Applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria

Tipo de material: Texto

TextoSeries ; Microbial Production of Food Ingredients, Enzymes and Nutraceuticals, p.81-96, 2013Trabajos contenidos:

Hoskisson, P.A

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Resumen: Humans have exploited microorganisms for the production of foodstuffs and food additives for thousands of years. Empirical selection of strains for better or improved production has been a continuous process. Currently molecular biology, genetic engineering, genomics and systems biology are being exploited to speed up the process of selection in a rational fashion. In this chapter I discuss examples of how systems biology and related approaches have been used to inform the production of food-relevant ingredients. The chapter ends with a perspective on how systems biology will continue to develop and become more influential in this area of microbiology

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Documentos solicitados	CICY Documento préstamo interbibliotecario	Ref1	B-15142 (Browse shelf(Opens below))	Available

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Humans have exploited microorganisms for the production of foodstuffs and food additives for thousands of years. Empirical selection of strains for better or improved production has been a continuous process. Currently molecular biology, genetic engineering, genomics and systems biology are being exploited to speed up the process of selection in a rational fashion. In this chapter I discuss examples of how systems biology and related approaches have been used to inform the production of food-relevant ingredients. The chapter ends with a perspective on how systems biology will continue to develop and become more influential in this area of microbiology

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