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

Valeria Mapelli (Institutionen för kemi- och bioteknik, Industriell Bioteknik ) ; Carl Johan Franzén (Institutionen för kemi- och bioteknik, Industriell Bioteknik ) ; Lisbeth Olsson (Institutionen för kemi- och bioteknik, Industriell Bioteknik )
Microbial Production of Food Ingredients, Enzymes and Nutraceuticals p. 42-80. (2013)
[Kapitel]

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.

Nyckelord: Antioxidants , Flavours , Functional colours , Wine and beer , Yeast biotechnology



Denna post skapades 2015-05-06.
CPL Pubid: 216645

 

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Institutioner (Chalmers)

Institutionen för kemi- och bioteknik, Industriell Bioteknik (2008-2014)

Ämnesområden

Bioinformatik och systembiologi

Chalmers infrastruktur