Systems biology methods and developments for Saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredients
Kapitel i bok, 2013

This chapter describes the use of the systems biology tool box in the production of food and food ingredients based on yeast fermentation. Challenges and possibilities of the application of systems biology are described in relation to the production of yeast fermented food and to novel production of food ingredients and nutraceuticals based on yeast fermentation. While brewer's yeast remains the main and best characterized microorganism used for food and beverage production, the chapter also describes how systems biology tools can be valuable in the implementation of novel cell factories for food ingredients using so-called non-conventional yeasts. © 2013 Woodhead Publishing Limited. All rights reserved.

Antioxidants

Flavours

Wine and beer

Functional colours

Yeast biotechnology

Författare

Valeria Mapelli

Chalmers, Kemi- och bioteknik, Industriell Bioteknik

Carl Johan Franzén

Chalmers, Kemi- och bioteknik, Industriell Bioteknik

Lisbeth Olsson

Chalmers, Kemi- och bioteknik, Industriell Bioteknik

Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

42-80

Ämneskategorier

Bioinformatik och systembiologi

DOI

10.1533/9780857093547.1.42

ISBN

9780857093431