Microbial Fermentation And Enzyme Technology

Author : Hrudayanath Thatoi,Pradeep K. Das Mohapatra,Sonali Mohapatra,Keshab C. Mondal
Publisher : CRC Press
Page : 269 pages
File Size : 51,5 Mb
Release : 2020-04-29
Category : Medical
ISBN : 9780429590221

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Microbial Fermentation and Enzyme Technology by Hrudayanath Thatoi,Pradeep K. Das Mohapatra,Sonali Mohapatra,Keshab C. Mondal Pdf

The discovery of enzymes as biocatalysts has led to various biotechnological developments. The capability of enzymes to catalyse various chemical reactions both in vivo and in vitro has led them to applications in various industries, such as food, feed, pharmaceutical, diagnostics, detergent, textile, paper, leather, and fine chemical industries. Microbial Fermentation and Enzyme Technology mainly focuses on production and application of enzymes in various industries. Further, it also discusses recent developments in enzyme engineering particularly those involved in creating and improving product formations through enzyme and fermentation technology. Salient features: Includes current research and developments in the area of microbial aspects in different fields like food, chemicals, pharmaceutical, bioprocess, etc. Discusses various enzymes that are used in refinement of environmental pollutions and its application in different industrial sectors Focuses on production and application of enzymes in various industries Highlights recent developments in enzyme engineering with respect to its application in textile, pharmaceutical, nanobiotechnology, bioremediation and many other related fields.

Author : Daniel I. C. Wang
Publisher : Unknown
Page : 392 pages
File Size : 50,7 Mb
Release : 1979
Category : Science
ISBN : UOM:39015011132365

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Fermentation and Enzyme Technology by Daniel I. C. Wang Pdf

Coordination of microbial metabolism. Biosynthesis of primary metabolites. Biosynthesis of secondary metabolites. Bioconversions. Regulation of enzyme production. Fermentation kinectics. Continuous culture. Kinectis and engineering of medium sterilization. Aeration and agitation. Translation of laboratory, pilot, and plant scale data. Instrumentation and control. Enzyme isolation. Enzyme kinectics and immobilization. Enzyme reactors.

Author : Ramesh C. Ray,Cristina M. Rosell
Publisher : CRC Press
Page : 521 pages
File Size : 54,8 Mb
Release : 2017-03-27
Category : Science
ISBN : 9781498749848

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Microbial Enzyme Technology in Food Applications by Ramesh C. Ray,Cristina M. Rosell Pdf

The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.

Author : Ashok Pandey
Publisher : Springer Science & Business Media
Page : 774 pages
File Size : 50,5 Mb
Release : 2006-04-28
Category : Medical
ISBN : 0387292942

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Enzyme Technology by Ashok Pandey Pdf

Publisher Description

Author : Öztürko?lu Budak, ?ebnem,Akal, H. Ceren
Publisher : IGI Global
Page : 413 pages
File Size : 40,7 Mb
Release : 2018-04-27
Category : Technology & Engineering
ISBN : 9781522553649

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Microbial Cultures and Enzymes in Dairy Technology by Öztürko?lu Budak, ?ebnem,Akal, H. Ceren Pdf

Microorganisms are an integral part of the fermentation process in food products and help to improve sensory and textural properties of the products. As such, it is vital to explore the current uses of microorganisms in the dairy industry. Microbial Cultures and Enzymes in Dairy Technology is a critical scholarly resource that explores multidisciplinary uses of cultures and enzymes in the production of dairy products. Featuring coverage on a wide range of topics such as dairy probiotics, biopreservatives, and fermentation, this book is geared toward academicians, researchers, and professionals in the dairy industry seeking current research on the major role of microorganisms in the production of many dairy products.

Author : R. Puvanakrishnan,S. Sivasubramanian,T. Hemalatha
Publisher : MJP Publisher
Page : 516 pages
File Size : 48,9 Mb
Release : 2019-06-20
Category : Medical
ISBN : 8210379456XXX

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Microbial Technology by R. Puvanakrishnan,S. Sivasubramanian,T. Hemalatha Pdf

1. Introduction, 2. Fundamentals of Microbiology, 3. Proteins-An overview, 4. Enzymes-General Perspective, 5. Immobilized Enzymes and Microbial Whole cell Technology, 6. Nucleic Acids-Structure and Functions, 7. Genetic Engineering, 8. Submerged Culture Fermentation, 9. Solid-State Fermentation, 10. Downstream Processing, 11. Enzyme Technology-Medical Applications, 12. Enzyme Technology-Industrial Applications, 13. Constituents of Skins-Their Role in Leather Processing, 14. Microbial Control in Curing Process, 15. Enzymes in Soaking, 16. Dehairing-Conventional and Enzymatic Methods, 17. Bating-State of Art, 18. Degreasing-Analysis of Different Sysytem, 19. Recent Trends in Waste Management, 20. Protocols for Enzyme Evaluation, 21. What is Ahead.

Author : W.M. Fogarty,C.T. Kelly
Publisher : Springer Science & Business Media
Page : 482 pages
File Size : 45,9 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789400907652

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Microbial Enzymes and Biotechnology by W.M. Fogarty,C.T. Kelly Pdf

Biotechnology is now one of the major growth areas in science and engineering and within this broad discipline enzyme technology is one of the areas earmarked for special and significant developments. This publication is the second edition of Microbial Enzymes and Biotechnol ogy which was originally published in 1983. In this edition the editors have attempted to bring together accounts (by the relevant experts) of the current status of the major areas of enzyme technology and specifically those areas of actual and/or potential commercial importance. Although the use of microbial enzymes may not have expanded at quite the rate expected a decade ago, there is nevertheless intense activity and considerable interest in the whole area of enzyme technology. Microbial enzymes have been used in industry for many centuries although it is only comparatively recently that detailed knowledge relating to their nature, properties and function has become more evident. Developments in the 1960s gave a major thrust to the use of microbial enzymes in industry. The commercial success of alkaline proteases and amyloglucosidases formed a bed-rock for subsequent research and development in the area.

Author : Mohamed Koubaa,Francisco J. Barba,Shahin Roohinejad
Publisher : John Wiley & Sons
Page : 244 pages
File Size : 44,5 Mb
Release : 2021-02-16
Category : Technology & Engineering
ISBN : 9781119505853

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Fermentation Processes: Emerging and Conventional Technologies by Mohamed Koubaa,Francisco J. Barba,Shahin Roohinejad Pdf

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 Fermentation Processes: Emerging and Conventional Technologies 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.

Author : Hrudayanath Thatoi,Pradeep K. Das Mohapatra,Sonali Mohapatra,Keshab C. Mondal
Publisher : CRC Press
Page : 342 pages
File Size : 41,6 Mb
Release : 2020-04-29
Category : Medical
ISBN : 9780429592164

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Microbial Fermentation and Enzyme Technology by Hrudayanath Thatoi,Pradeep K. Das Mohapatra,Sonali Mohapatra,Keshab C. Mondal Pdf

The discovery of enzymes as biocatalysts has led to various biotechnological developments. The capability of enzymes to catalyse various chemical reactions both in vivo and in vitro has led them to applications in various industries, such as food, feed, pharmaceutical, diagnostics, detergent, textile, paper, leather, and fine chemical industries. Microbial Fermentation and Enzyme Technology mainly focuses on production and application of enzymes in various industries. Further, it also discusses recent developments in enzyme engineering particularly those involved in creating and improving product formations through enzyme and fermentation technology. Salient features: Includes current research and developments in the area of microbial aspects in different fields like food, chemicals, pharmaceutical, bioprocess, etc. Discusses various enzymes that are used in refinement of environmental pollutions and its application in different industrial sectors Focuses on production and application of enzymes in various industries Highlights recent developments in enzyme engineering with respect to its application in textile, pharmaceutical, nanobiotechnology, bioremediation and many other related fields.

Author : R. M. Lafferty,E. Maier
Publisher : Springer Science & Business Media
Page : 308 pages
File Size : 52,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9783642691485

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Enzyme Technology by R. M. Lafferty,E. Maier Pdf

The main subject of the "Ill. Rotenburger Fermentation Symposium" is enzyme technology. Enzyme technology could be simply defined as the scientific study of proteinaceous catalysts derived from living organisms and the application of the knowledge to solve specific problems. The scope of the application of enzyme technology ranges from medical to industrial uses and in the future even living organisms as a source of enzymes may be replaced by fully synthetic enzymes - "synzymes". Although enzyme technology still remains a particular field of biotechnology, the extremely rapid rate of expansion and the enormous increase in the diversifica tion of all aspects of enzyme technology during the immediate past has created a certain tendency to separate biotechnology and enzyme technology from each other. Certainly, those areas of biotechnology characterized by astounding advances are enzyme technology, bioreactor development and genetic manipula tion as related to biotechnological processes. However, a glance at many of the common problems of biotechnology and enzyme technology such as diffusion barriers, reactor design, mass transport, substrate or product inhibition pheno mena and the effect of physical-chemical parameters on process kinetics reveals that these two fields are inseparable with respect to research and application.

Author : Peter F. Stanbury,Allan Whitaker,Stephen J Hall
Publisher : Elsevier
Page : 376 pages
File Size : 46,8 Mb
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 9781483292915

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Principles of Fermentation Technology by Peter F. Stanbury,Allan Whitaker,Stephen J Hall Pdf

This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial applications. The book now covers new aspects such as recombinant DNA techniques in the improvement of industrial micro-organisms, as well as including comprehensive information on fermentation media, sterilization procedures, inocula, and fermenter design. Chapters on effluent treatment and fermentation economics are also incorporated. The text is supported by plenty of clear, informative diagrams. This book is of great interest to final year and post-graduate students of applied biology, biotechnology, microbiology, biochemical and chemical engineering.

Author : P.-L. Yu
Publisher : Springer
Page : 470 pages
File Size : 43,5 Mb
Release : 1990-08-31
Category : Science
ISBN : UOM:39015018982275

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Fermentation Technologies by P.-L. Yu Pdf

Author : H. J. Peppler,D. Perlman
Publisher : Academic Press
Page : 554 pages
File Size : 41,8 Mb
Release : 2014-05-10
Category : Science
ISBN : 9781483268279

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Microbial Technology by H. J. Peppler,D. Perlman Pdf

Microbial Technology: Fermentation Technology, Second Edition is a collection of papers that deals with fermentations and modifications of plant or animal products for foods, beverages, and feeds. The papers also review microbial technology: general principles, culture selection, laboratory methods, instrumentation, computer control, product isolation, immobilized cell usage, economics, and microbial patents. Several papers explain the process of fermentation and food modification in cheese, soy sauce, vinegar, mushroom, inocula for blue-veined cheeses, and blue cheese flavor. One paper discusses the technology of isolation, production, and application of microbial cultures which are commercially available or imminent as inocula for the treatment of wastes, The paper describes these cultures in terms of product characteristics, types of cultures, and application guidelines for waste treatment. Another paper outlines the procedures used by investigators involved in microbial reaction engineering, as follows: (1) identification of main products and substrates: (2) stoichiometry of the process; (3) kinetics and process rate; and (4) reactor design. One paper cites examples of immobilized cell systems utilized to prepare fine chemicals, such as the research of Chibata et al. (1975) and Yamamoto et al (1976, 1977). The collection is suitable for food technologists, bio-chemists, cellular biologists, micro-biologists, and scientists involved in food production, medicine, agriculture, and environmental control.

Author : Satinder K. Brar,Ratul K. Das,Saurabh J. Sarma
Publisher : John Wiley & Sons
Page : 352 pages
File Size : 50,5 Mb
Release : 2019-01-04
Category : Science
ISBN : 9781119247968

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Microbial Sensing in Fermentation by Satinder K. Brar,Ratul K. Das,Saurabh J. Sarma Pdf

A comprehensive review of the fundamental molecular mechanisms in fermentation and explores the microbiology of fermentation technology and industrial applications Microbial Sensing in Fermentation presents the fundamental molecular mechanisms involved in the process of fermentation and explores the applied art of microbiology and fermentation technology. The text contains descriptions regarding the extraordinary sensing ability of microorganisms towards small physicochemical changes in their surroundings. The contributors — noted experts in the field — cover a wide range of topics such as microbial metabolism and production (fungi, bacteria, yeast etc); refined and non-refined carbon sources; bioprocessing; microbial synthesis, responses and performance; and biochemical, molecular and extra/intracellular controlling. This resource contains a compilation of literature on biochemical and cellular level mechanisms for microbial controlled production and includes the most significant recent advances in industrial fermentation. The text offers a balanced approach between theory and practical application, and helps readers gain a clear understanding of microbial physiological adaptation during fermentation and its cumulative effect on productivity. This important book: Presents the fundamental molecular mechanisms involved in microbial sensing in relation to fermentation technology Includes information on the significant recent advances in industrial fermentation Contains contributions from a panel of highly-respected experts in their respective fields Offers a resource that will be essential reading for scientists, professionals and researchers from academia and industry with an interest in the biochemistry and microbiology of fermentation technology Written for researchers, graduate and undergraduate students from diverse backgrounds, such as biochemistry and applied microbiology, Microbial Sensing in Fermentation offers a review of the fundamental molecular mechanisms involved in the process of fermentation.

Author : Aydin Berenjian
Publisher : Springer
Page : 320 pages
File Size : 49,9 Mb
Release : 2019-07-15
Category : Science
ISBN : 9783030162306

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Essentials in Fermentation Technology by Aydin Berenjian Pdf

This textbook teaches the principles and applications of fermentation technology, bioreactors, bioprocess variables and their measurement, key product separation and purification techniques as well as bioprocess economics in an easy to understand way. The multidisciplinary science of fermentation applies scientific and engineering principles to living organisms or their useful components to produce products and services beneficial for our society. Successful exploitation of fermentation technology involves knowledge of microbiology and engineering. Thus the book serves as a must-have guide for undergraduates and graduate students interested in Biochemical Engineering and Microbial Biotechnology