Systems Biology and Synthetic Biology of Lactic Acid Fermentation in Foods

Jeroen Hugenholtz, Eddy J. Smid

November 25, 2012 by CRC Press
Reference - 260 Pages - 25 B/W Illustrations
ISBN 9781439854433 - CAT# K12523
Series: Fermented Foods and Beverages Series

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Features

  • Describes how metabolic engineering can be used to control and improve fermentation processes and introduce new functionalities to fermented foods and beverages
  • Presents strategies to transfer antimicrobial-production to other strains and to combine production of several different antimicrobials in one lactic acid bacterium
  • Explains how the use of high-vitamin producing lactic acid bacteria can lead to fermented foods with increased and bioavailable vitamins
  • Provides examples to show how biodiversity is utilized to create diverse flavors and textures in fermented foods

Summary

Fermented foods are produced all over the world. This book describes systems biology and synthetic biology approaches to improve food fermentation processes. It offers examples on how these approaches can be used to control and improve fermentation processes and to introduce new functionalities to fermented foods and beverages. The text also presents strategies to transfer antimicrobial-production to other strains and to combine production of several different antimicrobials in one lactic acid bacterium. In addition, the authors explain how the use of high-vitamin producing lactic acid bacteria can lead to fermented foods with increased and bioavailable vitamins.