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Indian Journal of Biotechnology (IJBT) >
IJBT Vol.02 [2003] >
IJBT Vol.02(3) [July 2003] >
| Title: | Applications of Microorganisms in Food Biotechnology |
| Authors: | Pai, J S |
| Keywords: | Genetically engineered microorganisms
Acids
Enzymes
Dairy fermentation
Alcoholic fermentation |
| Issue Date: | Jul-2003 |
| Publisher: | NISCAIR-CSIR, India |
| Abstract: | Strain
improvement of microorganisms in food products has been slow as isolation and
mutation are timeconsuming and labour-intensive. Hybridization also is slow as
unwanted traits have to be bred out. Applications with food related enzymes
were the first products of modern biotechnology, followed by organic acids and
amino acid
production by microorganisms. Food fermentation
applications such as fermented dairy products and alcoholic beverages have also
shown good possibility for using GMOs for improved fermentation performance and
resistance to bacteriophages rather than yield improvement. Improvement in
product characteristics including better nutritive quality will be the driving
force of future research in food biotechnology. |
| Page(s): | 382-386 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0975-0967 (Online); 0972-5849 (Print) |
| Source: | IJBT Vol.02(3) [July 2003]
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