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Cold-adapted microorganisms for use in food biotechnology

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Book cover Biotechnological Applications of Cold-Adapted Organisms

Abstract

Within the field of food biotechnology, microorganisms have been well utilized as bioreactors and source mechanisms for such useful biosubstances as enzymes, antibiotics, organic and amino acids, vitamins, and so on.1,2 Most microorganisms thus applied have been mesophilic. Recently, the utilization of thermophilic organisms has increased because of their thermostable characteristics. However, the utilization of cold-adapted microorganisms in food biotechnology has been very limited.3–5

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Authors and Affiliations

  1. Bioscience and Chemistry Division, Hokkaido National Industrial Research Institute, Toyohira-ku, Sapporo, 062-8517, Japan

    H. Okuyama, N. Morita & I. Yumoto

  2. Laboratory of Environmental Molecular Biology, Graduate School of Environmental Earth Science, Hokkaido University, Kita-ku, Sapporo, 060-0810, Japan

    H. Okuyama

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  1. H. Okuyama
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  2. N. Morita
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Editors and Affiliations

  1. Institute of Microbiology, University of Innsbruck, Technikerstraße 25, A-6020, Innsbruck, Austria

    Rosa Margesin  & Franz Schinner  & 

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Okuyama, H., Morita, N., Yumoto, I. (1999). Cold-adapted microorganisms for use in food biotechnology. In: Margesin, R., Schinner, F. (eds) Biotechnological Applications of Cold-Adapted Organisms. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-58607-1_8

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