☆ 4.8 Review

The microbial food revolution

NATURE COMMUNICATIONS (2023)

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Article Food Science & Technology

Production of bovine beta-lactoglobulin and hen egg ovalbumin by Trichoderma reesei using precision fermentation technology and testing of their techno-functional properties

Nina Aro et al.

Summary: The food protein ingredient market is dominated by dairy and egg proteins, which are difficult to replace with plant proteins due to their unique structural features. Biotechnical production of these proteins using Trichoderma reesei as a host showed successful production of recombinant hen ovalbumin (TrOVA) and bovine beta lactoglobulin (TrBLG). The proteins were purified, characterized, and tested for their functional properties.

FOOD RESEARCH INTERNATIONAL (2023)

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Article Nutrition & Dietetics

Perspective: Multiomics and Machine Learning Help Unleash the Alternative Food Potential of Microalgae

Mohamed Helmy et al.

Summary: Food security is a pressing issue due to population growth, the COVID-19 pandemic, political conflicts, and climate change. Fundamental changes to the current food system and exploring alternative food sources are necessary. Microalgae are gaining attention as a lab-based source of nutrition and their potential in the circular economy. Overcoming challenges and limitations, such as toxicity, can be achieved through systems biology and artificial intelligence, with the help of data-driven metabolic optimization and advanced analytics methods using microalgal databases.

ADVANCES IN NUTRITION (2023)

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Article Food Science & Technology

Cultured meat production fuelled by fermentation

Satnam Singh et al.

Summary: This paper discusses the potential of incorporating fermentation technology into the manufacturing process of cultured meat to alleviate or eliminate some of its limitations. The use of fermentation to produce food ingredients can enhance the taste, texture, nutrition, and shelf life of cultured meat, and this technology has great potential in the alternative protein industry.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

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Article Biochemistry & Molecular Biology

Yeast Protein as an Easily Accessible Food Source

Monika Elzbieta Jach et al.

Summary: In recent years, consumer demand for healthy food has increased, prompting scientists to search for innovative methods of food production. Yeast protein biomass is a promising source of easily digestible protein with nutritional benefits. The production of yeast protein can also contribute to waste purification.

METABOLITES (2022)

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Article Microbiology

Engineered Fungus Thermothelomyces thermophilus Producing Plant Storage Proteins

Larissa Balabanova et al.

Summary: A study was conducted to enhance the nutritional value of mycoprotein by overexpressing plant storage proteins in a fungus using an efficient genetic transformation approach, resulting in increased levels of valuable nutritional proteins and improved amino acid content in the fungal biomass.

JOURNAL OF FUNGI (2022)

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Review Nutrition & Dietetics

Breast Milk: A Meal Worth Having

Anoud Duale et al.

Summary: Breast milk contains various microorganisms that play a crucial role in the development of infant's immune system and gut microbiota, reducing the risk of chronic diseases in later life.

FRONTIERS IN NUTRITION (2022)

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Review Biochemical Research Methods

Microalgae based production of single-cell protein

Marcel Janssen et al.

Summary: Microalgae have high protein expression levels and can be produced in contained cultivation systems with low water requirements. Although the current production scale is small, techno economic analysis has shown good potential for scale-up and cost reduction. Microalgal protein has a suitable amino acid composition for food and feed requirements, and high quality can be guaranteed through novel biomass pre-treatment steps.

CURRENT OPINION IN BIOTECHNOLOGY (2022)

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Review Biochemical Research Methods

Industrial production of microbial protein products

Mason Banks et al.

Summary: Microbial proteins offer a sustainable and nutritious alternative to traditional proteins. The use of low-cost microfluidics devices and integration of industrial waste streams can address production challenges and reduce costs and carbon footprint.

CURRENT OPINION IN BIOTECHNOLOGY (2022)

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Article Multidisciplinary Sciences

Projected environmental benefits of replacing beef with microbial protein

Florian Humpenoeder et al.

Summary: Livestock production has many negative environmental impacts, and alternative products like plant-based meat, cultured meat, and microbial protein have been proposed as means to reduce these impacts. Substituting 20% of per-capita ruminant meat consumption with microbial protein (MP) by 2050 can offset future increases in global pasture area and significantly reduce deforestation, CO2 emissions, and methane emissions. However, scaling up MP further may result in a non-linear saturation effect on reducing deforestation and CO2 emissions, which cannot be captured by static life cycle assessment.

NATURE (2022)

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Article Biotechnology & Applied Microbiology

Microbial food: microorganisms repurposed for our food

Kyeong Rok Choi et al.

Summary: Utilizing microorganisms for food production presents a sustainable solution to current issues such as overpopulation, climate change, environment, and sustainability. This paper discusses the importance, forms, raw materials, production strategies, further applications, and current limitations of microbial foods, starting with three snapshots of our future life with microbial foods.

MICROBIAL BIOTECHNOLOGY (2022)

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Review Biochemical Research Methods

Potential use of microbial engineering in single-cell protein production

Balaji Balagurunathan et al.

Summary: The review discusses the use of synthetic biology, genomic engineering, and biofoundry tools for the production and genetic modification of SCPs. It also explores the current and potential applications of genetic modification in SCP production for animal feed and human food, as well as the challenges related to technology and policy control.

CURRENT OPINION IN BIOTECHNOLOGY (2022)

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Article Biotechnology & Applied Microbiology

Production of human milk fat substitute by engineered strains of Yarrowia lipolytica

Govindprasad Bhutada et al.

Summary: The study demonstrates that engineered oleaginous yeast can produce triacylglycerol similar to human milk fat, with over 60% of palmitic acid located at the sn-2 position. This technology offers a potential ingredient for infant formulas.

METABOLIC ENGINEERING COMMUNICATIONS (2022)

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Article Food Science & Technology

Dietary change in high-income nations alone can lead to substantial double climate dividend

Zhongxiao Sun et al.

Summary: Shifting from animal-based to plant-based diets in high-income nations can reduce greenhouse gas emissions from agriculture and increase carbon sequestration when saved land is restored to natural vegetation. The adoption of the EAT-Lancet planetary health diet by 54 high-income nations could reduce their annual agricultural production emissions by 61% and sequester up to 98.3 (55.6-143.7) GtCO(2) equivalent, fulfilling these nations' future carbon dioxide removal obligations.

NATURE FOOD (2022)

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Review Food Science & Technology

GEMs: genetically engineered microorganisms and the regulatory oversight of their uses in modern food production

Paul Hanlon et al.

Summary: The use of genetically engineered microorganisms (GEMs) in food production has become widespread over the past decades, improving efficiency, reducing waste, and enabling innovative food processing capabilities. Regulatory agencies review the safety of GEMs and food substances produced with them, encouraging a more aligned approach globally for the oversight of these food ingredients.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

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Review Fisheries

Single cell protein: Sources, mechanism of production, nutritional value and its uses in aquaculture nutrition

Muhammad Sharif et al.

Summary: Single cell protein (SCP) is a bulk of dried cells produced by microorganisms like fungi and bacteria, containing various nutrients and can replace expensive protein sources, suitable for different feeds.

AQUACULTURE (2021)

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Article Agricultural Engineering

Bioconversion of wastewater to single cell protein by methanotrophic bacteria

Xiao Zha et al.

Summary: The study showed that utilizing biogas and discarded effluent from AD as nutrient sources to produce SCP using methanotrophic bacteria is feasible, with high yield and protein content.

BIORESOURCE TECHNOLOGY (2021)

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Review Biotechnology & Applied Microbiology

Waste-to-nutrition: a review of current and emerging conversion pathways

U. Javourez et al.

Summary: Residual biomass plays a crucial role in the transition towards circular and low fossil carbon economies by providing energy, chemicals, materials, and food products or services. The review presents various waste-to-nutrition pathways and proposes a systematic framework for waste conversion. The study also categorizes different pathways and introduces a multidimensional representation of biomass suitability for nutrition sources.

BIOTECHNOLOGY ADVANCES (2021)

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Article Gastroenterology & Hepatology

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

Maria L. Marco et al.

Summary: The expert panel convened by ISAPP in September 2019 aimed to develop a clear definition for fermented foods and distinguish them from probiotics. They also discussed the safety, risks, health benefits, microbial ecology, and regulatory status of fermented foods. The panel's Consensus Statement outlined the importance and complexity of fermented foods in the human diet.

NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2021)

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Article Green & Sustainable Science & Technology

Potential of microbial protein from hydrogen for preventing mass starvation in catastrophic scenarios

Juan B. Garcia Martinez et al.

Summary: The current food production system of human civilization is unprepared for global catastrophes that could reduce food production by 10% or more. Alternative food solutions, such as microbial food from SCP, have been proposed as a cost-effective option in case of such catastrophic events. Further research and investment in SCP production may help mitigate the negative impact of potential food-related global catastrophic risks.

SUSTAINABLE PRODUCTION AND CONSUMPTION (2021)

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Article Medicine, Legal

Assessment of the potential allergenicity and toxicity of Pichia proteins in a novel leghemoglobin preparation

Teresa F. Reyes et al.

Summary: The LegH preparation produced by Pichia pastoris is unlikely to pose a risk of food allergenicity, as analysis shows no significant allergenic potential, alignment of Pichia protein sequences with common yeasts, and rapid digestion of LegH and Pichia proteins in a pepsin assay.

REGULATORY TOXICOLOGY AND PHARMACOLOGY (2021)

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Article Biochemistry & Molecular Biology

Gelatin expression from an engineered Saccharomyces cerevisiae CUP1 promoter in Pichia pastoris

Kim E. Williams et al.

Summary: The study utilized the copper-inducible CUP1 gene promoter to express human gelatin, finding that multimerization of a copper response element and removal of a heat shock factor binding site significantly increased gelatin expression, which was induced by copper in a dose-dependent manner and was independent of cell density.

YEAST (2021)

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Article Behavioral Sciences

A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat

M. C. Onwezen et al.

Summary: Consumers' dietary patterns have a significant impact on health and the environment, and one possible solution is to substitute meat consumption with alternative protein sources. This systematic review identifies 91 articles focusing on consumer acceptance of five alternative proteins, showing that acceptance levels vary across different types of proteins with insects and cultured meat having the lowest acceptance. Factors such as taste, health motives, familiarity, attitudes, food neophobia, disgust, and social norms drive consumer acceptance across various alternative proteins.

APPETITE (2021)

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Review Biochemical Research Methods

Engineered Microbial Routes for Human Milk Oligosaccharides Synthesis

Mengyao Lu et al.

Summary: Human milk oligosaccharides (HMOs) are important components in human milk, and the engineered microbial routes have been researched for large-scale production. The selection of host strains and expression of appropriate glycosyltransferase are key factors in HMOs production using engineered microbial pathways.

ACS SYNTHETIC BIOLOGY (2021)

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Article Biochemical Research Methods

Simultaneous Improvement of Limonene Production and Tolerance in Yarrowia lipolytica through Tolerance Engineering and Evolutionary Engineering

Jian Li et al.

Summary: This study identified genes in Yarrowia lipolytica that improved its tolerance to limonene and increased limonene production when overexpressed. The combination of tolerance engineering and evolutionary engineering proved to be an effective strategy for enhancing limonene tolerance and titer in the host strain.

ACS SYNTHETIC BIOLOGY (2021)

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Article Biochemistry & Molecular Biology

Gut-microbiota-targeted diets modulate human immune status

Hannah C. Wastyk et al.

Summary: This study investigated the effects of plant-based fiber and fermented foods on the human microbiome and immune system, finding that a high-fiber diet increased glycan-degrading carbohydrate active enzymes while a high-fermented-food diet increased microbiome diversity and decreased inflammatory markers. The data suggest that coupling dietary interventions with immune and microbiome profiling can provide personalized and populationwide insights, with fermented foods potentially valuable in countering decreased microbiome diversity and increased inflammation in industrialized societies.

CELL (2021)

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Article Environmental Sciences

An attributional life cycle assessment of microbial protein production: A case study on using hydrogen-oxidizing bacteria

Natasha Jarvio et al.

Summary: This study assessed the environmental impacts of microbial protein produced by autotrophic hydrogen-oxidizing bacteria and found that, when using low-emission energy sources, microbial protein has lower environmental impacts compared to animal and plant-based protein sources.

SCIENCE OF THE TOTAL ENVIRONMENT (2021)

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Article Food Science & Technology

Ovalbumin production using Trichoderma reesei culture and low-carbon energy could mitigate the environmental impacts of chicken-egg-derived ovalbumin

Natasha Jarvio et al.

Summary: An anticipatory life cycle assessment of ovalbumin produced using cellular agriculture shows potential sustainability gains, especially when incorporating low-carbon energy sources. While production of ovalbumin using the fungus Trichoderma reesei reduces agriculture-associated impacts, it introduces new impacts related to industrial inputs such as electricity production and glucose consumption. Transitioning to low-carbon energy sources could further mitigate environmental impacts, highlighting the advantages of cellular agriculture over livestock agriculture for ovalbumin production.

NATURE FOOD (2021)

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Article Biotechnology & Applied Microbiology

Enhanced lipid production by Yarrowia lipolytica cultured with synthetic and waste-derived high-content volatile fatty acids under alkaline conditions

Ruiling Gao et al.

BIOTECHNOLOGY FOR BIOFUELS (2020)

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Review Food Science & Technology

Fermented foods in a global age: East meets West

Jyoti Prakash Tamang et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

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Review Biochemical Research Methods

Recent advances in single cell protein use as a feed ingredient in aquaculture

Shawn W. Jones et al.

CURRENT OPINION IN BIOTECHNOLOGY (2020)

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Article Biotechnology & Applied Microbiology

Statistical evaluation of growth parameters in biofuel waste as a culture medium for improved production of single cell protein and amino acids by Yarrowia lipolytica

Monika Elzbieta Jach et al.

AMB EXPRESS (2020)

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Review Food Science & Technology

A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Jiang He et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

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Article Biochemical Research Methods

A Dual-Plasmid CRISPR/Cas System for Mycotoxin Elimination in Polykaryotic Industrial Fungi

Weiwei Liu et al.

ACS SYNTHETIC BIOLOGY (2020)

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Article Multidisciplinary Sciences

Fermentative production of Vitamin E tocotrienols in Saccharomyces cerevisiae under cold-shock-triggered temperature control

Bin Shen et al.

NATURE COMMUNICATIONS (2020)

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Review Biochemistry & Molecular Biology

The Importance of Amine-degrading Enzymes on the Biogenic Amine Degradation in Fermented Foods: A review

Binbin Li et al.

PROCESS BIOCHEMISTRY (2020)

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Review Food Science & Technology

Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research

Juyoung Kim et al.

BEVERAGES (2020)

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Review Biotechnology & Applied Microbiology

Metabolic engineering of microbial cell factories for production of nutraceuticals

Shuo-Fu Yuan et al.

MICROBIAL CELL FACTORIES (2019)

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Review Biotechnology & Applied Microbiology

Synthetic Biology Tools to Engineer Microbial Communities for Biotechnology

Nicholas S. McCarty et al.

TRENDS IN BIOTECHNOLOGY (2019)

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Review Food Science & Technology

Making the case for edible microorganisms as an integral part of a more sustainable and resilient food production system

Tomas Linder

FOOD SECURITY (2019)

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Article Agriculture, Dairy & Animal Science

Meeting Global Feed Protein Demand: Challenge, Opportunity, and Strategy

Sung Woo Kim et al.

ANNUAL REVIEW OF ANIMAL BIOSCIENCES, VOL 7 (2019)

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Article Biochemistry & Molecular Biology

The pros, cons, and many unknowns of probiotics

Jotham Suez et al.

NATURE MEDICINE (2019)

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Article Biotechnology & Applied Microbiology

Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures

Rachatida Det-udom et al.

MICROBIAL CELL FACTORIES (2019)

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Article Biochemistry & Molecular Biology

Conversion of Escherichia coli to Generate All Biomass Carbon from CO2

Shmuel Gleizer et al.

CELL (2019)

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Article Nutrition & Dietetics

Older Consumers' Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union

Alessandra C. Grasso et al.

NUTRIENTS (2019)

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Article Food Science & Technology

Cooperation of lactic acid bacteria regulated by the AI-2/LuxS system involve in the biopreservation of refrigerated shrimp

Jianpeng Li et al.

FOOD RESEARCH INTERNATIONAL (2019)

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Review Nutrition & Dietetics

Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review

Tim J. A. Finnigan et al.

CURRENT DEVELOPMENTS IN NUTRITION (2019)

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Review Nutrition & Dietetics

Microbial Pigments in the Food Industry-Challenges and the Way Forward

Tanuka Sen et al.

FRONTIERS IN NUTRITION (2019)

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Article Biotechnology & Applied Microbiology

Genetic engineering of Ehrlich pathway modulates production of higher alcohols in engineered Yarrowia lipolytica

Ewelina Celinska et al.

FEMS YEAST RESEARCH (2019)

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Review Food Science & Technology

Biogenic Amine Production by Lactic Acid Bacteria: A Review

Federica Barbieri et al.

FOODS (2019)

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Article Food Science & Technology

Edible Microorganisms-An Overlooked Technology Option to Counteract Agricultural Expansion

Tomas Linder

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2019)

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Review Food Science & Technology

Health benefits of fermented foods

Nevin Sanlier et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

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Review Agriculture, Dairy & Animal Science

Yeast and yeast derivatives in feed additives and ingredients: Sources, characteristics, animal responses, and quantification methods

G. C. Shurson

ANIMAL FEED SCIENCE AND TECHNOLOGY (2018)

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Article Multidisciplinary Sciences

Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer

Charles M. Denby et al.

NATURE COMMUNICATIONS (2018)

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Article Multidisciplinary Sciences

Metabolic engineering of Escherichia coli for de novo biosynthesis of vitamin B12

Huan Fang et al.

NATURE COMMUNICATIONS (2018)

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Review Food Science & Technology

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Smith G. Nkhata et al.

FOOD SCIENCE & NUTRITION (2018)

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Article Chemistry, Physical

Metabolic engineering of Escherichia coli for secretory production of free haem

Xin Rui Zhao et al.

NATURE CATALYSIS (2018)

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Review Biotechnology & Applied Microbiology

Bioproduction of riboflavin: a bright yellow history

Jose Luis Revuelta et al.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2017)

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Article Food Science & Technology

Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods

Michela Palla et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)

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Review Chemistry, Analytical

Precision food safety: A systems approach to food safety facilitated by genomics tools

Jasna Kovac et al.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2017)

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Review Microbiology

Single Cell Protein-State-of-the-Art, Industrial Landscape and Patents 2001-2016

Anneli Ritala et al.

FRONTIERS IN MICROBIOLOGY (2017)

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Review Biochemical Research Methods

Health benefits of fermented foods: microbiota and beyond

Maria L. Marco et al.

CURRENT OPINION IN BIOTECHNOLOGY (2017)

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Review Biochemistry & Molecular Biology

Yarrowia lipolytica as a biotechnological chassis to produce usual and unusual fatty acids

Rodrigo Ledesma-Amaro et al.

PROGRESS IN LIPID RESEARCH (2016)

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Article Biochemical Research Methods

Purification of recombinant ovalbumin from inclusion bodies of Escherichia coli

Vaibhav Upadhyay et al.

PROTEIN EXPRESSION AND PURIFICATION (2016)

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Review Biotechnology & Applied Microbiology

Metabolic Engineering for Expanding the Substrate Range of Yarrowia lipolytica

Rodrigo Ledesma-Amaro et al.

TRENDS IN BIOTECHNOLOGY (2016)

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Review Microbiology

Functional Properties of Microorganisms in Fermented Foods

Jyoti P. Tamang et al.

FRONTIERS IN MICROBIOLOGY (2016)

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Review Biotechnology & Applied Microbiology

Sustainable source of omega-3 eicosapentaenoic acid from metabolically engineered Yarrowia lipolytica: from fundamental research to commercial production

Dongming Xie et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2015)

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Review Multidisciplinary Sciences

Grand challenges in space synthetic biology

Amor A. Menezes et al.

JOURNAL OF THE ROYAL SOCIETY INTERFACE (2015)

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Article Multidisciplinary Sciences

Human gut Bacteroidetes can utilize yeast mannan through a selfish mechanism

Fiona Cuskin et al.

NATURE (2015)

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Article Biochemical Research Methods

Enzymatic Menthol Production: One-Pot Approach Using Engineered Escherichia coli

Helen S. Toogood et al.

ACS SYNTHETIC BIOLOGY (2015)

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Review Biochemistry & Molecular Biology

Systems-based approaches to unravel multi-species microbial community functioning

Florence Abram

COMPUTATIONAL AND STRUCTURAL BIOTECHNOLOGY JOURNAL (2015)

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Review Food Science & Technology

Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review

Deborah M. Waters et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)

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Review Food Science & Technology

Microbial oils: A customizable feedstock through metabolic engineering

Rodrigo Ledesma-Amaro

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2015)

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Review Food Science & Technology

Xylitol Biological Production: A Review of Recent Studies

N. L. Mohamad et al.

FOOD REVIEWS INTERNATIONAL (2015)

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Article Biotechnology & Applied Microbiology

Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production

Jan Steensels et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)

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Article Biotechnology & Applied Microbiology

Production of omega-3 eicosapentaenoic acid by metabolic engineering of Yarrowia lipolytica

Zhixiong Xue et al.

NATURE BIOTECHNOLOGY (2013)

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Review Biochemistry & Molecular Biology

Biotechnological production of feed nucleotides by microbial strain improvement

Rodrigo Ledesma-Amaro et al.

PROCESS BIOCHEMISTRY (2013)

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Review Biochemistry & Molecular Biology

The Impact of the Gut Microbiota on Human Health: An Integrative View

Jose C. Clemente et al.

CELL (2012)

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Review Endocrinology & Metabolism

High plasma uric acid concentration: causes and consequences

Erick Prado de Oliveira et al.

DIABETOLOGY & METABOLIC SYNDROME (2012)

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Article Biotechnology & Applied Microbiology

Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

Elke K. Arendt et al.

MICROBIAL CELL FACTORIES (2011)

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Review Biotechnology & Applied Microbiology

Biotechnological production of erythritol and its applications

Hee-Jung Moon et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2010)

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Article Nutrition & Dietetics

Effects of Lactobacillus acidophilus NCFM on insulin sensitivity and the systemic inflammatory response in human subjects

Anne Sofie Andreasen et al.

BRITISH JOURNAL OF NUTRITION (2010)

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Review Biotechnology & Applied Microbiology

Biosystems analysis and engineering of microbial consortia for industrial biotechnology

Wael Sabra et al.

ENGINEERING IN LIFE SCIENCES (2010)

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Article Microbiology

Probiotics in animal nutrition and health

F. Chaucheyras-Durand et al.

BENEFICIAL MICROBES (2010)

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Article Biotechnology & Applied Microbiology

De Novo Biosynthesis of Vanillin in Fission Yeast (Schizosaccharomyces pombe) and Baker's Yeast (Saccharomyces cerevisiae)

Esben H. Hansen et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2009)

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Article Nutrition & Dietetics

Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

Maria De Angelis et al.

BRITISH JOURNAL OF NUTRITION (2007)

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Review Nutrition & Dietetics

Histamine and histamine intolerance

Laura Maintz et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2007)

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Article Biochemistry & Molecular Biology

Bread, beer and wine:: Saccharomyces cerevisiae diversity reflects human history

Jean-Luc Legras et al.

MOLECULAR ECOLOGY (2007)

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Article Biochemistry & Molecular Biology

Live microbial feed supplement in aquaculture for improvement of stress tolerance

A. Rollo et al.

FISH PHYSIOLOGY AND BIOCHEMISTRY (2006)

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Article Food Science & Technology

Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents

PH Shetty et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)

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Article Agriculture, Multidisciplinary

Yeast (Saccharomyces cerevisiae) protein concentrate:: Preparation, chemical composition, and nutritional and functional properties

EA Yamada et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

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Article Biotechnology & Applied Microbiology

Improved iron solubility in carrot juice fermented by homo- and hetero-fermentative lactic acid bacteria

SW Bergqvist et al.

FOOD MICROBIOLOGY (2005)

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Review Food Science & Technology

Lactic acid bacteria as functional starter cultures for the food fermentation industry

F Leroy et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)

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Article Zoology

Ethanol, fruit ripening, and the historical origins of human alcoholism in primate frugivory

R Dudley

INTEGRATIVE AND COMPARATIVE BIOLOGY (2004)

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Article Biochemistry & Molecular Biology

Fatty acid biosynthesis in microorganisms being used for Single Cell Oil production

C Ratledge

BIOCHIMIE (2004)

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Article Chemistry, Applied

Changes in sorghum enzyme inhibitors, phytic acid, tannins and in vitro protein digestibility occurring during Khamir (local bread) fermentation

MA Osman

FOOD CHEMISTRY (2004)

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Article Biotechnology & Applied Microbiology

Structural and immunological characterization of recombinant ovomucoid expressed in Escherichia coli

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BIOTECHNOLOGY LETTERS (2003)

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Article Biochemistry & Molecular Biology

High-level production of human type I collagen in the yeast Pichia pastoris

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YEAST (2001)

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Review Biotechnology & Applied Microbiology

Value-added food: Single cell protein

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BIOTECHNOLOGY ADVANCES (2000)

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