By Holger Zorn, Peter Czermak
This booklet assessment sequence offers present traits in sleek biotechnology. the purpose is to hide all elements of this interdisciplinary expertise the place wisdom, tools and services are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and desktop technological know-how. Volumes are prepared topically and supply a entire dialogue of advancements within the respective box over the last 3-5 years. The sequence additionally discusses new discoveries and functions. targeted volumes are devoted to chosen subject matters which specialise in new biotechnological items and new methods for his or her synthesis and purification. as a rule, distinct volumes are edited by means of famous visitor editors. The sequence editor and writer will even if constantly be happy to obtain feedback and supplementary details. Manuscripts are approved in English.
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Extra info for Biotechnology of Food and Feed Additives
IM6501. Biotechnol Lett 25(12):963–967 64. Kim P, Yoon SH, Seo MJ et al (2001) Improvement of tagatose conversion rate by genetic evolution of thermostable galactose isomerase. Biotechnol Appl Biochem 34(2):99–102 65. Kim SY, Lee K-H, Kim JH et al (1997) Erythritol production by controlling osmotic pressure in Trigonopsis variabilis. Biotechnol Lett 19(8):727–729 66. Kim SY, Oh DK, Jung SR (1999) Fermentation process for preparing xylitol using Candida tropicalis. US5998181 (Bolak) ´ Brien 67. Kinghorn AD, Compadre CM (2012) Less common high-potency sweeteners.
These changes are beneficial for human health, but they also all confer an increase in water activity, which provides a friendlier environment for microorganisms. e. less acidic) taste, which results in a higher pH that again is less adverse for microorganisms. • Perception of ‘‘natural’’: This results in milder or minimal processing, which results in a fresher appearance of the food but also less inactivation of unwanted microorganisms. Furthermore, it increases the demand for ‘‘preservative-free’’ products.
1007/10_2013_234 Ó Springer-Verlag Berlin Heidelberg 2013 Published Online: 2 November 2013 Biopreservatives Dieter Elsser-Gravesen and Anne Elsser-Gravesen Abstract Food producers of today are met with inherently contradictory demands as seen from a microbiological point of view: producing foods that are less stable (due to nutritional and taste requirements) by processes that confer less control of the detrimental microflora (due to trends of convenience, minimal processing, and reducing or removing additives including preservatives).
Biotechnology of Food and Feed Additives by Holger Zorn, Peter Czermak