Microbial Fermentation: Food and Beverage
amino acids (glutamine)
vitamins (riboflavin)
flavor (monosodium glutamate)
acidulants (citric acid)
thickeners (xanthan gum)
stabilizers (dextran)
flavors (methyl salicylate)
Enzymes for Food Processing Industry
Proteases (clear and flavor rice wines)
peptidase (cheddar cheese)
lipase (digestive aid, develop flavors in cheese)
amylase (high fructose corn syrup, flour supplement)
invertase (soft-centered candies)
pectinase (clarifies wine, vinegar, syrup, and fruit juices)
Industrial Enzymes
Detergents (amylase, subtilisin (protease)
lipase, mannanase)
textiles (amylase, protease, lipase, catalase)
leather (protease, trypsin, keratinase)
animal and pet food (cellulase, phytase, glucoamylase)
oil field applications (cellulases, amylases, and mannanases)
biocatalysis (lipase and protease)
Potential Microbial Applications
3 Broad Types of Metagenomic Approaches
Genomes of Pathogenic Microbes
Gardasil for HPV and Cancers