Biotechnology of Food and Feed Additives by Holger Zorn, Peter Czermak PDF

By Holger Zorn, Peter Czermak

ISBN-10: 3662437600

ISBN-13: 9783662437605

ISBN-10: 3662437619

ISBN-13: 9783662437612

This booklet evaluate sequence offers present traits in glossy biotechnology. the purpose is to hide all facets of this interdisciplinary know-how the place wisdom, equipment and services are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and machine technology. Volumes are equipped topically and supply a accomplished dialogue of advancements within the respective box over the last 3-5 years. The sequence additionally discusses new discoveries and purposes. certain volumes are devoted to chosen issues which specialize in new biotechnological items and new methods for his or her synthesis and purification. regularly, detailed volumes are edited through recognized visitor editors. The sequence editor and writer will even if continually be happy to obtain feedback and supplementary info. Manuscripts are accredited in English.

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Extra resources for Biotechnology of Food and Feed Additives

Example text

Delayed development of the spoilage microflora). One of the few possible solutions is biopreservation based on the concept of using food-grade microorganisms as so-called cell factories (Fig. 1). g. 7) Fig. 1 Overview of the main categories of biopreservatives that can be produced by using lactic acid bacteria and other suitable microorganisms as ‘‘cell factories’’ Food-grade microorganisms can form a multitude of different substances that are inhibitory to other microorganisms. These mechanisms are part of the natural balance in complex microbial ecosystems.

Kim P, Yoon SH, Seo MJ et al (2001) Improvement of tagatose conversion rate by genetic evolution of thermostable galactose isomerase. Biotechnol Appl Biochem 34(2):99–102 65. Kim SY, Lee K-H, Kim JH et al (1997) Erythritol production by controlling osmotic pressure in Trigonopsis variabilis. Biotechnol Lett 19(8):727–729 66. Kim SY, Oh DK, Jung SR (1999) Fermentation process for preparing xylitol using Candida tropicalis. US5998181 (Bolak) ´ Brien 67. Kinghorn AD, Compadre CM (2012) Less common high-potency sweeteners.

CRC, Boca Raton 61. Khankal R, Luziatelli F, Chin JW et al (2008) Comparison between Escherichia coli K-12 strains W3110 and MG1655 and wild-type E. coli B as platforms for xylitol production. Biotechnol Lett 30(9):1645–1653 62. Kim HJ, Kim JH, Oh HJ et al (2006) Characterization of a mutated Geobacillus stearothermophilus L-arabinose isomerase that increases the production rate of D-tagatose. J Appl Microbiol 101(1):213–221 63. Kim JW, Kim YW, Roh HJ et al (2003) Production of tagatose by a recombinant thermostable L-arabinose isomerase from Thermus sp.

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Biotechnology of Food and Feed Additives by Holger Zorn, Peter Czermak


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