Systems Biology and Synthetic Biology of Lactic Acid Fermentation in Foods |
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Editor:
| Hugenholtz, Jeroen Smid, Eddy J. |
Series title: | Fermented Foods and Beverages Ser. |
ISBN: | 978-1-4665-4922-7 |
Publication Date: | Jun 2012 |
Publisher: | CRC Press
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Book Format: | Ebook |
List Price: | USD $149.95 |
Book Description:
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Fermented foods are produced all over the world. This book describes systems biology and synthetic biology approaches to improve food fermentation processes. It offers examples on how these approaches can be used to control and improve fermentation processes and to introduce new functionalities to fermented foods and beverages. The text also presents strategies to transfer antimicrobial-production to other strains and to combine production of several different antimicrobials in one...
More Description
Fermented foods are produced all over the world. This book describes systems biology and synthetic biology approaches to improve food fermentation processes. It offers examples on how these approaches can be used to control and improve fermentation processes and to introduce new functionalities to fermented foods and beverages. The text also presents strategies to transfer antimicrobial-production to other strains and to combine production of several different antimicrobials in one lactic acid bacterium. In addition, the authors explain how the use of high-vitamin producing lactic acid bacteria can lead to fermented foods with increased and bioavailable vitamins.