Details

Bioprocessing for Biomolecules Production

1. Aufl.

von: Gustavo Molina, Vijai Kumar Gupta, Brahma N. Singh, Nicholas Gathergood
170,99 €
Verlag:	Wiley
Format:	PDF
Veröffentl.:	28.10.2019
ISBN/EAN:	9781119434368
Sprache:	englisch
Anzahl Seiten:	536

In den Warenkorb

Als Gutschein

DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.

Beschreibungen

Titelbeschreibung

Presents the many recent innovations and advancements in the field of biotechnological processes This book tackles the challenges and potential of biotechnological processes for the production of new industrial ingredients, bioactive compounds, biopolymers, energy sources, and compounds with commercial/industrial and economic interest by performing an interface between the developments achieved in the recent worldwide research and its many challenges to the upscale process until the adoption of commercial as well as industrial scale. Bioprocessing for Biomolecules Production examines the current status of the use and limitation of biotechnology in different industrial sectors, prospects for development combined with advances in technology and investment, and intellectual and technical production around worldwide research. It also covers new regulatory bodies, laws and regulations, and more. Chapters look at biological and biotechnological processes in the food, pharmaceutical, and biofuel industries; research and production of microbial PUFAs; organic acids and their potential for industry; second and third generation biofuels; the fermentative production of beta-glucan; and extremophiles for hydrolytic enzymes productions. The book also looks at bioethanol production from fruit and vegetable wastes; bioprocessing of cassava stem to bioethanol using soaking in aqueous ammonia pretreatment; bioprospecting of microbes for bio-hydrogen production; and more. <ul> <li>Provides up to date information about the advancements made on the production of important biotechnological ingredients</li> <li>Complete visualization of the general developments of world research around diverse products and ingredients of technological, economic, commercial and social importance</li> <li>Investigates the use and recovery of agro-industrial wastes in biotechnological processes</li> <li>Includes the latest updates from regulatory bodies for commercialization feasibility</li> </ul> Offering new products and techniques for the industrial development and diversification of commercial products, Bioprocessing for Biomolecules Production is an important book for graduate students, professionals, and researchers involved in food technology, biotechnology; microbiology, bioengineering, biochemistry, and enzymology.

Inhaltsverzeichnis

Contributors xvii Part I General Overview of Biotechnology for Industrial Segments: An Industrial Approach 1 1 An Overview of Biotechnological Processes in the Food Industry 3 Bianca M.P. Silveira, Mayara C.S. Barcelos, Kele A.C. Vespermann, Franciele M. Pelissari, and Gustavo Molina 1.1 Introduction 3 1.2 Biotechnological Process Applied to Food Products 4 1.2.1 Organic Acids 4 1.2.2 Flavors 5 1.2.3 Polysaccharides 6 1.2.4 Amino Acids 6 1.2.5 Enzymes 7 1.2.6 Surfactants 7 1.2.7 Pigments 8 1.3 Genetically Modified Organisms (GMO) 9 1.4 Future Perspectives of Biotechnological Processes in the Food Industry 10 1.5 Concluding Remarks and Perspectives 11 References 12 2 Status of Biotechnological Processes in the Pharmaceutical Industry 21 Natalia Videira, Robson Tramontina, Victoria Ramos Sodré, and Fabiano Jares Contesini 2.1 Introduction 21 2.2 Main Biotechnological Products in the Pharmaceutical Industry 23 2.2.1 Antibiotics in the Pharmaceutical Industry 23 2.2.2 Enzymes in the Pharmaceutical Industry 24 2.2.3 Antibodies in the Pharmaceutical Industry 27 2.3 Prospects for Area Development 33 2.3.1 Patent Generation 33 2.3.2 Perspectives for Biotechnology in the Pharmaceutical Sector 35 2.4 Conclusion 38 References 39 3 Current Status of Biotechnological Processes in the Biofuel Industries 47 Gustavo Pagotto Borin, Rafael Ferraz Alves, and Antônio Djalma Nunes Ferraz Júnior 3.1 Introduction 47 3.2 Biofuels and an Overview of the Industrial Processes 49 3.2.1 Bioethanol 49 3.2.2 Biodiesel 53 3.2.3 Biobutanol 54 3.2.4 Biogas 56 3.2.5 Microalgal Biomass for Biofuels Production 61 3.3 Conclusion 62 References 62 Part II Biotechnological Research and Production of Food Ingredients 71 4 Research, Development, and Production of Microalgal and Microbial Biocolorants 73 Laurent Dufossé 4.1 Introduction 73 4.2 Carotenoids 74 4.2.1 Lutein and Zeaxanthin 74 4.2.2 Aryl Carotenoids (Orange Colors and Highly Active Antioxidants) are Specific to Some Microorganisms 77 4.2.3 C50 Carotenoids (Sarcinaxanthin, Decaprenoxanthin) 78 4.2.4 Techniques for the Production of Novel Carotenoids with Improved Color Strength/Stability/Antioxidant Properties 79 4.3 Azaphilones 80 4.3.1 Toward Mycotoxin-Free Monascus Red 80 4.3.2 Monascus-Like Pigments from Nontoxigenic Fungal Strains 83 4.4 Anthraquinones 84 4.4.1 Fungal Natural Red 84 4.4.2 Other Fungal Anthraquinones 85 4.5 Phycobiliproteins 85 4.6 Conclusion 87 References 89 5 Prospective Research and Current Technologies for Bioflavor Production 93 Marina Gabriel Pessôa, Bruno Nicolau Paulino, Gustavo Molina, and Glaucia Maria Pastore 5.1 Introduction 93 5.2 Microbial Production of Bioflavors 100 5.2.1 Biotransformation of Terpenes 100 5.2.2 De Novo Synthesis 104 5.3 Enzymatic Production of Bioflavors 108 5.4 Conclusion 112 References 112 6 Research and Production of Biosurfactants for the Food Industry 125 Eduardo J. Gudiña and Lígia R. Rodrigues 6.1 Introduction 125 6.2 Biosurfactants as Food Additives 126 6.3 Biosurfactants as Powerful Antimicrobial and Anti-Adhesive Weapons for the Food Industry 129 6.4 Potential Role of Biosurfactants in New Nano-Solutions for the Food Industry 134 6.5 Conclusions and Future Perspectives 135 Acknowledgments 136 References 136 7 Fermentative Production of Microbial Exopolysaccharides 145 Jochen Schmid and Volker Sieber 7.1 Introduction 145 7.2 Cultivation Media and Renewable Resources 147 7.3 Bioreactor Geometries and Design 148 7.4 Fermentation Strategies for Microbial Exopolysaccharide Production 152 7.5 Approaches to Reduce Fermentation Broth Viscosity 153 7.6 Polymer Byproducts and Purity 154 7.7 Downstream Processing of Microbial Exopolysaccharides 155 7.7.1 Removal of Cell Biomass 155 7.7.2 Precipitation of the Polysaccharides 156 7.7.3 Dewatering/Drying of the Polysaccharides 158 7.8 Conclusions 159 References 159 8 Research and Production of Microbial Polyunsaturated Fatty Acids 167 Gwendoline Christophe, Pierre Fontanille, and Christian Larroche 8.1 Introduction 167 8.2 Lipids Used for Food Supplement 168 8.2.1 PUFAs: Omega-3 and Omega-6 Families 168 8.2.2 Role of PUFAs in Health 169 8.3 Microbial Lipids 170 8.3.1 Biosynthesis in Oleaginous Microorganisms 170 8.3.2 Microorganisms Involved in PUFAs Production 175 8.4 Production Strategies 182 8.4.1 Culture Conditions 182 8.5 Process Strategies 185 8.5.1 Modes of Culture 185 8.5.2 Substrates 186 8.5.3 Metabolic Engineering 186 8.6 Conclusions 187 References 187 9 Research and Production of Organic Acids and Industrial Potential 195 Sandeep Kumar Panda, Lopamudra Sahu, Sunil Kumar Behera, and Ramesh Chandra Ray 9.1 Introduction: History and Current Trends 195 9.2 Current and Future Markets for Organic Acids 196 9.3 Types of Organic Acids 196 9.3.1 Citric Acid 197 9.3.2 Acetic Acid 198 9.3.3 Propionic Acid (PA) 198 9.3.4 Succinic Acid 199 9.3.5 Lactic Acid 200 9.3.6 Other Organic Acids 200 9.4 Metabolic/Genetic Engineering: Trends in Organic Acid Technology 201 9.5 Research Gaps and Techno-Economic Feasibility 202 9.6 Conclusion 204 References 204 10 Research and Production of Microbial Polymers for Food Industry 211 Sinem Selvin Selvi, Edina Eminagic, Muhammed Yusuf Kandur, Emrah Ozcan, Ceyda Kasavi, and Ebru Toksoy Oner 10.1 Introduction 211 10.1.1 Biosynthesis of Microbial Polymers 212 10.2 Levan 213 10.2.1 General Properties of Levan 213 10.2.2 Production Processes for Levan 213 10.2.3 Food Applications of Levan 216 10.3 Pullulan 216 10.3.1 General Properties of Pullulan 216 10.3.2 Production Processes of Pullulan 216 10.3.3 Food Applications of Pullulan 218 10.4 Alginate 218 10.4.1 General Properties of Alginate 218 10.4.2 Production Processes for Alginate 218 10.4.3 Food Applications of Alginate 219 10.5 Curdlan 219 10.5.1 General Properties of Curdlan 219 10.5.2 Production Processes for Curdlan 220 10.5.3 Food Applications of Curdlan 221 10.6 Gellan Gum 221 10.6.1 General Properties of Gellan Gum 221 10.6.2 Production Processes for Gellan Gum 221 10.6.3 Food Applications of Gellan Gum 222 10.7 Polyhydroxyalkanoates (PHAs) 223 10.7.1 General Properties of PHAs 223 10.7.2 Food Applications of PHAs 225 10.8 Scleroglucan 225 10.8.1 General Properties of Scleroglucan 225 10.8.2 Production Processes for Scleroglucan 226 10.8.3 Food Applications of Scleroglucans 226 10.9 Xanthan Gum 226 10.9.1 General Properties of Xanthan Gum 226 10.9.2 Production Processes of Xanthan Gum 227 10.9.3 Food Applications of Xanthan Gum 227 10.10 Dextran 228 10.10.1 General Properties of Dextran 228 10.10.2 Production Processes of Dextran 229 10.10.3 Food Applications of Dextran 230 10.11 Conclusions 230 References 232 11 Research and Production of Microbial Functional Sugars and Their Potential for Industry 239 Helen Treichel, Simone Maria Golunski, Aline Frumi Camargo, Thamarys Scapini, Tatiani Andressa Modkovski, Bruno Venturin, Eduarda Roberta Bordin, Vanusa Rossetto, and Altemir José Mossi 11.1 Introduction 239 11.2 Bioactive Compounds 240 11.2.1 Probiotics 240 11.2.2 Prebiotics 241 11.3 Production Technology for Probiotic Strains 243 11.4 Stabilization Technology for Probiotic Strains 244 11.4.1 Microencapsulation 244 11.4.2 Spray Drying 246 11.4.3 Freeze Drying 246 11.4.4 Fluidized Bed and Vacuum Drying 247 11.4.5 Other Technologies 247 11.5 Study of Scale-Up Process: Advances, Difficulties, and Limitations Achieved 248 11.6 Potential Development of the Area and Future Prospects 248 11.7 Conclusion 249 References 250 12 Research and Production of Ingredients Using Unconventional Raw Materials as Alternative Substrates 255 Susana Rodríguez-Couto 12.1 Introduction 255 12.2 Solid-State Fermentation (SSF) 256 12.3 Production of Food Ingredients from Unconventional Raw Materials by SSF 257 12.3.1 Organic Acids 257 12.3.2 Phenolic Compounds 264 12.3.3 Flavor and Aroma Compounds 265 12.3.4 Pigments 266 12.4 Outlook 267 References 267 Part III Biotechnological Research and Production of Biomolecules 273 13 Genetic Engineering as a Driver for Biotechnological Developments and Cloning Tools to Improve Industrial Microorganisms 275 Cíntia Lacerda Ramos, Leonardo de Figueiredo Vilela, and Rosane Freitas Schwan 13.1 Introduction 275 13.2 Microorganisms and Metabolites of Industrial Interest 275 13.2.1 Primary Metabolites 276 13.2.2 Secondary Metabolites 277 13.2.3 Microbial Enzymes 278 13.3 The Culture-Independent Method for Biotechnological Developments 279 13.4 Tools and Methodologies Applied to GMOs Generation 280 13.5 Conclusion 285 References 285 14 Advances in Biofuel Production by Strain Development in Yeast from Lignocellulosic Biomass 289 Aravind Madhavan, Raveendran Sindhu, K.B. Arun, Ashok Pandey, Parameswaran Binod, and Edgard Gnansounou 14.1 Introduction 289 14.2 Improvement of Ethanol Tolerance in Saccharomyces cerevisiae 290 14.3 Engineering of Substrate Utilization in Saccharomyces cerevisiae 291 14.4 Engineering Tolerance Against Inhibitors, Temperature, and Solvents 293 14.5 Future Perspectives and Conclusions 295 Acknowledgments 296 References 297 15 Fermentative Production of Beta-Glucan: Properties and Potential Applications 303 Rafael Rodrigues Philippini, Sabrina Evelin Martiniano, Júlio César dos Santos, Silvio Silvério da Silva, and Anuj Kumar Chandel 15.1 Introduction 303 15.2 Beta-Glucan Structure and Properties 304 15.3 Microorganisms: Assets in Beta-Glucan Production 307 15.4 Strain Improvement Methods for Beta-Glucan Production 308 15.5 Fermentation: Methods and New Formulations 308 15.5.1 Carbon Sources 310 15.5.2 Nitrogen Sources 310 15.5.3 Micronutrients, Additives, and Vitamins 310 15.5.4 pH, Temperature, and Fermentation Time 311 15.5.5 Fermentation Methods 311 15.6 Beta-Glucan Recovery Methods 312 15.7 Potential Applications of Beta-Glucan 312 15.7.1 Food Applications 312 15.7.2 Chemical Applications 313 15.7.3 Pharmaceutical Applications 314 15.7.4 Utilization of Agroindustrial Byproducts as Carbon and Nitrogen Sources 314 15.7.5 Future Commercial Prospects 315 15.8 Conclusions 315 Acknowledgment 315 References 316 16 Extremophiles for Hydrolytic Enzymes Productions: Biodiversity and Potential Biotechnological Applications 321 Divjot Kour, Kusam Lata Rana, Tanvir Kaur, Bhanumati Singh, Vinay Singh Chauhan, Ashok Kumar, Ali A. Rastegari, Neelam Yadav, Ajar Nath Yadav, and Vijai Kumar Gupta 16.1 Introduction 321 16.2 Enumeration and Characterization of Extremophiles 322 16.3 Biodiversity and Abundance of Extremophiles 325 16.4 Diversity of Extremozymes and Their Biotechnological Applications 333 16.4.1 Amylase 333 16.4.2 Proteases 337 16.4.3 Pectinase 337 16.4.4 Cellulase 339 16.4.5 Xylanases 340 16.4.6 Lipases 348 16.4.7 L-Glutaminase 350 16.4.8 β-Galactosidase 351 16.4.9 Tannases 352 16.4.10 Aminopeptidases 352 16.4.11 Polysaccharide Lyases 353 16.4.12 Phytases 354 16.5 Conclusion and Future Scope 355 Acknowledgment 355 References 356 17 Recent Development in Ferulic Acid Esterase for Industrial Production 373 Surabhi Singh, Om Prakash Dwivedi, and Shashank Mishra 17.1 Introduction 373 17.2 Microbial Production of Ferulic Acid Esterase 374 17.3 Microbial Assay for FAE Production 374 17.4 Worldwide Demand and Production of FAE 375 17.5 Process Optimization for FAE Production 375 17.6 Recent Development and Genetic Engineering for the Enhancement of FAE Production 378 17.7 Conclusion 379 References 379 18 Research and Production of Second-Generation Biofuels 383 H.L. Raghavendra, Shashank Mishra, Shivaleela P. Upashe, and Juliana F. Floriano 18.1 Introduction 383 18.1.1 Second-Generation Biofuels 384 18.1.2 Feedstocks for Biofuels 384 18.1.2.5 Energy Crops 386 18.1.3 Feedstocks for Biodiesel 386 18.1.4 Types of Second-Generation Biofuels 386 18.1.5 Research on Second-Generation Biofuels 389 18.1.6 Production of Second-Generation Biofuels 392 18.1.7 The Impact on the Environment During the Production of Second-Generation Biofuels 395 18.1.8 Conclusions 396 References 397 19 Research and Production of Third-Generation Biofuels 401 Saurabh Singh, Arthur P.A. Pereira, and Jay Prakash Verma 19.1 Introduction 401 19.2 Cultivation of Algal Cells 402 19.3 Strain Selection 404 19.4 Types of Micro-Algae Used to Produce Third-Generation Biofuels 405 19.5 Biomass Preparation for Third-Generation Biofuel 405 19.6 Photobioreactors 406 19.6.1 Open Ponds 406 19.6.2 Vertical Column Photobioreactors 407 19.6.3 Flat-Plate Photobioreactors 407 19.6.4 Tubular Photobioreactors 407 19.6.5 Internally Illuminated Photobioreactors 408 19.7 Production of Biofuels from Algal Cultures 408 19.7.1 Biochemical Conversion 408 19.7.2 Thermochemical Conversion 410 19.7.3 Chemical Conversion 410 19.8 Factors Governing the Production of Third-Generation Biofuels 411 19.9 Advantages of Third-Generation Biofuel Production 411 19.10 Conclusions and Future Perspectives 412 Acknowledgments 413 References 413 20 Bioethanol Production from Fruit and Vegetable Wastes 417 Meganathan Bhuvaneswari and Nallusamy Sivakumar 20.1 Introduction 417 20.2 Importance of Biofuels 418 20.3 Bioethanol as a Promising Biofuel 418 20.4 Bioethanol from Wastes 419 20.5 General Mechanism of Production of Bioethanol 420 20.6 Ethanol Production Using Fruit Wastes 420 20.6.1 Bioethanol from Banana Wastes 420 20.6.2 Bioethanol from Citrus Fruit Wastes 421 20.6.3 Bioethanol from Pineapple Wastes 422 20.6.4 Bioethanol from Pomegranate 422 20.6.5 Bioethanol from Mango Wastes 423 20.6.6 Bioethanol from Jackfruit Wastes 423 20.6.7 Bioethanol from Date Palm Fruit Wastes 423 20.6.8 Pistachio-Wastes as Potential Raw Material 423 20.6.9 Bioethanol from Other Fruit Wastes 424 20.7 Bioethanol from Vegetable Wastes 424 20.8 Conclusion 425 References 425 21 Bioprocessing of Cassava Stem to Bioethanol Using Soaking in Aqueous Ammonia Pretreatment 429 Ashokan Anushya, Moorthi Swathika, Selvaraju Sivamani, and Nallusamy Sivakumar 21.1 Introduction 429 21.2 Characterization of Cassava Stem 431 21.3 SAA Pretreatment of Cassava Stem 431 21.3.1 Effect of Temperature 432 21.3.2 Effect of Ammonia Concentration 434 21.3.3 Effect of SLR 434 21.4 Ethanol Fermentation 437 21.5 Conclusion 437 References 438 22 Bioprospecting of Microbes for Biohydrogen Production: Current Status and Future Challenges 443 Sunil Kumar, Sushma Sharma, Sapna Thakur, Tanuja Mishra, Puneet Negi, Shashank Mishra, Abd El-Latif Hesham, Ali A. Rastegari, Neelam Yadav, and Ajar Nath Yadav 22.1 Introduction 443 22.2 Biohydrogen Production Process 444 22.2.1 Photofermentation 444 22.2.2 Dark Fermentation 449 22.2.3 Biophotolysis 452 22.2.4 Microbial Electrolysis Cells 454 22.3 Molecular Aspects of Hydrogen Production 458 22.4 Biotechnological Tools Involved in the Process 459 22.5 Reactors for Biohydrogen Production 460 22.5.1 Tubular Reactor 460 22.5.2 Flat Panel Reactor 461 22.6 Scientific Advancements and Major Challenges in Biohydrogen Production Processes 461 22.7 Conclusions and Future Prospects 462 Acknowledgment 462 References 462 Index 473

Autorenportrait

About the Editors GUSTAVO MOLINA, is Associate Professor in Food Engineering at the University of Diamantina, Brazil. VIJAI KUMAR GUPTA, is Senior Research Scientist of Microbial Biotechnology, Department of Chemistry and Biotechnology at Tallinn University of Technology, Estonia. He is also the Secretary of European Mycological Association. BRAHMA N. SINGH, is a Scientist in the Pharmacology Division at CSIR-National Botanical Research Institute, Lucknow, India. NICHOLAS GATHERGOOD, is Professor in the Chemistry Division of the Department of Chemistry and Biotechnology at Tallinn University of Technology, Estonia.

Back cover copy

Presents the many recent innovations and advancements in the field of biotechnological processes This book tackles the challenges and potential of biotechnological processes for the production of new industrial ingredients, bioactive compounds, biopolymers, energy sources, and compounds with commercial/industrial and economic interest by performing an interface between the developments achieved in the recent worldwide research and its many challenges to the upscale process until the adoption of commercial as well as industrial scale. Bioprocessing for Biomolecules Production examines the current status of the use and limitation of biotechnology in different industrial sectors, prospects for development combined with advances in technology and investment, and intellectual and technical production around worldwide research. It also covers new regulatory bodies, laws and regulations, and more. Chapters look at biological and biotechnological processes in the food, pharmaceutical, and biofuel industries; research and production of microbial PUFAs; organic acids and their potential for industry; second and third generation biofuels; the fermentative production of beta-glucan; and extremophiles for hydrolytic enzymes productions. The book also looks at bioethanol production from fruit and vegetable wastes; bioprocessing of cassava stem to bioethanol using soaking in aqueous ammonia pretreatment; bioprospecting of microbes for bio-hydrogen production; and more. <ul> <li>Provides up to date information about the advancements made on the production of important biotechnological ingredients</li> <li>Complete visualization of the general developments of world research around diverse products and ingredients of technological, economic, commercial and social importance</li> <li>Investigates the use and recovery of agro-industrial wastes in biotechnological processes</li> <li>Includes the latest updates from regulatory bodies for commercialization feasibility</li> </ul> Offering new products and techniques for the industrial development and diversification of commercial products, Bioprocessing for Biomolecules Production is an important book for graduate students, professionals, and researchers involved in food technology, biotechnology; microbiology, bioengineering, biochemistry, and enzymology.