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| recent advances in fermentation technology: Special Issue on Recent Advances in Fermentation Technology 2020 Richard H. Baltz, 2020 |
| recent advances in fermentation technology: Principles and Applications of Fermentation Technology Arindam Kuila, Vinay Sharma, 2018-07-30 The book covers all aspects of fermentation technology such as principles, reaction kinetics, scaling up of processes, and applications. The 20 chapters written by subject matter experts are divided into two parts: Principles and Applications. In the first part subjects covered include: Modelling and kinetics of fermentation technology Sterilization techniques used in fermentation processes Design and types of bioreactors used in fermentation technology Recent advances and future prospect of fermentation technology The second part subjects covered include: Lactic acid and ethanol production using fermentation technology Various industrial value-added product biosynthesis using fermentation technology Microbial cyp450 production and its industrial application Polyunsaturated fatty acid production through solid state fermentation Application of oleaginous yeast for lignocellulosic biomass based single cell oil production Utilization of micro-algal biomass for bioethanol production Poly-lactide production from lactic acid through fermentation technology Bacterial cellulose and its potential impact on industrial applications |
| recent advances in fermentation technology: Advances in Fermented Foods and Beverages Wilhelm Holzapfel, 2014-09-20 Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products. |
| recent advances in fermentation technology: Practical Fermentation Technology Brian McNeil, Linda Harvey, 2008-03-17 A hands-on book which begins by setting the context;- defining 'fermentation' and the possible uses of fermenters, and setting the scope for the book. It then proceeds in a methodical manner to cover the equipment for research scale fermentation labs, the different types of fermenters available, their uses and modes of operation. Once the lab is equipped, the issues of fermentation media, preservation strains and strain improvement strategies are documented, along with the use of mathematical modelling as a method for prediction and control. Broader questions such as scale-up and scale down, process monitoring and data logging and acquisition are discussed before separate chapters on animal cell culture systems and plant cell culture systems. The final chapter documents the way forward for fermenters and how they can be used for non-manufacturing purposes. A glossary of terms at the back of the book (along with a subject index) will prove invaluable for quick reference.Edited by academic consultants who have years of experience in fermentation technology, each chapter is authored by experts from both industry and academia. Industry authors come from GSK (UK), DSM (Netherlands), Eli Lilly (USA) and Broadley James (UK-USA). |
| recent advances in fermentation technology: 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. |
| recent advances in fermentation technology: Fermentation Advances D. Perlman, 1969 |
| recent advances in fermentation technology: Handbook of Food and Beverage Fermentation Technology Y. H. Hui, Lisbeth Meunier-Goddik, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield, 2004-03-19 Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel |
| recent advances in fermentation technology: Fermentation Advances D. Perlman, Academic Press (Londyn ; 1941-1969)., 1969 |
| recent advances in fermentation technology: 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. |
| recent advances in fermentation technology: 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. |
| recent advances in fermentation technology: 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 |
| recent advances in fermentation technology: Current Developments in Solid-State Fermentation Ashok Pandey, Carlos Ricardo Soccol, Christian Larroche, 2011-03-21 |
| recent advances in fermentation technology: Seventh Conference on Recent Advances in Fermentation Technology (RAFT VII) , 2007 |
| recent advances in fermentation technology: 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. |
| recent advances in fermentation technology: High Value Fermentation Products, Volume 1 Saurabh Saran, Vikash Babu, Asha Chaubey, 2019-03-12 Green technologies are no longer the “future” of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to “go greener,” and this is nowhere more apparent than in fermentation technology. This book describes relevant aspects of industrial-scale fermentation, an expanding area of activity, which already generates commercial values of over one third of a trillion US dollars annually, and which will most likely radically change the way we produce chemicals in the long-term future. From biofuels and bulk amino acids to monoclonal antibodies and stem cells, they all rely on mass suspension cultivation of cells in stirred bioreactors, which is the most widely used and versatile way to produce. Today, a wide array of cells can be cultivated in this way, and for most of them genetic engineering tools are also available. Examples of products, operating procedures, engineering and design aspects, economic drivers and cost, and regulatory issues are addressed. In addition, there will be a discussion of how we got to where we are today, and of the real world in industrial fermentation. This chapter is exclusively dedicated to large-scale production used in industrial settings. |
| recent advances in fermentation technology: 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 |
| recent advances in fermentation technology: Biotechnology in China II G. T. Tsao, Pingkai Ouyang, Jian Chen, 2010-08-25 Past, Present, and Future Industrial Biotechnology in China, by Zhenjiang Li, Xiaojun Ji, Suli Kan, Hongqun Qiao, Min Jiang, Dingqiang Lu, Jun Wang, He Huang, Honghua Jia, Pingkai Ouyuang, and Hanjie Ying.- Organic Chemicals from Bioprocesses in China, by Jin Huang, Lei Huang, Jianping Lin, Zhinan Xu, and Peilin Cen.- Biofuels in China, by Tianwei Tan, Jianliang Yu, Jike Lu, and Tao Zhang.- Bioreactors and Bioseparation, by Siliang Zhang, Xuejun Cao, Ju Chu, Jiangchao Qian, and Yingping Zhuang.- Environmental Biotechnology in China, by Shuang Jiang Liu , Lei Liu , Muhammad Tausif Chaudhry , Lei Wang , Ying Guang Chen , Qi Zhou , He Liu , and Jian Chen.- Traditional Chinese Biotechnology, by Yan Xu , Dong Wang , Wen Lai Fan , Xiao Qing Mu, and Jian Chen.- Modern Biotechnology in China, by Qing-Zhao Wang and Xue-Ming Zhao. |
| recent advances in fermentation technology: Innovations in Technologies for Fermented Food and Beverage Industries Sandeep Kumar Panda, Prathapkumar Halady Shetty, 2018-04-09 This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages. Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in their efforts to adopt technologies of their interest. |
| recent advances in fermentation technology: Novel Food Fermentation Technologies K. Shikha Ojha, Brijesh K. Tiwari, 2016-09-30 Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers are provided with a close look at thermal and non-thermal technologies applicable to fermented food products. The text covers immobilization, microencapsulation technologies and novel preservation techniques for cultures in fermentation. In-depth studies of high pressure processing, pulsed electric field, power ultrasound and gamma irradiation in fermentation are provided in addition to novel thermal and non-thermal technologies and process analytical techniques. A wide variety of fermented products are covered, including meat, marine-based, grain-based, dairy and vegetable-based products. Current technologies for extraction of bioactives are examined, as are current innovations in fermented food packaging. Readers are presented with current and future challenges in food fermentation as well. As a comprehensive reference for food fermentation, this work provides up-to-date insights into emerging fermentation technologies which facilitate the processing of wholesome and safe food products. |
| recent advances in fermentation technology: 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. |
| recent advances in fermentation technology: 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 |
| recent advances in fermentation technology: Green Energy to Sustainability: Strategies for Global Industries Alain A. Vertes, Nasib Qureshi, Hans P. Blaschek, Hideaki Yukawa, 2020-03-25 Reviews the latest advances in biofuel manufacturing technologies and discusses the deployment of other renewable energy for transportation Aimed at providing an interface useful to business and scientific managers, this book focuses on the key challenges that still impede the realization of the billion-ton renewable fuels vision. It places great emphasis on a global view of the topic, reviewing deployment and green energy technology in different countries across Africa, Asia, South America, the EU, and the USA. It also integrates scientific, technological, and business development perspectives to highlight the key developments that are necessary for the global replacement of fossil fuels with green energy solutions. Green Energy to Sustainability: Strategies for Global Industries examines the most recent developments in biofuel manufacturing technologies in light of business, financial, value chain, and supply chain concerns. It also covers the use of other renewable energy sources like solar energy for transportation and proposes a view of the challenges over the next two to five decades, and how these will deeply modify the industrial world in the third millennium. The coming of age of electric vehicles is also looked at, as is the impact of their deployment on the biomass to biofuels value chain. Offers extensive updates on the field of green energy for global industries Covers the structure of the energy business; chemicals and diesel from biomass; ethanol and butanol; hydrogen and methane; and more Provides an expanded focus on the next generation of energy technologies Reviews the latest advances in biofuel manufacturing technologies Integrates scientific, technological and business perspectives Highlights important developments needed for replacing fossil fuels with green energy Green Energy to Sustainability: Strategies for Global Industries will appeal to academic researchers working on the production of fuels from renewable feedstocks and those working in green and sustainable chemistry, and chemical/process engineering. It is also an excellent textbook for courses in bioprocessing technology, renewable resources, green energy, and sustainable chemistry. |
| recent advances in fermentation technology: Recent Advances in Biotechnology F. Vardar-Sukan, S.S. Sukan, 2012-12-06 In last decades rapid scientific and engineering developments have been occuring within the context of Biotechnology. If the World Economy is to benefit fully from the advances in biosciences and biochemical engineering, it must be able to focus new knowledge on commercially appropriate targets. Modern Biotechnology is a mixture of far reaching innovation superimposed on an industrial background and it represents a means of production with bright prospects, challenging problems and stimulating competition. This NATO Advanced Study Institute on RECENT ADVANCES IN INDUSTRIAL APPLICATIONS OF BIOTECHNOLOGY held between September 16-27, 1991 in Ku§Etdasl was the first ASI on Biotechnology :Ln Turkey. !t was aiming to provide an updated overview of the fundamental principles, novel application areas and impact of Biotechnology on international economy. Recent developments in the field of Biotechnology have been thoroughly discussed, concentrating on various interdisciplinary aspects. The illain lectures presented at the Institute covered both scientific and commercial aspects of new developments in biotechnology and discussed the possible ways of meeting the challenges of the industry. The main lectures were supplemented by Oral 2nd Poster Presentations. Thus, this volume is comprised of three sections. Part I contains the i~vited lectures and Part II oral presentations. Exte~ded abstracts of poster presentations have been included in Part III to provide a more comprehensive coverage of the ASI. |
| recent advances in fermentation technology: Fermentation and Biochemical Engineering Handbook Henry C. Vogel, Celeste L. Todaro, 1997 The practical aspects of development, design, and operation are stressed, and some theory is included to provide the necessary insight for a particular operation. Problems addressed are the collection of pilot data, choice of scale-up parameters, selection of the right piece of equipment, pinpointing of likely trouble spots, and methods for troubleshooting. |
| recent advances in fermentation technology: Modern Solid State Fermentation Hongzhang Chen, 2013-03-22 “Modern Solid State Fermentation: Theory and Practice” covers state-of-the-art studies in the field of solid state fermentation (SSF). In terms of different characteristics of microbial metabolites, this book catalogs SSF into two main parts: anaerobic and aerobic SSF. Based on the principles of porous media and strategies of process control and scale-up, which are introduced in the book, it not only presents a well-founded explanation of essence of solid state fermentation, but also their influence on microbial physiology. In addition, due to the rapid development of this field in recent years, inert support solid state fermentation is also examined in detail. At last, the modern solid state fermentation technology platform is proposed, which will be used in solid biomass bioconversion. This book is intended for biochemists, biotechnologists and process engineers, as well as researchers interested in SSF. Dr. Hongzhang Chen is a Professor at Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China. |
| recent advances in fermentation technology: Current Catalog National Library of Medicine (U.S.), 1970 First multi-year cumulation covers six years: 1965-70. |
| recent advances in fermentation technology: National Library of Medicine Current Catalog National Library of Medicine (U.S.), 1965 |
| recent advances in fermentation technology: Current Developments in Biotechnology and Bioengineering Ashok Pandey, Christian Larroche, Carlos Ricardo Soccol, 2017-09-12 Current Developments in Biotechnology and Bioengineering: Current Advances in Solid-State Fermentation provides knowledge and information on solid-state fermentation involving the basics of microbiology, biochemistry, molecular biology, genetics and principles of genetic engineering, metabolic engineering and biochemical engineering. This volume of the series is on Solid-State fermentation (SSF), which would cover the basic and applied aspects of SSF processes, including engineering aspects such as design of bioreactors in SSF. The book offers a pool of knowledge on biochemical and microbiological aspects as well as chemical and biological engineering aspects of SSF to provide an integrated knowledge and version to the readers. - Provides state-of-the-art information on basic and fundamental principles of solid-state fermentation - Includes key features for the education and understanding of biotechnology education and R&D, in particular on SSF - Lists fermentation methods for the production of a wide variety of enzymes and metabolites - Provides examples of the various industrial applications of enzymes in solid state fermentation |
| recent advances in fermentation technology: Biomolecular Engineering Solutions for Renewable Specialty Chemicals R. Navanietha Krishnaraj, Rajesh K. Sani, 2021-12-09 Discover biomolecular engineering technologies for the production of biofuels, pharmaceuticals, organic and amino acids, vitamins, biopolymers, surfactants, detergents, and enzymes In Biomolecular Engineering Solutions for Renewable Specialty Chemicals, distinguished researchers and editors Drs. R. Navanietha Krishnaraj and Rajesh K. Sani deliver a collection of insightful resources on advanced technologies in the synthesis and purification of value-added compounds. Readers will discover new technologies that assist in the commercialization of the production of value-added products. The editors also include resources that offer strategies for overcoming current limitations in biochemical synthesis, including purification. The articles within cover topics like the rewiring of anaerobic microbial processes for methane and hythane production, the extremophilic bioprocessing of wastes to biofuels, reverse methanogenesis of methane to biopolymers and value-added products, and more. The book presents advanced concepts and biomolecular engineering technologies for the production of high-value, low-volume products, like therapeutic molecules, and describes methods for improving microbes and enzymes using protein engineering, metabolic engineering, and systems biology approaches for converting wastes. Readers will also discover: A thorough introduction to engineered microorganisms for the production of biocommodities and microbial production of vanillin from ferulic acid Explorations of antibiotic trends in microbial therapy, including current approaches and future prospects, as well as fermentation strategies in the food and beverage industry Practical discussions of bioactive oligosaccharides, including their production, characterization, and applications In-depth treatments of biopolymers, including a retrospective analysis in the facets of biomedical engineering Perfect for researchers and practicing professionals in the areas of environmental and industrial biotechnology, biomedicine, and the biological sciences, Biomolecular Engineering Solutions for Renewable Specialty Chemicals is also an invaluable resource for students taking courses involving biorefineries, biovalorization, industrial biotechnology, and environmental biotechnology. |
| recent advances in fermentation technology: Solid-state Fermentation Ashok Pandey, 1994 Papers presented at Specialist Group Meeting & Symposium on Solid State Fermentation, held at Trivandrum, during March 23-24, 1994, organized by the Regional Research Laboratory, Trivandrum. |
| recent advances in fermentation technology: Advances in Food Biotechnology Ravishankar Rai V, 2015-12-21 ADVANCES IN FOOD BIOTECHNOLOGY The application of biotechnology in the food sciences has led to an increase in food production, and enhanced the quality and safety of food. Food biotechnology is a dynamic field, and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research, regulatory agencies and those who are studying and teaching food biotechnology. Also available from Wiley Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients Edited by Cristina M. Sabliov, Hongda Chen, Rickey Y. Yada ISBN: 978-1-118-46220-1 Fundamentals of Food Biotechnology, 2nd Edition Byong H. Lee ISBN: 978-1-118-38495-4 |
| recent advances in fermentation technology: Recent Advances in Microbiology Research S. Pati, S. Mohapatra, D. P. Samantaray, C. C. Rath, 2022-03-19 Microbiology is the study of tiny microbesincluding bacteria, viruses, archaea, fungi, microalgae, protozoans etc. They are ubiquitous in nature, survive and grow in both hospitable and unhospitable ecosystems, vital to environment, having both harmful & beneficial facet to the entire biological worldand are exploited by researchers. Microbiology exists in the world from the dawn of civilization. Our Grand mothers’ prepare curd since time immemorial without the knowledge that the bacterium Lactobacillus convert milk to curd. Our Grand fathers’ use to grow legumes after rice as a system of crop rotation to find better productivity without any scientific knowledge. It is the fact that the soil bacterium Rhizobium, symbiotically get associated with leguminous roots, form root nodules and fix atmospheric Nitrogen, increasing soil fertility. After the Monstrous discovery of bacteria in 1674 by Antony Van Leeuwenhoek, Microbiology Developed as a branch of Science. Exploring knowledge over conversion of hypothesis to phenomenon paves the way for new approachesleading tomile stones in the dome of microbiology. Scientists with their research excellence have recognised the potentiality of Microorganisms and today Microorganisms find their applications in Agriculture, Food, Textile, Paper, Leather, Pharmaceutical, Cosmetic Industries etc. for quality value added products and sustainability of Human Society. Not only that, microbes find their wide application in environment cleaning through bioremediation, sewage treatment methods, biotransformation Technologies and so on. Microbial fuel cells are an alternate to fossil fuels too. Genetically modified microorganisms, show a great potentiality and applications, for the growth, development and sustainability of human society in various fields. Recent Advances in Microbiology Research deals withapplication of potential microbes to a specific endeavors viz., natural resources recovery, bioremediation, production of foods & supplements, chemicals, biomaterials, bio-energy, drugs, vaccines anddevelopment of diagnostic tools & biosensor techniques carried out by different workers in the field of microbiology. The Editors Have tried to compile this book, as a maiden effort to collate documentation to augment visibilitypertaining to recent developments in microbiological research. The editors, take vanity to congratulate and express their sincere thanks & gratitude to all the valuable contributions& the contributors received from diverse nook & corners of globe and administrative & technical support received from the publisher. As a matter of fact, it would help the students, academicians, researchers to abreast the recent knowledge in the field of Microbiological research. |
| recent advances in fermentation technology: Advances in Probiotic Technology Petra ger, Chalat Santivarangkna, 2015-08-10 The future prospects of probiotics lie in the successful application of individual strains with specific beneficial effects on the host. This development implies that not only the most robust strains are selected but also strains with a promising probiotic function with moderate or high sensitivity to processing stresses. This also means an increas |
| recent advances in fermentation technology: Recent Advancements in Biofuels and Bioenergy Utilization Prakash Kumar Sarangi, Sonil Nanda, Pravakar Mohanty, 2018-09-29 The concerns relating to global warming, climate change, and increasing energy demands have led to significant research towards the development of alternative energy to substitute the fossil energy sources. Biomass-based energy or biofuels are highly promising due to many perceptible environmental and socio-economic advantages. Cutting-edge academic research and advanced industrial product development have created tremendous scope for the implementation of biofuels at a global scale to reduce the greenhouse gas emissions and supplement the escalating energy demands. The prime focus of this book is to provide an overview of the different technologies utilized to harness the chemical energy from plant-based non-edible biomass and other organic wastes in the form of solid, liquid, and gaseous biofuels. The opportunities and challenges of different biomass conversion technologies, especially biomass-to-liquid, biomass-to-gas and gas-to-liquid routes, as well as biomass pretreatments, densification, anaerobic digestion, reforming, transesterification, supercritical fluid extraction, microalgal carbon sequestration, life-cycle assessment and techno-economic analysis have been comprehensively discussed in this book. This book is an amalgamation of fifteen different chapters each with distinctive investigations and a collective focus relating to the transition from fossil fuels towards carbon-neutral biofuels. This book serves as a benchmark for academic and industrial researchers involved in exploring the true potentials of plant residues and waste organic matter to produce alternative renewable fuels. To realize the real promises of bioenergy, this book attempts to assess the biorefining approaches, biofuel production and application, and environmental sustainability. |
| recent advances in fermentation technology: Recent Advances in Postharvest Technologies, Volume 1 Noureddine Benkeblia, 2024-09-09 The elapsing time from producer to consumer has significantly increased as a result of food marketing and trade globalization. Consequently, maintaining quality along the food value chain is becoming a significant challenge. Postharvest losses are considered a major component of food loss and waste in the supply chain from farmers to consumers, due to improper handling, storage, transport, preservation techniques and spoilage. Postharvest science aims to extend the shelf life of fresh and perishable commodities, and to reduce heavy losses, thereby contributing to food security. While significant progresses have been made in postharvest preservation and shelf-life extension, the continuous development of emerging technologies have changed our vision on postharvest science. Furthermore, recent advancements in molecular engineering of horticultural crops for quality improvement; the development of genomics, transcriptomics, proteomics, and metabolomics have led to a better understanding of the physiology and the biochemistry of the senescence processes, resulting in better preservation and improved production of fresh crops. This two-volume work focuses on innovative technologies that extend and preserve shelf life of fruits and vegetables. Volume 1 offers a review on the state-of-the-art modern technologies in the postharvest filed. The accompanying Volume 1 explores advanced and novel technologies after harvest, particularly the application of nanotechnologies to packaging materials. |
| recent advances in fermentation technology: Advances In Fermented Foods And Beverages Gopal Kumar Sharma, Anil Dutt Semwal, Janifer Raj Xavier, 2021-07-08 The prime focus of this book is to present systematically the importance as well as critical research carried out across the globe to benefit humankind by use of fermentation technology which brought revolutionary changes in improving the health of consumer and thrown light on the changes brought down in the form of nutrition, flavor, their beneficial effect on gut micro biota and enhancement of shelf life to reasonable times. This book is unique and provides an up-to-date comprehensive reference of fermented foods and beverages. The handbook of fermented foods provides in-depth information on seven categories of fermented foods prepared using cereals, pulses, millets, fruits and vegetables, fish, meat and dairy produce. Chapters are devoted specifically for fermentation of major foods and their health benefits. Recent trends in genetic manipulation of lactic acid bacteria, safety aspects of complex microorganisms used in production of fermented foods and their impact on human micro biome has been elucidated. Effect of fermentation process on shelf stability, rheology and sensory attributes, bioactive and anti-nutritional components and flavor and aroma profile are also outlined in detail. Recent trends in fortification, interventions of nanotechnology in packaging of fermented foods and challenges faced by industry in scale up and automation of production of fermented foods has been discussed. Moreover, importance of submerged and solid state fermentation, enzyme production, wine making, role of prebiotics and probiotics in modulation of health are also outlined. The 23 chapters in this book have been authored by reputed contributors having in-depth knowledge of their specialization from government, industry and academia making this book an essential reference for researchers, academicians, students as well as functional food experts and it will certainly drive future research in unexplored areas of traditional fermented foods and reveal importance of modern technological interventions in the field of fermentation technology of foods. |
| recent advances in fermentation technology: Fermentation Processes Angela Jozala, 2017-02-08 Fermentation is a theme widely useful for food, feed and biofuel production. Indeed each of these areas, food industry, animal nutrition and energy production, has considerable presence in the global market. Fermentation process also has relevant applications on medical and pharmaceutical areas, such as antibiotics production. The present book, Fermentation Processes, reflects that wide value of fermentation in related areas. It holds a total of 14 chapters over diverse areas of fermentation research. |
| recent advances in fermentation technology: New Advances on Fermentation Processes Rosa María Martínez-Espinosa, 2020-02-05 In recent years, there has been an increase in the concern of society and industries about how food and beverages are produced, the production of natural compounds as well as the concern of industries on fermentation-based processes. Thus, there are several approaches worldwide that are looking for low time and low cost fermentation-based processes integrating not only molecular biology procedures but also engineering. This book contains eleven chapters written by international experts in the field of fermentation. It covers all recent aspects on fermentation-based processes with potential applications in many fields such as bio combustible production, food and beverage processing, and biomedicine. |
| recent advances in fermentation technology: Recent Developments in Applied Microbiology and Biochemistry Viswanath Buddolla, 2020-10-15 Recent Developments in Applied Microbiology and Biochemistry, Vol. 2, provides a comprehensive treatment and understanding on application oriented microbial concepts, giving readers insights into recent developments in microbial biotechnology and medical, agricultural and environmental microbiology. - Discusses microbial proteome analyses and their importance in medical microbiology - Explores emerging trends in the prevention of current global health problems, such as cancer, obesity and immunity - Shows recent approaches in the production of novel enzymes from environmental samples by enrichment culture and metagenomics approaches - Guides readers through the status and recent developments in analytical methods for the detection of foodborne microorganisms |
| recent advances in fermentation technology: Recent Advances in Ecobiological Research M. P. Sinha, 1997 Contributed articles with reference to India; commemoration volume for Prof. P.N. Mehrotra. |
Prefix that means "recent" - Daily Themed Crossword Answers
Oct 10, 2019 · We found the following answers for: Prefix that means "recent" crossword clue. This crossword clue was last seen on October 10 2019 Daily Themed Crossword puzzle. The …
Prefix that means "recent" - Daily Themed Crossword Answers
Oct 10, 2019 · We found the following answers for: Prefix that means "recent" crossword clue. This crossword clue was last seen on October 10 2019 Daily Themed Crossword puzzle. The …
