Food Technology and Biotechnology 

About: Food Technology and Biotechnology is an academic journal published by University of Zagreb. The journal publishes majorly in the area(s): Fermentation & Chemistry. It has an ISSN identifier of 1330-9862. It is also open access. Over the lifetime, 1252 publications have been published receiving 34971 citations. The journal is also known as: FTB.

Biotechnological Production of Lactic Acid and Its Recent Applications

Abstract: Summary Lactic acid is widely used in the food, cosmetic, pharmaceutical, and chemical industries and has received increased attention for use as a monomer for the production of biodegradable poly(lactic acid). It can be produced by either biotechnological fermentation or chemical synthesis, but the former route has received considerable interest recently, due to environmental concerns and the limited nature of petrochemical feedstocks. There have been various attempts to produce lactic acid efficiently from inexpensive raw materials. We present a review of lactic acid-producing microorganisms, raw materials for lactic acid production, fermentation approaches for lactic acid production, and various applications of lactic acid, with a particular focus on recent investigations. In addition, the future potentials and economic impacts of lactic acid are discussed.

Microbial Cellulose: Fermentative Production and Applications

Abstract: Summary Bacterial cellulose, an exopolysaccharide produced by some bacteria, has unique structural and mechanical properties and is highly pure as compared to plant cellulose. This article presents a critical review of the available information on the bacterial cellulose with special emphasis on its fermentative production and applications. Information on the biosynthetic pathway of bacterial cellulose, enzymes and precursors involved in bacterial cellulose synthesis has been specified. Characteristics of bacterial cellulose with respect to its structure and physicochemical properties are discussed. Current and potential applications of bacterial cellulose in food, pharmaceutical and other industries are also presented.

Gluconic Acid: Properties, Applications and Microbial Production

Abstract: Summary Gluconic acid is a mild organic acid derived from glucose by a simple oxidation reaction. The reaction is facilitated by the enzyme glucose oxidase (fungi) and glucose dehydrogenase (bacteria such as Gluconobacter). Microbial production of gluconic acid is the preferred method and it dates back to several decades. The most studied and widely used fermentation process involves the fungus Aspergillus niger. Gluconic acid and its derivatives, the principal being sodium gluconate, have wide applications in food and pharmaceutical industry. This article gives a review of microbial gluconic acid production, its properties and applications.

The potential of probiotics: a review.

Abstract: Carlos Ricardo Soccol1*, Luciana Porto de Souza Vandenberghe1, Michele Rigon Spier1, Adriane Bianchi Pedroni Medeiros1, Caroline Tiemi Yamaguishi1, Juliano De Dea Lindner1,2, Ashok Pandey3 and Vanete Thomaz-Soccol1,4 Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 81531-990 Curitiba-PR, Brazil State University of Santa Catarina, Food Engineering Department, BR 282, Km 573 Santa Teresinha, 89870-000 Pinhalzinho SC, Brazil Biotechnology Division, National Institut for Interdisciplinary Science and Technology, CSIR, Trivandrum, 695 019, India Positivo University, Industrial Biotechnology Department, Av. Pedro Parigot de Souza 5300, 81280-330, Curitiba-PR, Brazil

Applications of Microbial Enzymes in Food Industry.

Abstract: The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.