Advanced Fermentation and Cell Technology, 2 Volume Set - 2 Volume Set

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.

List of contents

Volume 1
 
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
 

About the author

Byong H. Lee, 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.

Product details

• Authors: Byong H Lee, Byong H. Lee, Byong H. (Jiangnan University Lee, Lee Byong H., M
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 18.11.2021
• EAN: 9781119042761
• ISBN: 978-1-119-04276-1
• No. of pages: 928
• Subjects: Natural sciences, medicine, IT, technology > Chemistry; Chemie, Lebensmittel, Life Sciences, Biowissenschaften, food biotechnology, Fermentation, chemistry, Industrial Chemistry, Applied Microbiology, Technische u. Industrielle Chemie, Angewandte Mikrobiologie, Food Science & Technology, Lebensmittelforschung u. -technologie, Lebensmittel / Biotechnologie