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Microbial food biotechnology

Edited by Maria Papagianni

Microbial food biotechnology research is critical for advances in food production, food safety, food security, value-added food products, functional foods and human nutrition, as well as furthering fundamental research in biotechnology and the agricultural sciences. Microbial Cell Factories presents the 'Microbial food biotechnology' series to cover the cell factory aspects of the exploitation of microorganisms or their parts and enzymes in food production. Potential topics include, but are not limited to, microbial physiology, biochemical engineering, genetic and metabolic engineering and systems biotechnology of food microorganisms.

An article in this collection has been featured in the BioMed Central blog, On Biology:
Frozen dough technology: where science and your daily life meet.


  1. Research

    The amyR-deletion strain of Aspergillus niger CICC2462 is a suitable host strain to express secreted protein with a low background

    The filamentous fungus Aspergillus niger is widely exploited as an important expression host for industrial production. The glucoamylase high-producing strain A. niger CICC2462 has been used as a host strain for...

    Hui Zhang, Shuang Wang, Xiang xiang Zhang, Wei Ji, Fuping Song, Yue Zhao and Jie Li

    Microbial Cell Factories 2016 15:68

    Published on: 28 April 2016

  2. Research

    Deregulation of S-adenosylmethionine biosynthesis and regeneration improves methylation in the E. coli de novo vanillin biosynthesis pathway

    Vanillin is an industrially valuable molecule that can be produced from simple carbon sources in engineered microorganisms such as Saccharomyces cerevisiae and Escherichia coli. In E. coli, de novo production of ...

    Aditya M. Kunjapur, Jason C. Hyun and Kristala L. J. Prather

    Microbial Cell Factories 2016 15:61

    Published on: 11 April 2016

  3. Research

    Genetic engineering of Synechocystis PCC6803 for the photoautotrophic production of the sweetener erythritol

    Erythritol is a polyol that is used in the food and beverage industry. Due to its non-caloric and non-cariogenic properties, the popularity of this sweetener is increasing. Large scale production of erythritol...

    Aniek D. van der Woude, Ruth Perez Gallego, Angie Vreugdenhil, Vinod Puthan Veetil, Tania Chroumpi and Klaas J. Hellingwerf

    Microbial Cell Factories 2016 15:60

    Published on: 8 April 2016

  4. Research

    MAL62 overexpression and NTH1 deletion enhance the freezing tolerance and fermentation capacity of the baker’s yeast in lean dough

    Trehalose is related to several types of stress responses, especially freezing response in baker’s yeast (Saccharomyces cerevisiae). It is desirable to manipulate trehalose-related genes to create yeast strains t...

    Xi Sun, Cui-Ying Zhang, Ming-Yue Wu, Zhi-Hua Fan, Shan-Na Liu, Wen-Bi Zhu and Dong-Guang Xiao

    Microbial Cell Factories 2016 15:54

    Published on: 4 April 2016

  5. Research

    Homogeneity and heterogeneity in amylase production by Bacillus subtilis under different growth conditions

    Bacillus subtilis is an important cell factory for the biotechnological industry due to its ability to secrete commercially relevant proteins in large amounts directly into the growth ...

    Tina N. Ploss, Ewoud Reilman, Carmine G. Monteferrante, Emma L. Denham, Sjouke Piersma, Anja Lingner, Jari Vehmaanperä, Patrick Lorenz and Jan Maarten van Dijl

    Microbial Cell Factories 2016 15:57

    Published on: 29 March 2016

  6. Research

    Characterisation of the broad substrate specificity 2-keto acid decarboxylase Aro10p of Saccharomyces kudriavzevii and its implication in aroma development

    The yeast amino acid catabolism plays an important role in flavour generation since higher alcohols and acetate esters, amino acid catabolism end products, are key components of overall flavour and aroma in fe...

    Jiri Stribny, Gabriele Romagnoli, Roberto Pérez-Torrado, Jean-Marc Daran and Amparo Querol

    Microbial Cell Factories 2016 15:51

    Published on: 12 March 2016

  7. Research

    Evaluation of novel inducible promoter/repressor systems for recombinant protein expression in Lactobacillus plantarum

    Engineering lactic acid bacteria (LAB) is of growing importance for food and feed industry as well as for in vivo vaccination or the production of recombinant proteins in food grade organisms. Often, expressio...

    Silvia Heiss, Angelika Hörmann, Christopher Tauer, Margot Sonnleitner, Esther Egger, Reingard Grabherr and Stefan Heinl

    Microbial Cell Factories 2016 15:50

    Published on: 10 March 2016

  8. Research

    Heterologous production of raspberry ketone in the wine yeast Saccharomyces cerevisiae via pathway engineering and synthetic enzyme fusion

    Raspberry ketone is the primary aroma compound found in raspberries and naturally derived raspberry ketone is a valuable flavoring agent. The economic incentives for the production of raspberry ketone, combine...

    Danna Lee, Natoiya D. R. Lloyd, Isak S. Pretorius and Anthony R. Borneman

    Microbial Cell Factories 2016 15:49

    Published on: 4 March 2016

  9. Research

    Metabolic engineering of Escherichia coli for the production of cinnamaldehyde

    Plant parasitic nematodes are harmful to agricultural crops and plants, and may cause severe yield losses. Cinnamaldehyde, a volatile, yellow liquid commonly used as a flavoring or food additive, is increasing...

    Hyun Bae Bang, Yoon Hyeok Lee, Sun Chang Kim, Chang Keun Sung and Ki Jun Jeong

    Microbial Cell Factories 2016 15:16

    Published on: 19 January 2016

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