scholarly journals Main Carotenoids Produced by Microorganisms

Encyclopedia ◽  
2021 ◽  
Vol 1 (4) ◽  
pp. 1223-1245
Author(s):  
Sonia Martínez-Cámara ◽  
Ana Ibañez ◽  
Sara Rubio ◽  
Carlos Barreiro ◽  
José-Luis Barredo
Keyword(s):  
Chemical Synthesis ◽  
Microbial Production ◽  
Health Food ◽  
Biological Value ◽  
Production Scheme ◽  
Feed Supplements ◽  
Food And Feed ◽  
Broad Variety

Carotenoids are the pigments present in plants, animals, and microorganisms which are responsible for a broad variety of colors found in nature. Their capacity as antioxidants mainly established their marketable success as health, food, and feed supplements, and cosmetics components. Currently, chemical synthesis dominates the worldwide market; however, due to the high biological value of natural carotenoids, the production scheme is moving towards microbial production as a profitable alternative.

Exploiting the beneficial properties of microalgae for food and feed use

2021 ◽  
Vol 67 (4) ◽  
pp. 3634-3648
Author(s):  
Erika Koppányné Szabó ◽  
Krisztina Takács
Keyword(s):  
Climate Change ◽  
Crop Production ◽  
Raw Materials ◽  
Large Population ◽  
Agricultural Practices ◽  
Value Added ◽  
Biologically Active ◽  
Population Increase ◽  
Health Food ◽  
Food And Feed

By 2050, 9.8 billion people are projected to live on Earth, which means that we need to double our current food production to keep pace with such a large population increase. In addition, rising greenhouse gas emissions and the associated climate change are placing a significant strain on the planet’s ability to sustain itself. However, in order to increase the quantity of proteins of plant origin, it is necessary to increase crop production areas, harvesting frequencies and the quantity of crops produced. Unfortunately, the optimization of these factors is already very close to the available maximum in the current situation. The developed cultivation systems and maximum utilization of the soil power leads to very serious environmental problems, soil destruction, loss of biodiversity and serious environmental pollution through the transport of the produced plant raw materials. This poses a serious challenge to food security and further increases the risk of hunger. There is therefore a need for agricultural practices that can lead to the cultivation of food and feed crops that have better sustainability indicators and are more resilient to climate change, which can be used to safely produce health-promoting feeds, as well as novel and value-added foods. Within this group, a particular problem is presented by the protein supply of the population, as currently about one billion people do not have adequate protein intake. However, conventional protein sources are not sufficient to meet growing protein needs. As mentioned above, food and feed proteins are based on plant proteins. In recent years, a prominent role has been played by the research into alternative proteins and the mapping of their positive and negative properties. Among alternative proteins, special attention has been paid to various yeasts, fungi, bacteria, algae, singe cell proteins (SCPs) and insects. In this paper, we focus on the presentation of algae, particularly microalgae, which are of paramount importance not only because of their significant protein content and favorable amino acid composition, but also because they are also sources of many valuable molecules, such as polyunsaturated fatty acids, pigments, antioxidants, drugs and other biologically active compounds. It is important to learn about microalgae biomass in order to be able to develop innovative health food products.

Biotechnological process for producing protein products from chickpeas with a high biological value

2021 ◽  
pp. 38-40
Author(s):  
Денис Сергеевич Куликов ◽  
Валентина Андреевна Гулакова ◽  
Валентина Васильевна Колпакова ◽  
Рузалия Владимировна Уланова
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Mass Fraction ◽  
Dry Matter ◽  
Biological Value ◽  
Protein Concentrates ◽  
Biotechnological Process ◽  
Food And Feed

Из зерна нута получены белковые концентраты пищевого и кормового назначения с массовой долей белка на сухое вещество 83,22±0,35 % и 54,22±0,46 % соответственно и сбалансированным аминокислотным составом. Protein concentrates for food and feed purposes were obtained from chickpea grains with a mass fraction of protein per dry matter of 83.22±0.35 % and 54.22±0.46 %, respectively, and a balanced amino acid composition.

Way forward to bring insects in the human food chain

2015 ◽  
Vol 1 (2) ◽  
pp. 121-129 ◽  
Author(s):  
P. Vantomme
Keyword(s):  
Food Security ◽  
Environmental Impacts ◽  
Food Chain ◽  
National Policy ◽  
Economic Benefits ◽  
Special Focus ◽  
Health Food ◽  
Environmental Consequences ◽  
Food And Feed ◽  
Legal Frameworks

The recognition that insects can contribute to food security has received a remarkable boost by the media, and is getting more attention from researchers and from food and feed agencies worldwide. This paper reviews major activities and achievements over the past 4 years and suggests ways forward mainly from an FAO perspective. To assure that insects can remain part of the diets of 2 billion people, action is urgently needed to protect and ensure sustainability in gathering wild insect populations, to promote simple semi-domestication techniques, and to farm insects at household or industrial scale levels. Integrating edible insects as healthy food into the agenda and campaigns of food agencies will require a more comprehensive understanding on the nutritional and health values of more insect species. Further investigation is needed particularly of impacts on consumer's health, food safety, environmental impacts and risk assessments of using insects in the food chain. National and international poverty alleviation agencies and aid programmes need to be made aware that gathering and farming insects is a viable option to help people improve their livelihoods. For this to happen, a comprehensive awareness raising campaign needs to be launched on the socio-economic benefits that insect gathering and farming can offer, with a special focus on improving the food security of the poorest of society. Legislators and policy makers are called on to deliberate and include insects as feed and food into existing national policy and legal frameworks covering the food, health and feed sectors. Research is needed to investigate the sustainability and quantify the environmental impacts of harvesting and farming insects as compared with traditional farming and livestock-raising practices. This would help to inform the public about the real footprint and cost of our food choices and on their socio-economic and environmental consequences.

Pigmented yeasts as biotechnological factories for food and feed supplements

2018 ◽  
Vol 280 ◽  
pp. S6 ◽  
Author(s):  
Ivana Marova ◽  
Martin Szotkowski ◽  
Dana Byrtusova ◽  
Marek Rapta ◽  
Andrea Haronikova ◽  
...  
Keyword(s):  
Feed Supplements ◽  
Food And Feed

scholarly journals Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application

2021 ◽  
Vol 51 (2) ◽  
pp. 333-348
Author(s):  
Valentina Kolpakova ◽  
Denis Kulikov ◽  
Rusalia Ulanova ◽  
Ludmila Chumikina
Keyword(s):  
Raw Material ◽  
Animal Origin ◽  
Material Base ◽  
Biological Value ◽  
Protein Formulations ◽  
Literary Sources ◽  
Food And Feed ◽  
Physicochemical Methods ◽  
Leguminous Crops ◽  
Feed Protein

Introduction. New legume-based protein preparations are an excellent alternative to polymers of animal origin and can eliminate the protein deficiency in the diet of humans and animals. In this respect, the raw material base of common leguminous crops has to be thoroughly analyzed in order to develop new technological schemes for novel protein formulations. Study objects and methods. The present research compared modern trends in the production, properties, and safety of food and feed protein preparations based on peas and chickpeas. It involved such standard methods as data systematization and analysis of literary sources. Results and discussion. The leguminous agriculture in Russia is stable enough to produce food and feed protein preparations from peas and chickpeas with the maximum preservation of biological value, composition, and properties. Peas and chickpeas have a high biological value and are rich in polypeptides, fiber, minerals, vitamins, antioxidants, etc., which are lost during processing. By-products of protein production can be processed using biosynthetic transformation with various types of fungal and/or bacterial enzymes, as well as physical and/or physicochemical methods, to obtain feed or food products with an appropriate yield. A synthesis with enzymes or microorganisms can result in functional foods and feeds fortified with minerals, vitamins, fatty acids, and antioxidants.

scholarly journals BY-PRODUCTS OF MILLING AND CORN PRODUCTION AS A SOURCE OF PROTEIN OF INCREASED BIOLOGICAL VALUE

2020 ◽  
pp. 105-111
Author(s):  
V. A. Scriabin ◽  
I. A. Saboiev ◽  
K. A. Tabanyukhov
Keyword(s):  
Amino Acids ◽  
Essential Amino Acids ◽  
Aleurone Layer ◽  
Corn Production ◽  
Biological Value ◽  
Feed Production ◽  
Food And Feed ◽  
Limiting Amino Acid ◽  
By Products

The main problem of modern grain crops is the low quality of proteins, due to the insufficient content of essential amino acids and, above all, lysine, a limiting amino acid, the amount of which depends on the digestibility of proteins by the human body. Amino acids in the grain are unevenly distributed. The germ and aleurone layer is richest in essential amino acids, primarily lysine. The biological value of protein fractions depends on the level of essential amino acids. Therefore, for example, the proteins of the aleurone layer have a higher biological value than in the rest of the endosperm. Thus, in terms of the amount of essential amino acids, oat protein, although only slightly, is still more biologically valuable than wheat, rye, and barley. Finely divided fractions of bran, which are rich in essential amino acids, can be used in food and feed production.

scholarly journals Rapid Enzyme-Linked Immunoassay for Detection of Salmonella in Food and Feed Products: Performance Testing Program

2000 ◽  
Vol 83 (2) ◽  
pp. 299-304 ◽  
Author(s):  
Frederick J Bolton ◽  
Erica Fritz ◽  
Sharon Poynton ◽  
Torben Jensen
Keyword(s):  
Performance Testing ◽  
Elisa Test ◽  
Food Matrix ◽  
Salmonella Spp ◽  
Testing Program ◽  
Test Kit ◽  
Food And Feed ◽  
Broad Variety ◽  
Low Levels

Abstract The BIOLINE Salmonella ELISA Test for Salmonella spp., which is a rapid, easy, and convenient assay was evaluated for use in detecting Salmonella in foods and feeds. Each food matrix or feed was artificially contaminated with low levels of Salmonella. Twenty different matrixes were studied and 20 different Salmonella strains from a broad variety of serogroups (B, C, D, E, F, G, H, I, M, O, P, and U) were used. The ELISA Test kit detected levels as low as 1 cfu/25 g sample with at least 4 of the 20 matrixes tested. The test kit is applicable to all sample types tested. The BIOLINE Salmonella ELISA Test kit has been granted AOAC–RI performance tested status.

Bioconversion of Lactose from Cheese Whey to Organic Acids

2020 ◽  
Author(s):  
José Manuel Pais-Chanfrau ◽  
Jimmy Núñez-Pérez ◽  
Rosario del Carmen Espin-Valladares ◽  
Marcos Vinicio Lara-Fiallos ◽  
Luis Enrique Trujillo-Toledo
Keyword(s):  
Chemical Synthesis ◽  
Organic Acids ◽  
Organic Compounds ◽  
Cheese Whey ◽  
Raw Materials ◽  
Dairy Industry ◽  
Microbial Production ◽  
Primary Sources ◽  
Oil Derivatives

Organic acids constitute a group of organic compounds that find multiple applications in the food, cosmetic, pharmaceutical, and chemical industries. For this reason, the market for these products is continuously growing. Traditionally, most organic acids have been produced by chemical synthesis from oil derivatives. However, the irreversible depletion of oil has led us to pay attention to other primary sources as possible raw materials to produce organic acids. The microbial production of organic acids from lactose could be a valid, economical, and sustainable alternative to guarantee the sustained demand for organic acids. Considering that lactose is a by-product of the dairy industry, this review describes different procedures to obtain organic acids from lactose by using microbial bioprocesses.

Sign in / Sign up

Export Citation Format

Share Document