Food Ingredients and Enzymes of Microbial Origin ◾ 241
8. What are the advantages of using a thermostable enzyme in the production of food ingredients (or a food)? How will recombinant DNA technology help in producing thermostable
enzymes?
9. Discuss how microbial enzymes can be helpful in the treatment of wastes from food
production.
10. “The potential of producing many types of food additives from food-grade microorganisms
is very high.” Briefly comment on the possibilities (you may use materials from other chapters in the section).
References
1. Dionisio, A.P., Molina, G., de Carvalho, D.S., dos Santos, R., Bicas, J.L., and Pastore, G.M., Natural
flavourings from biotechnology for foods and beverages. In Natural Food Additives, Ingredients and
Flavourings, Baines, D. and Seal, R., Eds., 2012, pp. 231–259.
2. Mayo, B., Aleksandrzak-Piekarczyk, T., Fernández, M., Kowalczyk, M., Álvarez-Martín, P., and
Bardowski, J., Updates in the metabolism of lactic acid bacteria. In Biotechnology of Lactic Acid Bacteria,
Mozzi, F., Raya, R.R., and Vignolo, G.M., Eds., Wiley-Blackwell, 2010, pp. 3–33.
3. Anupama and Ravindra, P., Value-added food: Single cell protein, Biotechnol. Adv., 18, 459–479, 2000.
4. Hugenholtz, J. and Smid, E.J., Nutraceutical production with food-grade microorganisms, Curr. Opin.
Biotechnol., 13, 497–507, 2002.
5. McFeeters, R.F., Fermentation microorganisms and flavor changes in fermented foods, J. Food Sci., 69,
FMS35–FMS37, 2004.
6. Longo, M.A. and Sanroman, M.A., Production of food aroma compounds: Microbial and enzymatic
methodologies, Food Technol. Biotechnol., 44, 335–353, 2006.
7. Gosset, G., Production of aromatic compounds in bacteria, Curr. Opin. Biotechnol., 20, 651–658, 2009.
8. Dufosse, L., Microbial production of food grade pigments, Food Technol. Biotechnol., 44, 313–321, 2006.
9. Mukherjee, G. and Singh, S.K., Purification and characterization of a new red pigment from Monascus
purpureus in submerged fermentation, Process Biochem., 46, 188–192, 2011.
10. Kleerebezem, M. and Hugenholtz, J., Metabolic pathway engineering in lactic acid bacteria, Curr.
Opin. Biotechnol., 14, 232–237, 2003.
11. Salazar, N., Prieto, A., Leal, J.A., Mayo, B., Bada-Gancedo, J.C., de los Reyes-Gavilán, C.G., and RuasMadiedo, P., Production of exopolysaccharides by Lactobacillus and Bifidobacterium strains of human
origin, and metabolic activity of the producing bacteria in milk, J. Dairy Sci., 92, 4158–4168, 2009.
12. Freitas, F., Alves, V.D., and Reis, M.A.M., Advances in bacterial exopolysaccharides: From production
to biotechnological applications, Trends Biotechnol., 29, 388–398, 2011.
13. Olempska-Beer, Z.S., Merker, R.I., Ditto, M.D., and DiNovi, M.J., Food-processing enzymes from
recombinant microorganisms: A review, Regulatory Toxicol. Pharmacol., 45, 144–158, 2006.
14. Treichel, H., Oliveira, D., Mazutti, M., Luccio, M., and Oliveira, J.V., A review on microbial lipases
production, Food Bioprocess. Technol., 3, 182–196, 2010.
15. Demain, A.L. and Vaishnav, P., Production of recombinant proteins by microbes and higher organisms,
Biotechnol. Adv., 27, 297–306, 2009.
16. Sheldon, R.A., Enzyme immobilization: The quest for optimum performance, Adv. Synthesis Catalysis,
349, 1289–1307, 2007.
17. Heinzelman, P., Snow, C.D., Wu, I., Nguyen, C., Villalobos, A., Govindarajan, S., Arnold, F.H. et al.,
A family of thermostable fungal cellulases created by structure-guided recombination, Proc. Nat. Acad.
Sci. USA, 106, 5610–5615, 2009.
18. Singhania, R.R., Patel, A.K., Soccol, C.R., and Pandey, A., Recent advances in solid-state fermentation,
Biochem. Eng. J., 44, 13–18, 2009.
19. Digman, B. and Kim, D.-S., Review: Alternative energy from food processing wastes, Environ. Prog.,
27, 524–537, 2008.
8. What are the advantages of using a thermostable enzyme in the production of food ingredients (or a food)? How will recombinant DNA technology help in producing thermostable
enzymes?
9. Discuss how microbial enzymes can be helpful in the treatment of wastes from food
production.
10. “The potential of producing many types of food additives from food-grade microorganisms
is very high.” Briefly comment on the possibilities (you may use materials from other chapters in the section).
References
1. Dionisio, A.P., Molina, G., de Carvalho, D.S., dos Santos, R., Bicas, J.L., and Pastore, G.M., Natural
flavourings from biotechnology for foods and beverages. In Natural Food Additives, Ingredients and
Flavourings, Baines, D. and Seal, R., Eds., 2012, pp. 231–259.
2. Mayo, B., Aleksandrzak-Piekarczyk, T., Fernández, M., Kowalczyk, M., Álvarez-Martín, P., and
Bardowski, J., Updates in the metabolism of lactic acid bacteria. In Biotechnology of Lactic Acid Bacteria,
Mozzi, F., Raya, R.R., and Vignolo, G.M., Eds., Wiley-Blackwell, 2010, pp. 3–33.
3. Anupama and Ravindra, P., Value-added food: Single cell protein, Biotechnol. Adv., 18, 459–479, 2000.
4. Hugenholtz, J. and Smid, E.J., Nutraceutical production with food-grade microorganisms, Curr. Opin.
Biotechnol., 13, 497–507, 2002.
5. McFeeters, R.F., Fermentation microorganisms and flavor changes in fermented foods, J. Food Sci., 69,
FMS35–FMS37, 2004.
6. Longo, M.A. and Sanroman, M.A., Production of food aroma compounds: Microbial and enzymatic
methodologies, Food Technol. Biotechnol., 44, 335–353, 2006.
7. Gosset, G., Production of aromatic compounds in bacteria, Curr. Opin. Biotechnol., 20, 651–658, 2009.
8. Dufosse, L., Microbial production of food grade pigments, Food Technol. Biotechnol., 44, 313–321, 2006.
9. Mukherjee, G. and Singh, S.K., Purification and characterization of a new red pigment from Monascus
purpureus in submerged fermentation, Process Biochem., 46, 188–192, 2011.
10. Kleerebezem, M. and Hugenholtz, J., Metabolic pathway engineering in lactic acid bacteria, Curr.
Opin. Biotechnol., 14, 232–237, 2003.
11. Salazar, N., Prieto, A., Leal, J.A., Mayo, B., Bada-Gancedo, J.C., de los Reyes-Gavilán, C.G., and RuasMadiedo, P., Production of exopolysaccharides by Lactobacillus and Bifidobacterium strains of human
origin, and metabolic activity of the producing bacteria in milk, J. Dairy Sci., 92, 4158–4168, 2009.
12. Freitas, F., Alves, V.D., and Reis, M.A.M., Advances in bacterial exopolysaccharides: From production
to biotechnological applications, Trends Biotechnol., 29, 388–398, 2011.
13. Olempska-Beer, Z.S., Merker, R.I., Ditto, M.D., and DiNovi, M.J., Food-processing enzymes from
recombinant microorganisms: A review, Regulatory Toxicol. Pharmacol., 45, 144–158, 2006.
14. Treichel, H., Oliveira, D., Mazutti, M., Luccio, M., and Oliveira, J.V., A review on microbial lipases
production, Food Bioprocess. Technol., 3, 182–196, 2010.
15. Demain, A.L. and Vaishnav, P., Production of recombinant proteins by microbes and higher organisms,
Biotechnol. Adv., 27, 297–306, 2009.
16. Sheldon, R.A., Enzyme immobilization: The quest for optimum performance, Adv. Synthesis Catalysis,
349, 1289–1307, 2007.
17. Heinzelman, P., Snow, C.D., Wu, I., Nguyen, C., Villalobos, A., Govindarajan, S., Arnold, F.H. et al.,
A family of thermostable fungal cellulases created by structure-guided recombination, Proc. Nat. Acad.
Sci. USA, 106, 5610–5615, 2009.
18. Singhania, R.R., Patel, A.K., Soccol, C.R., and Pandey, A., Recent advances in solid-state fermentation,
Biochem. Eng. J., 44, 13–18, 2009.
19. Digman, B. and Kim, D.-S., Review: Alternative energy from food processing wastes, Environ. Prog.,
27, 524–537, 2008.