Industrial Microbiology -

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Editeur : Wiley-Vch Gmbh

Langue : Anglais

Parution : 01/01/2020

Format : Moyen, de 350g à 1kg

Nombre de pages : 398.0

Expédition : 813

Dimensions : 24.6 x 16.9 x 2.2

ISBN : 3527340351

Résumé :
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.
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Biographie:

David Wilson, PhD, was a Professor of Biochemistry, Molecular and Cell Biology at Cornell University in Ithaca (USA).

Hermann Sahm, PhD, is Emeritus Professor of Biotechnology at the University of D?sseldorf (Germany).

Peter Stahmann, PhD, is Professor for Technical Microbiology at the Brandenburg Technical University in Senftenberg (Germany).

Mattheos Koffas, PhD, is Professor of Biology at Rensselaer Polytechnic Institute in Troy (USA).

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Sommaire:

Preface xvii

1 Historical Overview and Future Perspective 1
Bernhard Eikmanns, Marcella Eikmanns, and Christopher J. Paddon

1.1 Use of Fermentation Procedures Before the Discovery of Microorganisms (Neolithic Era = New Stone Age Until 1850) 1

1.2 Investigation of Microorganisms and Beginning of Industrial Microbiology (1850 Until 1940) 7

1.3 Development of New Products and Procedures: Antibiotics and Other Biomolecules (From 1940) 11

1.4 Genetic Engineering is Introduced into Industrial Microbiology (From Roughly 1980) 15

1.5 Future Perspectives: Synthetic Microbiology 18

References 20

Further Reading 21

2 Bioprocess Engineering 23
Michael R. Ladisch, Eduardo Ximenes, Nathan Mosier, Abigail S. Engelberth, Kevin Solomon, and Robert Binkley

2.1 Introduction 23

2.1.1 Role of Bioreactors 25

2.1.2 Basic Bioreactor Configurations 26

2.1.3 Types of Growth Media 27

2.2 Nonstructured Models 28

2.2.1 Nonstructured Growth Models 28

2.2.1.1 Unstructured Models 29

2.2.1.2 Biotechnical Processes 30

2.2.2 Modeling Fermentations 32

2.2.3 Metabolic Pathways 39

2.2.4 Manipulation of Metabolic Pathways 40

2.2.5 Future of Pathway Design 42

2.3 Oxygen Transport 43

2.3.1 Aerobic versus Anaerobic Conditions 43

2.3.2 kL a - Volumetric Mass Transfer Coefficient 44

2.4 Heat Generating Aerobic Processes 46

2.5 Product Recovery 49

2.5.1 Basics 49

2.5.2 In Situ Product Recovery (ISPR) 49

2.6 Modeling and Simulation of Reactor Behavior 51

2.6.1 Basic Approaches and Software 51

2.6.2 Numerical Simulation of Bioreactor Function 51

2.6.3 Contamination of Bioreactors 52

2.7 Scale-up 53

References 54

Further Reading 57

3 Food 59
G?lhan ?nl? and Barbara Nielsen

3.1 Fermented Foods 59

3.1.1 Food Preservation 59

3.1.2 Flavor and Texture 60

3.1.3 Health Benefits 60

3.1.4 Economic Impact 62

3.2 Microorganisms and Metabolism 62

3.2.1 Fermentation Processes 64

3.2.2 Starter Cultures 65

3.3 Yeast Fermentations - Industrial Application of Saccharomyces Species 65

3.3.1 Grain Fermentation for Ethanol Production - Beer 66

3.3.2 Grain Fermentation for CO2 Production - Bread 69

3.3.2.1 Yeast Preparation 69

3.3.3 Fruit Fermentation -Wines and Ciders 71

3.4 Vinegar - Incomplete Ethanol Oxidation by Acetic Acid Bacteria Such as Gluconobacter oxydans 75

3.4.1 Substrates: Wine, Cider, and Malt 75

3.4.2 Distilled (White) Vinegar 77

3.4.3 Balsamic and Other Specialty Vinegars 77

3.5 Bacterial and Mixed Fermentations - Industrial Application of Lactic Acid Bacteria, with or without Yeast or Molds 78

3.5.1 Milk - Cultured Milks - Buttermilk, Yogurt, Kefir, and Cheese 78

3.5.1.1 Bacteriophage Contamination - Death of a Culture 81

3.5.2 Meats - Sausages, Fish Sauces, and Pastes 82

3.5.3 Vegetables - Sauerkrauts and Pickles, Olives 83

3.5.4 Grains and Legumes - Soy Sauce, Miso, Natto, and Tempeh 86

3.5.5 Cocoa and Coffee 87

3.6 Fungi as Food 88

3.6.1 Mushrooms 88

3.6.2 Single-Cell Protein - Fusarium venenatum 90

3.7 Conclusions and Outlook 91

References 92

Further Reading 92

4 Technical Alcohols and Ketones 95
Peter D?rre

4.1 Introduction 95

4.2 Ethanol Synthesis by Saccharomyces cerevisiae and Clostridium autoethanogenum 97

4.2.1 Application 97

4.2.2 Metabolic Pathw...