13

Total Pages: 452

ISBN-13: 1119717248

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Discover a comprehensive and current overview of microbial bioprospecting written by leading voices in the field In Bioprospecting of Microorganism-Based Industrial Molecules, distinguished researchers and authors Sudhir P. Singh and Santosh Kumar Upadhyay deliver global perspectives of bioprospecting of biodiversity. The book covers diverse aspects of bioprospecting of microorganisms demonstrating biomass value of nutraceutical, pharmaceutical, biomedical, and bioenergetic importance. The authors present an amalgamation of translational research on bioresource utilization and ecological sustainability that will further the reader’s knowledge of the applications of different microbial diversity and reveal new avenues of research investigation. Readers will also benefit from: A thorough introduction to microbial biodiversity and bioprospecting An exploration of anti-ageing and skin lightening microbial products and microbial production of anti-cancerous biomolecules A treatment of UV protective compounds from algal biodiversity and polysaccharides from marine microalgal sources Discussions of microbial sources of insect toxic proteins and the role of microbes in bio-surfactants production Perfect for academics, scientists, researchers, graduate and post-graduate students working and studying in the areas of microbiology, food biotechnology, industrial microbiology, plant biotechnology, and microbial biotechnology, Bioprospecting of Microorganism-Based Industrial Molecules is an indispensable guide for anyone looking for a comprehensive overview of the subject.

Microbial Production of Food Ingredients, Enzymes and Nutraceuticals
Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Author: Brian McNeil

Publisher: Elsevier

Published: 2013-03-21

Total Pages: 641

ISBN-13: 0857093541

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Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.Part one reviews 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.Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. - Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins - Begins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungi - Analyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids

Fermentation Biotechnology
Fermentation Biotechnology

Author: Badal C. Saha

Publisher: American Chemical Society

Published: 2003-10-09

Total Pages: 310

ISBN-13:

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Saha (fermentation biotechnology research, U.S. Department of Agriculture) presents a compilation of seven papers from an August 2002 American Chemical Society symposium and eight solicited manuscripts, all covering advances in fermentation biotechnology research. The papers are organized into sections covering production of specialty chemicals, production of pharmaceuticals, environmental bioremediation, metabolic engineering, and process validation. Distributed by Oxford U. Press. Annotation : 2004 Book News, Inc., Portland, OR (booknews.com).

Organic Acids and Food Preservation
Organic Acids and Food Preservation

Author: Maria M. Theron

Publisher: CRC Press

Published: 2010-09-16

Total Pages: 342

ISBN-13: 1420078437

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Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e.g., less heat, salt, sugar, and chemicals) and newer technologies to prevent the g

Lignocellulosic Biorefining Technologies
Lignocellulosic Biorefining Technologies

Author: Avinash P. Ingle

Publisher: John Wiley & Sons

Published: 2020-04-13

Total Pages: 376

ISBN-13: 111956882X

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A text to the advances and development of novel technologies in the production of high-value products from economically viable raw materials Lignocellulosic Biorefining Technologiesis an essential guide to the most recent advances and developments of novel technologies in the production of various high-value products from economically viable raw materials. Written by a team of experts on the topic, the book covers important topics specifically on production of economical and sustainable products such as various biofuels, organic acids, enzymes, biopigments, biosurfactants, etc. The book highlights the important aspects of lignocellulosic biorefining including structure, function, and chemical composition of the plant cell wall and reviews the details about the various components present in the lignocellulosic biomass and their characterizations. The authors explore the various approaches available for processing lignocellulosic biomass into second generation sugars and focus on the possibilities of utilization of lignocellulosic feedstocks for the production of biofuels and biochemicals. Each chapter includes a range of clear, informative tables and figures, and contains relevant references of published articles. This important text: Provides cutting-edge information on the recent developments in lignocellulose biorefinery Reviews production of various economically important and sustainable products, such as biofuels, organic acids, biopigments, and biosurfactants Highlights several broad-ranging areas of recent advances in the utilization of a variety of lignocellulosic feedstocks Provides a valuable, authoritative reference for anyone interested in the topic Written for post-graduate students and researchers in disciplines such as biotechnology, bioengineering, forestry, agriculture, and chemical industry, Lignocellulosic Biorefining Technologies is an authoritative and updated guide to the knowledge about various biorefining technologies.

Engineering of Microbial Biosynthetic Pathways
Engineering of Microbial Biosynthetic Pathways

Author: Vijai Singh

Publisher: Springer Nature

Published: 2020-07-16

Total Pages: 326

ISBN-13: 9811526044

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This book provides a comprehensive overview of the basic and advanced metabolic engineering technologies used to generate natural metabolites and industrially important biomolecules. Metabolic engineering has the potential to produce large quantities of valuable biomolecules in a renewable and sustainable manner by extending or modifying biosynthetic pathways in a wide range of organisms. It has been successfully used to produce chemicals, drugs, enzymes, amino acids, antibiotics, biofuels, and industrially important pharmaceuticals. The book comprehensively reviews the various metabolites detection, extraction and biosensors and the metabolic engineering of microbial strains for the production of industrially useful enzymes, proteins, organic acids, vitamins and antibiotics, therapeutics, chemicals, and biofuels. It also discusses various genetic engineering and synthetic biology tools for metabolic engineering. In closing, the book discusses ethical, patenting and regulatory issues in the metabolic engineering of microbes. This book is a valuable source not only for beginners in metabolic engineering, but also students, researchers, biotechnology and metabolic engineering based company.

Bioprocessing for Biomolecules Production
Bioprocessing for Biomolecules Production

Author: Gustavo Molina

Publisher: John Wiley & Sons

Published: 2020-01-21

Total Pages: 532

ISBN-13: 1119434327

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Presents the many recent innovations and advancements in the field of biotechnological processes This book tackles the challenges and potential of biotechnological processes for the production of new industrial ingredients, bioactive compounds, biopolymers, energy sources, and compounds with commercial/industrial and economic interest by performing an interface between the developments achieved in the recent worldwide research and its many challenges to the upscale process until the adoption of commercial as well as industrial scale. Bioprocessing for Biomolecules Production examines the current status of the use and limitation of biotechnology in different industrial sectors, prospects for development combined with advances in technology and investment, and intellectual and technical production around worldwide research. It also covers new regulatory bodies, laws and regulations, and more. Chapters look at biological and biotechnological processes in the food, pharmaceutical, and biofuel industries; research and production of microbial PUFAs; organic acids and their potential for industry; second and third generation biofuels; the fermentative production of beta-glucan; and extremophiles for hydrolytic enzymes productions. The book also looks at bioethanol production from fruit and vegetable wastes; bioprocessing of cassava stem to bioethanol using soaking in aqueous ammonia pretreatment; bioprospecting of microbes for bio-hydrogen production; and more. Provides up to date information about the advancements made on the production of important biotechnological ingredients Complete visualization of the general developments of world research around diverse products and ingredients of technological, economic, commercial and social importance Investigates the use and recovery of agro-industrial wastes in biotechnological processes Includes the latest updates from regulatory bodies for commercialization feasibility Offering new products and techniques for the industrial development and diversification of commercial products, Bioprocessing for Biomolecules Production is an important book for graduate students, professionals, and researchers involved in food technology, biotechnology; microbiology, bioengineering, biochemistry, and enzymology.

Applications of Biotechnology in Traditional Fermented Foods
Applications of Biotechnology in Traditional Fermented Foods

Author: National Research Council

Publisher: National Academies Press

Published: 1992-02-01

Total Pages: 208

ISBN-13: 0309046858

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In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.