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2. Systems biology methods and developments for Saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredients

Author

Lisbeth Olsson, Valeria Mapelli, Carl Johan Franzén, McNeil, B, Archer, D, Giavasis, I, Harvey, L, Mapelli, V, Franzén, C, and Olsson, L

Subjects
Functional colour, Wine and beer, business.industry, Systems biology, digestive, oral, and skin physiology, Saccharomyces cerevisiae, Yeast biotechnology, food and beverages, Biology, Yeast fermentation, biology.organism_classification, Yeast, Biotechnology, Nutraceutical, Flavour, Production (economics), Food science, Antioxidant, business, Fermentation in food processing
Abstract

This chapter describes the use of the systems biology tool box in the production of food and food ingredients based on yeast fermentation. Challenges and possibilities of the application of systems biology are described in relation to the production of yeast fermented food and to novel production of food ingredients and nutraceuticals based on yeast fermentation. While brewer's yeast remains the main and best characterized microorganism used for food and beverage production, the chapter also describes how systems biology tools can be valuable in the implementation of novel cell factories for food ingredients using so-called non-conventional yeasts. © 2013 Woodhead Publishing Limited. All rights reserved.

Published
2013
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