Byong H. Lee

Advanced Fermentation and Cell Technology (eBook, PDF)

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 928
• Erscheinungstermin: 14. Oktober 2021
• Englisch
• ISBN-13: 9781119042785
• Artikelnr.: 62803178

Autorenporträt

Byong H. Lee, Scientific Advisor at SportBiomics, CA, USA; Former Distinguished Professor at Kangwon National University (Department of Food Science and Biotechnology), Chuncheon, South Korea; Former Distinguished Professor at Jiangnan University (School of Biotechnology), Wuxi, China; Former Professor (AAFC Chair) and Affiliated Professor at McGill University (Departments of Microbiology/Immunology and Food Science/Agricultural Chemistry) and Principal Research Scientist/Head of Biotechnology at Agriculture and Agri-Food Canada, Quebec, Canada.

Inhaltsangabe

Volume 1

Preface ix

Overview on Market Size of Bioproducts and Fundamentals of Cell Technology xiii

Part I 1

1 Microbial Cell Technology 1

1.1 Basic bacterial growth and mode of fermentation 1

1.2 Basic fungal growth 22

1.3 Classical strain improvements and tools 26

1.3.1 Natural selection and mutation 26

1.3.2 Recombination 30

1.4 Modern strain improvement and tools 32

1.4.1 Genome shuffling 33

1.4.2 Recombinant DNA technology 34

Summary 58

1.4.3 RNA interference (RNAi) and CRISPR/Cas technology for genome editing 59

Summary 72

1.4.4 Molecular thermodynamics and down-stream processes on bioproducts 72

Summary 83

1.4.5 Protein engineering 84

Summary 91

1.4.6 Genomics, proteomics, metagenomics, and bioinformatics 91

Summary 99

1.4.7 Systems/synthetic biology and metabolic engineering 100

Summary 106

1.4.8 Quorum sensing and quenching 106

Summary 110

1.5 Bioengineering and scale-up process 111

1.5.1 Microbial and process engineering factors affecting performance and economics 114

1.5.2 Fermenter and bioreactor systems 114

1.5.3 Mass transfer concept 116

1.5.4 Heat transfer concept 120

1.5.5 Mass and heat transfer practice 123

1.5.6 Scale-up and scale-down of fermentations 137

1.5.7 Scale-up challenges 146

Summary 150

1.6 New bioprocesses of fermentation 150

1.6.1 Growth-arrested bioprocesses 150

1.6.2 Integrated bioprocesses 154

1.6.3 Consolidated bioprocessing (CBP) 158

Summary 160

Bibliography 161

Part II 173

2 Applications of Microbial Fermentation to Food Products, Chemicals and Pharmaceuticals 173

2.1 Fermented dairy products 173

2.1.1 Basic knowledge of manufacture of dairy products 177

2.1.2 Genetic engineering of lactic acid bacteria 186

Summary 197

Bibliography 197

2.2 Fermented meat and fish products 199

2.2.1 Fermented meat products 199

2.2.2 Fermented fish products 204

Summary 207

Bibliography 208

2.3 Fermented vegetable and cereal products 209

2.3.1 Fermented vegetable products 209

2.3.2 Fermented cereal products 214

Summary 219

Bibliography 220

2.4 Organic acids 220

2.4.1 Acetic acid 221

2.4.2 Citric acid 224

2.4.3 Lactic acid 225

2.4.4 Malic acid 227

2.4.5 Fumaric acid 228

Summary 229

Bibliography 230

2.5 Fermentation-derived food and feed ingredients 231

2.5.1 Flavors and amino acids 232

Summary 247

2.5.2 Sweeteners 249

Summary 259

Bibliography 260

2.5.3 Vitamins and pigments 264

Summary 274

Bibliography 274

2.5.4 Microbial polysaccharides and biopolymers 276

Summary 291

Bibliography 293

2.6 Bacteriocins and bacteriophages 296

2.6.1 Bacteriocins 296

2.6.2 Bacteriophage 307

Summary 309

Bibliography 310

2.7 Enzymes 314

Summary 330

Bibliography 331

2.8 Biomass (SCP) and mushrooms 332

2.8.1 Biomass (SCP) 332

2.8.2 Mushrooms 343

Summary 347

Bibliography 347

2.9 Functional foods and nutraceuticals 349

2.9.1 Probiotics and prebiotics 349