Production of foods and food components by microbial fermentation: an introduction

R. J. Seviour, L. M. Harvey, M. Fazenda, B. McNeil

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

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.

LanguageEnglish
Title of host publicationMicrobial Production of Food Ingredients, Enzymes and Nutraceuticals
EditorsBrian McNeil, David Archer, Ioannis Giavasis, Linda Harvey
Place of PublicationCambridge
Pages97-124
Number of pages28
DOIs
Publication statusPublished - Mar 2013

Publication series

NameWoodhead Publishing in Food Science, Technology, and Nutrition
PublisherWoodhead Publishing
No.246
ISSN (Print)2042-8049

Fingerprint

Fermenters
fermenters
food production
Fermentation
fermentation
Food
Fungi
Metabolites
Technology
metabolites
fungi
organisms

Keywords

  • citric acid production
  • fermentation technology
  • food biotechnology
  • microbial exopolysaccharides
  • single cell protein

Cite this

Seviour, R. J., Harvey, L. M., Fazenda, M., & McNeil, B. (2013). Production of foods and food components by microbial fermentation: an introduction. In B. McNeil, D. Archer, I. Giavasis, & L. Harvey (Eds.), Microbial Production of Food Ingredients, Enzymes and Nutraceuticals (pp. 97-124). (Woodhead Publishing in Food Science, Technology, and Nutrition; No. 246). Cambridge. https://doi.org/10.1533/9780857093547.1.97
Seviour, R. J. ; Harvey, L. M. ; Fazenda, M. ; McNeil, B. / Production of foods and food components by microbial fermentation : an introduction. Microbial Production of Food Ingredients, Enzymes and Nutraceuticals. editor / Brian McNeil ; David Archer ; Ioannis Giavasis ; Linda Harvey. Cambridge, 2013. pp. 97-124 (Woodhead Publishing in Food Science, Technology, and Nutrition; 246).
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Seviour, RJ, Harvey, LM, Fazenda, M & McNeil, B 2013, Production of foods and food components by microbial fermentation: an introduction. in B McNeil, D Archer, I Giavasis & L Harvey (eds), Microbial Production of Food Ingredients, Enzymes and Nutraceuticals. Woodhead Publishing in Food Science, Technology, and Nutrition, no. 246, Cambridge, pp. 97-124. https://doi.org/10.1533/9780857093547.1.97

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 proceedingChapter

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Seviour RJ, Harvey LM, Fazenda M, McNeil B. Production of foods and food components by microbial fermentation: an introduction. In McNeil B, Archer D, Giavasis I, Harvey L, editors, Microbial Production of Food Ingredients, Enzymes and Nutraceuticals. Cambridge. 2013. p. 97-124. (Woodhead Publishing in Food Science, Technology, and Nutrition; 246). https://doi.org/10.1533/9780857093547.1.97