Biotechnological traditional fermentations

Fig. 1 The integration of systems biology tools with metabolic engineering for advancing industrial biotechnology is herein referred to as industrial systems biology. Industrial systems biology offers the opportunity to introduce new concepts in metabolic engineering and advances the development of cell factories through traditional fermentation for production of natural products and, after the advent of recombinant DNA technology, for the production of recombinant metabolites [1]...

Nout, M.J.R., Upgrading traditional biotechnological processes future, in Applications of Biotechnology in Traditional Fermented Foods, Shakow, A., Ed., The National Academies Press, Inc., Washington, DC, p. 9, 1992. 

Fan, J., Zhang, Y, Chang, X., Saito, M., Li, Z. (2009). Changes in the radical scavenging activity of bacterial-type Douchi, a traditional fermented soybean product, during the primary fermentation process. Bioscience, Biotechnology, and Biochemistry, 73, 2749-2753. 

Tuncer, Y., Ozden, B. (2010). Partial biochemical characterization of nisin - like bacteriocin produced by Lactococcus lactis subsp. lactis YBDll isolated from boza, a traditional fermented Turkish beverage. Romanian Biotechnological Letters, 15, 4940-4948. 

As described in Section 4.2, traditional biotech processes—namely, biocatalysis and microbial fermentation—are used for the production of small molecules, whereas the modern cell culture methodology allows the production of HMW biopharmaceuticals. A growth rate of 10-15% per annum is expected for the biotechnological contribution, while the average increase of the pharmaceutical market remains below 10%. In terms of technologies, the demanding mammalian cell cultures are expected to grow fastest, followed by microbial fermentation. 

The perspectives for an increasing use of biotechnology processes (biocatalysis, microbial fermentation) for LMW fine chemicals are promising. Substitution of traditional chemicals by biotechnology processes constitutes the most important means for reduction of manufacturing cost for existing fine chemicals. By 2010,30-60% of fine-chemical production processes are expected to comprise a biotechnology step ... 

The rapid growth of biotechnological research the last decades has emphasized the need for proper analytical techniques for bioprocess monitoring. Rapid identification and quantification of essential components in biotechnological processes is essential for process development and optimization. It has been demonstrated that improved monitoring will result in better control and thus improved productivity [20]. While most bioprocesses still are only monitored by the measurement of traditional parameters, such as CO2, pH and 02, there is an increasing need to also follow the concentrations of fermentation substrates and products [21],... 

It is not within the scope of this book to treat the in-situ generation of flavour in finished foods by bacterial or mould fermentation. These methods belong to the traditional biotechnology and are applied on a mostly empirical basis (beer, yoghurt, cheese, bread etc.). 

Fermentation plays an important role in the development of specific, characteristic flavourings. Natural fermentation is used since thousands of years to get wine, beer or cheese. Modem biotechnological processes have been developed to produce flavourings and flavouring building blocks based on natural processes. There are many important fermented products on the markets, produced by traditional and industrial processes ... 

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