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Food Grade Microorganisms for Nutraceutical Production for Industrial Applications

Food Grade Microorganisms for Nutraceutical Production for Industrial Applications
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Author(s): Hemansi (Central University of Haryana, India), Raj Kamal Vibhuti (Central University of Haryana, India), Rishikesh Shukla (Central University of Haryana, India), Rishi Gupta (Central University of Haryana, India) and Jitendra Kumar Saini (Central University of Haryana, India)
Copyright: 2022
Pages: 27
Source title: Research Anthology on Recent Advancements in Ethnopharmacology and Nutraceuticals
Source Author(s)/Editor(s): Information Resources Management Association (USA)
DOI: 10.4018/978-1-6684-3546-5.ch048

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Abstract

Nutraceuticals are the food ingredients which have a proven beneficial effect on human health. These include low calories sugars, proteins and vitamins B complex, etc. Microorganisms, such as Lactococcus lactis, are ideal microbial cell factories for the production of these nutraceuticals. Developments in the genetic engineering of food-grade microorganisms have been very helpful for enhanced production or overexpression of nutraceuticals. This chapter describes the use of food grade microorganisms in industrial production of nutraceuticals. The main emphasis is on industrial production of these beneficial nutraceuticals by food grade microorganism. The diversity of microbial cell types, various approaches for improved nutraceutical production through process optimization as well as strain improvement of the producing microorganisms are discussed.

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