- Applications of Metabolic Engineering in the Production of Fermented Foods and Food Ingredients

2013 ◽  
pp. 26-45 ◽  
Keyword(s):  
Metabolic Engineering ◽  
Fermented Foods ◽  
Food Ingredients

Escherichia coli as a platform microbial host for systems metabolic engineering

2021 ◽  
Author(s):  
Dongsoo Yang ◽  
Cindy Pricilia Surya Prabowo ◽  
Hyunmin Eun ◽  
Seon Young Park ◽  
In Jin Cho ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Natural Products ◽  
Metabolic Engineering ◽  
Food Ingredients ◽  
E Coli ◽  
Renewable Biomass ◽  
Microbial Cell Factories ◽  
Cell Factories ◽  
Systems Metabolic Engineering ◽  
Microbial Host

Abstract Bio-based production of industrially important chemicals and materials from non-edible and renewable biomass has become increasingly important to resolve the urgent worldwide issues including climate change. Also, bio-based production, instead of chemical synthesis, of food ingredients and natural products has gained ever increasing interest for health benefits. Systems metabolic engineering allows more efficient development of microbial cell factories capable of sustainable, green, and human-friendly production of diverse chemicals and materials. Escherichia coli is unarguably the most widely employed host strain for the bio-based production of chemicals and materials. In the present paper, we review the tools and strategies employed for systems metabolic engineering of E. coli. Next, representative examples and strategies for the production of chemicals including biofuels, bulk and specialty chemicals, and natural products are discussed, followed by discussion on materials including polyhydroxyalkanoates (PHAs), proteins, and nanomaterials. Lastly, future perspectives and challenges remaining for systems metabolic engineering of E. coli are discussed.

scholarly journals Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2916
Author(s):  
Nelson Pereira ◽  
Carla Alegria ◽  
Cristina Aleixo ◽  
Paula Martins ◽  
Elsa M. Gonçalves ◽  
...  
Keyword(s):  
Gene Sequencing ◽  
Starter Cultures ◽  
Fermented Foods ◽  
16S Rdna Gene ◽  
Food Ingredients ◽  
Sensory Acceptability ◽  
Probiotic Potential ◽  
Selection Of ◽  
16S Rdna Gene Sequencing

Lactic fermentation of unripe green tomatoes as a tool to produce food ingredients is a viable alternative for adding value to industrial tomatoes unsuitable for processing and left in large quantities in the fields. Fermentation using starter cultures isolated from the fruit (plant-matrix adapted) can have advantages over allochthonous strains in obtaining fermented products with sensory acceptability and potentially probiotic characteristics. This paper details the characterisation of the unripe green tomato lactic microbiota to screen LAB strains for use as starter cultures in fermentation processes, along with LAB strains available from INIAV’s collection. Morphological, biochemical (API system), and genomic (16S rDNA gene sequencing) identification showed that the dominant LAB genera in unripe green tomato are Lactiplantibacillus, Leuconostoc, and Weissella. Among nine tested strains, autochthonous Lactiplantibacillus plantarum and allochthonous Weissella paramesenteroides showed tolerance to added solanine (200 ppm) and the best in vitro probiotic potential. The results indicate that the two LAB strains are promising candidates for manufacturing probiotic fermented foods from unripe green tomatoes.

Advances in the Value Addition to Foods-recent Trends

2017 ◽  
Vol 2 (2) ◽  
pp. 90
Author(s):  
K. R. Anilakumar ◽  
Natarajan Gopalan ◽  
R. K. Sharma
Keyword(s):  
Food Processing ◽  
Value Added ◽  
Fermented Foods ◽  
Processed Food ◽  
Value Addition ◽  
Processing Technologies ◽  
Food Ingredients ◽  
Recent Trends ◽  
Life Enhancement ◽  
By Products

Value addition to foods may be done by several ways. It could be done by the use of preservative, food ingredients capable of eliciting functionalities and by fortification using micronutrients. There are novel and emerging food processing technologies that are possible to preserve the ingredients in the food intact. The shelf life enhancement of the processed food can be done by adapting newer packaging technologies. Food processing industries in many of the countries across the world generates huge quantity of by-products that can be put into use by value addition. These by-products have less use and create considerable environmental pollution. The by-products of the fruits, vegetables, etc. may be used for value addition adapting commercially viable approaches. Fermented foods are value added foods that could be developed using novel starters. It is also important to note the regulatory aspects of foods whenever the foods are preserved b y value addition

scholarly journals High-Level Folate Production in Fermented Foods by the B12 Producer Lactobacillus reuteri JCM1112

2008 ◽  
Vol 74 (10) ◽  
pp. 3291-3294 ◽  
Author(s):  
Filipe Santos ◽  
Arno Wegkamp ◽  
Willem M. de Vos ◽  
Eddy J. Smid ◽  
Jeroen Hugenholtz
Keyword(s):  
Metabolic Engineering ◽  
Lactobacillus Reuteri ◽  
Natural Process ◽  
Human Consumption ◽  
Fermented Foods ◽  
Mass Ratio ◽  
High Level

ABSTRACT We observed that Lactobacillus reuteri JCM1112 produces B12 and folate. However, the folate/B12 mass ratio found was far below that desired for human consumption (∼170:1). We used metabolic engineering applying genetic and physiological approaches to improve this ratio and developed a generic and natural process that significantly increases folate production.

Foods and Food Ingredients for Prevention of Diarrheal Disease in Children in Developing Countries

1988 ◽  
Vol 51 (1) ◽  
pp. 66-75 ◽  
Author(s):  
N. R. REDDY ◽  
S. M. ROTH ◽  
W. N. EIGEL ◽  
M. D. PIERSON
Keyword(s):  
Developing Countries ◽  
Human Milk ◽  
Diarrheal Disease ◽  
Morbidity And Mortality ◽  
Fermented Foods ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Milk Components ◽  
Potential Food ◽  
Children Under 5

Increased awareness of the morbidity and mortality attributed to diarrheal disease among children under 5 years of age in developing countries has led to a variety of approaches aimed toward prevention. In this review, foods and food ingredients which appear to be most effective in prevention of diarrheal disease in infants are considered. The effect of each of the following potential food or food ingredient categories on the control or prevention of diarrheal disease is discussed: human milk components, antibodies, probiotics, and fermented foods.

scholarly journals Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1306
Author(s):  
Adam Staniszewski ◽  
Monika Kordowska-Wiater
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Food Production ◽  
Health Benefit ◽  
Antimicrobial Activities ◽  
Fermented Foods ◽  
Yeast Saccharomyces Cerevisiae ◽  
Food Ingredients ◽  
Probiotic Yeast ◽  
The Subject ◽  
Therapeutic Properties

Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts may also be probiotics. The subject of probiotic and potentially probiotic yeasts has been developing and arising potential for new probiotic products with novel properties, which are not offered by bacteria-based probiotics available on the current market. The paper reviews the first probiotic yeast Saccharomyces cerevisiae var. boulardii, its characteristics, pro-healthy activities and application in functional food production. This species offers such abilities as improving digestion of certain food ingredients, antimicrobial activities and even therapeutic properties. Besides Saccharomyces cerevisiae var. boulardii, on this background, novel yeasts with potentially probiotic features are presented. They have been intensively investigated for the last decade and some species have been observed to possess probiotic characteristics and abilities. There are yeasts from the genera Debaryomyces, Hanseniaspora, Pichia, Meyerozyma, Torulaspora, etc. isolated from food and environmental habitats. These potentially probiotic yeasts can be used for production of various fermented foods, enhancing its nutritional and sensory properties. Because of the intensively developing research on probiotic yeasts in the coming years, we can expect many discoveries and possibly even evolution in the segment of probiotics available on the market.

Sign in / Sign up

Export Citation Format

Share Document