FERMENTATION PROCESSES ENGINEERING IN THE FOOD INDUSTRY

Presents examples of metabolic engineering of lactic acid bacteria with potential applications in the production of fermented foods and food ingredients Provides a mathematical model to analyzing the process of increasing nutritional and safety qualities in fermented products Supplies an overview of various types of fermenters/bioreactors employed in submerged fermentations Explores the theory of solid-state fermentation characterized by kinetic concepts Describes automation systems for the food industry such as sensors, actuators, and controls Examines dairy and non-dairy probiotic products Includes a case study of an integrated project in which a biorefinery concept was applied for the integral exploitation of residues from the soybean industry Summary With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. R