Production of foods and food components by microbial fermentation: an introduction

R. J. Seviour, L. M. Harvey, M. Fazenda, B. McNeil

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)


Many of the foods we eat are of microbial origin or contain constituents produced by microbial fermentation. This chapter considers the biotechnological problems associated with growing these producing strains, most of which are aerobic organisms, in large scale fermenters. It discusses how rational fermenter design is a crucial component in providing them with the physical environment for optimal desirable metabolite production, which with the filamentous fungi is often related to their morphological form. It also discusses how some of the problems in achieving this can be ameliorated by innovative fermenter configuration. Carefully selected examples are used to illustrate the practical application on an industrial scale of these philosophies and suggestions are made about how fermentation technology is likely to change in the future to satisfy the increasing demands for highly nutritious and safe foods for human consumption.

Original languageEnglish
Title of host publicationMicrobial Production of Food Ingredients, Enzymes and Nutraceuticals
EditorsBrian McNeil, David Archer, Ioannis Giavasis, Linda Harvey
Place of PublicationCambridge
Number of pages28
Publication statusPublished - Mar 2013

Publication series

NameWoodhead Publishing in Food Science, Technology, and Nutrition
PublisherWoodhead Publishing
ISSN (Print)2042-8049


  • citric acid production
  • fermentation technology
  • food biotechnology
  • microbial exopolysaccharides
  • single cell protein

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