Nutraceutical production with food-grade microorganisms
Hugenholtz J, Smid EJ.
Wageningen Centre for Food Sciences,
PO Box 20, 6710 BA Ede,
The Netherlands. email@example.com
Curr Opin Biotechnol. 2002 Oct;13(5):497-507.
ABSTRACTOver the past few years a number of new food ingredients labelled as being nutraceuticals have been launched on the food and pharmaceutical market. These include components that have a proven beneficial effect on human health, such as low-calorie sugars and B vitamins. Lactic acid bacteria, in particular Lactococcus lactis, have been demonstrated to be ideal cell factories for the production of these important nutraceuticals. Developments in the genetic engineering of food-grade microoganisms means that the production of certain nutraceuticals can be enhanced or newly induced through overexpression and/or disruption of relevant metabolic genes.Nutmeg
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