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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. 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...

    Authors: Hui Zhang, Shuang Wang, Xiang xiang Zhang, Wei Ji, Fuping Song, Yue Zhao and Jie Li
    Citation: Microbial Cell Factories 2016 15:68
  2. 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 ...

    Authors: Aditya M. Kunjapur, Jason C. Hyun and Kristala L. J. Prather
    Citation: Microbial Cell Factories 2016 15:61
  3. 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...

    Authors: Aniek D. van der Woude, Ruth Perez Gallego, Angie Vreugdenhil, Vinod Puthan Veetil, Tania Chroumpi and Klaas J. Hellingwerf
    Citation: Microbial Cell Factories 2016 15:60
  4. 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...

    Authors: Xi Sun, Cui-Ying Zhang, Ming-Yue Wu, Zhi-Hua Fan, Shan-Na Liu, Wen-Bi Zhu and Dong-Guang Xiao
    Citation: Microbial Cell Factories 2016 15:54
  5. 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 ...

    Authors: Tina N. Ploss, Ewoud Reilman, Carmine G. Monteferrante, Emma L. Denham, Sjouke Piersma, Anja Lingner, Jari Vehmaanperä, Patrick Lorenz and Jan Maarten van Dijl
    Citation: Microbial Cell Factories 2016 15:57
  6. 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...

    Authors: Jiri Stribny, Gabriele Romagnoli, Roberto Pérez-Torrado, Jean-Marc Daran and Amparo Querol
    Citation: Microbial Cell Factories 2016 15:51
  7. 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...

    Authors: Silvia Heiss, Angelika Hörmann, Christopher Tauer, Margot Sonnleitner, Esther Egger, Reingard Grabherr and Stefan Heinl
    Citation: Microbial Cell Factories 2016 15:50
  8. 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...

    Authors: Danna Lee, Natoiya D. R. Lloyd, Isak S. Pretorius and Anthony R. Borneman
    Citation: Microbial Cell Factories 2016 15:49
  9. 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...

    Authors: Hyun Bae Bang, Yoon Hyeok Lee, Sun Chang Kim, Chang Keun Sung and Ki Jun Jeong
    Citation: Microbial Cell Factories 2016 15:16