111 Advances in Biochemical Engineering/Biotechnology

Transcription

1 111 Advances in Biochemical Engineering/Biotechnology Series Editor: T. Scheper Editorial Board: W.Babel I.Endo S.-O.Enfors A.Fiechter M.Hoare W.-S.Hu B.Mattiasson J.Nielsen K.Schügerl G.Stephanopoulos U. von Stockar G. T. Tsao R. Ulber C. Wandrey J.-J. Zhong

2 Advances in Biochemical Engineering/Biotechnology Series Editor: T. Scheper Recently Published and Forthcoming Volumes Bioreactor Systems for Tissue Engineering Volume Editors: Kasper, C., van Griensven, M., Poertner, R. Vol. 112, 2008 Food Biotechnology Volume Editors: Stahl, U., Donalies, U. E. B., Nevoigt, E. Vol. 111, 2008 Protein Protein Interaction Volume Editors: Seitz, H., Werther, M. Vol. 110, 2008 Biosensing for the 21st Century Volume Editors: Renneberg, R., Lisdat, F. Vol. 109, 2007 Biofuels Volume Editor: Olsson, L. Vol. 108, 2007 Green Gene Technology Research in an Area of Social Conflict Volume Editors: Fiechter, A., Sautter, C. Vol. 107, 2007 White Biotechnology Volume Editors: Ulber, R., Sell, D. Vol. 105, 2007 Analytics of Protein-DNA Interactions VolumeEditor:Seitz,H. Vol. 104, 2007 Tissue Engineering II Basics of Tissue Engineering and Tissue Applications Volume Editors: Lee, K., Kaplan, D. Vol. 103, 2007 Tissue Engineering I Scaffold Systems for Tissue Engineering Volume Editors: Lee, K., Kaplan, D. Vol. 102, 2006 Cell Culture Engineering Volume Editor: Hu, W.-S. Vol. 101, 2006 Biotechnology for the Future Volume Editor: Nielsen, J. Vol. 100, 2005 Gene Therapy and Gene Delivery Systems Volume Editors: Schaffer, D. V., Zhou, W. Vol. 99, 2005 Sterile Filtration Volume Editor: Jornitz, M. W. Vol. 98, 2006 Marine Biotechnology II Volume Editors: Le Gal, Y., Ulber, R. Vol. 97, 2005 Marine Biotechnology I Volume Editors: Le Gal, Y., Ulber, R. Vol. 96, 2005 Microscopy Techniques Volume Editor: Rietdorf, J. Vol. 95, 2005 Regenerative Medicine II Clinical and Preclinical Applications Volume Editor: Yannas, I. V. Vol. 94, 2005 Regenerative Medicine I Theories, Models and Methods Volume Editor: Yannas, I. V. Vol. 93, 2005

3 Food Biotechnology Volume Editors: UlfStahl UteE.B.Donalies ElkeNevoigt With contributions by D. B. Archer I. F. Connerton U. E. B. Donalies N. G. Halford W. Hannah H. D. Jones D. A. MacKenzie E. Nevoigt H. T. T. Nguyen J. Schrezenmeir P. R. Shewry I. Smetanska U. Stahl P. B. Thompson M. de Vrese 123

4 Advances in Biochemical Engineering/Biotechnology reviews actual trends in modern biotechnology. Its aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and expertise are required for chemistry, biochemistry, micro-biology, genetics, chemical engineering and computer science. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification. They give the state-of-the-art of a topic in a comprehensive way thus being a valuable source for the next 3 5 years. It also discusses new discoveries and applications. Special volumes are edited by well known guest editors who invite reputed authors for the review articles in their volumes. In references Advances in Biochemical Engineering/Biotechnology is abbeviated Adv Biochem Engin/Biotechnol and is cited as a journal. Springer WWW home page: springer.com Visit the ABE content at springerlink.com ISBN e-isbn DOI / Advances in Biochemical Engineering/Biotechnology ISSN Library of Congress Control Number: c 2008 Springer-Verlag Berlin Heidelberg This work is subject to copyright. All rights are reserved, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilm or in any other way, and storage in data banks. Duplication of this publication or parts thereof is permitted only under the provisions of the German Copyright Law of September 9, 1965, in its current version, and permission for use must always be obtained from Springer. Violations are liable to prosecution under the German Copyright Law. The use of general descriptive names, registered names, trademarks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. Cover design: WMXDesign GmbH, Heidelberg Typesetting and Production: le-tex publishing services ohg, Leipzig Printed on acid-free paper springer.com

5 Series Editor Prof. Dr. T. Scheper Institute of Technical Chemistry University of Hannover Callinstraße Hannover, Germany scheper@iftc.uni-hannover.de Volume Editors Prof. Dr. Ulf Stahl Dept. of Microbiology and Genetics Berlin University of Technology Seestraße Berlin, Germany Ulf.Stahl@lb.tu-berlin.de Dr. Ute E. B. Donalies Dept. of Microbiology and Genetics Berlin University of Technology Seestraße Berlin, Germany U.donalies@web.de PD Dr. Elke Nevoigt Katholieke Universiteit Leuven Lab. Molecular Cell Biology & Flanders Institute of Biotechnology (VIB) Dept. Molecular Microbiology Kasteelpark Arenberg 31, bus Leuven-Heverlee, Belgium elke.nevoigt@bio.kuleuven.be Editorial Board Prof. Dr. W. Babel Section of Environmental Microbiology Leipzig-Halle GmbH Permoserstraße Leipzig, Germany babel@umb.ufz.de Prof. Dr. I. Endo Saitama Industrial Technology Center , Kamiaoki Kawaguchi-shi Saitama, , Japan a @pref.saitama.lg.jp Prof. Dr. S.-O. Enfors Department of Biochemistry and Biotechnology Royal Institute of Technology Teknikringen 34, Stockholm, Sweden enfors@biotech.kth.se Prof. Dr. M. Hoare Department of Biochemical Engineering University College London Torrington Place London,WC1E7JE,UK m.hoare@ucl.ac.uk

6 VI Prof. Dr. W.-S. Hu Chemical Engineering and Materials Science University of Minnesota 421 Washington Avenue SE Minneapolis, MN , USA Prof. Dr. B. Mattiasson Department of Biotechnology Chemical Center, Lund University P.O. Box 124, Lund, Sweden Prof. Dr. J. Nielsen Center for Process Biotechnology Technical University of Denmark Building Lyngby, Denmark Prof. Dr. G. Stephanopoulos Department of Chemical Engineering Massachusetts Institute of Technology Cambridge, MA , USA Prof. Dr. U. von Stockar Laboratoire de Génie Chimique et Biologique (LGCB) Swiss Federal Institute of Technology Station Lausanne, Switzerland urs.vonstockar@epfl.ch Prof. Dr. G. T. Tsao Professor Emeritus Purdue University West Lafayette, IN 47907, USA tsaogt@ecn.purdue.edu tsaogt2@yahoo.com Prof. Dr. Roland Ulber Editorial Board FB Maschinenbau und Verfahrenstechnik Technische Universität Kaiserslautern Gottlieb-Daimler-Straße Kaiserslautern Germany ulber@mv.uni-kl.de Prof. Dr. C. Wandrey Institute of Biotechnology Forschungszentrum Jülich GmbH Jülich, Germany c.wandrey@fz-juelich.de Prof. Dr. J.-J. Zhong Bio-Building #3-311 College of Life Science & Biotechnology Key Laboratory of Microbial Metabolism, Ministry of Education Shanghai Jiao Tong University 800 Dong-Chuan Road Minhang, Shanghai , China jjzhong@sjtu.edu.cn Honorary Editors Prof. Dr. A. Fiechter Institute of Biotechnology Eidgenössische Technische Hochschule ETH-Hönggerberg 8093 Zürich, Switzerland ae.fiechter@bluewin.ch Prof. Dr. K. Schügerl Institute of Technical Chemistry University of Hannover, Callinstraße Hannover, Germany schuegerl@iftc.uni-hannover.de

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8 Attention all Users of the Springer Handbook of Enzymes Information on this handbook can be found on the internet at springeronline.com A complete list of all enzyme entries either as an alphabetical Name Index or as the EC-Number Index is available at the above mentioned URL. You can download and print them free of charge. A complete list of all synonyms (more than 25,000 entries) used for the enzymes is available in print form (ISBN X). Save 15% We recommend a standing order for the series to ensure you automatically receive all volumes and all supplements and save 15% on the list price.

9 Preface The use of fermentation in food processing was originally developed as a method for preserving food and has probably been practised since mankind has been living in settlements. Nowadays food biotechnology involves a lot more than simply preventing spoilage and ranges from improving salubriousness, improving texture to enriching foodstuffs with substances that are favourable to health and well-being and the prevention of illness. The basic principle of fermentation is mostly to exploit the metabolism of a specific microorganism. The activity of these microorganisms takes place in the foodstuff itself or in the intestine (probiotica), whereby they produce primary or secondary metabolites via the fermentation process. Naturally, probiotica or metabolites in particular can be produced as pure cultures or as pure substances and can then be administered as pharma products or food additives. The food biotechnology field is extremely broad and is developing rapidly. An important factor is that the average age of humans is increasing, but the age of well-being, that is how long one feels fit and healthy, is stagnating. It has been shown that this so-called age of well-being can be influenced by individual nutrition habits and, complemented by genetic predisposition, can even be increased. In addition, common diseases and illnesses such as the prevalence of being overweight or diabetes can even be prevented through food, pro- and prebiotica and food additives. One emphasis of this volume is on this area. Apart from looking at pro-, pre- and synbiotica as regards health, the volume also focuses on the genetic optimisation of plant raw materials and fermentation organisms used in the processing of food. Although currently molecular genetic methods are generally spurned in Western Europe, in the long term therewillbenochoicebuttousesuchmethodstooptimisetheutilisationof food resources. In addition, it should not be underestimated that plant cells, in contrast to microorganisms, hold great potential as regards the production of secondary metabolites and food additives, particularly in the areas of "wellness" ingredients. Even though plants have little to do with filamentous fungi, they are an interesting alternative for producing food additives. Now that genetic methods have become more accessible for fungi, they can be used as a powerful biological catalyst that has good secretion abilities. Even though

10 X Preface much seems possible in the field of food biotechnology, one should not lose sight of ethical considerations. The last chapter examines this aspect. In conclusion, I want to sincerely thank the co-editors and authors who have contributed to this volume for their dedicated effort and their excellent contribution. I hope that you as reader will enjoy the volume. Berlin, July 2008 Ulf Stahl

11 Contents Probiotics, Prebiotics, and Synbiotics M.deVrese J.Schrezenmeir... 1 Improvement of Saccharomyces Yeast Strains Used in Brewing, Wine Making and Baking U.E.B.Donalies H.T.T.Nguyen U.Stahl E.Nevoigt Filamentous Fungi for Production of Food Additives and Processing Aids D.B.Archer I.F.Connerton D.A.MacKenzie Plant Biotechnology: Transgenic Crops P.R.Shewry H.D.Jones N.G.Halford Production of Secondary Metabolites Using Plant Cell Cultures I.Smetanska Food and Agricultural Biotechnology: A Summary and Analysis of Ethical Concerns P.B.Thompson W.Hannah Subject Index