Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods

N.A.L. Flahaut; W.M. de Vos

doi:10.1016/B978-1-78242-015-6.00008-6

Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods

N.A.L. Flahaut, W.M. de Vos

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

5 Citations (Scopus)

Abstract

Lactic acid bacteria have long been used in industrial dairy and other food fermentations that make use of their metabolic activities leading to products with specific organoleptic properties. Metabolic engineering is a rational approach to steer fermentations toward the production of desired compounds. Here we review recent progress in the metabolic engineering of industrial lactic acid bacteria for the production of a range of products, varying from chemicals, and flavor and texturizing compounds, to vitamins, sweeteners, and other neutraceuticals. Moreover, we describe the recent progress in developing metabolic models that capitalize on functional genomics approaches. Finally, we provide an overview of the modeling approaches and discuss the future outlook for applying systems biology approaches to lactic acid bacteria

Original language	English
Title of host publication	Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits
Editors	W. Holzapfel
Publisher	Elsevier
Pages	177-196
ISBN (Print)	9781782420156
DOIs	https://doi.org/10.1016/B978-1-78242-015-6.00008-6
Publication status	Published - 2014

Keywords

Diacetyl
Flavor compounds
Flux analysis
Metabolic models
Pathway engineering
Systems biology

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10.1016/B978-1-78242-015-6.00008-6

Cite this

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title = "Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods",

abstract = "Lactic acid bacteria have long been used in industrial dairy and other food fermentations that make use of their metabolic activities leading to products with specific organoleptic properties. Metabolic engineering is a rational approach to steer fermentations toward the production of desired compounds. Here we review recent progress in the metabolic engineering of industrial lactic acid bacteria for the production of a range of products, varying from chemicals, and flavor and texturizing compounds, to vitamins, sweeteners, and other neutraceuticals. Moreover, we describe the recent progress in developing metabolic models that capitalize on functional genomics approaches. Finally, we provide an overview of the modeling approaches and discuss the future outlook for applying systems biology approaches to lactic acid bacteria",

keywords = "Diacetyl, Flavor compounds, Flux analysis, Metabolic models, Pathway engineering, Systems biology",

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doi = "10.1016/B978-1-78242-015-6.00008-6",

language = "English",

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pages = "177--196",

editor = "W. Holzapfel",

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Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods. / Flahaut, N.A.L.; de Vos, W.M.
Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits. ed. / W. Holzapfel. Elsevier, 2014. p. 177-196.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

TY - CHAP

T1 - Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods

AU - Flahaut, N.A.L.

AU - de Vos, W.M.

PY - 2014

Y1 - 2014

N2 - Lactic acid bacteria have long been used in industrial dairy and other food fermentations that make use of their metabolic activities leading to products with specific organoleptic properties. Metabolic engineering is a rational approach to steer fermentations toward the production of desired compounds. Here we review recent progress in the metabolic engineering of industrial lactic acid bacteria for the production of a range of products, varying from chemicals, and flavor and texturizing compounds, to vitamins, sweeteners, and other neutraceuticals. Moreover, we describe the recent progress in developing metabolic models that capitalize on functional genomics approaches. Finally, we provide an overview of the modeling approaches and discuss the future outlook for applying systems biology approaches to lactic acid bacteria

AB - Lactic acid bacteria have long been used in industrial dairy and other food fermentations that make use of their metabolic activities leading to products with specific organoleptic properties. Metabolic engineering is a rational approach to steer fermentations toward the production of desired compounds. Here we review recent progress in the metabolic engineering of industrial lactic acid bacteria for the production of a range of products, varying from chemicals, and flavor and texturizing compounds, to vitamins, sweeteners, and other neutraceuticals. Moreover, we describe the recent progress in developing metabolic models that capitalize on functional genomics approaches. Finally, we provide an overview of the modeling approaches and discuss the future outlook for applying systems biology approaches to lactic acid bacteria

KW - Diacetyl

KW - Flavor compounds

KW - Flux analysis

KW - Metabolic models

KW - Pathway engineering

KW - Systems biology

U2 - 10.1016/B978-1-78242-015-6.00008-6

DO - 10.1016/B978-1-78242-015-6.00008-6

M3 - Chapter

SN - 9781782420156

SP - 177

EP - 196

BT - Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits

A2 - Holzapfel, W.

PB - Elsevier

ER -

Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods

Abstract

Keywords

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