Biotechnological production of natural ingredients for food industry: First edition

by

Juliano Lemos Bicas, Mário Roberto Maróstica Jr., Glaucia Maria Pastore

DOI: 10.2174/97816810826531160101
eISBN: 978-1-68108-265-3, 2016
ISBN: 978-1-68108-266-0



Indexed in: EBSCO.

Increasing public health concern about healthy lifestyles has sparked a greater demand among consumers for healthy foods. Natural ingr...[view complete introduction]
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Biotechnological Production of Amino Acids and Nucleotides

- Pp. 60-163 (104)

Volker F Wendisch, Dorit Eberhardt, Marius Herbst and Jaide V. K. Jensen

Abstract

L-amino acids and nucleotides find various applications in food biotechnology. L-glutamic acid and its salts as well as 5’-nucleotides are used as flavor enhancers. Other L-amino acids are used as food or feed additives, in parenteral nutrition or as synthons for the chemical and pharmaceutical industries. L-amino acids and nucleotides are synthesized from precursors of central carbon metabolism. Based on the knowledge of the biochemical pathways microbial fermentation processes of food, feed and pharma amino acids and of nucleotides have been developed. Production strains of Corynebacterium glutamicum, which has been used safely for more than 50 years in food biotechnology, and Escherichia coli are constantly improved using metabolic engineering approaches. Research towards new processes is ongoing. Fermentative production of L-amino acids in the million-ton-scale has shaped modern biotechnology and its markets continue to grow steadily.

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