Biotechnology of Vitamins, Pigments and Growth Factors

  • Erick J. Vandamme

Part of the Elsevier Applied Biotechnology Series book series (APBISE)

Table of contents

  1. Front Matter
    Pages i-xii
  2. Vitamins and Related Compounds via Micro-Organisms: A Biotechnological View

  3. Fat-Soluble Vitamins and Pigments

    1. Front Matter
      Pages 13-13
    2. L. J. Borowitzka, M. A. Borowitzka
      Pages 15-26
    3. E. Cerdá-Olmedo
      Pages 27-42
    4. H. J. Nelis, A. P. De Leenheer
      Pages 43-80
  4. Water-Soluble Vitamins

    1. Front Matter
      Pages 135-135
    2. T. Kutsal, M. T. Özbas
      Pages 149-166
    3. K. Sasajima, M. Yoneda
      Pages 167-197
    4. Y. Izumi, H. Yamada
      Pages 231-256
    5. C. Spalla, A. Grein, L. Garofano, G. Ferni
      Pages 257-284
    6. K. Takayama, A. Furuya
      Pages 285-297
    7. V. Delić, D. Šunić, D. Vlašić
      Pages 299-334
  5. Other Growth Factors

    1. Front Matter
      Pages 335-335
    2. Y. Tani
      Pages 337-350
    3. S. Shimizu, H. Yamada
      Pages 373-381
    4. B. Brueckner, D. Blechschmidt, G. Sembdner, G. Schneider
      Pages 383-429
  6. Back Matter
    Pages 431-439

About this book


Vitamins and related growth factors belong to the few chemicals with a positive appeal to most people; the name evokes health, vitality, fitness, strength . . . . each one of us indeed needs his daily intake of vitamins, which should normally be provided via a balanced and varied diet. However, current food habits or preferences, or food processing and preservation methods do not always assure a sufficient natural daily vitamin supply, even for a healthy human being; this is all the more true for stressed or sick individuals. Although modern society is seldom confronted with the notorious avitaminoses of the past, they do still occur frequently in overpopulated and poverty- and famine-struck regions in many parts of the world. Apart from their in-vivo nutritional-physiological roles as growth factors for man, animals, plants and micro-organisms, vitamin compounds are now being introduced increasingly as food/feed additives, as medical-therapeutical agents, as health-aids, and also as technical aids. Indeed, today an impressive number of processed foods, feeds, cosmetics, pharmaceuticals and chemicals contain extra added vitamins or vitamin-related compounds, and single or multivitamin preparations are commonly taken or prescribed. These reflections do indicate that there is an extra need for vitamin supply, other than that provided from plant and animal food resources. Most added vitamins are indeed now prepared chemically and/or biotechnologically via fermentation/bioconversion processes. Similarly, other related growth factors, provitamins, vitamin-like com­ pounds, i. e.


Nucleoside biotechnology enzymes fungi reaction

Editors and affiliations

  • Erick J. Vandamme
    • 1
  1. 1.Laboratory of General and Industrial MicrobiologyState University of GhentBelgium

Bibliographic information

  • DOI
  • Copyright Information Springer Science+Business Media B.V. 1989
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-010-6991-5
  • Online ISBN 978-94-009-1111-6
  • Buy this book on publisher's site
Industry Sectors
Materials & Steel
Chemical Manufacturing
Consumer Packaged Goods