PART 1 SYSTEMS BIOLOGY, METABOLIC ENGINEERING OF INDUSTRIAL MICROORGANISMS AND FERMENTATION TECHNOLOGY

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1 Contents Bioprocessing as a route to food ingredients: an introduction B J B Wood, University of Strathclyde, UK - Food fermentation as an ancient technology: an overview - Solid substrate fermentations (SSF) and stirred tank reactor (STR) technology: relative industrial dominance - Development of bioprocessing as a route to food ingredients: the history of koji : food biotechnology past, present and future PART 1 SYSTEMS BIOLOGY, METABOLIC ENGINEERING OF INDUSTRIAL MICROORGANISMS AND FERMENTATION TECHNOLOGY Systems biology methods and developments for filamentous fungi in relation to the production of food ingredients W Vongsangnak, Soochow University, China and J Nielsen, Chalmers University of Technology, Sweden - Filamentous fungi as cell factories for food biotechnology - Systems biology of food-related filamentous fungi - Beyond functional genomics to metabolic modeling - Systems biology perspectives on food biotechnology and food safety Systems biology methods and developments for Saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredients V Mapelli, C J Franzén and L Olsson, Chalmers University of Technology, Sweden - History of yeast science - Systems biology: possibilities and challenges in relation to food - Systems biology tools for fermented food - Production of flavours from yeasts - Food colouring: functional colours - Antioxidants - Unconventional yeasts for food and food ingredients - Appendix: glossary of the systems biology tool box Applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria P A Hoskisson, University of Strathclyde, UK - Definition and uses of systems biology - Advantages of systems biology in the production of food ingredients, enzymes and nutraceuticals by bacteria - Production of food grade amino acids through the exploitation of systems biology and omics approaches - Using systems approaches to develop enzymes for use in food production in the application of systems and synthetic biology to food microbiology - Sources of further information Production of foods and food components by microbial fermentation: an introduction R J Seviour, La Trobe University, Australia and L M Harvey, M Fazenda and B McNeil, Strathclyde University, UK

2 - Food and food ingredients produced by microbial fermentation - Principles of bioreactor design and operation - Examples of fermentation processes used for the production of foods and foodstuffs - Dealing with the fermentation waste Fermentation monitoring and control of microbial cultures for food ingredient manufacture B McNeil and L M Harvey, Strathclyde University, UK, NJ Rowan, Athlone Institute of Technology, Ireland and I Giavasis, Technological Educational Institute of Larisa, Greece - Monitoring of bioprocesses for food fermentations: an overview - On-line bioprocess monitoring for food fermentations - Spectrometric monitoring of fermentations Industrial enzyme production for the food and beverage industries: process scale up and scale down S M Stocks Novozymes AS, Denmark - The difficulties of the scale up approach - The consequences of changing scale - Further complexities when changing scale and scale : scale up is scale down PART 2 USE OF MICROORGANISMS FOR THE PRODUCTION OF NATURAL MOLECULES FOR USE IN FOODS Microbial production of food flavours Y Waché, AgroSup Dijon, France - Production of flavours by microorganisms in their classical environment - Microorganisms for biotechnological flavour production: first generation of biotechnological flavour compounds - New attempts to produce flavour compounds when precursors are unavailable - Analysing natural flavours in food and future trends Microbial production of carotenoids S Sanchez, B Ruiz and R Rodríguez-Sanoja, Universidad Nacional Autónoma de México, Mexico and L B Flores-Cotera, Centro de Investigación y Estudios Avanzados del IPN Mexico - Microbial sources of carotenoids - Main biosynthetic pathways used for carotenoid production - Regulation of carotenoid production - Genetic improvement of carotenoid production - Fermentation conditions - Commercially significant carotenoids

3 Microbial production of flavonoids and terpenoids H Dvora and M A G Koffas, Rensselaer Polytechnic Institute, USA - Overview of flavonoids and terpenoids - Current and emerging techniques in microbial production of flavonoids and terpenoids Microbial production of enzymes used in food applications K Hellmuth, Chr Hansen Nienburg GmbH, Germany and J M van den Brink, Chr Hansen A/S, Innovation, Denmark : microbial production of food enzymes - Characteristic of a good food enzyme - Limitations to enzyme use in food applications - Enzymes currently used in the food industry - Good production strain criteria for the food industry - Production processes - Examples of heterologous enzyme production - Regulatory aspects of food enzymes Microbial production of organic acids for use in food M Sauer, D Mattanovich, and H Marx, University of Natural Resources and Life Sciences (BOKU Wien), Austria - From filamentous fungi to genetically-engineered bacteria and baker s yeasts - Gluconic acid production - The oxidative branch of the citric acid cycle - The reductive branch of the citric acid cycle - Kojic acid Production of viable probiotic cells F Grattepanche and C Lacroix, ETH Zürich, Switzerland - Biomass production - Fermentation technologies - Downstream processing of probiotic biomass - Storage of frozen and dried probiotic concentrates - Microencapsulation - Exploitation of adaptive stress response of bacteria Microbial production of bacteriocins for use in foods D G Burke, P D Cotter, R P Ross and C Hill, Teagasc Food Research Centre, Ireland - In situ production of bacteriocins in food - Ex situ production of bacteriocins Microbial production of amino acids and their derivatives for use in foods, nutraceuticals and medications H Suzuki, Kyoto Institute of Technology, Japan

4 - Microbial production of amino acids - Amino acid derivatives - Short peptides in amino acid production Production of microbial polysaccharides for use in food I Giavasis, Technological Educational Institute of Larissa, Greece - Types, sources and applications of microbial polysaccharides - Production of microbial polysaccharides - Properties and structure-function relationships Microbial production of xylitol and other polyols T Granström and M Leisola, Department of Biotechnology and Chemical Technology, Finland - History of sugars and sugar alcohols and physiological effects - Biochemistry of sugar alcohol metabolism - Biotechnological production strategies Microbial production of prebiotic oligosaccharides T-H Nguyen and D Haltrich, University of Natural Resources and Life Sciences (BOKU Wien), Austria - Microbial production of prebiotic oligosaccharides Microbial production of polyunsaturated fatty acids as nutraceuticals C Ratledge, University of Hull, UK - The production of microbial oils - Gamma-linolenic acid (GLA, 18:3 n-6) - Docosahexaenoic acid (DHA, 22:6 n-3) - Arachidonic acid (ARA, 20:4 n-6) - Eicosapentaenoic acid (EPA, 20:5 n-3) - PUFAs from photosynthetically-grown microalgae - Safety Microalgae as sources of food ingredients and nutraceuticals B Klein and R Buchholz, Friedrich Alexander University of Erlangen-Nuremberg, Germany - Microalgae and cyanobacteria and their potential as food supplements - Risks of microalgal products Microbial production of vitamins J L Revuelta, University of Salamanca, Spain - Fat-soluble vitamins

5 - Water-soluble vitamins