Microbial Production Of Food Ingredients And Additives

Microbial Production of Food Ingredients and Additives, Volume 5 in the Handbook of Food Bioengineering series, is a solid resource to describe how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste as well as to improve function and fortification to benefit overall health. The book presents the most important applications of microbial products in food bioengineering and different methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins by involving microorganisms. Recent and future applications of these microbial - derived food components are describes and discussed making it essential for future research applications. Provides various research examples of how microbial production can improve food by lactic acid bacteria Presents information on how microorganisms may be utilised to produce high quantity and quality therapeutic food ingredients used both for human and animal food Includes numerous applications to provide a broad perspective on the benefits of microbial production and how they are an alternative to chemical production and purification of ingredients