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.

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.

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.

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.

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.