BiotecVisions 2013, October
Special Issue: Fermentation
In liaison with
Editors: Judy Peng /jp; Lucie Kalvodova /lk
Contributors: Frédérique Belliard /fb; Gillian van Beest /gvb; Anja Stephan /as
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October 2013, Special Issue: Fermentation
BiotecVisions is now partnering with Wiley Life Sciences blog to bring you the latest research in biotechnology in an immediate and accessible format. Highlights of each month's blog posts are also available in this abbreviated, portable format.
Biohydrogen: Green fuel of the future
Amongst the different alternatives available to substitute fossil fuels, hydrogen appears to be the most promising as it has the highest energy content (143 GJ t-1) and on combustion produces water as the only by product. To get the complete benefit of using hydrogen as a carbon neutral fuel, hydrogen production through the biologi-cal route is the most promising. The process is accomplished by using inexpensive cell mass that can convert organic biomass into hydrogen.
Fermentation produces natural flavors in coconut cream
One of the top current trends in the food industry are natural products. Consumers prefer food products free from artificial flavors, but do not want to give up taste. Fermentation can help here. Researchers from Singapore and China show an effective approach of coupling yeast alcoholic fermentation and lipase-catalyzed biocatalysis to synthesize natural fatty acid ethyl esters in coconut cream.
The complex microbiota of raw milk
The specific composition of the milk microbiota directly impacts on the subsequent development of dairy products . Microorganisms can bring about the fermentation of milk through the production of lactate and have a variety of different impacts on the sensory, texture, flavour and organoleptic properties of resultant products. Quigley et al. have comprehensively reviewed the various microbial populations found in raw milk and the methods employed for their detection. They also focus on their sources, their subsequent significance with respect to industrial applications and the contribution of specific populations to food quality and health.
Novel approach in making top quality Italian sweet wines
Passito wine, generic name for Italian sweet wine, is made from dried grapes using ancient, traditional, and artisan winemaking techniques differing between regions. In North-East Italy winemakers use mouldy grapes to produce their very sweet wines. A group of Italian microbiologists from the University of Verona developed a novel protocol for the selection and characterization of indigenous moulds and yeasts to use as possible starter cultures in the production of passito style wines.
Separation and Purification Technologies in Biorefineries
Shri Ramaswamy, Huajiang Huang, Bandrau Ramarao (Eds.)
Separation and purification processes play a critical role in biorefineries and their optimal selection, design and operation to maximise product yields and improve overall process efficiency. This book presents a comprehensive overview focused specifically on the present state, future challenges and opportunities for separation and purification methods and technologies in biorefineries.
Food Processing Handbook, Second Edition
James G. Brennan, Alistair S. Grandison (Eds.)
The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development.
From Reviews on the First Edition:“This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods.” -Journal of Dairy Technology