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.

Mapelli, V., Franzén, C., Olsson, L. (2013). Systems biology methods and developments for Saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredients. In B. McNeil, D. Archer, I. Giavasis, L. Harvey (a cura di), Microbial production of food ingredients, enzymes and nutraceuticals (pp. 42-80). GBR : Elsevier Ltd. [10.1533/9780857093547.1.42].

Systems biology methods and developments for Saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredients

Mapelli V
;
2013

Abstract

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.
Capitolo o saggio
Antioxidants; Flavours; Functional colours; Wine and beer; Yeast biotechnology;
English
Microbial production of food ingredients, enzymes and nutraceuticals
978-0-85709-343-1
Mapelli, V., Franzén, C., Olsson, L. (2013). Systems biology methods and developments for Saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredients. In B. McNeil, D. Archer, I. Giavasis, L. Harvey (a cura di), Microbial production of food ingredients, enzymes and nutraceuticals (pp. 42-80). GBR : Elsevier Ltd. [10.1533/9780857093547.1.42].
Mapelli, V; Franzén, C; Olsson, L
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10281/373100
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