Fermentation Processes - Emerging and Conventional Technologies

Здесь есть возможность читать онлайн «Fermentation Processes - Emerging and Conventional Technologies» — ознакомительный отрывок электронной книги совершенно бесплатно, а после прочтения отрывка купить полную версию. В некоторых случаях можно слушать аудио, скачать через торрент в формате fb2 и присутствует краткое содержание. Жанр: unrecognised, на английском языке. Описание произведения, (предисловие) а так же отзывы посетителей доступны на портале библиотеки ЛибКат.

Fermentation Processes: Emerging and Conventional Technologies: краткое содержание, описание и аннотация

Предлагаем к чтению аннотацию, описание, краткое содержание или предисловие (зависит от того, что написал сам автор книги «Fermentation Processes: Emerging and Conventional Technologies»). Если вы не нашли необходимую информацию о книге — напишите в комментариях, мы постараемся отыскать её.

Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve processes and productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries.
The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies—such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation—for biomass fractionation and microbial stimulation. This authoritative resource:
Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomass Describes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditions Highlights the advantages of new technologies, such as reduced energy consumption and increased efficiency Discusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand Offers perspectives on the future direction of fermentation technologies and applications
is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.

Fermentation Processes: Emerging and Conventional Technologies — читать онлайн ознакомительный отрывок

Ниже представлен текст книги, разбитый по страницам. Система сохранения места последней прочитанной страницы, позволяет с удобством читать онлайн бесплатно книгу «Fermentation Processes: Emerging and Conventional Technologies», без необходимости каждый раз заново искать на чём Вы остановились. Поставьте закладку, и сможете в любой момент перейти на страницу, на которой закончили чтение.

Тёмная тема
Сбросить

Интервал:

Закладка:

Сделать

5 Cao, H., Chen, X., Jassbi, A.R., and Xiao, J. (2015). Microbial biotransformation of bioactive flavonoids. Biotechnol. Adv. 33: 214–223.

6 Carnes, A.E. and Williams, J.A. (2014). Plasmid fermentation process for DNA immunization applications. In: DNA Vaccines: Methods and Protocols, Methods in Molecular Biology (eds. M. Rinaldi, D. Fioretti and S. Iurescia), 197–217. New York, NY: Springer New York.

7 Carnes, A.E., Hodgson, C.P., and Williams, J.A. (2006). Inducible Escherichia coli fermentation for increased plasmid DNA production. Biotechnol. Appl. Biochem. 45: 155–166.

8 Charles, M. (1999). Fermenter design. In: Encyclopedia of Bioprocess Technology: Fermentation, Biocatalysis, and Bioseparation (eds. M.C. Flickinger and S.W. Drew), 1157–1189. New York / Chichester / Weinheim / Brisbane / Singapore / Toronto: Wiley.

9 Cooper, G.M. (2000). The Cell: A Molecular Approach. Washington, D.C.: ASM Press; Sinauer Associates.

10 de Souza, P.M. and de Oliveira Magalhães, P. (2010). Application of microbial α‐amylase in industry – a review. Braz. J. Microbiol. 41: 850–861.

11 Defavari do Nascimento, D. and Pickering, W. (2017). Plant‐Based Genetic Tools for Biofuels Production. Bentham Science Publishers.

12 Drévillon, L., Koubaa, M., and Vorobiev, E. (2018). Lipid extraction from Yarrowia lipolytica biomass using high‐pressure homogenization. Biomass Bioenergy 115: 143–150. https://doi.org/10.1016/j.biombioe.2018.04.014.

13 Dunford, N.T. (2012). Food and Industrial Bioproducts and Bioprocessing. Chichester, West Sussex, UK: Wiley Blackwell.

14 Eş, I., Khaneghah, A.M., Hashemi, S.M.B., and Koubaa, M. (2017). Current advances in biological production of propionic acid. Biotechnol. Lett. 39: 635–645.

15 Ferrier, D.R. (2017). Lippincott Illustrated Reviews: Biochemistry, 7e. Philadelphia Wolters Kluwer.

16 Gänzle, M.G. (2015). Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage. Curr. Opin. Food Sci., Food Microbiology • Functional Foods and Nutrition 2: 106–117.

17 Garlapati, V.K., Shankar, U., and Budhiraja, A. (2016). Bioconversion technologies of crude glycerol to value added industrial products. Biotechnol. Rep. 9: 9–14.

18 Ghosh, K., Ray, M., Adak, A. et al. (2015). Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage. Food Chem. 168: 196–202.

19 Griffiths, A.J.F., Miller, J.H., Suzuki, D.T. et al. (eds.) (2000). An Introduction to Genetic Analysis, 7e. New York: W.H. Freeman.

20 Han, L. (2004). Genetically modified microorganisms. In: The GMO Handbook: Genetically Modified Animals, Microbes, and Plants in Biotechnology (ed. S.R. Parekh), 29–51. Totowa, NJ: Humana Press.

21 Jeandet, P., Vasserot, Y., Chastang, T., and Courot, E. (2013). Engineering microbial cells for the biosynthesis of natural compounds of pharmaceutical significance. Biomed. Res. Int. 2013 https://doi.org/10.1155/2013/780145.

22 Jurtshuk, P. (1996). Bacterial metabolism. In: Medical Microbiology (ed. S. Baron). Galveston (TX): University of Texas Medical Branch at Galveston.

23 Kalaichelvan, P.T. and Pandi, I.A. (2019). Bioprocess Technology. MJP Publisher.

24 Kieliszek, M., Kot, A.M., Bzducha‐Wróbel, A. et al. (2017). Biotechnological use of Candida yeasts in the food industry: a review. Fungal Biol. Rev. 31: 185–198.

25 Koubaa, M., Imatoukene, N., Drévillon, L., and Vorobiev, E. (2020). Current insights in yeast cell disruption technologies for oil recovery: a review. Chem. Eng. Process. Process Intensif. 150: 107868. https://doi.org/10.1016/j.cep.2020.107868.

26 Koutinas, A.A. (2017). Fermented dairy products. In: Current Developments in Biotechnology and Bioengineering (eds. A. Pandey, M.Á. Sanromán, G. Du, et al.), 3–24. Elsevier.

27 Kutyna, D.R., Varela, C., Stanley, G.A. et al. (2012). Adaptive evolution of Saccharomyces cerevisiae to generate strains with enhanced glycerol production. Appl. Microbiol. Biotechnol. 93: 1175–1184.

28 Lee, S.Y. and Kim, H.U. (2015). Systems strategies for developing industrial microbial strains. Nat. Biotechnol. 33: 1061–1072.

29 Lin, X., Fan, J., Wen, Q. et al. (2014). Optimization and validation of a GC–FID method for the determination of acetone‐butanol‐ethanol fermentation products. J. Chromatogr. Sci. 52: 264–270.

30 Madigan, M., Martinko, J., Bender, K. et al. (2015). Brock Biology of Microorganisms, 15e. Boston: Pearson.

31 Matassa, S., Boon, N., Pikaar, I., and Verstraete, W. (2016). Microbial protein: future sustainable food supply route with low environmental footprint. Microb. Biotechnol. 9: 568–575.

32 Misra, K.C. (2011). Introduction to Geochemistry: Principles and Applications. Wiley Blackwell.

33 Navarrete‐Bolaños, J.L., Fato‐Aldeco, E., Gutiérrez‐Moreno, K. et al. (2013). A strategy to design efficient fermentation processes for traditional beverages production: prickly pear wine. J. Food Sci. 78: M1560–M1568.

34 Oka, T. (1999). Amino acids, production processes. In: Encyclopedia of Bioprocess Technology: Fermentation, Biocatalysis, and Bioseparation (eds. M.C. Flickinger and S.W. Drew), 89–100. New York / Chichester / Weinheim / Brisbane / Singapore / Toronto: Wiley.

35 Otles, S. and Ozyurt, V.H. (2019). Probiotic and prebiotic beverages. In: Functional and Medicinal Beverages (eds. A.M. Grumezescu and A.M. Holban), 447–458. Academic Press.

36 Payne, C.M., Knott, B.C., Mayes, H.B. et al. (2015). Fungal cellulases. Chem. Rev. 115: 1308–1448.

37 Peris, D., Pérez‐Torrado, R., Hittinger, C.T. et al. (2018). On the origins and industrial applications of Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids. Yeast 35: 51–69. https://doi.org/10.1002/yea.3283.

38 Polizeli, M.L.T.M., Rizzatti, A.C.S., Monti, R. et al. (2005). Xylanases from fungi: properties and industrial applications. Appl. Microbiol. Biotechnol. 67: 577–591.

39 Quintanilla, D., Hagemann, T., Hansen, K., and Gernaey, K.V. (2015). Fungal morphology in industrial enzyme production – modelling and monitoring. In: Filaments in Bioprocesses, Advances in Biochemical Engineering/Biotechnology (eds. R. Krull and T. Bley), 29–54. Cham: Springer International Publishing.

40 Raveendran, S., Parameswaran, B., Ummalyma, S.B. et al. (2018). Applications of microbial enzymes in food industry. Food Technol. Biotechnol. 56: 16–30.

41 Ruijschop, R.M.A.J., Boelrijk, A.E.M., and te Giffel, M.C. (2008). Satiety effects of a dairy beverage fermented with propionic acid bacteria. Int. Dairy J. 18: 945–950.

42 Sanchez, S. and Demain, A.L. (2009). Microbial primary metabolites: biosynthesis and perspectives. In: Encyclopedia of Industrial Biotechnology: Bioprocess, Bioseparation, and Cell Technology (ed. M.C. Flickinger), 1–16. American Cancer Society https://doi.org/10.1002/9780470054581.eib167.

43 Sindhu, R., Pandey, A., and Binod, P. (2017). Design and types of bioprocesses. In: Current Developments in Biotechnology and Bioengineering (eds. C. Larroche, M.Á. Sanromán, G. Du and A. Pandey), 29–43. Elsevier.

44 Smith, J.E. (2009). Biotechnology. Cambridge; New York: Cambridge University Press.

45 Sousa, F., Passarinha, L., and Queiroz, J.A. (2009). Biomedical application of plasmid DNA in gene therapy: a new challenge for chromatography. Biotechnol. Genet. Eng. Rev. 26: 83–116.

46 Vitorino, L.C. and Bessa, L.A. (2017). Technological microbiology: development and applications. Front. Microbiol. 8 https://doi.org/10.3389/fmicb.2017.00827.

47 Waites, M.J., Morgan, N.L., Rockey, J.S., and Higton, G. (2001). Microbial cell structure and function. In: Industrial Microbiology: An Introduction, 7–20. Wiley Blackwell.

48 Wilkins, M.R. and Atiyeh, H. (2012). Fermentation. In: Food and Industrial Bioproducts and Bioprocessing (ed. N.T. Dunford), 185–203. Wiley.

Читать дальше
Тёмная тема
Сбросить

Интервал:

Закладка:

Сделать

Похожие книги на «Fermentation Processes: Emerging and Conventional Technologies»

Представляем Вашему вниманию похожие книги на «Fermentation Processes: Emerging and Conventional Technologies» списком для выбора. Мы отобрали схожую по названию и смыслу литературу в надежде предоставить читателям больше вариантов отыскать новые, интересные, ещё непрочитанные произведения.


Отзывы о книге «Fermentation Processes: Emerging and Conventional Technologies»

Обсуждение, отзывы о книге «Fermentation Processes: Emerging and Conventional Technologies» и просто собственные мнения читателей. Оставьте ваши комментарии, напишите, что Вы думаете о произведении, его смысле или главных героях. Укажите что конкретно понравилось, а что нет, и почему Вы так считаете.

x