Advanced Fermentation and Cell Technology, 2 Volume Set
- Length: 928 pages
- Edition: 1
- Language: English
- Publisher: Wiley-Blackwell
- Publication Date: 2021-10-25
- ISBN-10: 1119042763
- ISBN-13: 9781119042761
- Sales Rank: #0 (See Top 100 Books)
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.
Cover Title Page Copyright Contents Preface Overview on Market Size of Bioproducts and Fundamentals of Cell Technology Chapter Part I Microbial Cell Technology 1.1 Basic bacterial growth and mode of fermentation 1.2 Basic fungal growth 1.3 Classical strain improvements and tools 1.3.1 Natural selection and mutation 1.3.2 Recombination 1.4 Modern strain improvement and tools 1.4.1 Genome shuffling 1.4.2 Recombinant DNA technology Summary 1.4.3 RNA interference (RNAi) and CRISPR/Cas technology for genome editing Summary 1.4.4 Molecular thermodynamics and down‐stream processes on bioproducts Summary 1.4.5 Protein engineering Summary 1.4.6 Genomics, proteomics, metagenomics, and bioinformatics Summary 1.4.7 Systems/synthetic biology and metabolic engineering Summary 1.4.8 Quorum sensing and quenching Summary 1.5 Bioengineering and scale‐up process 1.5.1 Microbial and process engineering factors affecting performance and economics 1.5.2 Fermenter and bioreactor systems 1.5.3 Mass transfer concept 1.5.4 Heat transfer concept 1.5.5 Mass and heat transfer practice 1.5.6 Scale‐up and scale‐down of fermentations 1.5.7 Scale‐up challenges Summary 1.6 New bioprocesses of fermentation 1.6.1 Growth‐arrested bioprocesses 1.6.2 Integrated bioprocesses 1.6.3 Consolidated bioprocessing (CBP) Summary Bibliography Chapter Part II Applications of Microbial Fermentation to Food Products, Chemicals and Pharmaceuticals 2.1 Fermented dairy products 2.1.1 Basic knowledge of manufacture of dairy products 2.1.2 Genetic engineering of lactic acid bacteria Summary Bibliography 2.2 Fermented meat and fish products 2.2.1 Fermented meat products 2.2.2 Fermented fish products Summary Bibliography 2.3 Fermented vegetable and cereal products 2.3.1 Fermented vegetable products 2.3.2 Fermented cereal products Summary Bibliography 2.4 Organic acids 2.4.1 Acetic acid 2.4.2 Citric acid 2.4.3 Lactic acid 2.4.4 Malic acid 2.4.5 Fumaric acid Summary Bibliography 2.5 Fermentation‐derived food and feed ingredients 2.5.1 Flavors and amino acids Summary 2.5.2 Sweeteners Summary Bibliography 2.5.3 Vitamins and pigments Summary Bibliography 2.5.4 Microbial polysaccharides and biopolymers Summary Bibliography 2.6 Bacteriocins and bacteriophages 2.6.1 Bacteriocins 2.6.2 Bacteriophage Summary Bibliography 2.7 Enzymes Summary Bibliography 2.8 Biomass (SCP) and mushrooms 2.8.1 Biomass (SCP) 2.8.2 Mushrooms Summary Bibliography 2.9 Functional foods and nutraceuticals 2.9.1 Probiotics and prebiotics 2.9.2 Microbiome Summary Bibliography 2.10 Alcoholic beverages 2.10.1 Beer 2.10.2 Wine Summary Bibliography 2.11 Other fermentation chemicals 2.11.1 Bioethanol Summary Bibliography 2.11.2 Biobutanol Summary 2.11.3 Biobutanediol Summary Bibliography 2.11.4 Biodiesel Summary Bibliography 2.11.5 Biomethane Summary Bibliography 2.11.6 Biohydrogen Summary Bibliography 2.12 Pharmaceuticals, growth promoters, and biopesticides 2.12.1 Antibiotics 2.12.2 Antibiotic (or antimicrobial) growth promoters (AGPs) Summary Bibliography 2.12.3 Antitumor drugs Summary Bibliography 2.12.4 Steroids 2.12.5 Statins Summary Bibliography 2.12.6 Biopesticides Summary Bibliography Chapter Part III Animal Cell Technology 3.1 Animal cell culture 3.1.1 Introduction 3.1.2 Techniques of RNAi and CRISPR 3.1.3 Animal cell lines 3.1.4 Upstream and downstream bioprocessing 3.1.5 Strain development of animal cell cultures 3.1.6 Applications of animal cell cultures 3.2 Transgenic animal bioreactors 3.2.1 Introduction and techniques 3.2.2 Applications of transgenic animals Summary Bibliography Chapter Part IV Plant Cell Technology 4.1 Introduction 4.2 Plant tissue culture 4.3 Applications of plant tissue culture 4.3.1 Traditional plant breeding (non‐recombinant DNA techniques) 4.3.2 General media for plant tissue culture 4.3.3 Bioreactor types of plant cell cultures 4.3.4 Modern plant breeding or Biotech/GM crops (recombinant DNA techniques) Summary Bibliography Index EULA
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