Fermentation Technology for the Production of High‐Value Food Additives

Abstract

Fermn. technol. has been widely used for the prodn. of various food products such as alc., amino acids, org. acids and fermented foods. The current trend in fermn. biotechnol. is toward the development of processes for high-value products including high-value food additives. In this paper, the use of fermn. technol. for the prodn. of high-value food additives such as algal biomass ( Spirulina, Chlorella, etc.), food pigments (phycocyanin, lutein, b-carotene, astaxanthin, etc.) and polyunsatd. fatty acids (eicosapentaenoic acid, docosahexaenoic acid, g-linolenic acid, etc.) is reported with emphasis on the employment of microalgae as the producing organisms. Also, the various high cell d. fermn. strategies (i.e. fed-batch, chemostat and membrane cell recycle systems) which can be used to enhance the product yields are discussed. [on SciFinder (R)]