Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

McNeil, Brian and Archer, David and Giavasis, Ioannis and Harvey, Linda, eds. (2013) Microbial Production of Food Ingredients, Enzymes and Nutraceuticals. Woodhead Publishing Series in Food Science, Technology and Nutrition . Woodhead Publishing Ltd, Cambridge. ISBN 9780857093431

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Abstract

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.

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