Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

Hans Neurath has written that this is the second golden era of enzymology {Protein Science [1994], vol. 3, pp. 1734—1739); he could with justice have been more general and referred to the second golden age of protein chemistry. The last two decades have seen enormous advances in our understanding of the structures and functions of pro teins arising on the one hand from improvements and developments in analytical techniques {see the companion volume, Basic Protein and Peptide Protocols, in this series) and on the other hand from the tech nologies of molecular genetics. Far from turning the focus away from protein science, the ability to isolate, analyze, and express genes has increased interest in proteins as gene products. Hence, many laborato ries are now getting involved in protein isolation for the first time, either as an essential adjunct to their work in molecular genetics or because of a curiosity to know more about the products of the genes that they have been studying. Protein Purification Protocols is aimed mainly at these newcom ers to protein purification, but it is hoped that it will also be of value to established practitioners who may find here techniques that they have not tried, but which might well be most applicable in their work. With the exception mainly of the first and last chapters, the format of the contributions to the present book conform to the established format of the Methods in Molecular Biology series.

Dairy in Human Health and Disease across the Lifespan addresses the contribution of milk to the human diet and health throughout the life span. This comprehensive book is divided into three sections and presents a balanced overview of dairy's impact on nutrition from infancy to adulthood. Summaries capture the most salient points of each chapter, and the book provides coverage of dairy as a functional food in health and disease. - Presents various dairy products and their impact on health specific to various stages in the lifespan - Provides information to identify which food and diet constituents should be used as dietary supplements based on modification of health and nutrition - Incorporates contributions from an international team of authors with varying areas of expertise related to dairy and nutrition

This book embodies 21 review articles contributed by subject experts of various areas of industrial microbiology. The articles are devoted to pharma industries, food and enzyme industries, textile industry, agro-industry and cottage industry. Yeast is one of the important microorganisms which have been used to produce beverages, alcohols and fermented food commodities for a very long time. In recent years, it has been the first choice among eukaryotes to use in recombinant technology. Yeast and Spirulina are being used and marketed as Single Cell Protein (SCP). Mushrooms have been used by humans down the ages. In addition to a rich source of mycoprotein, they have medicinal values also against many ailments. Number of bioactive novel compounds is increasing with the discovery of microbial species and newer groups of microorganisms. Some chapters are devoted to microbial bioinoculants used as biofertilizers because they are rich source of nitrogen and phosphorus for both legumes and non-legumes. They are being manufactured and sold in market with different trade names. In addition, several microbial enzymes have been produced and commercialized by various industries, but highly active and potential enzymes produced through recombinant DNA technology hold much importance. For example, microbial proteases find application in detergent leather, food and pharma industries and provide eco-friendly technology for bioremediation. Laccase has been worked out to be a good tool for bioremediation of non-degradable wastes and xenobiotic chemicals. Besides, laccase-based biosensors have also been constructed which can be used for phenol determination, monitoring of lignin and plant flavonoids. Various microbial phytases as feed supplemented have been used in freshwater and marine aquaculture for improving the growth performance of fishes. Nowadays aquaculture is growing rapidly to meet increasing food demand throughout the world for high quality fish. More than 16,000 bioactive compounds have been isolated from actinomycetes alone including antibiotics, enzymes, vitamins, amino acids, siderophores and nanoparticles. Biosynthesis of nanoparticles by bacteria, actinomycetes and algae has been reported and work is being done nationally and internationally.