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Mycotoxins are secondary metabolites produced by fungi in a wide
range of foods (cereals, peanut, tree nuts, dried fruits, coffee,
cocoa, grapes, spices...) both in the field and after harvest,
particularly during storage. They can also be found in processed
foods of plant origin, or by transfer, in food products of animal
(milk, eggs, meat and offal). Mycotoxins are of major concern since
they can cause acute or chronic intoxications in both humans and
animals which are sometimes fatal. Many countries, particularly in
Europe, have set maximum acceptable levels for mycotoxins in food
and feed. The book reviews the latest literature and innovations on
important aspects of mycotoxins, e.g. mycotoxin producing fungi and
the related ecosystems, mycotoxin occurrence, toxicity, analysis
and management. Quantitative estimations of impacts of climate
change on mycotoxin occurrence have been made recently, using
predictive modelling. There is also a growing interest in the
occurrence and toxicity of multiple mycotoxins in food and feed,
including emerging or modified forms of mycotoxins. Innovative
tools were also developed to detect and quantify toxinogenic fungi
and their toxins. In order to reduce the use of chemicals that are
harmful to the environment and health of consumers, alternative
methods of prevention and decontamination of mycotoxins were tested
in pre- and post-harvest, using microorganisms, natural substances
or radiation treatments.
Wine is one of the oldest forms of alcoholic beverages known to
man. Estimates date its origins back to 6000 B.C. Ever since, it
has occupied a significant role in our lives, be it for
consumption, social virtues, therapeutic value, its flavoring in
foods, etc. A study of wine production and the technology of
winemaking is thus imperative. The preparation of wine involves
steps from harvesting the grapes, fermenting the must, maturing the
wine, stabilizing it finally, to getting the bottled wine to
consumers. The variety of cultivars, methods of production, and
style of wine, along with presentation and consumption pattern add
to the complexity of winemaking. In the past couple of decades,
there have been major technological advances in wine production in
the areas of cultivation of grapes, biochemistry and methods of
production of different types of wines, usage of analytical
techniques has enabled us to produce higher quality wine. The
technological inputs of a table wine, dessert wine or sparkling
wine, are different and has significance to the consumer. The role
played by the killer yeast, recombinant DNA technology, application
of enzyme technology and new analytical methods of wine evaluation,
all call for a comprehensive review of the advances made. This
comprehensive volume provides a holistic view of the basics and
applied aspects of wine production and technology. The book
comprises production steps, dotted with the latest trends or the
innovations in the fields. It draws upon the expertise of leading
researchers in the wine making worldwide.
Mycotoxins are secondary metabolites produced by fungi in a wide
range of foods (cereals, peanut, tree nuts, dried fruits, coffee,
cocoa, grapes, spices...) both in the field and after harvest,
particularly during storage. They can also be found in processed
foods of plant origin, or by transfer, in food products of animal
(milk, eggs, meat and offal). Mycotoxins are of major concern since
they can cause acute or chronic intoxications in both humans and
animals which are sometimes fatal. Many countries, particularly in
Europe, have set maximum acceptable levels for mycotoxins in food
and feed. The book reviews the latest literature and innovations on
important aspects of mycotoxins, e.g. mycotoxin producing fungi and
the related ecosystems, mycotoxin occurrence, toxicity, analysis
and management. Quantitative estimation of impacts of climate
change on mycotoxin occurrence have been made recently, using
predictive modelling. There is also a growing interest in studying
the occurrence and toxicity of multiple mycotoxins in food and
feed, including emerging or modified forms of mycotoxins.
Innovative tools have also developed to detect and quantify
toxinogenic fungi and their toxins. In order to reduce the use of
chemicals that are harmful to the environment and health of
consumers, alternative methods of prevention and decontamination of
mycotoxins were tested in pre- and post-harvest, using
microorganisms, natural substances or radiation treatments.
The aim of food processing is to produce food that is palatable and
tastes good, extend its shelf-life, increase the variety, and
maintain the nutritional and healthcare quality of food. To achieve
favorable processing conditions and for the safety of the food to
be consumed, use of food grade microbial enzymes or microbes (being
the natural biocatalysts) is imperative. This book discusses the
uses of enzymes in conventional and non-conventional food and
beverage processing as well as in dairy processing, brewing, bakery
and wine making. Apart from conventional uses, the development of
bioprocessing tools and techniques have significantly expanded the
potential for extensive application of enzymes such as in
production of bioactive peptides, oligosaccharides and lipids,
flavor and colorants. Some of these developments include extended
use of the biocatalysts (as immobilized/encapsulated enzymes),
microbes (both natural and genetically modified) as sources for
bulk enzymes, solid state fermentation technology for enzyme
production. Extremophiles and marine microorganisms are another
source of food grade enzymes. The book throws light on potential
applications of microbial enzymes to expand the base of food
processing industries.
The first volume in a series covering the latest information in
microbiology, biotechnology, and food safety aspects, this book is
divided into two parts. Part I focuses on fermentation of
traditional foods and beverages, such as cereal and milk products
from the Orient, Africa, Latin America, and other areas. Part two
addresses fermentation biology, discussing specific topics
including microbiology and biotechnology of wine and beer, lactic
fermented fruits and vegetables, coffee and cocoa fermentation,
probiotics, bio-valorization of food wastes, and solid state
fermentation in food processing industries.
Food traceability is a growing consumer concern worldwide.
Traceability is undertaken primarily at the administrative level,
where the use of advanced analytical tools is not available.
Nevertheless, the determination of geographical origin is a
requirement of the traceability system for the import and export of
foodstuffs (EU regulation 178/2002). The topics covered in this
book include the history of traceability; legislations and rules;
the actual traceability techniques and the potential analytical
techniques for food traceability such as molecular methods (e.g.
DGGE, SSCP), next generation sequencers (NGS), bio-captors,
chromatographic techniques, isotopic analysis that are used for
discrimination of organic food, fish, oils. The chromatographic
techniques help in the use of volatile compounds analysis. The
isotope analysis helps in distinguishing between chicken meat and
vegetable oils. Ambient mass spectrometry is used for studying
mycotoxines and alkaloids in foodstuffs and their management, food
and feed authentication in olive and other plant oils, and wine.
Vibrational methods (e.g. NMR and NIRS) are used to trace food by
global spectrum. The book reviews the current and future techniques
including metabolomic techniques.
This book reviews the use of fermentation to develop healthy and
functional foods and beverages and the commercialization of
fermented food products through the use of biotechnology. The first
two sections cover the health and functional benefits of fermented
foods and the latter two sections include chapters on global and
region-specific fermented foods that have crossed the geographical
barriers to reach supermarkets all over the world.
Wine is one of the oldest forms of alcoholic beverages known to
man. Estimates date its origins back to 6000 B.C. Ever since, it
has occupied a significant role in our lives, be it for
consumption, social virtues, therapeutic value, its flavoring in
foods, etc. A study of wine production and the technology of
winemaking is thus imperative. The preparation of wine involves
steps from harvesting the grapes, fermenting the must, maturing the
wine, stabilizing it finally, to getting the bottled wine to
consumers. The variety of cultivars, methods of production, and
style of wine, along with presentation and consumption pattern add
to the complexity of winemaking. In the past couple of decades,
there have been major technological advances in wine production in
the areas of cultivation of grapes, biochemistry and methods of
production of different types of wines, usage of analytical
techniques has enabled us to produce higher quality wine. The
technological inputs of a table wine, dessert wine or sparkling
wine, are different and has significance to the consumer. The role
played by the killer yeast, recombinant DNA technology, application
of enzyme technology and new analytical methods of wine evaluation,
all call for a comprehensive review of the advances made. This
comprehensive volume provides a holistic view of the basics and
applied aspects of wine production and technology. The book
comprises production steps, dotted with the latest trends or the
innovations in the fields. It draws upon the expertise of leading
researchers in the wine making worldwide.
Traditional fermented foods are not only the staple food for most
of developing countries but also the key healthy food for developed
countries. As the healthy functions of these foods are gradually
discovered, more high throughput biotechnologies are being used to
promote the fermented food industries. As a result, the
microorganisms, process biochemistry, manufacturing, and
down-streaming processing, as well as the bioactive metabolites
released by the fermenting organisms and, above all, the healthy
functions of these foods were extensively researched. The
application and progress of biotechnology and biochemistry of
traditional fermented food systems are different from each other,
as the microorganisms and the food matrices vary widely. Part I
(Biochemistry and Biotechnology) of this book (Fermented Foods)
discusses the general aspects of biochemistry and biotechnological
application of fermented foods involving acetic acid bacteria,
lactic acid bacteria, ethanolic yeasts, and fungi in accelerating
the many and variable functional factors in the fermented foods as
well as metagenomics of fermented foods. The detailed technological
interventions involved in different categories of fermented foods
such as fermented cereals (bread and sourdough), fermented milk
products (yogurt, cheese), fermented sausages, fermented vegetables
(kimchi, sauerkraut), fermented legumes (tempeh, natto) and coffee
and cocoa fermentations, and fermented beverages (animal- and
plant-based) with their potential and actual health benefits, are
discussed in Part II (Fermented Foods: Technological
Interventions).
Fish and shrimp producing industries generate huge amounts of
wastes in form of viscera, scales, waste water, etc. Applications
of microorganisms and/or microbesbased products have contributed
significantly in solving many of these problems associated with
aquaculture and waste management. This book addresses strategies
for control of bacterial infection in farmed aquatic organism
products. It covers: spoilage of fresh fish, microorganisms and
processed seafoods, microbiological safety and quality of processed
shrimps and fish and molecular detection of seafood borne human
pathogenic bacteria.
Fish and shrimp producing industries generate huge amounts of
wastes in form of viscera, scales, waste water, etc. Applications
of microorganisms and/or microbesbased products have contributed
significantly in solving many of these problems associated with
aquaculture and waste management. This book addresses strategies
for control of bacterial infection in farmed aquatic organism
products. It covers: spoilage of fresh fish, microorganisms and
processed seafoods, microbiological safety and quality of processed
shrimps and fish and molecular detection of seafood borne human
pathogenic bacteria.
Food traceability is a growing consumer concern worldwide.
Traceability is undertaken primarily at the administrative level,
where the use of advanced analytical tools is not available.
Nevertheless, the determination of geographical origin is a
requirement of the traceability system for the import and export of
foodstuffs (EU regulation 178/2002). The topics covered in this
book include the history of traceability; legislations and rules;
the actual traceability techniques and the potential analytical
techniques for food traceability such as molecular methods (e.g.
DGGE, SSCP), next generation sequencers (NGS), bio-captors,
chromatographic techniques, isotopic analysis that are used for
discrimination of organic food, fish, oils. The chromatographic
techniques help in the use of volatile compounds analysis. The
isotope analysis helps in distinguishing between chicken meat and
vegetable oils. Ambient mass spectrometry is used for studying
mycotoxines and alkaloids in foodstuffs and their management, food
and feed authentication in olive and other plant oils, and wine.
Vibrational methods (e.g. NMR and NIRS) are used to trace food by
global spectrum. The book reviews the current and future techniques
including metabolomic techniques.
Advances in Lignocellulosic Biofuel Production Systems focuses on
general topics such as novel pretreatment strategies,
lignocellulosic biomass as a suitable feedstock for biofuels,
lifecycle assessment and integrated biorefineries. Furthermore, the
book focuses on more advanced topics such as genetically engineered
feedstocks, metabolically engineered microbes, bioreactor design
and configuration, cell immobilization strategies, artificial
intelligence applications and nanotechnology. This book will guide
readers through all aspects of lignocellulosic biofuel production
rather than simply covering a single topic.
Lactic Acid Bacteria as Cell Factories: Synthetic Biology and
Metabolic Engineering describes the most recent developments on the
metabolic engineering and synthetic biology of Lactic Acid Bacteria
(LAB) for production of biologically active biomolecules (enzymes,
organic acids, bacteriocins, bioactive peptides, etc.), recombinant
proteins, and their role in bioremediation. The book focuses on
synthetic biology and metabolic engineering for the production of
biologically active molecules such as bioactive peptides,
polysaccharides, vitamins (Riboflavin), enzymes, organic acids
(lactic and gamma-aminobutyric acid), flavor and aroma compounds,
bacteriocins, recombinant proteins, etc. Individual chapters are
devoted to the production of biosurfactants and their applications
and the bioremediation of heavy metals by LAB from aquatic
environments. Two critical chapters address Genome editing of LAB:
opportunities for food, feed and pharmaceuticals and A synthetic
biology approach for plasmid DNA and Recombinant protein
production. This book will be a valuable resource for those working
in biology, biotechnology, biological engineering, chemical
engineering, microbiology, food science and technology, genetics
and synthetic biology.
The aim of food processing is to produce food that is palatable and
tastes good, extend its shelf-life, increase the variety, and
maintain the nutritional and healthcare quality of food. To achieve
favorable processing conditions and for the safety of the food to
be consumed, use of food grade microbial enzymes or microbes (being
the natural biocatalysts) is imperative. This book discusses the
uses of enzymes in conventional and non-conventional food and
beverage processing as well as in dairy processing, brewing, bakery
and wine making. Apart from conventional uses, the development of
bioprocessing tools and techniques have significantly expanded the
potential for extensive application of enzymes such as in
production of bioactive peptides, oligosaccharides and lipids,
flavor and colorants. Some of these developments include extended
use of the biocatalysts (as immobilized/encapsulated enzymes),
microbes (both natural and genetically modified) as sources for
bulk enzymes, solid state fermentation technology for enzyme
production. Extremophiles and marine microorganisms are another
source of food grade enzymes. The book throws light on potential
applications of microbial enzymes to expand the base of food
processing industries.
Lactic Acid Bacteria in Food Biotechnology: Innovations and
Functional Aspects describes the latest advancements in LAB
applications in the development of functional foods and fermented
foods, biotechnological products using LAB, i.e., bio chemicals
(organic acids, bacteriocins, etc.), bioactive and functional
biomolecules, comparative genomics of probiotic LAB, and
genetically modified LAB in food industry. Bridging the gap between
LAB-mediated fermented foods and bioactive compounds, vis-a-vis
molecular aspects, this book enables the transition from research
to application. The book details applications of LAB in
fermented/functional foods including cereals, vegetables, fish,
meat cheese, other dairy products, and much more. Other sections
cover their biochemistry and biotechnology aspects, bio
preservation by bio molecules produced by LAB, bioactive
metabolites and biosurfactants, including their value in health and
wellness and exploring the genomics of LAB from food to health.
Finally, the book addresses genetically modified lactic acid
bacteria in food and beverages.
Sustainable Biofuels: Opportunities and challenges, a volume in the
"Applied Biotechnology Reviews" series, explores the
state-of-the-art in research and applied technology for the
conversion of all types of biofuels. Its chapters span a broad
spectrum of knowledge, from fundamentals and technical aspects to
optimization, combinations, economics, and environmental aspects.
They cover various facets of research, production, and
commercialization of bioethanol, biodiesel, biomethane,
biohydrogen, biobutanol, and biojet fuel. This book discusses
biochemical, thermochemical, and hydrothermal conversion of
unconventional feedstocks, including the role of biotechnology
applications to achieve efficiency and competitiveness. Through
case studies, techno-economic analysis and sustainability
assessment, including life cycle assessment, it goes beyond
technical aspects to provides actual resources for better
decision-making during the development of commercially viable
technology by researchers, PhD students, and practitioners in the
field of bioenergy. It is also a useful resource for those in
adjacent areas, such as biotechnology, industrial microbiology,
chemical engineering, environmental engineering, and sustainability
science, who are working on solutions for the bioeconomy. The
ability to compare different technologies and their outcome that
this book provides is also beneficial for energy analysts,
consultants, planners, and policy-makers. The "Applied
Biotechnology Reviews" series highlights current development and
research in biotechnology-related fields, combining in
single-volume works the theoretical aspects and real-world
applications for better decision-making.
Microbial Biotechnology in Food and Health Science, volume one in
the Applied Biotechnology Reviews series, offers two unique
sections within the theme of genomics and bioprocessing and the
bioengineering of microorganisms in the role of food science and
human health. This volume provides review articles as the basis
supporting biotechnological research useful to a wide scope of
research initiatives. Important relevant information on genomics,
proteomics and metabolomics are included as well as the emerging
interdisciplinary area of synthetic biology which enables the
metabolic engineering of microorganisms to produce pharmaceuticals.
Applied Biotechnology Reviews is a series aimed at bringing all
aspects of biotechnology as it is applied to food science - from
agriculture through product processing into focus through topical
volumes. Each volume will cover a relevant application approach in
industrial biotechnology.
Alpha -amylase is one of the most important and widely used
enzymes, in food and beverage industries. The alpha-amylase
presently used in starch saccharification requires calcium for
activity and/or stability. The thermostable alpha- amylase produced
by the actinomycetes strain Streptomyces erumpens is calcium
independent.In this book, the process optimizations and production
of alpha -amylase by this strain in solid state- and submerged-
fermentation, and its applications in starch saccharification to
sugar, for conversion in to lactic acid and ethanol have been
discussed.
In Asian agriculture, cowdung is commonly used as organic manure to
increase the crop productivity. This study provides scientific
evidences to reinforce the concept on agricultural promotional
activity of cowdung which is by and large associated with
microorganisms present in it. Five Bacillus subtilis strains
(CM1-CM5) were isolated from cowdung microflora which rendered
biocontrol activity against Fusarium oxysporum and Botryodiplodia
theobromae the post-harvest rot pathogens of yam (Dioscorea
rotundata L.) tubers. Besides biocontrol, these strains exhibited
solubilization of inorganic phosphorous and production of
indole-3-acetic acid. Industrial grade food processing enzymes such
as amylase and pectinase were produced by these organisms in
submerged and solid state fermentation.
Traditional fermented foods are not only the staple food for most
of developing countries but also the key healthy food for developed
countries. As the healthy functions of these foods are gradually
discovered, more high throughput biotechnologies are being used to
promote the fermented food industries. As a result, the
microorganisms, process biochemistry, manufacturing, and
down-streaming processing, as well as the bioactive metabolites
released by the fermenting organisms and, above all, the healthy
functions of these foods were extensively researched. The
application and progress of biotechnology and biochemistry of
traditional fermented food systems are different from each other,
as the microorganisms and the food matrices vary widely. Part I
(Biochemistry and Biotechnology) of this book (Fermented Foods)
discusses the general aspects of biochemistry and biotechnological
application of fermented foods involving acetic acid bacteria,
lactic acid bacteria, ethanolic yeasts, and fungi in accelerating
the many and variable functional factors in the fermented foods as
well as metagenomics of fermented foods. The detailed technological
interventions involved in different categories of fermented foods
such as fermented cereals (bread and sourdough), fermented milk
products (yogurt, cheese), fermented sausages, fermented vegetables
(kimchi, sauerkraut), fermented legumes (tempeh, natto) and coffee
and cocoa fermentations, and fermented beverages (animal- and
plant-based) with their potential and actual health benefits, are
discussed in Part II (Fermented Foods: Technological
Interventions).
This book puts together all aspects of valorization of vegetable
and fruit wastes (VFWs) into different biocommodities and platform
chemicals using fermentation and non-fermentation processes. VFWs
are a special group of solid waste (biomass) that needs to be
characterized to understand the nature of applications as raw
materials and to propose an appropriate methodology for
bioprocessing into value-added commodities. VFWs provide favorable
conditions for the growth of microorganisms, and this opens up
great opportunities for their use in fermentation processes. For
example, VFWs can be used as a solid support, carbon, and nutrient
source in fermentation for the production of a variety of
value-added biocommodities such as enzymes, single-cell proteins,
bioadsorbents, phenolic bioactive compounds, aroma and flavor
compounds, and platform chemicals like lactic acid, bioethanol, and
biobutanol. Researchers and academics in the area of environmental
science and engineering, chemical engineering, biotechnology, life
science, and food science and technology, undergraduate and
graduate students, industry professionals, and policymakers will
find this publication useful. Bioprocessing of agro-wastes is a
recent technology for developing novel bioproducts. This book will
also be of interest to the general public as a reference for all
those interested in waste management.
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