Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering

by Didier Montet (Editor), Ramesh C. Ray (Editor), Vasco Ariston De Carvalho Azevedo Ph.D. (Editor), Spiros Paramithiotis (Editor)

Overview

Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolecules (enzymes, organic acids, bacteriocins, bioactive peptides, etc.), recombinant proteins, and their role in bioremediation. The book focuses on synthetic biology and metabolic engineering for the production of biologically active molecules such as bioactive peptides, polysaccharides, vitamins (Riboflavin), enzymes, organic acids (lactic and gamma-aminobutyric acid), flavor and aroma compounds, bacteriocins, recombinant proteins, etc. Individual chapters are devoted to the production of biosurfactants and their applications and the bioremediation of heavy metals by LAB from aquatic environments. Two critical chapters address Genome editing of LAB: opportunities for food, feed and pharmaceuticals and A synthetic biology approach for plasmid DNA and Recombinant protein production. This book will be a valuable resource for those working in biology, biotechnology, biological engineering, chemical engineering, microbiology, food science and technology, genetics and synthetic biology. - Explores the synthetic biology and metabolic engineering of lactic acid bacteria - Highlights LAB enzymes such as phytase and amylase applications in food processing and the removal of anti-nutrients from foods and lignocellulose bioconversion - Presents insights into biosurfactant production and possible applications - Includes information on bioremediation by LAB, biofilm production mechanism, and plasmid and recombinant protein production using synthetic biology

Product Details

ISBN-13:	9780323919296
Publisher:	Woodhead Publishing, Limited
Publication date:	05/03/2023
Series:	Applied Biotechnology Reviews
Sold by:	Barnes & Noble
Format:	eBook
Pages:	438
File size:	22 MB
Note:	This product may take a few minutes to download.

About the Author

Dr Didier Montet obtained his PhD in food microbiology, University of Montpellier. He has been conducting research in the food sector and more particularly in food safety for more than 35 years. He created the Food safety team at UMR Qualisud at Cirad in Montpellier, France. He is a national expert in biotechnology and additives at the National Food Safety Agency (ANSES). He is CIRAD's representative for EFSA (article 36). His main research concerns the understanding of the microbial ecology of food and food safety. He has published more than 230 articles and 8 books as an editor in the field of food (Fermentations, traceability, mycotoxins). He has managed or participated in 8 European projects. It carries out various expertise in the world concerning national food security organizations (with the FAO, the French embassy and several international foundations). He has developed a collective expertise methodology to identify food hazards.
Dr. Ramesh C. Ray is a former Principal Scientist (Microbiology) and Head of the ICAR- Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has 35 years of research experiences in agriculture and food microbiology, published 140 research and review papers in international journals, 63 books chapters, edited 14 books and authored 3 books and received more than 4400 citations. He has more than 40 research papers, book chapters and review articles concerning lactic fermentation of roots and tuber crops (please see the CV). He is a distinguished fellow of the prestigious National Academy of Agricultural Sciences, New Delhi, India and 10 other scientific societies. Currently, he is Director of Centre for Food Biology & Environmental Studies, a non-government organization at Bhubaneswar, India.
Prof. Vasco Azevedo is a senior professor of the Department of Genetics, Ecology, and Evolution at the Federal University of Minas Gerais, Brazil. He is a member of the Brazilian Academy of Science and Knight of the National Order of Scientific Merit of the Brazilian Ministry of Science, Technology, and Innovation. He is also a research 1A of the National Council for Scientific and Technological Development (CNPq), which is the highest position. His total research publications include more than 500 research articles, nine books, and more than 52 book chapters. Professor Azevedo is a pioneer of the genetics of lactic acid bacteria, Probiotics, and Corynebacterium genomics in Brazil. He has specialized and currently researching bacterial genetics, genomes, transcriptomes, and proteomes for the development of new vaccines and diagnostic against infectious and autoimmune diseases.
Dr. Spiros Paramithiotis graduated from the Department of Food Science and Human Nutrition of the Agricultural University of Athens, Greece, in 1996. In 1998 he received a scholarship for post-graduate studies from the State Scholarship Foundation of Greece and in 2002 he received the PhD degree in Food Microbiology from the Agricultural University of Athens. In 2003, he joined the Agricultural University of Athens, Department of Food Science and Human Nutrition as a member of the scientific personnel where he works until today.His research interests lie mainly in the field of food fermentations, with particular emphasis on microbial taxonomy, metabolism, physiology, symbiotic patterns and the underlying molecular mechanisms. He has participated in several research projects funded by the EU, the Greek Secretariat of Research and Technology as well as food industries. He has co-authored more than 100 publications in peer-reviewed journals and book chapters and has received more than 2500 citations.

Table of Contents

1. Synthetic biology and metabolic engineering for improvement of LAB as cell factories
2. Lactic acid microbial production and recovery: review and recent advances in processes integration
3. Lactic acid bacteria for riboflavin production
4. Lactic acid bacterial cell factories for production of gamma-aminobutyric acid
5. Exopolysaccharides from LAB: Perspectives and challenges
6. Lactic acid bacteria for the generation of bioactive peptides
7. LAB as a potential source of enzymes: genes to industrial applications
8. Amylolytic lactic acid bacteria: Cell factories for direct lactic acid production from biomass by simultaneous saccharification and fermentation
9. Cell factories for micronutrient bioavailability of phytate rich foods by phytase producing lactic acid bacteria
10. Production of flavor compounds by LAB in fermented foods
11. Biotechnology of bacteriocins production by LAB
12. Biosurfactants production by LAB and emerging applications within bioeconomy
13. Synthetic biology approaches towards biosurfactants production
14. LAB as cell factory for bioconversion of lignocellulosic biomass
15. LAB in biorefinery
16. LAB as green biorefinery
17. Lactic acid bacteria as biocontrol agents of pathogens
18. The reducing power of LAB in fermentations and biomass production
19. Bioremediation of heavy metals from aquatic environment by LAB
20. LAB as cell factories: A synthetic biology approach for plasmid DNA and recombinant protein production
21. Genome editing of LAB: Opportunities for food, feed and pharmaceuticals

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From the Publisher

Focuses on synthetic biology and metabolic engineering contributions towards optimizing production of biomolecules, bioactive health-promoting compounds by LAB and other properties