Microbial bioprocesses for production of nutraceuticals and functional foods

Phukon, Loreni Chiring; Singh, Sudhir P.; Pandey, Ashok; Kumar, Amit

doi:10.1016/b978-0-12-823506-5.00001-1

Cited by 3 publications

(1 citation statement)

References 173 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…On the other hand, glutamate is used as a precursor to produce γ-aminobutyric acid, which is dispensed to treat some neuronal disorders and is gaining relevance in the field of functional foods [91][92][93][94]. Cai et al [95] reported that oat grains fermented by Aspergillus oryzae to produce a tempeh-like food showed a γ-aminobutyric acid content 8-fold higher than raw material.…”

Section: Using Precursors That Are Already Content In the Solid Mater...mentioning

confidence: 99%

Strategies for Supplying Precursors to Enhance the Production of Secondary Metabolites in Solid-State Fermentation

Méndez-Hernández,

Rodríguez-Durán,

Páez-Lerma

et al. 2023

Fermentation

View full text Add to dashboard Cite

The production of secondary metabolites can be improved with the supply of precursors both in submerged and solid-state fermentation (SSF). Microorganisms assimilate the precursors and biotransform them to excrete compounds of commercial interest. The raw materials used in SSF, frequently agro-industrial residues, may contain molecules that serve as precursors for secondary metabolites. However, supplying a precursor can dramatically improve crop production. Commonly, precursors are added as part of the liquid with which the solid material to be fermented is moistened. However, recently it has been proposed to take advantage of the oxygen supply for the gradual supply of volatile precursors. It can help to avoid toxicity problems with the precursors. The present work reviews the strategies to supply precursors to improve the production of secondary metabolites in solid-state fermentation.

show abstract

Section: Using Precursors That Are Already Content In the Solid Mater...mentioning

confidence: 99%

Strategies for Supplying Precursors to Enhance the Production of Secondary Metabolites in Solid-State Fermentation

Méndez-Hernández,

Rodríguez-Durán,

Páez-Lerma

et al. 2023

Fermentation

View full text Add to dashboard Cite

show abstract

Recent Advancements in Novel Bioactive Peptides and Protein Hydrolysates Isolated from Different Medicinal Plants Along with Their Applications in Food and Pharmaceutical Industries

Sharma,

Gupta,

Sharma

2023

Int J Pept Res Ther

View full text Add to dashboard Cite

Lactic Acid Bacteria as Starter Cultures in Food: Genome Characterization and Comparative Genomics

Minhajul Abedin,

Padhi,

Chourasia

et al. 2024

Genome Editing in Bacteria (Part 1)

View full text Add to dashboard Cite

Fermented food products are consumed by about 30% of the world's population due to their high nutritional value and health properties. The use of LAB in the fermentation process has resulted in a variety of fermented food products derived from both plant and animal sources. LAB have been used as starter cultures for food fermentation both traditionally and industrially, having certain specific characteristics such as rapid growth, product yield, higher biomass and also unique organoleptic properties, and are employed in food fermentation. The advancement of highthroughput genome sequencing methods has resulted in a tremendous improvement in our understanding of LAB physiology and has become more essential in the field of food microbiology. The complete genome sequence of Lactococcus lactis in 2001 resulted in a better understanding of metabolic properties and industrial applications of LAB. Genes associated with β-galactosidase, antimicrobial agents, bile salt hydrolase, exopolysaccharide, and GABA producing LAB have received a lot of attention in recent years. Genome editing techniques are required for the development of strains for novel applications and products. They can also play an important part as a research method for acquiring mechanistic insights and identifying new properties. The genome editing of lactic acid bacterial strains has a lot of potential applications for developing functional foods with a favourable influence on the food industries.

show abstract

Microbial bioprocesses for production of nutraceuticals and functional foods

Cited by 3 publications

References 173 publications

Strategies for Supplying Precursors to Enhance the Production of Secondary Metabolites in Solid-State Fermentation

Strategies for Supplying Precursors to Enhance the Production of Secondary Metabolites in Solid-State Fermentation

Recent Advancements in Novel Bioactive Peptides and Protein Hydrolysates Isolated from Different Medicinal Plants Along with Their Applications in Food and Pharmaceutical Industries

Lactic Acid Bacteria as Starter Cultures in Food: Genome Characterization and Comparative Genomics

Contact Info

Product

Resources

About