Description:
Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolecules (enzymes, organic acids, bacteriocins, bioactive peptides, etc.), recombinant proteins, and their role in bioremediation. The book focuses on synthetic biology and metabolic engineering for the production of biologically active molecules such as bioactive peptides, polysaccharides, vitamins (Riboflavin), enzymes, organic acids (lactic and gamma-aminobutyric acid), flavor and aroma compounds, bacteriocins, recombinant proteins, etc.
Individual chapters are devoted to the production of biosurfactants and their applications and the bioremediation of heavy metals by LAB from aquatic environments. Two critical chapters address Genome editing of LAB: opportunities for food, feed and pharmaceuticals and A synthetic biology approach for plasmid DNA and Recombinant protein production. This book will be a valuable resource for those working in biology, biotechnology, biological engineering, chemical engineering, microbiology, food science and technology, genetics and synthetic biology.
Brief description: Dr Didier Montet obtained his PhD in food microbiology, University of Montpellier. He has been conducting research in the food sector and more particularly in food safety for more than 35 years. He created the Food safety team at UMR Qualisud at Cirad in Montpellier, France. He is a national expert in biotechnology and additives at the National Food Safety Agency (ANSES). He is CIRAD's representative for EFSA (article 36). His main research concerns the understanding of the microbial ecology of food and food safety. He has published more than 230 articles and 8 books as an editor in the field of food (Fermentations, traceability, mycotoxins). He has managed or participated in 8 European projects. It carries out various expertise in the world concerning national food security organizations (with the FAO, the French embassy and several international foundations). He has developed a collective expertise methodology to identify food hazards.