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In recent years, there has been an increase in the concern of society and industries about how food and beverages are produced, the production of natural compounds as well as the concern of industries on fermentation-based processes. Thus, there are several approaches worldwide that are looking for low time and low cost fermentation-based processes integrating not only molecular biology procedures but also engineering. This book contains eleven chapters written by international experts in the field of fermentation. It covers all recent aspects on fermentation-based processes with potential applications in many fields such as bio combustible production, food and beverage processing, and biomedicine.

Fermentation.

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La Biologie de synthèse apparait constamment sur les listes des technologies dites « d’avenir » dans le champ très large de l’application des sciences du vivant. L’Académie des technologies, dont plusieurs membres participent ou ont participé à ces développements, se devait d’explorer ce thème. Le sujet est large et l’Académie s’est focalisée sur les applications à visées industrielles, dans le secteur dit des « biotechnologies blanches ». Ce rapport de l’Académie des technologies fait le point de l’utilisation de ces développements technologiques par l’industrie au niveau mondial, avec un éclairage particulier sur la situation en France. Elle note en particulier que si la R&D française tient bien son rang, tant au niveau de la recherche académique qu’au niveau des start-ups, les investissements industriels tardent à se réaliser dans notre pays pour des raisons d’environnement réglementaire et financier.

Synthetic biology. --- Biotechnology. --- Fermentation.

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This book provides knowledge and information on solid-state fermentation involving the basics of microbiology, biochemistry, molecular biology, genetics and principles of genetic engineering, metabolic engineering and biochemical engineering.

Solid-state fermentation. --- Enzymes --- Industrial applications. --- Industrial enzymology --- Solid-phase fermentation --- Fermentation --- Solid-phase biochemistry --- Biotechnology. --- Bioengineering.

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Dietary fiber has long been recognized for its role in digestive function. However, currently there is scientific debate about definitions (descriptive and analytical), optimal intake, and essentiality in the human diet. Dietary fiber is a key substrate for bacterial metabolism in the colon, which makes research on dietary fiber an important issue that complements current interest in the gut microbiota. Dietary fiber is also important for prevention and management of cardiovascular disease, diabetes, obesity, and other chronic diseases. This Special Issue will highlight recent research on dietary fiber content in foods and function in human health, ranging from digestive function to chronic disease prevention and management.

Definition --- Dietary fiber --- Fermentation --- Prebiotic --- Glucose control

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Nowadays, most of Western consumers are aware that a targeted diet could be an important tool for fighting ageing and diseases such as hypertension, diabetes, and obesity. Microorganisms may be exploited for setting up novel foods that, beside their nutritional value, may positively impact on consumers’ health. Some microorganisms may benefit host when ingested as viable cells carried by food and beverages. This falls in the intriguing field of probiotics, recently brought forward by the numerous probiotic claims rejected by the European Food Safety Authority. This research topic includes research articles and reviews/perspectives that (i) contribute to understand the mechanism underlying the health effects of probiotic microorganisms; (ii) show integrated approaches for selecting new probiotics; (iii) report about non-dairy food items as novel carriers of probiotics; and (iv) deal with biologically active compounds from microorganisms.

probiotic --- gut microbiome --- lactobacilli --- Fermentation --- Health claim