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| fermentation microbiology and biotechnology: Fermentation Microbiology and Biotechnology, Third Edition E. M. T. El-Mansi, C. F. A. Bryce, Arnold L. Demain, A.R. Allman, 2011-12-12 Fermentation Microbiology and Biotechnology, Third Edition explores and illustrates the diverse array of metabolic pathways employed for the production of primary and secondary metabolites as well as biopharmaceuticals. This updated and expanded edition addresses the whole spectrum of fermentation biotechnology, from fermentation kinetics and dynamics to protein and co-factor engineering. The third edition builds upon the fine pedigree of its earlier predecessors and extends the spectrum of the book to reflect the multidisciplinary and buoyant nature of this subject area. To that end, the book contains four new chapters: Functional Genomics Solid-State Fermentations Applications of Metabolomics to Microbial Cell Factories Current Trends in Culturing Complex Plant Tissues for the Production of Metabolites and Elite Genotypes Organized and written in a concise manner, the book’s accessibility is enhanced by the inclusion of definition boxes in the margins explaining any new concept or specific term. The text also contains a significant number of case studies that illustrate current trends and their applications in the field. With contributions from a global group of eminent academics and industry experts, this book is certain to pave the way for new innovations in the exploitation of microorganisms for the benefit of mankind. |
| fermentation microbiology and biotechnology: Fermentation Microbiology and Biotechnology E. M. T. El-Mansi, C. F. A. Bryce, Arnold L. Demain, A.R. Allman, 2011-12-12 Fermentation Microbiology and Biotechnology, Third Edition explores and illustrates the diverse array of metabolic pathways employed for the production of primary and secondary metabolites as well as biopharmaceuticals. This updated and expanded edition addresses the whole spectrum of fermentation biotechnology, from fermentation kinetics and dynam |
| fermentation microbiology and biotechnology: Applications of Biotechnology in Traditional Fermented Foods National Research Council, Policy and Global Affairs, Office of International Affairs, Panel on the Applications of Biotechnology to Traditional Fermented Foods, 1992-02-01 In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although fermented food has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research. |
| fermentation microbiology and biotechnology: Fermentation Microbiology and Biotechnology, Second Edition E. M. T. El-Mansi, C. F. A. Bryce, Arnold L. Demain, A.R. Allman, 2006-10-25 The pace of progress in fermentation microbiology and biotechnology is fast and furious, with new applications being implemented that are resulting in a spectrum of new products, from renewable energy to solvents and pharmaceuticals Fermentation Microbiology and Biotechnology, Second Edition builds on the foundation of the original seminal work, extending its reach to reflect the multidisciplinary and expansive nature of fermentation research and advancements. While retaining valuable information from the previous edition including a brief history of the industry, as well as an overview of instrumentation and fermentor design, fermentation kinetics, and flux control analysis, the second edition addresses numerous topics that have risen to prominence in the past few years. New chapters explore the diverse array of microbial biosynthetic pathways currently used by the fermentation and pharmaceutical industries for the production of primary and secondary metabolites such as amino acids, vitamins, antibiotics, immunosuppressants, and anti-tumor agents. The authors also examine recent advances in enzyme and co-factor engineering and cell immobilization with respect to both novel drug development and improved yields from microbial processes. Beyond pharmaceuticals, this volume considers the emerging role of fermentation in the conversion of renewable resources to fine chemicals, as well as its potential use in converting lignocellulosic waste to ethanol. In addition, readers will also discover new chapters devoted to discussions of industrial issues such as modeling and sensor technology, as well as supervision and control in the fermentation process. The text is packed with examples and case studies from the industry, carefully chosen to illuminate and reinforce principles and methodology discussed in the chapters. Organized and written in a concise and lucid manner that requires only a general background in microbiology, this volume meets the needs |
| fermentation microbiology and biotechnology: Microbiology and Technology of Fermented Foods Robert W. Hutkins, 2008-02-28 While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: Cultured Dairy Products Cheese Meat Fermentation Fermented Vegetables Bread Fermentation Beer Fermentation Wine Fermentation Vinegar Fermentation Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals. |
| fermentation microbiology and biotechnology: Microorganisms and Fermentation of Traditional Foods Ramesh C. Ray, Montet Didier, 2014-08-21 The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biolog |
| fermentation microbiology and biotechnology: Wine Microbiology and Biotechnology Graham H. Fleet, 1993-01-01 Wine Microbiology and Biotechnology presents developments in fermentation technology, enzyme technology, and technologies for the genetic engineering of microorganisms in a single volume. The book emphasizes the diversity of microorganisms associated with the winemaking process, and broadens the discussion of winemaking to include more modern concepts of biotechnology and molecular biology. In each chapter, recognized authorities in their field link the scientific fundamentals of microbiology, biochemistry, and biotechnology to the practical aspects of wine production and quality. They also provide relevant historical background and offer directions for future research. |
| fermentation microbiology and biotechnology: Modern Industrial Microbiology and Biotechnology Nduka Okafor, 2016-03-09 This book is directed towards undergraduates and beginning graduate students in microbiology, food science and chemical engineering. Those studying pharmacy, biochemistry and general biology will find it of interest. The section on waste disposal will be of interest to civil engineering and public health students and practitioners. For the benefit of those students who may be unfamiliar with the basic biological assumptions underlying industrial microbiology, such as students of chemical and civil engineering, elements of biology and microbiology are introduced. The new elements which have necessitated the shift in paradigm in industrial microbiology such as bioinformatics, genomics, proteomics, site-directed mutation, metabolic engineering, the human genome project and others are also introduced and their relevance to industrial microbiology and biotechnology indicated. As many references as space will permit are included. The various applications of industrial microbiology are covered broadly, and the chapt |
| fermentation microbiology and biotechnology: Food Microbiology and Biotechnology Guadalupe Virginia Nevárez-Moorillón, Arely Prado-Barragán, José Luis Martínez-Hernández, Cristobal Noé Aguilar, 2020-05-27 Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology. |
| fermentation microbiology and biotechnology: Fermented Foods, Part I Didier Montet, Ramesh C. Ray, 2016-04-19 Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc |
| fermentation microbiology and biotechnology: Manual of Industrial Microbiology and Biotechnology Arnold L. Demain, Julian E. Davies, Ronald M. Atlas, 1999 The editors have enlisted a broad range of experts, including microbial ecologists, physiologists, geneticists, biochemists, molecular biologists, and biochemical engineers, who offer practical experience not found in texts and journals. This comprehensive perspective makes MIMB a valuable how to resource, the structure of which resembles the sequence of operation involved in the development of a commercial biological process and product. |
| fermentation microbiology and biotechnology: Fermentation Microbiology and Biotechnology, Fourth Edition E. M. T. El-Mansi, Jens Nielsen, David Mousdale, Ross P. Carlson, 2018-12-17 Fermentation Microbiology and Biotechnology, 4th Edition explores and illustrates the broad array of metabolic pathways employed for the production of primary and secondary metabolites, as well as biopharmaceuticals. This updated and expanded edition addresses the whole spectrum of fermentation biotechnology, from fermentation kinetics and dynamics to protein and co-factor engineering. It also sheds light on the new strategies employed by industrialist for increasing tolerance and endurance of microorganisms to the accumulation of toxic wastes in microbial-cell factories. The new edition builds upon the fine pedigree of its earlier predecessors and extends the spectrum of the book to reflect the multidisciplinary and buoyant nature of this subject area. Key Features Covers the whole spectrum of the field from fermentation kinetics to control of fermentation and protein engineering. Includes case studies specifically designed to illustrate industrial applications and current state-of-the-art technologies. Presents the contributions of eminent international academics and industrial experts. Offers new chapters addressing: The prospects and the role of bio-fuels refineries, Control of metabolic efflux to product formation in microbial-cell factories and Improving tolerance of microorganisms to toxic byproduct accumulation in the fermentation vessel. |
| fermentation microbiology and biotechnology: Microbial Biotechnology Farshad Darvishi Harzevili, Hongzhang Chen, 2017-07-26 Microbial biotechnology is defined as any technological application that uses microbiological systems, microbial organisms, or derivatives thereof, to make or modify products or processes for specific use. |
| fermentation microbiology and biotechnology: Principles of Fermentation Technology Peter F. Stanbury, Allan Whitaker, Stephen J Hall, 2013-10-22 This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial applications. The book now covers new aspects such as recombinant DNA techniques in the improvement of industrial micro-organisms, as well as including comprehensive information on fermentation media, sterilization procedures, inocula, and fermenter design. Chapters on effluent treatment and fermentation economics are also incorporated. The text is supported by plenty of clear, informative diagrams.This book is of great interest to final year and post-graduate students of applied biology, biotechnology, microbiology, biochemical and chemical engineering. |
| fermentation microbiology and biotechnology: Industrial Microbiology Michael J. Waites, Neil L. Morgan, John S. Rockey, Gary Higton, 2013-05-22 Of major economic, environmental and social importance, industrialmicrobiology involves the utilization of microorganisms in theproduction of a wide range of products, including enzymes, foods,beverages, chemical feedstocks, fuels and pharmaceuticals, andclean technologies employed for waste treatment and pollutioncontrol. Aimed at undergraduates studying the applied aspects of biology,particularly those on biotechnology and microbiology courses andstudents of food science and biochemical engineering, this textprovides a wide-ranging introduction to the field of industrialmicrobiology. The content is divided into three sections: key aspects of microbial physiology, exploring the versatilityof microorganisms, their diverse metabolic activities andproducts industrial microorganisms and the technology required forlarge-scale cultivation and isolation of fermentationproducts investigation of a wide range of established and novelindustrial fermentation processes and products Written by experienced lecturers with industrial backgrounds,Industrial Microbiology provides the reader with groundwork in boththe fundamental principles of microbial biology and the varioustraditional and novel applications of microorganisms to industrialprocesses, many of which have been made possible or enhanced byrecent developments in genetic engineering technology. A wide-ranging introduction to the field of industrialmicrobiology Based on years of teaching experience by experienced lecturerswith industrial backgrounds Explains the underlying microbiology as well as the industrialapplication. Content is divided into three sections: 1. key aspects of microbial physiology, exploring theversatility of microorganisms, their diverse metabolic activitiesand products 2. industrial microorganisms and the technology required forlarge-scale cultivation and isolation of fermentation products 3. investigation of a wide range of established and novelindustrial fermentation processes and products |
| fermentation microbiology and biotechnology: Molecular Wine Microbiology Alfonso V. Carrascosa Santiago, Rosario Munoz, Ramon Gonzalez Garcia, 2011-05-23 Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety. Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view. - Winner of the 2012 Jury Award in Enology from the International Organisation of Vine and Wine - Presents the most current methods of studying the microbiology of wine - Includes latest identification and typing methods, reducing identification time from days and weeks to minutes and hours - Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety |
| fermentation microbiology and biotechnology: Microbiology and Biochemistry of Cheese and Fermented Milk B.A. Law, 2012-12-06 The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose. |
| fermentation microbiology and biotechnology: Biochemical Engineering and Biotechnology Ghasem Najafpour, 2015-02-23 Biochemical Engineering and Biotechnology, Second Edition outlines the principles of biochemical processes and explains their use in the manufacturing of everyday products. The text covers the major concepts of biochemical engineering and biotechnology, and is an ideal reference for chemical engineering students who need to learn and apply biological knowledge in engineering principles. The author takes a direct, useful approach in presenting the concepts and practical applications, including many solved problems, case studies, examples, and demonstrations of detailed experiments, with simple design equations and required calculations also included. It is ideal for both those interested in more advanced research in the field of biotechnology, also acting as a guide for beginners seeking direction on establishing research in this field. Covers major concepts of biochemical engineering and biotechnology, including applications in bioprocesses, fermentation technologies, enzymatic processes, and membrane separations, amongst others Accessible to chemical engineering students who need to both learn, and apply, biological knowledge in engineering principals Includes solved problems, examples, and demonstrations of detailed experiments with simple design equations and all required calculations Offers many graphs that present actual experimental data, figures, and tables, along with explanations |
| fermentation microbiology and biotechnology: Industrial Biotechnology Christoph Wittmann, James C. Liao, 2017-03-06 The latest volume in the Advanced Biotechnology series provides an overview of the main product classes and platform chemicals produced by biotechnological processes today, with applications in the food, healthcare and fine chemical industries. Alongside the production of drugs and flavors as well as amino acids, bio-based monomers and polymers and biofuels, basic insights are also given as to the biotechnological processes yielding such products and how large-scale production may be enabled and improved. Of interest to biotechnologists, bio and chemical engineers, as well as those working in the biotechnological, chemical, and food industries. |
| fermentation microbiology and biotechnology: Industrial Biotechnology Wim Soetaert, Erick J. Vandamme, 2010-03-30 Describing all topics of white biotechnology admitted to the 7th EU Frame Programme and new industrial production processes aiming towards the Kyoto objectives, this comprehensive overview covers the technology, applications, economic potential and implications for society. Directed at readers with a general interest in a specific technology, this is equally suitable as an introductory handbook to a wide range of industries, including chemicals, biotechnology and pharmaceuticals, food and feed, paper and pulp, personal care, energy and agriculture. |
| fermentation microbiology and biotechnology: Biotechnology Applications in Beverage Production C. Cantarelli, 2012-12-06 Beverage production is among the oldest, though quantitatively most significant, applications of biotechnology methods, based on the use of microorganisms and enzymes. Manufacturing processes employed in beverage production, origi nally typically empirical, have become a sector of growing economic importance in the food industry. Pasteur's work represented the starting point for technological evolution in this field, and over the last hundred years progress in scientifically based research has been intense. This scientific and technological evolution is the direct result of the encounter between various disciplines (chemistry, biology, engineering, etc.). Beverage production now exploits all the various features of first and second-generation biotechnology: screening and selective im provement of microorganisms; their mutations; their use in genetic engineering methods; fermentation control; control of enzymatic processes, including industrial plants; use of soluble enzymes and immobilized enzyme reactors; development of waste treatment proc esses and so on. Research developments involving the use of biotechnology for the purpose of improving yields, solving quality-related problems and stimulating innovation are of particular and growing interest as far as production is concerned. Indeed, quality is the final result of the regulation of microbiological and enzymatic processes, and innovation is a consequence of improved knowledge of useful fermentations and the availability of new ingredients. The Council of Europe's sponsorship of the work which led to the contributions to this volume is clear evidence of the growing need for adequate information about scientific and technological progress. |
| fermentation microbiology and biotechnology: An Introduction to Industrial Microbiology K Sukesh, 2010 For the Graduate and Post Graduate students of different universities in Microbiology and Biotechnology. This book is immensly helpful to under Graduate and Post Graduate students of Microbiology, Biotechnology and Allied Sciences. The chapters are well conversed with Industrial Aspects in the production of Microbiology Inoculments in the field of Agriculture |
| fermentation microbiology and biotechnology: Molecular Techniques in the Microbial Ecology of Fermented Foods Luca Cocolin, Danilo Ercolini, 2007-12-15 With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view. |
| fermentation microbiology and biotechnology: Fermented Foods, Part II Ramesh C. Ray, Didier Montet, 2017-05-25 This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world. |
| fermentation microbiology and biotechnology: Industrial Biotechnology of Vitamins, Biopigments, and Antioxidants Erick J. Vandamme, José Luis Revuelta, 2016-07-26 Vitamins are a group of physiologically very important, chemically quite complex organic compounds, that are essential for humans and animals. Some vitamins and other growth factors behave as antioxidants, while some can be considered as biopigments. As their chemical synthesis is laborious, their biotechnology-based synthesis and production via microbial fermentation has gained substantial interest within the last decades. Recent progress in microbial genetics and in metabolic engineering and implementation of innovative bioprocess technology has led to a biotechnology-based industrial production of many vitamins and related compounds. Divided into three sections, this volume covers: 1. water-soluble vitamins 2. fat-soluble vitamin compounds and 3. other growth factors, biopigments, and antioxidants. They are all reviewed systematically: from natural occurrence and assays, via biosynthesis, strain development, to industrially-employed biotechnological syntheses and applications. |
| fermentation microbiology and biotechnology: Essentials in Fermentation Technology Aydin Berenjian, 2019-07-25 This textbook teaches the principles and applications of fermentation technology, bioreactors, bioprocess variables and their measurement, key product separation and purification techniques as well as bioprocess economics in an easy to understand way. The multidisciplinary science of fermentation applies scientific and engineering principles to living organisms or their useful components to produce products and services beneficial for our society. Successful exploitation of fermentation technology involves knowledge of microbiology and engineering. Thus the book serves as a must-have guide for undergraduates and graduate students interested in Biochemical Engineering and Microbial Biotechnology |
| fermentation microbiology and biotechnology: Current Developments in Biotechnology and Bioengineering Ashok Pandey, Sangeeta Negi, Carlos Ricardo Soccol, 2016-09-17 Current Developments in Biotechnology and Bioengineering: Production, Isolation and Purification of Industrial Products provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends, focusing on industrial biotechnology and bioengineering practices for the production of industrial products, such as enzymes, organic acids, biopolymers, and biosurfactants, and the processes for isolating and purifying them from a production medium. During the last few years, the tools of molecular biology and genetic and metabolic engineering have rendered tremendous improvements in the production of industrial products by fermentation. Structured by industrial product classifications, this book provides an overview of the current practice, status, and future potential for the production of these agents, along with reviews of the industrial scenario relating to their production. - Provides information on industrial bioprocesses for the production of microbial products by fermentation - Includes separation and purification processes of fermentation products - Presents economic and feasibility assessments of the various processes and their scaling up - Links biotechnology and bioengineering for industrial process development |
| fermentation microbiology and biotechnology: Solid State Fermentation Susanne Steudler, Anett Werner, Jay J. Cheng, 2019-07-16 This book reviews the wide range of products and applications of solid state fermentation as well as the development of this cultivation technology over the last years. In this book, readers will also learn about the challenges of solid state fermentation, including process management, reactor design, scale-up and the formation of process-specific products. Solid fermentation is a traditional cultivation technique of food technology and involves all cultivations of microorganisms on a solid substrate without free liquid phase. In the course of development of Biotechnology it was replaced by liquid cultivation mainly in the western countries. Over the past few years, solid-state fermentation is now becoming more important and has moved more back into focus. Especially, it is suitable for the cultivation of filamentous organisms, like ascomycetes and basidiomycetes, but also for various yeasts and bacteria. The products and applications of solid-state fermentation are as diverse as the microorganisms. They range from enzyme production to the production of antibiotics and pigments to the use in environmental technology and energy production. |
| fermentation microbiology and biotechnology: Industrial Microbiology David B. Wilson, Hermann Sahm, Klaus-Peter Stahmann, Mattheos Koffas, 2020-03-09 Focusing on current and future uses of microbes as production organisms, this practice-oriented textbook complements traditional texts on microbiology and biotechnology. The editors have brought together leading researchers and professionals from the entire field of industrial microbiology and together they adopt a modern approach to a well-known subject. Following a brief introduction to the technology of microbial processes, the twelve most important application areas for microbial technology are described, from crude bulk chemicals to such highly refined biomolecules as enzymes and antibodies, to the use of microbes in the leaching of minerals and for the treatment of municipal and industrial waste. In line with their application-oriented topic, the authors focus on the translation of basic research into industrial processes and cite numerous successful examples. The result is a first-hand account of the state of the industry and the future potential for microbes in industrial processes. Interested students of biotechnology, bioengineering, microbiology and related disciplines will find this a highly useful and much consulted companion, while instructors can use the case studies and examples to add value to their teaching. |
| fermentation microbiology and biotechnology: Microbial Production of Food Ingredients, Enzymes and Nutraceuticals Brian McNeil, David Archer, Ioannis Giavasis, Linda Harvey, 2013-03-21 Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids.Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. - Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins - Begins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungi - Analyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids |
| fermentation microbiology and biotechnology: Advanced Fermentation and Cell Technology, 2 Volume Set Byong H. Lee, 2021-10-25 ADVANCED FERMENTATION AND CELL TECHNOLOGY A comprehensive and up-to-date reference covering both conventional and novel industrial fermentation technologies and their applications Fermentation and cell culture technologies encompass more than the conventional microbial and enzyme systems used in the agri-food, biochemical, bioenergy and pharmaceutical industries. New technologies such as genetic engineering, systems biology, protein engineering, and mammalian cell and plant cell systems are expanding rapidly, as is the demand for sustainable production of bioingredients, drugs, bioenergy and biomaterials. As the growing biobased economy drives innovation, industrial practitioners, instructors, researchers, and students must keep pace with the development and application of novel fermentation processes and a variety of cell technologies. Advanced Fermentation and Cell Technology provides a balanced and comprehensive overview of the microbial, mammalian, and plant cell technologies used by the modern biochemical process industry to develop new and improved processes and products. This authoritative volume covers the essential features of advanced fermentation and cell technology, and highlights the interaction of food fermentation and cell culture biopharmaceutical actives. Detailed chapters, organized into five sections, cover microbial cell technology, animal and plant cell technology, safety issues of new biotechnologies, and applications of microbial fermentation to food products, chemicals, and pharmaceuticals. Written by an internationally-recognized expert in food biotechnology, this comprehensive volume: Covers both conventional and novel industrial fermentation technologies and their applications in a range of industries Discusses current progress in novel fermentation, cell culture, commercial recombinant bioproducts technologies Includes overviews of the global market size of bioproducts and the fundamentals of cell technology Highlights the importance of sustainability, Good Manufacturing Practices (GMP), quality assurance, and regulatory practices Explores microbial cell technology and culture tools and techniques such as genome shuffling and recombinant DNA technology, RNA interference and CRISPR technology, molecular thermodynamics, protein engineering, proteomics and bioinformatics, and synthetic biology Advanced Fermentation and Cell Technology is an ideal resource for students of food science, biotechnology, microbiology, agricultural sciences, biochemical engineering, and biochemistry, and is a valuable reference for food scientists, researchers, and technologists throughout the food industry, particularly the dairy, bakery, and fermented beverage sectors. |
| fermentation microbiology and biotechnology: Applications of Microorganisms in Industrial Biotechnology Patrícia Alexandra Batista Branco, 2017-11 The field of microbiology and biotechnology are intertwined since time immemorial however the ties between the two areas became prominent in the last century. The areas provided various products which enriched mankind in various ways mainly in the form of food and succeeded in producing medicines. There was no technology which provoked the humans to understand the mechanisms involved whilst using microbes. In previous millennia, microbes were utilized by humans for several needs; however there was no scope of understanding the machinery to the complete detail.The nineteenth century bore an outstanding scientist named Louis Pasteur who pioneered in industrial microbiology. His understanding of microbes laid a path to the other discoveries which made human life more comfortable and also increment in life span is clearly noticed. The fight against infectious diseases has progressed with the advancements in microbiology. The era of mass production of the microbial products initiated mainly with citric acid production. The Second World War provided an essentiality to understand the process of preservation of products in aseptic conditions.The economically viable products such as vaccines, cytokines, pharmaceuticals and foods were produced in a large scale due to advancements in genetic engineering in the seventies. The applied microbiology and biotechnology are playing a crucial role in dictating national economy, medicine, agriculture, environmental protection and pharmaceuticals. The main reason to devise this part of literature is to introduce and summarize the current state of knowledge which concerns microbial application in large scale production lines. This book is built on my experiences with several research fronts during these two decades.The field of industrial microbiology and biotechnology deals with exploitation of microbes is a systematic manner in order to obtain goods and services for human welfare. The two immediate aspect of industrial microbiology are fermentation processes and service delivery especially in pollution control. It is assumed that the reader may have got some learned experience in microbiology to understand this book. The students of any life sciences and chemistry can understand the concept delivered in this book without any hassles.The application of microbiology in industrial biotechnology is broadly emphasized in this book. The chapters were designed to let the reader take a systematic study without getting struck at any concept and never feel confused.I would like to express my gratitude to all the professors and researchers who provided me variety of inputs to make this literature work a success. All the valuable time they invested in me to bring out this book is duly appreciated and some of the reflections which they expect are in due till the book is read by many of the enthusiastic students. |
| fermentation microbiology and biotechnology: Yeasts in Biotechnology Thalita Peixoto Basso, 2019-08-07 This book offers a broad understanding of several ways in which yeasts can be applied to the biotechnology industry. The seven chapters are grouped into three sections (apart from the Introduction section). The Animal Nutrition section comprises two chapters dealing with the utilization of yeast as a probiotic for animal nutrition. The Food Industry section addresses the utilization of yeast in food products. Finally, the Industrial Bioproducts section deals with the development of new yeast platforms as cell factories for biochemical production. |
| fermentation microbiology and biotechnology: Perspectives in Biotechnology and Applied Microbiology Daham I. Alani, Murray Moo-Young, 2012-12-06 Upon an invitation from Arab Bureau of Education for the Gulf States ABEGS; an International Conference on Biotechnology and Applied Microbiol ogy was held in Riyadh, Saudi Arabia, 12-15 November 1984. The Conference was sponsored by ABEGS and organized through coopera tion with Saudi Biological Society SBS. ABEGS was established in 1976 with the aim of coordinating, unifying and developing all aspects of Education, Culture and Science in the Gulf States. In the field of publications, ABEGS is publishing various books, pamphlets and two scientific journals, one in Arabic and the other in English entitled: the Arab Gulf Journal of Scientific Research. This volume contains topics presented by the invited speakers and selected papers from among those submitted by participants. Selection was done on basis of some of the invited talks. Main topics of the conference were grouped into sections representing seven themes of Biotechnology and Applied Microbiology: - production of microbial proteins - utilization of microorganisms for the production of chemicals - microbial treatment and utilization of waste - continuous culture - application of biotechnology in plant science - applied microbiology and environment and - applied microbiology and biotechnology: international cooperation - tween developed and developing countries. Some of the topics in this volume present surveys of recent developments in several important areas of biotechnology and applied microbiology, while the remaining papers carry detailed research contributions. |
| fermentation microbiology and biotechnology: Fermentation Technology Manish Srivastava, 2008 Suitable for final year and post-graduate students of applied biology, biotechnology, microbiology, biochemical and chemical engineering, this book includes advances and developments in the field of fermentation technology, focusing on industrial applications. |
| fermentation microbiology and biotechnology: Fermentation Microbiology and Biotechnology Kamal Kant Joshi, 2011 |
| fermentation microbiology and biotechnology: Fermentation Processes Engineering in the Food Industry Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche, 2013-03-27 With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of |
| fermentation microbiology and biotechnology: Industrial Biotechnology: An Introduction Jiby John Mathew, Sajeshkumar N. K., Prem Jose Vazhacharickal, 2018-05-29 A bioprocess is any process that uses complete living cells or their components to obtain desired products. Production of a commercially useful chemical or fuel by a biological process, such as microbial fermentation or degradation. This book is divided into four modules. Module 1 deals with Bioprocess and Chemical process, Introduction to Industrial Biotechnology (IBT) or Bioprocess technology (BPT), Microbial growth, nutrition and kinetics, Microbial metabolism and industrially important microbial metabolites, Fermentation: definition, types and applications, Isolation and screening of industrially important microorganisms and strain improvement. In module 2, Media classification and bacterial nutritional requirements, Defined vs undefined media, Fermentation broth, Designing fermentation media, Effect of pH, temperature and salt concentration in fermentation, Media optimization, Fermentation starter / starter culture and Media for identifying microorganisms. Module 3 explains about Fermentor / Bioreactor, Types of Fermenters / Bioreactors, Bioreactor control, Bioreactor instrumentation and sterilization, Mode of culturing microorganisms and Downstream processing (DSP). Module 4 deals with the scope of industrial microbiology, Immobilization of cells and Industrial use of enzymes. |
| fermentation microbiology and biotechnology: Practical Manual on Fermentation Technology S. Kulandaivel, S. Janarthanan, 2012-10-30 Explores fermentation technology methods and protocols on the screening of industrially important microbes and the production of various industrially important compounds, enzymes, antibiotics, and vitamins by these microorganisms. It also provides protocols for the various industrially important microbial products. |
| fermentation microbiology and biotechnology: Microbial Biotechnology in Food and Health Ramesh C. Ray, 2020-09-16 Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessing and the bioengineering of microorganisms in the role of food science and human health. This volume provides review articles as the basis supporting biotechnological research useful to a wide scope of research initiatives. Important relevant information on genomics, proteomics and metabolomics are included as well as the emerging interdisciplinary area of synthetic biology which enables the metabolic engineering of microorganisms to produce pharmaceuticals. Applied Biotechnology Reviews is a series aimed at bringing all aspects of biotechnology as it is applied to food science - from agriculture through product processing into focus through topical volumes. Each volume will cover a relevant application approach in industrial biotechnology. |
Fermentation - Wikipedia
Fermentation is used by organisms to generate ATP energy for metabolism. Because fermentation does not need an exogenous electron acceptor, it is able to occur regardless of …
What Is Fermentation? Definition and Examples - Science …
Nov 18, 2021 · Fermentation is a metabolic process in organisms that converts carbohydrates into chemical energy, without requiring oxygen. In other words, it is an anaerobic process. In …
Fermentation | Definition, Process, & Facts | Britannica
Fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the production of …
Fermentation – Definition, Types, Process, & Equation - Science …
Aug 23, 2022 · Fermentation is a biochemical process in which carbohydrates like glucose or starch are converted to alcohol or acid without oxygen. Microorganisms like yeasts, anaerobic …
Fermentation - Definition and Examples - Biology Online Dictionary
Jun 16, 2022 · Fermentation is an anaerobic process performed by a cell to generate chemical energy (e.g. ATP) from pyruvate (a product of glycolysis) but without going through the citric …
What is fermentation? Types, Uses, Benefits, and Disadvantages
Apr 7, 2025 · Fermentation is a natural process where microorganisms like bacteria, yeast, or fungi convert sugars into other compounds such as alcohol, gases, or acids. It is a chemical …
Fermentation: What is, types and examples - Evidence Network
1 day ago · Fermentation is a process carried out by certain unicellular organisms as part of their metabolism. It usually occurs from carbohydrates or carbohydrates that can occur, for …
Fermentation - Definition, Types, Principle, Products, Stages ...
May 22, 2024 · Fermentation is an anaerobic metabolic process in which organic substrates are converted into simpler compounds, producing energy, primarily ATP, without the use of …
Fermentation- Principle, Types, Applications, Limitations
Aug 22, 2021 · Fermentation is an anaerobic biochemical process that is used for the production of energy from the partial oxidation of glucose or other carbon sources. In the absence of …
Fermentation: Meaning, Process, Types and Importance
Apr 15, 2025 · Fermentation is a metabolic process where microorganisms like yeast and bacteria convert sugars into alcohol, gases, or acids. Understanding the fermentation process and …
Fermentation - Wikipedia
Fermentation is used by organisms to generate ATP energy for metabolism. Because fermentation does not need an exogenous electron acceptor, it is able to occur regardless of …
What Is Fermentation? Definition and Examples - Science …
Nov 18, 2021 · Fermentation is a metabolic process in organisms that converts carbohydrates into chemical energy, without requiring oxygen. In other words, it is an anaerobic process. In …
Fermentation | Definition, Process, & Facts | Britannica
Fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the production of …
Fermentation – Definition, Types, Process, & Equation - Science …
Aug 23, 2022 · Fermentation is a biochemical process in which carbohydrates like glucose or starch are converted to alcohol or acid without oxygen. Microorganisms like yeasts, anaerobic …
Fermentation - Definition and Examples - Biology Online Dictionary
Jun 16, 2022 · Fermentation is an anaerobic process performed by a cell to generate chemical energy (e.g. ATP) from pyruvate (a product of glycolysis) but without going through the citric …
What is fermentation? Types, Uses, Benefits, and Disadvantages
Apr 7, 2025 · Fermentation is a natural process where microorganisms like bacteria, yeast, or fungi convert sugars into other compounds such as alcohol, gases, or acids. It is a chemical …
Fermentation: What is, types and examples - Evidence Network
1 day ago · Fermentation is a process carried out by certain unicellular organisms as part of their metabolism. It usually occurs from carbohydrates or carbohydrates that can occur, for …
Fermentation - Definition, Types, Principle, Products, Stages ...
May 22, 2024 · Fermentation is an anaerobic metabolic process in which organic substrates are converted into simpler compounds, producing energy, primarily ATP, without the use of oxygen …
Fermentation- Principle, Types, Applications, Limitations
Aug 22, 2021 · Fermentation is an anaerobic biochemical process that is used for the production of energy from the partial oxidation of glucose or other carbon sources. In the absence of …
Fermentation: Meaning, Process, Types and Importance
Apr 15, 2025 · Fermentation is a metabolic process where microorganisms like yeast and bacteria convert sugars into alcohol, gases, or acids. Understanding the fermentation process and …
