John Wiley & Sons Bioprocessing for Biomolecules Production Cover Presents the many recent innovations and advancements in the field of biotechnological processes Th.. Product #: 978-1-119-43432-0 Regular price: $179.44 $179.44 Auf Lager

Bioprocessing for Biomolecules Production

Molina, Gustavo / Gupta, Vijai Kumar / Singh, Brahma N. / Gathergood, Nicholas (Herausgeber)

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1. Auflage Januar 2020
536 Seiten, Hardcover
Praktikerbuch

ISBN: 978-1-119-43432-0
John Wiley & Sons

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Presents the many recent innovations and advancements in the field of biotechnological processes

This book tackles the challenges and potential of biotechnological processes for the production of new industrial ingredients, bioactive compounds, biopolymers, energy sources, and compounds with commercial/industrial and economic interest by performing an interface between the developments achieved in the recent worldwide research and its many challenges to the upscale process until the adoption of commercial as well as industrial scale.

Bioprocessing for Biomolecules Production examines the current status of the use and limitation of biotechnology in different industrial sectors, prospects for development combined with advances in technology and investment, and intellectual and technical production around worldwide research. It also covers new regulatory bodies, laws and regulations, and more. Chapters look at biological and biotechnological processes in the food, pharmaceutical, and biofuel industries; research and production of microbial PUFAs; organic acids and their potential for industry; second and third generation biofuels; the fermentative production of beta-glucan; and extremophiles for hydrolytic enzymes productions. The book also looks at bioethanol production from fruit and vegetable wastes; bioprocessing of cassava stem to bioethanol using soaking in aqueous ammonia pretreatment; bioprospecting of microbes for bio-hydrogen production; and more.
* Provides up to date information about the advancements made on the production of important biotechnological ingredients
* Complete visualization of the general developments of world research around diverse products and ingredients of technological, economic, commercial and social importance
* Investigates the use and recovery of agro-industrial wastes in biotechnological processes
* Includes the latest updates from regulatory bodies for commercialization feasibility

Offering new products and techniques for the industrial development and diversification of commercial products, Bioprocessing for Biomolecules Production is an important book for graduate students, professionals, and researchers involved in food technology, biotechnology; microbiology, bioengineering, biochemistry, and enzymology.

Contributors xvii

Part I General Overview of Biotechnology for Industrial Segments: An Industrial Approach 1

1 An Overview of Biotechnological Processes in the Food Industry 3
Bianca M.P. Silveira, Mayara C.S. Barcelos, Kele A.C. Vespermann, Franciele M. Pelissari, and Gustavo Molina

1.1 Introduction 3

1.2 Biotechnological Process Applied to Food Products 4

1.2.1 Organic Acids 4

1.2.2 Flavors 5

1.2.3 Polysaccharides 6

1.2.4 Amino Acids 6

1.2.5 Enzymes 7

1.2.6 Surfactants 7

1.2.7 Pigments 8

1.3 Genetically Modified Organisms (GMO) 9

1.4 Future Perspectives of Biotechnological Processes in the Food Industry 10

1.5 Concluding Remarks and Perspectives 11

References 12

2 Status of Biotechnological Processes in the Pharmaceutical Industry 21
Natalia Videira, Robson Tramontina, Victoria Ramos Sodré, and Fabiano Jares Contesini

2.1 Introduction 21

2.2 Main Biotechnological Products in the Pharmaceutical Industry 23

2.2.1 Antibiotics in the Pharmaceutical Industry 23

2.2.2 Enzymes in the Pharmaceutical Industry 24

2.2.3 Antibodies in the Pharmaceutical Industry 27

2.3 Prospects for Area Development 33

2.3.1 Patent Generation 33

2.3.2 Perspectives for Biotechnology in the Pharmaceutical Sector 35

2.4 Conclusion 38

References 39

3 Current Status of Biotechnological Processes in the Biofuel Industries 47
Gustavo Pagotto Borin, Rafael Ferraz Alves, and Antônio Djalma Nunes Ferraz Júnior

3.1 Introduction 47

3.2 Biofuels and an Overview of the Industrial Processes 49

3.2.1 Bioethanol 49

3.2.2 Biodiesel 53

3.2.3 Biobutanol 54

3.2.4 Biogas 56

3.2.5 Microalgal Biomass for Biofuels Production 61

3.3 Conclusion 62

References 62

Part II Biotechnological Research and Production of Food Ingredients 71

4 Research, Development, and Production of Microalgal and Microbial Biocolorants 73
Laurent Dufossé

4.1 Introduction 73

4.2 Carotenoids 74

4.2.1 Lutein and Zeaxanthin 74

4.2.2 Aryl Carotenoids (Orange Colors and Highly Active Antioxidants) are Specific to Some Microorganisms 77

4.2.3 C50 Carotenoids (Sarcinaxanthin, Decaprenoxanthin) 78

4.2.4 Techniques for the Production of Novel Carotenoids with Improved Color Strength/Stability/Antioxidant Properties 79

4.3 Azaphilones 80

4.3.1 Toward Mycotoxin-Free Monascus Red 80

4.3.2 Monascus-Like Pigments from Nontoxigenic Fungal Strains 83

4.4 Anthraquinones 84

4.4.1 Fungal Natural Red 84

4.4.2 Other Fungal Anthraquinones 85

4.5 Phycobiliproteins 85

4.6 Conclusion 87

References 89

5 Prospective Research and Current Technologies for Bioflavor Production 93
Marina Gabriel Pessôa, Bruno Nicolau Paulino, Gustavo Molina, and Glaucia Maria Pastore

5.1 Introduction 93

5.2 Microbial Production of Bioflavors 100

5.2.1 Biotransformation of Terpenes 100

5.2.2 De Novo Synthesis 104

5.3 Enzymatic Production of Bioflavors 108

5.4 Conclusion 112

References 112

6 Research and Production of Biosurfactants for the Food Industry 125
Eduardo J. Gudiña and Lígia R. Rodrigues

6.1 Introduction 125

6.2 Biosurfactants as Food Additives 126

6.3 Biosurfactants as Powerful Antimicrobial and Anti-Adhesive Weapons for the Food Industry 129

6.4 Potential Role of Biosurfactants in New Nano-Solutions for the Food Industry 134

6.5 Conclusions and Future Perspectives 135

Acknowledgments 136

References 136

7 Fermentative Production of Microbial Exopolysaccharides 145
Jochen Schmid and Volker Sieber

7.1 Introduction 145

7.2 Cultivation Media and Renewable Resources 147

7.3 Bioreactor Geometries and Design 148

7.4 Fermentation Strategies for Microbial Exopolysaccharide Production 152

7.5 Approaches to Reduce Fermentation Broth Viscosity 153

7.6 Polymer Byproducts and Purity 154

7.7 Downstream Processing of Microbial Exopolysaccharides 155

7.7.1 Removal of Cell Biomass 155

7.7.2 Precipitation of the Polysaccharides 156

7.7.3 Dewatering/Drying of the Polysaccharides 158

7.8 Conclusions 159

References 159

8 Research and Production of Microbial Polyunsaturated Fatty Acids 167
Gwendoline Christophe, Pierre Fontanille, and Christian Larroche

8.1 Introduction 167

8.2 Lipids Used for Food Supplement 168

8.2.1 PUFAs: Omega-3 and Omega-6 Families 168

8.2.2 Role of PUFAs in Health 169

8.3 Microbial Lipids 170

8.3.1 Biosynthesis in Oleaginous Microorganisms 170

8.3.2 Microorganisms Involved in PUFAs Production 175

8.4 Production Strategies 182

8.4.1 Culture Conditions 182

8.5 Process Strategies 185

8.5.1 Modes of Culture 185

8.5.2 Substrates 186

8.5.3 Metabolic Engineering 186

8.6 Conclusions 187

References 187

9 Research and Production of Organic Acids and Industrial Potential 195
Sandeep Kumar Panda, Lopamudra Sahu, Sunil Kumar Behera, and Ramesh Chandra Ray

9.1 Introduction: History and Current Trends 195

9.2 Current and Future Markets for Organic Acids 196

9.3 Types of Organic Acids 196

9.3.1 Citric Acid 197

9.3.2 Acetic Acid 198

9.3.3 Propionic Acid (PA) 198

9.3.4 Succinic Acid 199

9.3.5 Lactic Acid 200

9.3.6 Other Organic Acids 200

9.4 Metabolic/Genetic Engineering: Trends in Organic Acid Technology 201

9.5 Research Gaps and Techno-Economic Feasibility 202

9.6 Conclusion 204

References 204

10 Research and Production of Microbial Polymers for Food Industry 211
Sinem Selvin Selvi, Edina Eminagic, Muhammed Yusuf Kandur, Emrah Ozcan, Ceyda Kasavi, and Ebru Toksoy Oner

10.1 Introduction 211

10.1.1 Biosynthesis of Microbial Polymers 212

10.2 Levan 213

10.2.1 General Properties of Levan 213

10.2.2 Production Processes for Levan 213

10.2.3 Food Applications of Levan 216

10.3 Pullulan 216

10.3.1 General Properties of Pullulan 216

10.3.2 Production Processes of Pullulan 216

10.3.3 Food Applications of Pullulan 218

10.4 Alginate 218

10.4.1 General Properties of Alginate 218

10.4.2 Production Processes for Alginate 218

10.4.3 Food Applications of Alginate 219

10.5 Curdlan 219

10.5.1 General Properties of Curdlan 219

10.5.2 Production Processes for Curdlan 220

10.5.3 Food Applications of Curdlan 221

10.6 Gellan Gum 221

10.6.1 General Properties of Gellan Gum 221

10.6.2 Production Processes for Gellan Gum 221

10.6.3 Food Applications of Gellan Gum 222

10.7 Polyhydroxyalkanoates (PHAs) 223

10.7.1 General Properties of PHAs 223

10.7.2 Food Applications of PHAs 225

10.8 Scleroglucan 225

10.8.1 General Properties of Scleroglucan 225

10.8.2 Production Processes for Scleroglucan 226

10.8.3 Food Applications of Scleroglucans 226

10.9 Xanthan Gum 226

10.9.1 General Properties of Xanthan Gum 226

10.9.2 Production Processes of Xanthan Gum 227

10.9.3 Food Applications of Xanthan Gum 227

10.10 Dextran 228

10.10.1 General Properties of Dextran 228

10.10.2 Production Processes of Dextran 229

10.10.3 Food Applications of Dextran 230

10.11 Conclusions 230

References 232

11 Research and Production of Microbial Functional Sugars and Their Potential for Industry 239
Helen Treichel, Simone Maria Golunski, Aline Frumi Camargo, Thamarys Scapini, Tatiani Andressa Modkovski, Bruno Venturin, Eduarda Roberta Bordin, Vanusa Rossetto, and Altemir José Mossi

11.1 Introduction 239

11.2 Bioactive Compounds 240

11.2.1 Probiotics 240

11.2.2 Prebiotics 241

11.3 Production Technology for Probiotic Strains 243

11.4 Stabilization Technology for Probiotic Strains 244

11.4.1 Microencapsulation 244

11.4.2 Spray Drying 246

11.4.3 Freeze Drying 246

11.4.4 Fluidized Bed and Vacuum Drying 247

11.4.5 Other Technologies 247

11.5 Study of Scale-Up Process: Advances, Difficulties, and Limitations Achieved 248

11.6 Potential Development of the Area and Future Prospects 248

11.7 Conclusion 249

References 250

12 Research and Production of Ingredients Using Unconventional Raw Materials as Alternative Substrates 255
Susana Rodríguez-Couto

12.1 Introduction 255

12.2 Solid-State Fermentation (SSF) 256

12.3 Production of Food Ingredients from Unconventional Raw Materials by SSF 257

12.3.1 Organic Acids 257

12.3.2 Phenolic Compounds 264

12.3.3 Flavor and Aroma Compounds 265

12.3.4 Pigments 266

12.4 Outlook 267

References 267

Part III Biotechnological Research and Production of Biomolecules 273

13 Genetic Engineering as a Driver for Biotechnological Developments and Cloning Tools to Improve Industrial Microorganisms 275
Cíntia Lacerda Ramos, Leonardo de Figueiredo Vilela, and Rosane Freitas Schwan

13.1 Introduction 275

13.2 Microorganisms and Metabolites of Industrial Interest 275

13.2.1 Primary Metabolites 276

13.2.2 Secondary Metabolites 277

13.2.3 Microbial Enzymes 278

13.3 The Culture-Independent Method for Biotechnological Developments 279

13.4 Tools and Methodologies Applied to GMOs Generation 280

13.5 Conclusion 285

References 285

14 Advances in Biofuel Production by Strain Development in Yeast from Lignocellulosic Biomass 289
Aravind Madhavan, Raveendran Sindhu, K.B. Arun, Ashok Pandey, Parameswaran Binod, and Edgard Gnansounou

14.1 Introduction 289

14.2 Improvement of Ethanol Tolerance in Saccharomyces cerevisiae 290

14.3 Engineering of Substrate Utilization in Saccharomyces cerevisiae 291

14.4 Engineering Tolerance Against Inhibitors, Temperature, and Solvents 293

14.5 Future Perspectives and Conclusions 295

Acknowledgments 296

References 297

15 Fermentative Production of Beta-Glucan: Properties and Potential Applications 303
Rafael Rodrigues Philippini, Sabrina Evelin Martiniano, Júlio César dos Santos, Silvio Silvério da Silva, and Anuj Kumar Chandel

15.1 Introduction 303

15.2 Beta-Glucan Structure and Properties 304

15.3 Microorganisms: Assets in Beta-Glucan Production 307

15.4 Strain Improvement Methods for Beta-Glucan Production 308

15.5 Fermentation: Methods and New Formulations 308

15.5.1 Carbon Sources 310

15.5.2 Nitrogen Sources 310

15.5.3 Micronutrients, Additives, and Vitamins 310

15.5.4 pH, Temperature, and Fermentation Time 311

15.5.5 Fermentation Methods 311

15.6 Beta-Glucan Recovery Methods 312

15.7 Potential Applications of Beta-Glucan 312

15.7.1 Food Applications 312

15.7.2 Chemical Applications 313

15.7.3 Pharmaceutical Applications 314

15.7.4 Utilization of Agroindustrial Byproducts as Carbon and Nitrogen Sources 314

15.7.5 Future Commercial Prospects 315

15.8 Conclusions 315

Acknowledgment 315

References 316

16 Extremophiles for Hydrolytic Enzymes Productions: Biodiversity and Potential Biotechnological Applications 321
Divjot Kour, Kusam Lata Rana, Tanvir Kaur, Bhanumati Singh, Vinay Singh Chauhan, Ashok Kumar, Ali A. Rastegari, Neelam Yadav, Ajar Nath Yadav, and Vijai Kumar Gupta

16.1 Introduction 321

16.2 Enumeration and Characterization of Extremophiles 322

16.3 Biodiversity and Abundance of Extremophiles 325

16.4 Diversity of Extremozymes and Their Biotechnological Applications 333

16.4.1 Amylase 333

16.4.2 Proteases 337

16.4.3 Pectinase 337

16.4.4 Cellulase 339

16.4.5 Xylanases 340

16.4.6 Lipases 348

16.4.7 L-Glutaminase 350

16.4.8 ß-Galactosidase 351

16.4.9 Tannases 352

16.4.10 Aminopeptidases 352

16.4.11 Polysaccharide Lyases 353

16.4.12 Phytases 354

16.5 Conclusion and Future Scope 355

Acknowledgment 355

References 356

17 Recent Development in Ferulic Acid Esterase for Industrial Production 373
Surabhi Singh, Om Prakash Dwivedi, and Shashank Mishra

17.1 Introduction 373

17.2 Microbial Production of Ferulic Acid Esterase 374

17.3 Microbial Assay for FAE Production 374

17.4 Worldwide Demand and Production of FAE 375

17.5 Process Optimization for FAE Production 375

17.6 Recent Development and Genetic Engineering for the Enhancement of FAE Production 378

17.7 Conclusion 379

References 379

18 Research and Production of Second-Generation Biofuels 383
H.L. Raghavendra, Shashank Mishra, Shivaleela P. Upashe, and Juliana F. Floriano

18.1 Introduction 383

18.1.1 Second-Generation Biofuels 384

18.1.2 Feedstocks for Biofuels 384

18.1.2.5 Energy Crops 386

18.1.3 Feedstocks for Biodiesel 386

18.1.4 Types of Second-Generation Biofuels 386

18.1.5 Research on Second-Generation Biofuels 389

18.1.6 Production of Second-Generation Biofuels 392

18.1.7 The Impact on the Environment During the Production of Second-Generation Biofuels 395

18.1.8 Conclusions 396

References 397

19 Research and Production of Third-Generation Biofuels 401
Saurabh Singh, Arthur P.A. Pereira, and Jay Prakash Verma

19.1 Introduction 401

19.2 Cultivation of Algal Cells 402

19.3 Strain Selection 404

19.4 Types of Micro-Algae Used to Produce Third-Generation Biofuels 405

19.5 Biomass Preparation for Third-Generation Biofuel 405

19.6 Photobioreactors 406

19.6.1 Open Ponds 406

19.6.2 Vertical Column Photobioreactors 407

19.6.3 Flat-Plate Photobioreactors 407

19.6.4 Tubular Photobioreactors 407

19.6.5 Internally Illuminated Photobioreactors 408

19.7 Production of Biofuels from Algal Cultures 408

19.7.1 Biochemical Conversion 408

19.7.2 Thermochemical Conversion 410

19.7.3 Chemical Conversion 410

19.8 Factors Governing the Production of Third-Generation Biofuels 411

19.9 Advantages of Third-Generation Biofuel Production 411

19.10 Conclusions and Future Perspectives 412

Acknowledgments 413

References 413

20 Bioethanol Production from Fruit and Vegetable Wastes 417
Meganathan Bhuvaneswari and Nallusamy Sivakumar

20.1 Introduction 417

20.2 Importance of Biofuels 418

20.3 Bioethanol as a Promising Biofuel 418

20.4 Bioethanol from Wastes 419

20.5 General Mechanism of Production of Bioethanol 420

20.6 Ethanol Production Using Fruit Wastes 420

20.6.1 Bioethanol from Banana Wastes 420

20.6.2 Bioethanol from Citrus Fruit Wastes 421

20.6.3 Bioethanol from Pineapple Wastes 422

20.6.4 Bioethanol from Pomegranate 422

20.6.5 Bioethanol from Mango Wastes 423

20.6.6 Bioethanol from Jackfruit Wastes 423

20.6.7 Bioethanol from Date Palm Fruit Wastes 423

20.6.8 Pistachio-Wastes as Potential Raw Material 423

20.6.9 Bioethanol from Other Fruit Wastes 424

20.7 Bioethanol from Vegetable Wastes 424

20.8 Conclusion 425

References 425

21 Bioprocessing of Cassava Stem to Bioethanol Using Soaking in Aqueous Ammonia Pretreatment 429
Ashokan Anushya, Moorthi Swathika, Selvaraju Sivamani, and Nallusamy Sivakumar

21.1 Introduction 429

21.2 Characterization of Cassava Stem 431

21.3 SAA Pretreatment of Cassava Stem 431

21.3.1 Effect of Temperature 432

21.3.2 Effect of Ammonia Concentration 434

21.3.3 Effect of SLR 434

21.4 Ethanol Fermentation 437

21.5 Conclusion 437

References 438

22 Bioprospecting of Microbes for Biohydrogen Production: Current Status and Future Challenges 443
Sunil Kumar, Sushma Sharma, Sapna Thakur, Tanuja Mishra, Puneet Negi, Shashank Mishra, Abd El-Latif Hesham, Ali A. Rastegari, Neelam Yadav, and Ajar Nath Yadav

22.1 Introduction 443

22.2 Biohydrogen Production Process 444

22.2.1 Photofermentation 444

22.2.2 Dark Fermentation 449

22.2.3 Biophotolysis 452

22.2.4 Microbial Electrolysis Cells 454

22.3 Molecular Aspects of Hydrogen Production 458

22.4 Biotechnological Tools Involved in the Process 459

22.5 Reactors for Biohydrogen Production 460

22.5.1 Tubular Reactor 460

22.5.2 Flat Panel Reactor 461

22.6 Scientific Advancements and Major Challenges in Biohydrogen Production Processes 461

22.7 Conclusions and Future Prospects 462

Acknowledgment 462

References 462

Index 473
About the Editors

GUSTAVO MOLINA, is Associate Professor in Food Engineering at the University of Diamantina, Brazil.

VIJAI KUMAR GUPTA, is Senior Research Scientist of Microbial Biotechnology, Department of Chemistry and Biotechnology at Tallinn University of Technology, Estonia. He is also the Secretary of European Mycological Association.

BRAHMA N. SINGH, is a Scientist in the Pharmacology Division at CSIR-National Botanical Research Institute, Lucknow, India.

NICHOLAS GATHERGOOD, is Professor in the Chemistry Division of the Department of Chemistry and Biotechnology at Tallinn University of Technology, Estonia.