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Chapter

05 Metabolic Engineering of Bacteria for Food Ingredients

Chapter

05 Metabolic Engineering of Bacteria for Food Ingredients

DOI link for 05 Metabolic Engineering of Bacteria for Food Ingredients

05 Metabolic Engineering of Bacteria for Food Ingredients book

05 Metabolic Engineering of Bacteria for Food Ingredients

DOI link for 05 Metabolic Engineering of Bacteria for Food Ingredients

05 Metabolic Engineering of Bacteria for Food Ingredients book

ByRamon Gonzalez
BookFood Biotechnology

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Edition 2nd Edition
First Published 2005
Imprint CRC Press
Pages 20
eBook ISBN 9780429115394

ABSTRACT

Because of the central role of fermentation in food production and preparation, microorganisms are constantly encountered in these processes. ME can rationally improve the properties of these microorganisms and their efficiency for producing different products. Bacteria occupy a central place among these microorganisms, as either the bacteria per se (e.g., as starter cultures and probiotics) or products synthesized by bacteria (i.e., used as biocatalyst in the synthesis of amino acids, organic acids, vitamins, and carbohydrates). This illustrates the tremendous potential of ME for improving the bacteria used by the food industry.

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