Advanced Fermentation and Cell Technology
2 Volume Set
1. Auflage November 2021
928 Seiten, Hardcover
Handbuch/Nachschlagewerk
Weitere Versionen
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.
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
2.9.2 Microbiome 364
Summary 373
Bibliography 374
2.10 Alcoholic beverages 385
2.10.1 Beer 386
2.10.2 Wine 393
Summary 400
Bibliography 401
2.11 Other fermentation chemicals 401
2.11.1 Bioethanol 402
Summary 412
Bibliography 412
2.11.2 Biobutanol 414
Summary 424
2.11.3 Biobutanediol 425
Summary 433
Bibliography 434
2.11.4 Biodiesel 438
Summary 444
Bibliography 445
2.11.5 Biomethane 446
Summary 453
Bibliography 454
2.11.6 Biohydrogen 455
Summary 465
Bibliography 465
2.12 Pharmaceuticals, growth promoters, and biopesticides 467
2.12.1 Antibiotics 467
2.12.2 Antibiotic (or antimicrobial) growth promoters (AGPs) 489
Summary 496
Bibliography 498
2.12.3 Antitumor drugs 503
Summary 531
Bibliography 532
2.12.4 Steroids 536
2.12.5 Statins 551
Summary 561
Bibliography 562
2.12.6 Biopesticides 568
Summary 575
Bibliography 575
Volume 2
Preface vii
Part III 579
3 Animal Cell Technology 579
3.1 Animal cell culture 579
3.1.1 Introduction 579
3.1.2 Techniques of RNAi and CRISPR 580
3.1.3 Animal cell lines 580
3.1.4 Upstream and downstream bioprocessing 590
3.1.5 Strain development of animal cell cultures 593
3.1.6 Applications of animal cell cultures 595
3.2 Transgenic animal bioreactors 661
3.2.1 Introduction and techniques 661
3.2.2 Applications of transgenic animals 664
Summary 672
Bibliography 673
Part IV 687
4 Plant Cell Technology 687
4.1 Introduction 687
4.2 Plant tissue culture 689
4.3 Applications of plant tissue culture 697
4.3.1 Traditional plant breeding (non-recombinant DNA techniques) 698
4.3.2 General media for plant tissue culture 739
4.3.3 Bioreactor types of plant cell cultures 741
4.3.4 Modern plant breeding or Biotech/GM crops (recombinant DNA techniques) 759
Summary 781
Bibliography 782
Part V 801
5 Safety Issues of New Biotechnologies on Microbial, Animal, and Plant Cells 801
5.1 Introduction 801
5.2 Safety evaluation of novel foods and cell culture products 802
5.2.1 Genetically modified microorganisms and their products 804
5.2.2 Genetically modified animal cell cultures, animals, fishes and their products 807
5.2.3 Genetically modified plants and their products 820
Summary 830
Bibliography 831 Index 835
