Food Biotechnology

by Bielecki, Stanisaw; Tramper, J.; Polak, Jacek

• ISBN13: 9780444505194
• ISBN10: 0444505199
• Format: Hardcover
• Copyright: 2000-08-01
• Publisher: Elsevier Science Ltd

Summary

Food biotechnologists are expected to satisfy many requirements related to health benefits, sensory properties and possible long term effects associated with the consumption of food produced via modern biotechnology. The broad selection of papers contained in this book are grouped into the following four chapters; GMO in Food Biotechnology, Food Process and Food Products, Measurements and Quality Control, Legal and Social Aspects of Food Biotechnology. Special attention has focused on plant biotechnology during the last decade because transgenic plants can offer an increase in crop yield and are very economical sources of proteins and other products for industrial, pharmaceutical, veterinary and agricultural use. The content of this book covers many aspects of food biotechnology and presents the main trends and interdisciplinary information in this area.

Table of Contents

Preface	v
Acknowledgements	vii
KEYNOTE LECTURE
Modern biotechnology: food for thought	3	(12)
Tramper J.
Session A GMO IN FOOD BIOTECHNOLOGY
New properties of transgenic plants	15	(4)
Niemirowicz-Szcytt K.
Modulation of carbohydrate metabolism in transgenic potato through genetic engineering and analysis of rabbits fed on wild type and transgenic potato tubers	19	(16)
Kulma A.
Wilczynski G.
Milcarz M.
Prescha A.
Szopa J.
Transgenic plants as a potential source of an oral vaccine against Helicobacter pylori	35	(8)
Brodzik R.
Gaganidze D.
Hennig J.
Muszynska G.
Koprowski H.
Sirko A.
Transgenic cucumber plants expressing the thaumatin gene	43	(6)
Szwacka M.
Krzymowska M.
Kowalczyk M. E.
Osuch A.
Diploidization of cucumber (Cucumis sativus L.) haploids by in vitro culture of leaf explants	49	(6)
Faris N. M.
Rakoczy-Trojanowska M.
Malepszy S.
Niemirowicz-Szczytt K.
Tomato (Lycopersicon esculentum Mill.) transformants carrying ipt gene fused to heatshock (hsp 70) promoter	55	(6)
Fedorowicz O.
Bartoszewski G.
Smigocki A.
Malinowski R.
Niemirowicz-Szczytt K.
Regulation of carbon catabolism in Lactococcus lactis	61	(6)
Aleksandrzak T.
Kowalczyk M.
Kok J.
Bardowski J.
Production and genetic regulation of an amylase in Lactococcus lactis	67	(6)
Doman M.
Czerniec E.
Targonski Z.
Bardowski J.
Introducing the killer factor into industrial strains of S. cerevisiae as a marker	73	(8)
Gniewosz M.
Bugajewska A.
Raczynska-Cabaj A.
Duszkiewicz-Reinhard W.
Primik M.
The development of a non-foaming mutant of Saccharomyces cerevisiae	81	(6)
Kordialik-Bogacka E.
Campbell I.
Genetic transformation of mutant Aureobasidium pullulans A.p.-3 strain	87	(8)
Kuthan-Styczen J.
Gniewosz M.
Strzezek K.
Sobczak E.
Session B FOOD PROCESSING AND FOOD PRODUCTS
Enzymes in food and feed: past, present and future	95	(6)
Groot G.S.P.
Herweijer M.A.
Simonetti A.L.M.
Selten G.C.M.
Misset O.
Functional foods with lactic acid bacteria: probiotics-prebiotics-nutraceuticals	101	(8)
Kneifel W.
Microbial production of clavan, an L-fucose rich exopolysaccharide	109	(6)
Vanhooren P.T.
Vandamme E.J.
Glucansucrases: efficient tools for the synthesis of oligosaccharides of nutritional interest	115	(8)
Monsan P.
Potocki de Montalk G.
Sarcabal P.
Remaud-Simeon M.
Willemot R.M.
Oligosaccharide synthesis with dextransucrase-kinetics and reaction engineering	123	(14)
Demuth K.
Jordening H.J.
Buchholz K.
Pyranose oxidase for the production of carbohydrate-based food ingredients	137	(14)
Haltrich D.
Leitner C.
Nidetzky B.
Kulbe K.D.
Biotransformation of sucrose to fructooligosaccharides: the choice of microorganisms and optimization of process conditions	151	(6)
Madlova A.
Antosova M.
Barathova M.
Polakovic M.
Stefuca V.
Bales V.
Enzymatic isomaltooligosaccharides production	157	(6)
Kubik C.
Galas E.
Sikora B.
Hiler D.
Oligosaccharide synthesis by endo-Β-1,3-glucanase GA from Cellulomonas cellulans	163	(8)
Buchowiecka A.
Bielecki S.
Use of native and immobilized Β-galactosidase in the food industry	171	(6)
Miezeliene A.
Zubriene A.
Budreine S.
Dienys G.
Sereikaite J.
Protein hydrolysis by immobilised Bacillus subtilis cells	177	(10)
Szczesna M.
Galas E.
Degradation of raw potato starch by an amylolytic strain of Lactobacillus plantarum C	187	(6)
Zielinska K.J.
Stecka K.M.
Miecznikowski A.H.
Suterska A.M.
Removal of raffinose galactooligosaccharides from lentil (Lens culinaris med.) by the Mortierella vinacea IBT-3 α-galactosidase	193	(8)
Miszkiewicz H.
Galas E.
Optimisation of physical and chemical properties of wheat starch hydrolyzates	201	(8)
Nebesny E.
Rosicka J.
Tkaczyk M.
Kinetics of olive oil hydrolysis by Candida cylindracea lipase	209	(6)
Sokolovska I.
Polakovic M.
Bales V.
Enzymatic resolution of some racemic alcohols and diols using commercial lipases	215	(6)
Kaminska J.
Gora J.
Activity of immobilised in situ intracellular lipases from Mucor circinelloides and Mucor racemosus in the synthesis of sucrose esters	221	(8)
Antczak T.
Hiler D.
Krystynowicz A.
Szczesna M.
Bielecki S.
Galas E.
Properties and yield of synthesis of mannosylerythritol lipids by Candida antarctica	229	(6)
Adamczak M.
Bednarski W.
The biosynthesis of Bacillus licheniformis α-amylase in solid state fermentation	235	(6)
Jakubowski A.
Kwapisz E.
Polak J.
Galas E.
Effect of nitrogen concentration in the fermentation broth on citric acid fermentation by Aspergillus niger	241	(6)
Pietkiewicz J.
Janczar M.
Induction of citric acid overproduction in Aspergillus niger on beet molasses	247	(4)
Podgorski W.
Lesniak W.
Effect of aminoacids and vitamins on citric acid biosynthesis	251	(6)
Lesniak W.
Podgorski W.
Suitability of Lactobacillus strains as components of probiotics	257	(8)
Moneta J.
Libudzisz Z.
Viability of Bifidobacterium strains in fermented and non-fermented milk	265	(4)
Motyl I.
Libudzisz Z.
Regulation of glycolysis of Lactococcus lactis ssp. cremoris MG 1363 at acidic culture conditions	269	(6)
Mercade M.
Cocaign-Bousquet M.
Lindley N.D.
Loubiere P.
The influence of pH and oxygen on the growth and probiotic activity of lactic acid bacteria	275	(8)
Stecka K.M.
Grzybowski R.A.
Microbiological changes in modified yoghurts during manufacture and storage	283	(8)
Bielecka M.
Majkowska A.
Biedrzycka E.
Biedrzycka El.
Growth of lactic acid bacteria in alginate/starch capsules	291	(4)
Dembczynski R.
Jankowski T.
Bacteria/yeast and plant biomass enriched in Se via bioconversion process as a source of Se supplementation in food	295	(6)
Diowksz A.
Peczkowska B.
Wlodarczyk M.
Ambroziak W.
The new nutritional food supplements from whey	301	(6)
Kirillova L.V.
Chernikevich I.P.
Pestis V.K.
The biodegradation of ochratoxin A in food products by lactic acid bacteria and baker's yeast	307	(4)
Piotrowska M.
Zakowska Z.
The use of Geotrichum candidum starter cultures in malting of brewery barley	311	(6)
Dziuba E.
Wojtatowicz M.
Stempniewicz R.
Foszczynska B.
Enzymes as a phosphorus management tool in poultry nutrition	317	(6)
Zyla K.
Koreleski J.
Ledoux D.R.
Application of bacterial cellulose for clarification of fruit juices	323	(6)
Krystynowicz A.
Bielecki S.
Czaja W.
Rzyska M.
The effect of culture medium sterilisation methods on divercin production yield in continuous fermentation	329	(6)
Sip A.
Grajek W.
Production of Carnobacterium divergens biomass	335	(10)
Sip A.
Grajek W.
Session C MEASUREMENT AND QUALITY CONTROL
Towards a new type of electrochemical sensor system for process control	345	(8)
Haggett B.G.D.
Bell A.
Birch B.J.
Dilleen J.W.
Edwards S.J.
Law D.
McIntyre S.
Palmer S.
The use of enzyme flow microcalorimetry for determination of soluble enzyme activity	353	(6)
Stefuca V.
Polakovic M.
Study of an ELISA method for the detection of E. coli O 157 in food	359	(10)
Arbault P.
Buecher V.
Poumerol S.
Sorin M.-L.
Application of Solid Phase Microextraction (SPME) for the determination of fungal volatile metabolites	369	(10)
Jelen H.
Wasowicz E.
The HPLC separation of 6-acyl glucono-1,5 lactones	379	(6)
Kolodziejczyk K.
Krol B.
Kinetics of activation and destruction of Bacillus stearothermophilus spores	385	(8)
Iciek J.
Papiewska A.
Nowicki L.
Dielectric permittivity as a method for the real time monitoring of fungal growth during a solid substrate food fermentation of Quinoa grains	393	(6)
Kaminski P.
Hedger J.
Williams J.
Bucke C.
Swadling I.
Method of Lactobacillus acidophilus viable cell enumeration in the presence of thermophilic lactic acid bacteria and bifidobacteria	399	(8)
Bielecka M.
Biedrzycka E.
Majkowska A.
Biedrzycka El.
Session D. LEGAL AND SOCIAL ASPECTS OF FOOD BIOTECHNOLOGY
Some aspects of plant and food biotechnology	407	(6)
Malepszy S.
Animal biotechnology -methods, practical application and potential risks	413	(8)
Smorag Z.
Jura J.
Public perception and legislation of biotechnology in Poland	421	(8)
Twardowski T.
Index of authors	429