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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

Tipo de material: TextoTextoSeries ; Microbial Production of Food Ingredients, Enzymes and Nutraceuticals, p.42-80, 2013Trabajos contenidos:
  • Mapelli, V
  • Franzén, C.J
  • Olsson, L
Tema(s): Recursos en línea: Resumen: 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.
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Documentos solicitados Documentos solicitados CICY Documento préstamo interbibliotecario Ref1 B-15141 (Browse shelf(Opens below)) Available

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.

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