Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review
Microorganisms, fermentation processes, and the resultant metabolic products are a key driving force in biotechnology and, in particular, in food biotechnology. The quantity and/or quality of final manufactured food products are directly related to the efficiency of the metabolic processes of produc...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-02-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/28/3/1413 |
| _version_ | 1797623690919149568 |
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| author | Artem P. Dysin Anton R. Egorov Anastasia A. Godzishevskaya Anatoly A. Kirichuk Alexander G. Tskhovrebov Andreii S. Kritchenkov |
| author_facet | Artem P. Dysin Anton R. Egorov Anastasia A. Godzishevskaya Anatoly A. Kirichuk Alexander G. Tskhovrebov Andreii S. Kritchenkov |
| author_sort | Artem P. Dysin |
| collection | DOAJ |
| description | Microorganisms, fermentation processes, and the resultant metabolic products are a key driving force in biotechnology and, in particular, in food biotechnology. The quantity and/or quality of final manufactured food products are directly related to the efficiency of the metabolic processes of producer microorganisms. Food BioTech companies are naturally interested in increasing the productivity of their biotechnological production lines. This could be achieved via either indirect or direct influence on the fundamental mechanisms governing biological processes occurring in microbial cells. This review considers an approach to improve the efficiency of producer microorganisms through the use of several types of substances or complexes affecting the metabolic processes of microbial producers that are of interest for food biotechnology, particularly fermented milk products. A classification of these supplements will be given, depending on their chemical nature (poly- and oligosaccharides; poly- and oligopeptides, individual amino acids; miscellaneous substances, including vitamins and other organic compounds, minerals, and multicomponent supplements), and the approved results of their application will be comprehensively surveyed. |
| first_indexed | 2024-03-11T09:32:23Z |
| format | Article |
| id | doaj.art-6652835afaa3491a92da0f937ac4f3b2 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T09:32:23Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-6652835afaa3491a92da0f937ac4f3b22023-11-16T17:32:10ZengMDPI AGMolecules1420-30492023-02-01283141310.3390/molecules28031413Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A ReviewArtem P. Dysin0Anton R. Egorov1Anastasia A. Godzishevskaya2Anatoly A. Kirichuk3Alexander G. Tskhovrebov4Andreii S. Kritchenkov5Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, RussiaFaculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, RussiaFaculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, RussiaFaculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, RussiaFaculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, RussiaFaculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, RussiaMicroorganisms, fermentation processes, and the resultant metabolic products are a key driving force in biotechnology and, in particular, in food biotechnology. The quantity and/or quality of final manufactured food products are directly related to the efficiency of the metabolic processes of producer microorganisms. Food BioTech companies are naturally interested in increasing the productivity of their biotechnological production lines. This could be achieved via either indirect or direct influence on the fundamental mechanisms governing biological processes occurring in microbial cells. This review considers an approach to improve the efficiency of producer microorganisms through the use of several types of substances or complexes affecting the metabolic processes of microbial producers that are of interest for food biotechnology, particularly fermented milk products. A classification of these supplements will be given, depending on their chemical nature (poly- and oligosaccharides; poly- and oligopeptides, individual amino acids; miscellaneous substances, including vitamins and other organic compounds, minerals, and multicomponent supplements), and the approved results of their application will be comprehensively surveyed.https://www.mdpi.com/1420-3049/28/3/1413biotechnologymicroorganismspolysaccharidesoligosaccharides |
| spellingShingle | Artem P. Dysin Anton R. Egorov Anastasia A. Godzishevskaya Anatoly A. Kirichuk Alexander G. Tskhovrebov Andreii S. Kritchenkov Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review Molecules biotechnology microorganisms polysaccharides oligosaccharides |
| title | Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review |
| title_full | Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review |
| title_fullStr | Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review |
| title_full_unstemmed | Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review |
| title_short | Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review |
| title_sort | biologically active supplements affecting producer microorganisms in food biotechnology a review |
| topic | biotechnology microorganisms polysaccharides oligosaccharides |
| url | https://www.mdpi.com/1420-3049/28/3/1413 |
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