Abstract
Many of the foods we eat are of microbial origin or contain constituents produced by microbial fermentation. This chapter considers the biotechnological problems associated with growing these producing strains, most of which are aerobic organisms, in large scale fermenters. It discusses how rational fermenter design is a crucial component in providing them with the physical environment for optimal desirable metabolite production, which with the filamentous fungi is often related to their morphological form. It also discusses how some of the problems in achieving this can be ameliorated by innovative fermenter configuration. Carefully selected examples are used to illustrate the practical application on an industrial scale of these philosophies and suggestions are made about how fermentation technology is likely to change in the future to satisfy the increasing demands for highly nutritious and safe foods for human consumption.
| Language | English |
|---|---|
| Title of host publication | Microbial Production of Food Ingredients, Enzymes and Nutraceuticals |
| Editors | Brian McNeil, David Archer, Ioannis Giavasis, Linda Harvey |
| Place of Publication | Cambridge |
| Pages | 97-124 |
| Number of pages | 28 |
| DOIs | |
| Publication status | Published - Mar 2013 |
Publication series
| Name | Woodhead Publishing in Food Science, Technology, and Nutrition |
|---|---|
| Publisher | Woodhead Publishing |
| No. | 246 |
| ISSN (Print) | 2042-8049 |
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Keywords
- citric acid production
- fermentation technology
- food biotechnology
- microbial exopolysaccharides
- single cell protein
Cite this
}
Production of foods and food components by microbial fermentation : an introduction. / Seviour, R. J.; Harvey, L. M.; Fazenda, M.; McNeil, B.
Microbial Production of Food Ingredients, Enzymes and Nutraceuticals. ed. / Brian McNeil; David Archer; Ioannis Giavasis; Linda Harvey. Cambridge, 2013. p. 97-124 (Woodhead Publishing in Food Science, Technology, and Nutrition; No. 246).Research output: Chapter in Book/Report/Conference proceeding › Chapter
TY - CHAP
T1 - Production of foods and food components by microbial fermentation
T2 - an introduction
AU - Seviour, R. J.
AU - Harvey, L. M.
AU - Fazenda, M.
AU - McNeil, B.
PY - 2013/3
Y1 - 2013/3
N2 - Many of the foods we eat are of microbial origin or contain constituents produced by microbial fermentation. This chapter considers the biotechnological problems associated with growing these producing strains, most of which are aerobic organisms, in large scale fermenters. It discusses how rational fermenter design is a crucial component in providing them with the physical environment for optimal desirable metabolite production, which with the filamentous fungi is often related to their morphological form. It also discusses how some of the problems in achieving this can be ameliorated by innovative fermenter configuration. Carefully selected examples are used to illustrate the practical application on an industrial scale of these philosophies and suggestions are made about how fermentation technology is likely to change in the future to satisfy the increasing demands for highly nutritious and safe foods for human consumption.
AB - Many of the foods we eat are of microbial origin or contain constituents produced by microbial fermentation. This chapter considers the biotechnological problems associated with growing these producing strains, most of which are aerobic organisms, in large scale fermenters. It discusses how rational fermenter design is a crucial component in providing them with the physical environment for optimal desirable metabolite production, which with the filamentous fungi is often related to their morphological form. It also discusses how some of the problems in achieving this can be ameliorated by innovative fermenter configuration. Carefully selected examples are used to illustrate the practical application on an industrial scale of these philosophies and suggestions are made about how fermentation technology is likely to change in the future to satisfy the increasing demands for highly nutritious and safe foods for human consumption.
KW - citric acid production
KW - fermentation technology
KW - food biotechnology
KW - microbial exopolysaccharides
KW - single cell protein
UR - http://www.scopus.com/inward/record.url?scp=84902914748&partnerID=8YFLogxK
UR - http://store.elsevier.com/Woodhead-Publishing-/IMP_209/
UR - http://www.sciencedirect.com/science/book/9780857093431
U2 - 10.1533/9780857093547.1.97
DO - 10.1533/9780857093547.1.97
M3 - Chapter
SN - 9780857093431
T3 - Woodhead Publishing in Food Science, Technology, and Nutrition
SP - 97
EP - 124
BT - Microbial Production of Food Ingredients, Enzymes and Nutraceuticals
A2 - McNeil, Brian
A2 - Archer, David
A2 - Giavasis, Ioannis
A2 - Harvey, Linda
CY - Cambridge
ER -