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Microbial Production of Food Bioactive Compounds

  • Living reference work
  • © 2022
  • Latest edition

Overview

Editors:
  1. Seid Mahdi Jafari

    1. Iberian Agri-Food Center, University of Vigo, Vigo, Spain

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    You can also search for this editor in PubMed   Google Scholar

  2. Farshad Darvishi Harzevili

    1. Department of Microbiology, Alzahra University, Tehran, Iran

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    You can also search for this editor in PubMed   Google Scholar

  • Describes all sorts of bioactive compounds
  • Covers recent progress and trends in microbial production
  • Authored by prominent international scientists

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About this book

Food bioactive compounds are natural compounds that provide great health benefits to humans. There is a growing global demand for nutraceuticals for the prevention and treatment of human diseases with a multi-billion dollar market. However, the large-scale use of nutraceuticals is restricted due to limitations and problems in the extraction of these bioactive compounds from natural resources such as plants, animals or fungi. Today, microbial production of nutraceuticals from simple carbon sources is considered an environmentally friendly method.

Microbial Production of Food Bioactive Compounds covers recent advances and future trends in microbial production of food bioactive compounds like polyphenolic compounds, flavonoid derivatives, alkaloids, terpenoids, prebiotics, polysaccharides, poly amino acids, vitamins, omega-3 polyunsaturated fatty acids and microbial food aroma compounds, which have become a multi-billion-dollar market worldwide. Authored by prominent international scientists and experienced researchers, this text comprehensively covers recent progress and trends in microbial production of nutraceuticals/bioactive compounds.

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Keywords

Table of contents (15 entries)

  1. Microbial Production of Terpenes

    • Lígia Pimentel, Erdem Carsanba, Francisca Teixeira, Susana Vidigal, Manuela Pintado, Carla Oliveira et al.

  2. Microbial Production of Bioactive Peptides

    • Gloria A. Martínez Medina, Israel Bautista-Hernández, Karla A. Luna, Mónica L. Chávez González, Cristóbal N. Aguilar, Deepak Kumar Verma

  3. Microbial Production of Ellagic Acid

    • Mónica L. Chávez-González, Leonardo Sepulveda, Juan A. Ascacio-Valdes, Alessandra Napolitano, Mohammed Kuddus, Juan Buenrostro et al.

  4. Microbial Production of Fructooligosaccharides

    • Orlando de la Rosa, Alaín Martínez Pérez, Jorge Enrique Wong Paz, Diana Beatriz Muñiz-Márquez, Adriana Carolina Flores-Gallegos, Cristóbal N. Aguilar

  5. Microbial Production of Pantothenic Acid

    • Subbi Rami Reddy Tadi, Ganesh Nehru, Senthilkumar Sivaprakasam

  6. Microbial Production of Flavors and Fragrances by Yarrowia lipolytica

    • Adelaide Braga, Isabel Belo

  7. Microbial Production of Curcumin

    • João Rainha, Lígia R. Rodrigues, Joana L. Rodrigues

  8. Microbial Production of Caffeic Acid

    • Joana L. Rodrigues, Lígia R. Rodrigues

  9. Microbial Production of Reticuline

    • Akira Nakagawa, Hiromichi Minami

  10. Microbial Production of Lycopene

    • J. Y. Méndez-Carmona, Ayerim Hernández-Almanza, Cristóbal N. Aguilar

  11. Microbial Production of Heparosan

    • Ganesh Nehru, Senthilkumar Sivaprakasam

  12. Microbial Production of Limonene

    • Xiaobing Yang, Yuyao Ren, Mengyao Zhang

  13. Microbial Production of Resveratrol

    • Gehad G. Ibrahim, Yunjun Yan

  14. Microbial Production of Zeaxanthin

    • Chi-Ching Lee, Yasemin Şefika Küçükata

  15. Microbial Production of Astaxanthin

    • Chi-Ching Lee
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Editors and Affiliations

  • Iberian Agri-Food Center, University of Vigo, Vigo, Spain

    Seid Mahdi Jafari

  • Department of Microbiology, Alzahra University, Tehran, Iran

    Farshad Darvishi Harzevili

About the editors

Prof. Seid Mahdi Jafari is the Scientific Director of the Iberian Agri-Food Center at the University of Vigo in Vigo, Spain

Prof. Farshad Darvishi Harzevili is a professor in the Department of Microbiology, Faculty of Biological Sciences at Alzahra University in Tehran, Iran

Bibliographic Information

  • Book Title: Microbial Production of Food Bioactive Compounds

  • Editors: Seid Mahdi Jafari, Farshad Darvishi Harzevili

  • DOI: https://doi.org/10.1007/978-3-030-81403-8

  • Publisher: Springer Cham

  • eBook Packages: Springer Reference Biomedicine and Life Sciences, Reference Module Biomedical and Life Sciences

  • eBook ISBN: 978-3-030-81403-8Due: 15 January 2024

  • Number of Pages: X, 990

  • Number of Illustrations: 10 b/w illustrations, 10 illustrations in colour

  • Topics: Food Microbiology, Food Science, Biotechnology

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