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E-grāmata: Microbial Biotechnology in Food and Health

Edited by (Director, Centre for Food Biology and Environment Studies, Bhubaneswar, India)
  • Formāts: EPUB+DRM
  • Sērija : Applied Biotechnology Reviews
  • Izdošanas datums: 13-Sep-2020
  • Izdevniecība: Academic Press Inc
  • Valoda: eng
  • ISBN-13: 9780128227619
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Microbial Biotechnology in Food and HealthPalielināt
  • Formāts: EPUB+DRM
  • Sērija : Applied Biotechnology Reviews
  • Izdošanas datums: 13-Sep-2020
  • Izdevniecība: Academic Press Inc
  • Valoda: eng
  • ISBN-13: 9780128227619
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Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessing and the bioengineering of microorganisms in the role of food science and human health. This volume provides review articles as the basis supporting biotechnological research useful to a wide scope of research initiatives. Important relevant information on genomics, proteomics and metabolomics are included as well as the emerging interdisciplinary area of synthetic biology which enables the metabolic engineering of microorganisms to produce pharmaceuticals.

Applied Biotechnology Reviews is a series aimed at bringing all aspects of biotechnology as it is applied to food science – from agriculture through product processing into focus through topical volumes. Each volume will cover a relevant application approach in industrial biotechnology.

  • Covers the latest biotechnological research articles on applications of microbes for food and health science
  • Presents research articles to emphasize research methods and techniques useful for research outcomes
  • Analysis detoxification properties of microorganisms in foods
  • Includes methods of bioengineering of microbes to improve human insulin synthesis/recombinant protein
Contributors ix
1 Microbial biotechnology in food and health: present and future food safety regulation
1(20)
Md Latiful Bari
Sharmin Zaman
1.1 Introduction
1(1)
1.2 Microbial cell factories
2(1)
1.3 Understanding food safety principle
3(2)
1.4 Food safety assessment of microbial biotechnology derived food
5(1)
1.5 EU and US regulations of microbial biotechnology derived food
6(6)
1.6 Microbial genomics tool in food production, processing and preservation
12(1)
1.7 Microbial genomics tool to increase food safety
13(2)
1.8 Conclusion and future perspectives
15(6)
Acronyms
16(1)
References
17(4)
2 Insights into the role of yeasts in alcoholic beverages
21(32)
Hatice Kalkan Yddirim
2.1 Introduction
21(1)
2.2 The role of yeasts in alcohol fermentation
22(5)
2.3 The role of yeasts in beer production
27(3)
2.4 The role of yeasts in wine production
30(3)
2.5 The role of yeasts in raki production
33(3)
2.6 The role of yeasts in cognac production
36(2)
2.7 The role of yeasts in whisky production
38(3)
2.8 The role of yeast in tequila, vodka and rum production
41(6)
2.9 Conclusion and future perspectives
47(6)
References
47(6)
3 The impact of biotechnology on dairy industry
53(28)
Saber Amiri
Mostafa Aghamirzaei
Parisa Mostashari
Mohammad Sarbazi
Samira Tizchang
Hajar Madahi
3.1 Introduction
53(2)
3.2 Probiotic microorganisms used in fermented milk products
55(4)
3.3 Nutritional benefits of fermented dairy products
59(4)
3.4 Biopreservation of dairy products
63(4)
3.5 Modification of milk yield through biotechnology
67(1)
3.6 Biotechnology of flavor formation in fermented dairy products
68(2)
3.7 Taste compounds in milk and dairy products
70(1)
3.8 Conclusions
71(10)
References
72(9)
4 Detoxification properties of microorganisms in foods
81(32)
Mojtaba Yousefi
Nasim Khorshidian
Amir M. Mortazavian
4.1 Introduction
81(1)
4.2 Detoxification of different toxicants in food products
81(16)
4.3 Conclusion
97(16)
Acronyms
104(1)
References
105(8)
5 Microbial bioprocessing of health promoting food supplements
113(30)
Swati S. Mishra
Sudhanshu S. Behera
Md Latiful Bari
Sandeep K. Panda
Steve C.Z. Desobgo
5.1 Introduction
113(1)
5.2 Classification of food supplements
113(4)
5.3 System biology and industrial food microorganisms
117(2)
5.4 Bioprocessing (fermentation) technology in food supplement industry
119(3)
5.5 Metabolic engineering of industrial organisms
122(8)
5.6 Other bioactive compounds used as food supplements
130(2)
5.7 Microalgae in food supplements
132(1)
5.8 Food supplements global trend, environmental and regulatory issues
132(1)
5.9 Challenges, future prospectives and concluding remarks
133(10)
References
134(7)
Further reading
141(2)
6 The lipases and their applications with emphasis on food industry
143(22)
Akshita Mehta
Suman Guleria
Roji Sharma
Reena Gupta
6.1 Introduction
143(1)
6.2 Sources of lipases
144(3)
6.3 Process optimization of lipase
147(1)
6.4 Crisper gene editing
148(1)
6.5 In silico simulation and bioinformatic analysis
148(1)
6.6 Applications of lipases
149(6)
6.7 Conclusion
155(10)
Acknowledgments
156(1)
References
156(9)
7 Biogenic Amines In Fermented Vegetables: Food Safety Issues
165(32)
Sudhanshu S. Behera
Sandeep K. Panda
Ramesh C. Ray
7.1 Introduction
165(1)
7.2 Mechanism of BAs production
166(1)
7.3 Traditional fermented vegetables and biogenic amines
166(9)
7.4 Molecular techniques as modern detection tools for BAs
175(4)
7.5 Technological factors affecting BA production
179(2)
7.6 Physiological and toxicological effects of BAs
181(1)
7.7 Molecular basics of BAs in human metabolism
182(1)
7.8 Strategic management for removal of BAs
182(4)
7.9 Legislative regulations regarding BAs in fermented vegetables
186(1)
7.10 Conclusion and future perspectives
187(10)
References
187(8)
Further reading
195(2)
8 Nanobiotechnology applications in food sector and future innovations
197(30)
Yogita Lugani
Balwinder Singh Sooch
Poonam Singh
Sachin Kumar
8.1 Introduction
197(1)
8.2 Types of nanoparticles
198(3)
8.3 Nanoparticle synthesis approaches
201(1)
8.4 Nanobiotechnology in food sector
201(8)
8.5 Other applications of nanotechnology
209(1)
8.6 Global status of nanotechnology in food sector
210(1)
8.7 Safety issues of nanoproducts in food
211(3)
8.8 Conclusions and future recommendations
214(13)
Acknowledgments
215(1)
References
215(12)
9 Perspectives of microbial hyaluronic acid utilization in wound healing
227(24)
Nicole Caldas Pan
Cristiani Baldo
Hanny Cristina Braga Pereira
Josiane Alessandra Vignoli
Maria Antonia Pedrine Colabone Celligoi
9.1 Introduction
227(1)
9.2 Hyaluronic acid
228(4)
9.3 Microbial production of hyaluronic acid
232(5)
9.4 Hyaluronic acid function in wound healing
237(1)
9.5 Hyaluronic acid in wound healing therapeutics
238(3)
9.6 Conclusion and perspectives
241(10)
Acknowledgments
241(1)
References
242(9)
10 Recent advancements in fermentation studies for lovastatin biosynthesis
251(29)
R.S. Upendra
Pratima Khandelwal
10.1 Introduction
251(3)
10.2 Lovastatin producing fungi
254(3)
10.3 Isolation, screening and characterization of lovastatin producing fungi
257(4)
10.4 Software tools employed in lovastatin bioprocess optimization
261(2)
10.5 Lovastatin production methods
263(14)
10.6 Genetic engineering of microorganism for industrial production of lovastatin
277(2)
10.7 Conclusion
279(1)
10.8 Future prospects
279(1)
Acronmyms 280(2)
Acknowledgments 282(1)
References 282(7)
Index 289
Dr. Ramesh C. Ray is a former Principal Scientist (Microbiology) and Head of the ICAR- Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has 35 years of research experiences in agriculture and food microbiology, published 140 research and review papers in international journals, 63 books chapters, edited 14 books and authored 3 books and received more than 4400 citations. He has more than 40 research papers, book chapters and review articles concerning lactic fermentation of roots and tuber crops (please see the CV). He is a distinguished fellow of the prestigious National Academy of Agricultural Sciences, New Delhi, India and 10 other scientific societies. Currently, he is Director of Centre for Food Biology & Environmental Studies, a non-government organization at Bhubaneswar, India.
Biežāk uzdotie jautājumi par e-grāmatām Biežāk uzdotie jautājumi par e-grāmatām
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