Microbial metabolic engineering for production of food ingredients

Eun J. Oh, Yong Su Jin, Jin Ho Seo

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Metabolic engineering focuses on improving cellular activities as an applied science by the use of recombinant DNA technology. Metabolic engineering has been advanced as an effective tool for improving industrial fermentation processes. As cell factories, engineered microbes constructed by designing metabolic pathways can convert carbon sources such as sugars into value-added chemicals and food materials. Rational metabolic engineering is related to the engineering of enzymes and regulatory proteins based on a rational analysis of the regulation of a target metabolic network. Biotransformation using microbial fermentation has provided robust and safe manufacturing processes for food ingredients. Human milk contains essential nutrients and functional ingredients for promoting infant health. Human Milk Oligosaccharides (HMOs) are a part of these functional ingredients. Sugar alcohols can be acquired when aldehyde or ketone in sugars is reduced to the hydroxyl group and widely found in fruits and vegetables.

Original languageEnglish (US)
Title of host publicationEmerging Areas in Bioengineering
PublisherWiley
Pages359-372
Number of pages14
ISBN (Electronic)9783527803286
ISBN (Print)9783527340880
DOIs
StatePublished - Jan 1 2017

Keywords

  • Biotransformation
  • Food ingredients
  • Human milk oligosaccharides
  • Industrial fermentation processes
  • Rational metabolic engineering
  • Sugar alcohols

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)

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