(256g) Application of Microbial Factory Technology to Production of Food Materials

Traditional fermentation technology has been reshaped as microbial factory technology through engineering of the key metabolic pathway in microorganisms, enforcement of cofactor biosynthetic capacity and global optimization of fermentation processes. Microbial factory technology changed a paradigm of food biotechnology from experience-dependent to principle-based and hence has been used to produce many value-added food materials including coenzyme Q10, resveratrol and natural sweeteners. This presentation will be focused on production of xylitol and fucosyllactoses in engineered microorganisms.

Xylitol is a five-carbon sugar alcohol with a number of advantageous properties such as caries-preventative effects. Fucosyllactoses are the most abundant oligosaccharide in human milk and have the potential to modulate the gut microbial flora and to enhance the immune responses. Fucosyllactoses could be developed as functional food compounds for babies and adults.