Details

Advanced Fermentation and Cell Technology


Advanced Fermentation and Cell Technology


1. Aufl.

von: Byong H. Lee

307,99 €

Verlag: Wiley-Blackwell
Format: PDF
Veröffentl.: 14.10.2021
ISBN/EAN: 9781119042785
Sprache: englisch
Anzahl Seiten: 928

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Beschreibungen

<b>ADVANCED FERMENTATION AND CELL TECHNOLOGY</b> <p><b>A comprehensive and up-to-date reference covering both conventional and novel industrial fermentation technologies and their applications</b> <p>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. <p><i>Advanced Fermentation and Cell Technology</i> 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: <ul><li>Covers both conventional and novel industrial fermentation technologies and their applications in a range of industries</li> <li>Discusses current progress in novel fermentation, cell culture, commercial recombinant bioproducts technologies</li> <li>Includes overviews of the global market size of bioproducts and the fundamentals of cell technology</li> <li>Highlights the importance of sustainability, Good Manufacturing Practices (GMP), quality assurance, and regulatory practices</li> <li>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</li></ul> <p><i>Advanced Fermentation and Cell Technology</i> 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.
<p><b>Volume 1</b></p> <p>Preface ix</p> <p>Overview on Market Size of Bioproducts and Fundamentals of Cell Technology xiii</p> <p><b>Part I 1</b></p> <p><b>1 Microbial Cell Technology 1</b></p> <p>1.1 Basic bacterial growth and mode of fermentation 1</p> <p>1.2 Basic fungal growth 22</p> <p>1.3 Classical strain improvements and tools 26</p> <p>1.3.1 Natural selection and mutation 26</p> <p>1.3.2 Recombination 30</p> <p>1.4 Modern strain improvement and tools 32</p> <p>1.4.1 Genome shuffling 33</p> <p>1.4.2 Recombinant DNA technology 34</p> <p>Summary 58</p> <p>1.4.3 RNA interference (RNAi) and CRISPR/Cas technology for genome editing 59</p> <p>Summary 72</p> <p>1.4.4 Molecular thermodynamics and down-stream processes on bioproducts 72</p> <p>Summary 83</p> <p>1.4.5 Protein engineering 84</p> <p>Summary 91</p> <p>1.4.6 Genomics, proteomics, metagenomics, and bioinformatics 91</p> <p>Summary 99</p> <p>1.4.7 Systems/synthetic biology and metabolic engineering 100</p> <p>Summary 106</p> <p>1.4.8 Quorum sensing and quenching 106</p> <p>Summary 110</p> <p>1.5 Bioengineering and scale-up process 111</p> <p>1.5.1 Microbial and process engineering factors affecting performance and economics 114</p> <p>1.5.2 Fermenter and bioreactor systems 114</p> <p>1.5.3 Mass transfer concept 116</p> <p>1.5.4 Heat transfer concept 120</p> <p>1.5.5 Mass and heat transfer practice 123</p> <p>1.5.6 Scale-up and scale-down of fermentations 137</p> <p>1.5.7 Scale-up challenges 146</p> <p>Summary 150</p> <p>1.6 New bioprocesses of fermentation 150</p> <p>1.6.1 Growth-arrested bioprocesses 150</p> <p>1.6.2 Integrated bioprocesses 154</p> <p>1.6.3 Consolidated bioprocessing (CBP) 158</p> <p>Summary 160</p> <p>Bibliography 161</p> <p><b>Part II 173</b></p> <p><b>2 Applications of Microbial Fermentation to Food Products, Chemicals and Pharmaceuticals 173</b></p> <p>2.1 Fermented dairy products 173</p> <p>2.1.1 Basic knowledge of manufacture of dairy products 177</p> <p>2.1.2 Genetic engineering of lactic acid bacteria 186</p> <p>Summary 197</p> <p>Bibliography 197</p> <p>2.2 Fermented meat and fish products 199</p> <p>2.2.1 Fermented meat products 199</p> <p>2.2.2 Fermented fish products 204</p> <p>Summary 207</p> <p>Bibliography 208</p> <p>2.3 Fermented vegetable and cereal products 209</p> <p>2.3.1 Fermented vegetable products 209</p> <p>2.3.2 Fermented cereal products 214</p> <p>Summary 219</p> <p>Bibliography 220</p> <p>2.4 Organic acids 220</p> <p>2.4.1 Acetic acid 221</p> <p>2.4.2 Citric acid 224</p> <p>2.4.3 Lactic acid 225</p> <p>2.4.4 Malic acid 227</p> <p>2.4.5 Fumaric acid 228</p> <p>Summary 229</p> <p>Bibliography 230</p> <p>2.5 Fermentation-derived food and feed ingredients 231</p> <p>2.5.1 Flavors and amino acids 232</p> <p>Summary 247</p> <p>2.5.2 Sweeteners 249</p> <p>Summary 259</p> <p>Bibliography 260</p> <p>2.5.3 Vitamins and pigments 264</p> <p>Summary 274</p> <p>Bibliography 274</p> <p>2.5.4 Microbial polysaccharides and biopolymers 276</p> <p>Summary 291</p> <p>Bibliography 293</p> <p>2.6 Bacteriocins and bacteriophages 296</p> <p>2.6.1 Bacteriocins 296</p> <p>2.6.2 Bacteriophage 307</p> <p>Summary 309</p> <p>Bibliography 310</p> <p>2.7 Enzymes 314</p> <p>Summary 330</p> <p>Bibliography 331</p> <p>2.8 Biomass (SCP) and mushrooms 332</p> <p>2.8.1 Biomass (SCP) 332</p> <p>2.8.2 Mushrooms 343</p> <p>Summary 347</p> <p>Bibliography 347</p> <p>2.9 Functional foods and nutraceuticals 349</p> <p>2.9.1 Probiotics and prebiotics 349</p> <p>2.9.2 Microbiome 364</p> <p>Summary 373</p> <p>Bibliography 374</p> <p>2.10 Alcoholic beverages 385</p> <p>2.10.1 Beer 386</p> <p>2.10.2 Wine 393</p> <p>Summary 400</p> <p>Bibliography 401</p> <p>2.11 Other fermentation chemicals 401</p> <p>2.11.1 Bioethanol 402</p> <p>Summary 412</p> <p>Bibliography 412</p> <p>2.11.2 Biobutanol 414</p> <p>Summary 424</p> <p>2.11.3 Biobutanediol 425</p> <p>Summary 433</p> <p>Bibliography 434</p> <p>2.11.4 Biodiesel 438</p> <p>Summary 444</p> <p>Bibliography 445</p> <p>2.11.5 Biomethane 446</p> <p>Summary 453</p> <p>Bibliography 454</p> <p>2.11.6 Biohydrogen 455</p> <p>Summary 465</p> <p>Bibliography 465</p> <p>2.12 Pharmaceuticals, growth promoters, and biopesticides 467</p> <p>2.12.1 Antibiotics 467</p> <p>2.12.2 Antibiotic (or antimicrobial) growth promoters (AGPs) 489</p> <p>Summary 496</p> <p>Bibliography 498</p> <p>2.12.3 Antitumor drugs 503</p> <p>Summary 531</p> <p>Bibliography 532</p> <p>2.12.4 Steroids 536</p> <p>2.12.5 Statins 551</p> <p>Summary 561</p> <p>Bibliography 562</p> <p>2.12.6 Biopesticides 568</p> <p>Summary 575</p> <p>Bibliography 575</p> <p><b>Volume 2</b></p> <p>Preface vii</p> <p><b>Part III 579</b></p> <p><b>3 Animal Cell Technology 579</b></p> <p>3.1 Animal cell culture 579</p> <p>3.1.1 Introduction 579</p> <p>3.1.2 Techniques of RNAi and CRISPR 580</p> <p>3.1.3 Animal cell lines 580</p> <p>3.1.4 Upstream and downstream bioprocessing 590</p> <p>3.1.5 Strain development of animal cell cultures 593</p> <p>3.1.6 Applications of animal cell cultures 595</p> <p>3.2 Transgenic animal bioreactors 661</p> <p>3.2.1 Introduction and techniques 661</p> <p>3.2.2 Applications of transgenic animals 664</p> <p>Summary 672</p> <p>Bibliography 673</p> <p><b>Part IV 687</b></p> <p><b>4 Plant Cell Technology 687</b></p> <p>4.1 Introduction 687</p> <p>4.2 Plant tissue culture 689</p> <p>4.3 Applications of plant tissue culture 697</p> <p>4.3.1 Traditional plant breeding (non-recombinant DNA techniques) 698</p> <p>4.3.2 General media for plant tissue culture 739</p> <p>4.3.3 Bioreactor types of plant cell cultures 741</p> <p>4.3.4 Modern plant breeding or Biotech/GM crops (recombinant DNA techniques) 759</p> <p>Summary 781</p> <p>Bibliography 782</p> <p><b>Part V 801</b></p> <p><b>5 Safety Issues of New Biotechnologies on Microbial, Animal, and Plant Cells 801</b></p> <p>5.1 Introduction 801</p> <p>5.2 Safety evaluation of novel foods and cell culture products 802</p> <p>5.2.1 Genetically modified microorganisms and their products 804</p> <p>5.2.2 Genetically modified animal cell cultures, animals, fishes and their products 807</p> <p>5.2.3 Genetically modified plants and their products 820</p> <p>Summary 830</p> <p>Bibliography 831</p> Index 835
<p><b>Byong H. Lee,</b> 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.</p>
<p><b>A comprehensive and up-to-date reference covering both conventional and novel industrial fermentation technologies and their applications</b></p> <p>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. <p><i>Advanced Fermentation and Cell Technology</i> 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: <ul><li>Covers both conventional and novel industrial fermentation technologies and their applications in a range of industries</li> <li>Discusses current progress in novel fermentation, cell culture, commercial recombinant bioproducts technologies</li> <li>Includes overviews of the global market size of bioproducts and the fundamentals of cell technology</li> <li>Highlights the importance of sustainability, Good Manufacturing Practices (GMP), quality assurance, and regulatory practices</li> <li>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</li></ul> <p><i>Advanced Fermentation and Cell Technology</i> 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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