Microbial Fermentations in Nature and as Designed Processes

MICROBIAL FERMENTATIONS IN NATURE AND AS DESIGNED PROCESSES Fermentation is one of the most important metabolic tools that biology has developed and microorganisms in many ways seem to have become the true masters of fermentative metabolism. Each of the fermentative microbial functions evolved to fit an energetic opportunity, and each function has ecological value. This book provides its readers with: Understanding regarding the commonalities and distinctions between aerobic and anaerobic fermentations as performed by microorganisms. A summary of knowledge regarding the ways in which animals and plants depend upon symbiotic interactions with their fermenting microbial partners including the deconstruction of complex polysaccharides. Information is also included about how those natural technologies constitute adaptation into designed processes for anaerobic degradation of lignocellulosic materials. The important role of rhizosphere microbes that facilitate availability of inorganic and organic phosphates for plants. These phosphates get stored in the plant’s seeds. After ruminant animals ingest the seeds, enzymes produced by gastrointestinal microbial fermentation allow the animals to utilize their dietary phosphates. History of how microbial fermentation has been harnessed from prehistoric times to the present for processing and preserving food products for humans and fodder for our domesticated animals. Insight into the ways that microbial fermentations are used as an engineering tool for producing chemicals, including enzymes and pharmaceuticals, which improve the health of ourselves and our domesticated animals. Perspectives on possible future research directions for the field of applied microbial fermentation that will help to advance agriculture and industry.

LIST OF FIGURES ix LIST OF CONTRIBUTORS xv PREFACE xix SECTION I AN INTRODUCTION TO MICROBIAL FERMENTATION 1 1 Microbial Fermentation: Understanding and Using One of Nature’s Tools 3 Christon J. Hurst 2 Rhodotorula Toruloides as a Biofactory of Carotenoids, Lipids, and Enzymes 103 Nayra Ochoa Viñals, Dania Alonso Estrada, Evelyn Faife Pérez, Lourdes Georgina Michelena Álvarez, José Luis Martínez-Hernández, Roberto Arredondo Valdés, Arianna Núñez Caraballo, and Anna Iliná SECTION II THE ROLE OF MICROBIAL FERMENTATION IN DIGESTION PROCESSES 121 3 Gut Microbial Ecology 123 Erin A. McKenney 4 Fermentation in the Rumen 133 Emilio M. Ungerfeld, Nathaly Cancino-Padilla, and Nelson Vera-Aguilera 5 Microbial Degradation of Lignocellulose in Natural and Engineered Systems -- From the Smallest to the Biggest Bioreactor 167 Xavier Goux, Tong Liu, Maria Westerholm, and Magdalena Calusinska SECTION III USING MICROBIAL FERMENTATION TO PRODUCE BEER AND WINE 207 6 Archeological Evidence for Fermented Alcoholic Beverages In Ritual Feasts of Neolithic China 209 Li Liu 7 Brews of the Past: Bioarchaeology of Microbial Fermentation 225 Keith Thomas 8 An Accidental Art Form: Spontaneous Fermentation of Beer 245 Cassandra Suther 9 Japanese Traditional Fermentation Uses Solid-State Fungal Cultivation to Produce Sake 255 Norio Takeshita and Ken Oda SECTION IV USING MICROBIAL FERMENTATION TO PRODUCE FOOD AND FODDER 261 10 Safety Demonstration of Food and Feed Cultures 263 François Bourdichon, Alessandra Fontana, Vania Patrone, and Lorenzo Morelli 11 Starter Cultures and Their Role in Fermented Foods 281 Marta Laranjo 12 African Fermented Foods and Beverages. Potential Impact on Health 293 Victoria Bell, José Guina, and Tito H. Fernandes 13 Fermented Foods of South Asia 323 Gomathy M, Sabarinathan K.G, Rajakumar D, Manoj M, Bhimani H.D, Priya John, Tharanee Wijayaratne, Sagarika Ekanayake, Uma Maheswari, Anu S. Rajan, Dilip Saikia, Dilip Tamang, Simana Bora, Theradimani M, and Ramya P 14 The Ensiling Fermentation of Forage Crops 353 Zwi G. Weinberg SECTION V A CLOSING PERSPECTIVE OF MICROBIAL FERMENTATION 373 15 The Intersection of Microbial Fermentation and Evolutionary Ecology: We Provide the Habitat, You Provide the Fermentation 375 Christon J. Hurst INDEX 381