Microbial Production of Food Ingredients, Enzymes and Nutraceuticals.

Bioprocessing as a route to food ingredients: An introduction. Part 1 Systems biology, metabolic engineering of industrial microorganisms and fermentation technology: Systems biology methods and developments for filamentous fungi in relation to the production of food ingredients; Systems biology methods and developments for Saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredients; Applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria; Production of foods and food components by microbial fermentation: an introduction; Fermentation monitoring and control of microbial cultures for food ingredient manufacture; Industrial enzyme production for the food and beverage industries: Process scale up and scale down. Part 2 Use of microorganisms for the production of natural molecules for use in foods: Microbial production of food flavours; Microbial production of carotenoids; Microbial production of flavonoids and terpenoids; Microbial production of enzymes used in food applications; Microbial production of organic acids for use in food; Production of viable probiotic cells; Microbial production of bacteriocins for use in foods; Microbial production of amino acids and their derivatives for use in foods, nutraceuticals and medications; Production of microbial polysaccharides for use in food; Microbial production of xylitol and other polyols; Microbial production of prebiotic oligosaccharides; Microbial production of polyunsaturated fatty acids as nutraceuticals; Microalgae as sources of food ingredients and nutraceuticals; Microbial production of vitamins.