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Nutraceutical production with food-grade microorganisms

โœ Scribed by Jeroen Hugenholtz; Eddy J Smid

Book ID
104361687
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
328 KB
Volume
13
Category
Article
ISSN
0958-1669

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โœฆ Synopsis

Over the past few years a number of new food ingredients labelled as being nutraceuticals have been launched on the food and pharmaceutical market. These include components that have a proven beneficial effect on human health, such as low-calorie sugars and B vitamins. Lactic acid bacteria, in particular Lactococcus lactis, have been demonstrated to be ideal cell factories for the production of these important nutraceuticals. Developments in the genetic engineering of food-grade microoganisms means that the production of certain nutraceuticals can be enhanced or newly induced through overexpression and/or disruption of relevant metabolic genes.

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