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Industrial Microbiology

Industrial Microbiology

Authors
Publisher VCH
Year 01/01/2020
Edition First
Pages 424
Version paperback
Readership level College/higher education
Language English
ISBN 9783527340354
Categories Microbiology (non-medical), Biotechnology, Industrial chemistry
$85.33 (with VAT)
323.00 PLN / €70.93 / £61.27
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Book description

Focusing on current and future uses of microbes as production organisms, this practice-oriented textbook complements traditional texts on microbiology and biotechnology. The editors have brought together leading researchers and professionals from the entire field of industrial microbiology and together they adopt a modern approach to a well-known subject. Following a brief introduction to the technology of microbial processes, the twelve most important application areas for microbial technology are described, from crude bulk chemicals to such highly refined biomolecules as enzymes and antibodies, to the use of microbes in the leaching of minerals and for the treatment of municipal and industrial waste. In line with their application-oriented topic, the authors focus on the "translation" of basic research into industrial processes and cite numerous successful examples. The result is a first-hand account of the state of the industry and the future potential for microbes in industrial processes. Interested students of biotechnology, bioengineering, microbiology and related disciplines will find this a highly useful and much consulted companion, while instructors can use the case studies and examples to add value to their teaching.

Industrial Microbiology

Table of contents

Preface xvii


1 Historical Overview and Future Perspective 1
Bernhard Eikmanns, Marcella Eikmanns, and Christopher J. Paddon


1.1 Use of Fermentation Procedures Before the Discovery of Microorganisms (Neolithic Era = New Stone Age Until 1850) 1


1.2 Investigation of Microorganisms and Beginning of Industrial Microbiology (1850 Until 1940) 7


1.3 Development of New Products and Procedures: Antibiotics and Other Biomolecules (From 1940) 11


1.4 Genetic Engineering is Introduced into Industrial Microbiology (From Roughly 1980) 15


1.5 Future Perspectives: Synthetic Microbiology 18


References 20


Further Reading 21


2 Bioprocess Engineering 23
Michael R. Ladisch, Eduardo Ximenes, Nathan Mosier, Abigail S. Engelberth, Kevin Solomon, and Robert Binkley


2.1 Introduction 23


2.1.1 Role of Bioreactors 25


2.1.2 Basic Bioreactor Configurations 26


2.1.3 Types of Growth Media 27


2.2 Nonstructured Models 28


2.2.1 Nonstructured Growth Models 28


2.2.1.1 Unstructured Models 29


2.2.1.2 Biotechnical Processes 30


2.2.2 Modeling Fermentations 32


2.2.3 Metabolic Pathways 39


2.2.4 Manipulation of Metabolic Pathways 40


2.2.5 Future of Pathway Design 42


2.3 Oxygen Transport 43


2.3.1 Aerobic versus Anaerobic Conditions 43


2.3.2 kLa - Volumetric Mass Transfer Coefficient 44


2.4 Heat Generating Aerobic Processes 46


2.5 Product Recovery 49


2.5.1 Basics 49


2.5.2 In Situ Product Recovery (ISPR) 49


2.6 Modeling and Simulation of Reactor Behavior 51


2.6.1 Basic Approaches and Software 51


2.6.2 Numerical Simulation of Bioreactor Function 51


2.6.3 Contamination of Bioreactors 52


2.7 Scale-up 53


References 54


Further Reading 57


3 Food 59
Gulhan UEnlu and Barbara Nielsen


3.1 Fermented Foods 59


3.1.1 Food Preservation 59


3.1.2 Flavor and Texture 60


3.1.3 Health Benefits 60


3.1.4 Economic Impact 62


3.2 Microorganisms and Metabolism 62


3.2.1 Fermentation Processes 64


3.2.2 Starter Cultures 65


3.3 Yeast Fermentations - Industrial Application of Saccharomyces Species 65


3.3.1 Grain Fermentation for Ethanol Production - Beer 66


3.3.2 Grain Fermentation for CO2 Production - Bread 69


3.3.2.1 Yeast Preparation 69


3.3.3 Fruit Fermentation -Wines and Ciders 71


3.4 Vinegar - Incomplete Ethanol Oxidation by Acetic Acid Bacteria Such as Gluconobacter oxydans 75


3.4.1 Substrates: Wine, Cider, and Malt 75


3.4.2 Distilled (White) Vinegar 77


3.4.3 Balsamic and Other Specialty Vinegars 77


3.5 Bacterial and Mixed Fermentations - Industrial Application of Lactic Acid Bacter

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