Fundamentals of Food Biotechnology

Dr Byong H. Lee is Distinguished Professor, School of Biotechnology Jiangnan University, Wuxi, China. Invited Distinguished Professor, Department of Food Science & Biotechnology, Kangwon National University, Chuncheon, Korea. Adjunct Professor, Department of Food Science & Agric Chemistry McGill University, Montreal, Quebec, Canada.

• Preface xiWhat Is Biotechnology? xiiiWhat Is Food Biotechnology? xviiPart I New Trends and Tools of Food Biotechnology 11 Fundamentals and New Aspects 31.1 Biotechnological applications of animals, plants, and microbes 31.2 Cellular organization and membrane structure 61.3 Bacterial growth and fermentation tools 111.3.1 Classification and reproduction of biotechnologically important bacterial system 111.3.2 Bacterial growth 121.3.3 Environmental factors affecting bacterial growth 161.4 Fungal growth and fermentation tools 191.5 Classical strain improvement and tools 221.5.1 Natural selection and mutation 221.5.2 Recombination 27Summary 301.6 Systems/synthetic biology and metabolic engineering 31Summary 361.7 Bioengineering and scale-up process 361.7.1 Microbial and process engineering factors affecting performance and economics 381.7.2 Fermentor and bioreactor systems 391.7.3 Mass transfer concept 501.7.4 Heat transfer concept 531.7.5 Mass and heat transfer practice 571.7.6 Scale-up and scale-down of fermentations 711.7.7 Scale-up challenges 81Summary 841.8 Molecular thermodynamics for biotechnology 851.8.1 Protein folding and stability 85Summary 921.8.2 Downstream processes on crystallization and chromatography 93Summary 961.9 Protein and enzyme engineering 96Summary 1001.10 Genomics, proteomics, and bioinformatics 100Summary 108 1.11 Biosensors and nanobiotechnology 1091.11.1 Biosensor 1091.11.2 Nanobiotechnology and nanobiosensor 113Summary 1161.12 Quorum sensing and quenching 116Summary 1201.13 Micro- and nano-encapsulations 1201.13.1 Microencapsulation 1221.13.2 Nanoencapsulation 129Summary 138Bibliography 1402 Concepts and Tools for Recombinant DNA Technology 1472.1 Concepts of macromolecules: function and synthesis 1472.1.1 DNA replication 1472.1.2 Roles of RNA 1502.1.3 Detailed aspects of protein synthesis 1532.2 Concepts of recombinant DNA technology 1612.2.1 Restriction endonucleases 1622.2.2 Plasmid vectors 1642.2.3 Purpose of gene cloning 1682.3 DNA sequencing 1802.4 Polymerase chain reaction (PCR) 1802.5 Manipulation techniques of DNA 1832.5.1 Isolation and purification of nucleic acids 1832.5.2 Agarose gel electrophoresis 1842.5.3 Blotting and hybridization 1852.6 Gene cloning and production of recombinant proteins 186 2.6.1 Cloning and expression of bacterial β-galactosidase in E. coli 1862.6.2 Cloning, expression, and production of bovine chymosin (rennet) in yeast K. lactis 188Summary 190Bibliography 191Part I Questions and Answers 193Part II Applications of Biotechnology to Food Products 2053 Yeast-Based Processes and Products 2073.1 Food yeasts and derivatives 2073.1.1 Introduction 2073.1.2 Industrial processes 207Summary 2123.2 Alcoholic beverages 2123.2.1 Introduction 2123.2.2 Production and sales of major alcoholic beverages 2123.2.3 Production processes 213Summary 2253.3 Industrial alcohols 2253.3.1 Introduction 2253.3.2 Raw materials and microorganisms 2263.3.3 Production processes 2303.3.4 Economics 231Summary 2323.4 Bread and related products 2323.4.1 Introduction 2323.4.2 Ingredients and formulations 2333.4.3 Production processes 2343.4.4 New developments 236Summary 237Bibliography 2374 Bacteria-Based Processes and Products 2414.1 Dairy products 2414.1.1 Introduction 2414.1.2 Basic knowledge of manufacture of dairy products 2444.1.3 Metabolic systems in lactic acid bacteria 2494.1.4 Genetic modification of lactic acid bacteria 2524.1.5 Applications of genetic engineering 254Summary 2624.2 Meat and fish products 2624.2.1 Introduction 2624.2.2 Fermented meat products 2634.2.3 New developments 2674.2.4 Fermented fish products 267Summary 2704.3 Vegetable products 2704.3.1 Introduction 2704.3.2 Fermented vegetable products 2714.3.3 Fermented soy products 2754.3.4 New developments 280Summary 2804.4 Vinegar and other organic acids 2814.4.1 Introduction 2814.4.2 Acetic acid 2814.4.3 Citric acid 2834.4.4 Lactic acid 2844.4.5 Malic acid 2854.4.6 Fumaric acid 286Summary 2864.5 Bacterial biomass 2874.5.1 Introduction 2874.5.2 Microorganisms for the production of biomass 2884.5.3 Raw materials for the production of biomass 2894.5.4 Production process 2924.5.5 Nutritional aspects 2934.5.6 Economics and new developments 294Summary 2954.6 Polysaccharides 2964.6.1 Introduction 2964.6.2 Microbial polysaccharides 2974.6.3 Fermentation process 2984.6.4 Bacterial polysaccharides 2994.6.5 Other polysaccharides 304Summary 304Bibliography 3065 Other Organism-Based Processes and Products 3135.1 Enzymes 3135.1.1 Introduction 3135.1.2 Production of enzymes 3155.1.3 Applications 3175.1.4 New developments and protein engineering 3265.1.5 Economics 328Summary 3285.2 Sweeteners 3295.2.1 Introduction 3295.2.2 Nutritive sweeteners 3295.2.3 High-intensity sweeteners 3335.2.4 Low calorie sweeteners 3375.2.5 New developments 338Summary 3395.3 Flavors and amino acids 3395.3.1 Introduction 3395.3.2 Microbial flavors 3405.3.3 Enzymatic flavor generation 3475.3.4 Amino acids 3485.3.5 Economics 350Summary 3515.4 Vitamins and pigments 3525.4.1 Introduction 3525.4.2 Production of vitamins 3525.4.3 Production of pigments 3565.4.4 Economics 359Summary 3595.5 Mushrooms 3605.5.1 Introduction 3605.5.2 Cultivation 3615.5.3 Culture preservation 363Summary 3635.6 Cocoa, tea, and coffee fermentation 3645.6.1 Introduction 3645.6.2 Cocoa fermentation 3645.6.3 Coffee fermentation 3675.6.4 Tea fermentation 369Summary 3725.7 Bacteriocins 3725.7.1 Introduction 3725.7.2 Classification 3735.7.3 Mode of action 3755.7.4 Bioengineering of bacteriocins 3765.7.5 Applications of bacteriocins 3795.7.6 Commercial production of bacteriocins 382Summary 3835.8 Functional foods and nutraceuticals 3835.8.1 Probiotics and prebiotics 3845.8.2 Health claim regulation 396Summary 397Bibliography 397Part II Questions and Answers 411Part III Other Potential Applications of the New Technology 4316 Plant Biotechnology, Animal Biotechnology, and Safety Assessment 4336.1 Plant biotechnology 4336.1.1 Introduction 4336.1.2 Plant cell and tissue cultivation 4356.1.3 Plant breeding 4376.1.4 Application of plant cell and tissue culture 441Summary 4486.2 Animal biotechnology 4496.2.1 Introduction 4496.2.2 Transgenic animals 4496.2.3 Animal cell culture 453Summary 4636.3 Food safety issues of new biotechnologies 4646.3.1 Introduction 4646.3.2 Safety evaluation of novel food products 4656.3.3 Genetically modified microorganisms and their products 4676.3.4 Genetically modified plants and their products 4696.3.5 Genetically modified animals and their products 4736.3.6 Detection methods of GM crops 4756.3.7 Detection methods of transgenic animals and fish 4806.3.8 Containment: physical and biological 4816.3.9 Promises and limitations 481Summary 482Bibliography 483Part III Questions and Answers 491Index 497