Current Topics on Bioprocesses in Food Industry

Contents: Preface. I. Food from plants: 1. Bioprocessing cereals for health/Severino S. Pandiella, Hemant M. Patel, Zoe Mousia and Colin Webb. 2. Harvesting technology for arthrospira platensis in advanced life support system/Heleen De Wever, Veerle Van Hoof, Chris Dotremont, Ludo Diels, Farida Doulami, Dries Demey, Pascal Jaouen and Christophe Lasseur. 3. Influence of siderophoregenic microorganisms on nutritional value addition of groundnut/Sudhir B. Chincholkar and AV Manwar. 4. Culture of microalgae/Guillaume Cogne, Jean-Bernard Gros and Claude-Gilles Dussap. II. Biotransformations: 5. Microbial terpene biotransformation/Rudiger Kaspera, Ulrich Krings and Ralf G Berger. 6. Esterification in organic solvents by silica-gel immobilized candida rugosa lipase/Rachna Dave and Datta Madamwar. 7. Bioflavours via fermentation and biocatalysis: microbes at their best!/Erick J. Vandamme and Willy Soetaert. 8. Purification of a-pinene oxide lyase from Pseudomonas rhodesiae CIP 107491/Celine Laroche, Pierre Fontanille and Christian Larroche. 9. The effect of enzymatic transesterification on rheological properties of fat blends rich in Omega-3 polyunsaturated fatty acids/Ana Claudia Nascimento, Ana Sofia Pires, Jose Henrique Gusmao, Isabel de Sousa and Suzana Ferreira-Dias. 10. Lipase-catalyzed synthesis of butyl butyrate by direct esterification: optimization by factorial design/Julio Cesar dos Santos and Heizir Ferreira de Castro. III. Production of enzymes, proteins and other additives: 11. Production of bio-additives for food industry from agro-industrial residues/Carlos R. Soccol, Ashok Pandey, Adriane BP Medeiros, Luciana PS Vandenberghe, Julio C Carvalho and Adenise L Woiciechowski. 12. Production of industrial enzymes in solid-state fermentation/George Szakacs. 13. Purification and characterization of b-fructofuranosidases from Aspergillus niger in submerged and solid-state fermentation/B. Ashokkumar, S.R Senthilkumar and P. Gunasekaran. 14. Submerged and solid-state cultures of penicillium camembertii and geotrichum candidum: factors affecting the pH/Abdeltif Amrane, Mazen Aldarf, Majda Aziza, Catherine Couriol, Florence Fourcade and Yves Prigent. 15. Natural food colorants from Monascus purpureus/Sumathy Babitha, Chandran Sandhya, Julio C Carvalho, Carlos R Soccol and Ashok Pandey. 16. Pleurotus cultivation in submerged culture and nutritional value of fruit bodies cultivated in solid culture/Marcia LL Silveira, Elisabeth Wisbeck, Jorge L. Ninow, Rgina M.M Gern and Sandra A Furlan. IV. Production of dairy products and alcoholic fermentation: 17. Kefir starter culture in food production/Athanasios A. Koutinas and Argyro Bekatorou. 18. Elucidation of the ctalytic mechanisms of cysteine proeinases: possible applications in cheese and other dairy products processing/Leonidas G. Theodorou, Kostas Lymperopoulos, Joseph G. Bieth and Emmanuel M. Papamichael. 19. Influence of pH and pressure homogenization on the continuous foaming process applied to dairy fermented foods/Mohsen Labbafi, Christophe Vial and Gholamreza Djeveh. 20. Camembert-type cheese bioreactor: microbiological, physiological and aroma compounds dynamic evolutions during ripening/Leclercq-Perlat Marie-Noelle, Spinnler Henry-Eric and Corrieu Georges. 21. Wine making and biotechnology: new contributions in a traditional process/Pierre Strehaiano, Felipe Ramon-Portugal, Sofia Silva and Patricia Taillandier. 22. Simulation of the enzymatic hydrolysis of starch in industrial beer mashing condition/Cedric Brandam, Xuan-Mi Meyer, Pierre Strehaiano, Jacques Proth, Nathalie Dallies and Herve Pingaud. V. Monitoring, control, modeling and scale-up of bioprocesses: 23. A global approach to predict listeria innocua growth at the surface of foods as a function of the media and process characteristics/Isabelle Lebert, Stephane Portanguen, Andre Lebert and Claude-Gilles Dussap. 24. Software sensors, a tool for measurement and control of food bioprocesses/Georges Corrieu, Cristian Trellea, Bruno Perret and Eric Latrille. 25. Importance of CO2 measurement as a control parameter in bioprocesses: new electrochemical measurement system for in situ CO2 measurement/Kurt Hiltbrunner and Claus Zizek. 26. Monitoring of dissolved carbon dioxide in various bioprocesses using a new pco2 sensor/ Agnes Pons, Jean-Francois Cornet, David Duchez, Catherine Creuly and Gwendoline Christophe. 27. Modeling the effects of assimilable nitrogen and temperature on fermentation kinetics in enological conditions/Sophie Malherbe, Vincent Fromion, Nadine Hilgert, Sophie Colombie and Jean-Marie Sablayrolles. 28. Scale-up of food bioseparation processes/Roger Gordon Harrison. VI. Miscellaneous: 29. Analysis of antiphysiological components of coffee pulp/Christopher Augur, Gerardo Gutierrez-Sanchez, Ascencion Ramirez-Coronel, Monica Contreras-Dominguez, Isabelle Perraud-Gaime and Sevastianos Roussos. 30. The Buffalo principle: value adding of food and crop waste streams/Matt Hardin. 31. The probiotic potential of silage inoculant lactic acid bacteria for ruminants/Zwi G. Weinberg, Nathan Gollop, Yaira Chen, Mira Gamburg and Vered Zakin. 32. New efficient drying process for lactobacillus plantarum by combined action of dried powder and air drying/Yannick Mille, Jean-Philippe Obert, Laurent Beney and Patrick Gervais. 33. Food irradiation: a solution to combat worldwide food-borne illnesses/Suresh D. Pillai. 34. Enhanced production of gibberellic acid by Gibberella fujikuroi using fed-batch cultivation/Ruchi Shukla, Subhash Chand and Ashok K. Srivastava. Subject index. Author index.

"This book presents a selection of communications presented during the First International Congress on Bioprocesses in Food Industries (ICBF-2004), held in France during July 11-13, 2004. The book contains thirty-four chapters, which have been divided in six parts. Part 1 contains four chapters, which deal with the production of food from plant sources. These describe cereals for health, Arthrospira platensis in advanced life support system, siderophoregenic microorganisms and microalgae. Part 2 has six chapters, which describe various biotransformation processes for terpene, bioflavor, esterification, etc. involving biocatalysts - enzymes or micro-organisms. Part 3 is on the production of enzymes, proteins and other additives and has six chapters, which deal with the bio-additives, industrial enzymes, solid-state fermentation, food grade pigments and mushrooms. Next part of the book (Part 4), which is on the production of dairy products and alcoholic fermentation, also has six chapters. These describe kefir starter culture, catalytic mechanisms of cysteine proeinases, foaming process applied to dairy fermented foods, cheese ripening, wine making and industrial beer. Part 5 of the book is on monitoring, control, modeling and scale-up of bioprocesses and contains six chapters. These chapters describe Listeria Innocua growth at the surface of foods as a function of the media and process characteristics, software sensors for measurement and control of food bioprocesses, electrochemical measurement system for in situ CO2 measurement, a new Pco2 sensor for monitoring of dissolved carbon dioxide, modeling on fermentation kinetics, and scale-up of bioseparation processes. The sixth and last part of the book has six chapters on miscellaneous topics, which deal with antiphysiological components of coffee pulp, value adding of food and crop waste streams, silage inoculant lactic acid bacteria, drying process for lactobacillus plantarum, food irradiation and gibberellic acid.

The book would be useful to researchers working on food bioprocess development and monitoring, and graduate students in the areas of microbiology, biotechnology and chemical engineering."