Microbial Processes and Products

Microbial Processes and Products

Author: José-Luis Barredo

Publisher: Springer Science & Business Media

Published: 2008-02-05

Total Pages: 514

ISBN-13: 1592598471

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The development of biotechnology over the last 20 years, and particularly the use of recombinant DNA techniques, has rapidly expanded the opportu- ties for human benefits from living resources. Efforts to reduce pollution, p- vent environmental damage, combat microbial infection, improve food production, and so on can each involve fermentation or the environmental - lease of microorganisms. Many products of fermentation technology, such as alcoholic beverages, bread, antibiotics, amino acids, vitamins, enzymes, and others, have been influenced by the progress of recombinant DNA techniques. The development of new products or the more efficient manufacturing of those already being produced often involve the use of microorganisms as cell fac- ries for many productions and biotransformations. Microbial Processes and Products is intended to provide practical expe- mental laboratory procedures for a wide range of processes and products me- ated by microorganisms. Although not an exhaustive treatise, it provides a detailed “step-by-step” description of the most recent developments in such applied biotechnological processes. The detailed protocols we provide are cross-referenced in the Notes section, contain critical details, lists of problems and their troubleshooting, as well as safety recommendations that may not n- mally appear in journal articles and can be particularly useful for those un- miliar with specific techniques.


Microbial Products for Health, Environment and Agriculture

Microbial Products for Health, Environment and Agriculture

Author: Pankaj Kumar Arora

Publisher: Springer Nature

Published: 2021-09-21

Total Pages: 381

ISBN-13: 9811619476

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This edited volume discusses the role of various microbial products in healthcare, environment and agriculture. Several microbial products are directly involved in solving major health problems, agricultural and environmental issues. In healthcare sector, microbes are used as anti-tumor compounds, antibiotics, anti-parasitic agents, enzyme inhibitors and immunosuppressive agents. Microbial products are also used to degrade xenobiotic compounds and bio-surfactants, for biodegradation process. In agriculture, microbial products are used to enhance nutrient uptake, to promote plant growth, or to control plant diseases. The book presents several such applications of microbes in the ecosystems. The chapters are contributed from across the globe and contain up-to-date information. This book is of interest to teachers, researchers, microbiologists and ecologists. Also the book serves as additional reading material for undergraduate and graduate students of agriculture, forestry, ecology, soil science, and environmental sciences.


Microbial Process Development

Microbial Process Development

Author: Horst W Doelle

Publisher: World Scientific Publishing Company

Published: 1994-02-24

Total Pages: 324

ISBN-13: 981310466X

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This book outlines the vast potential of the microbial catalyst for present and future microbial process development without waste formation, leading to a clean environment. It is intended to inspire scientists and biochemical engineers to isolate new microorganisms from nature and to explore the optimal potential of the genotype before altering its code through genetical engineering. This book is structured to encourage the reader to use basic scientific and biochemical engineering concepts for the development of new and improved fermentation technology industries. It leads the reader from aspects of isolation, identification and preservation of microbial strains to the use of thermodynamics and their biochemistry to the final endproducts and their purification. Special emphasis is given to the restoration of our present and the preservation of our future environment using socioecological and biotechnological concepts. Drawing on many years of experience teaching and working in the Asia-Pacific and Africa, the author presents an interesting, informative and enlightening account of his knowledge in this field.


Microbial Production of Food Ingredients and Additives

Microbial Production of Food Ingredients and Additives

Author: Alexandru Mihai Grumezescu

Publisher: Academic Press

Published: 2017-08-04

Total Pages: 520

ISBN-13: 0128111992

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Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications. Provides various research examples on how microbial production can improve food by lactic acid bacteria Presents information on how microorganisms may be utilized to produce high quantity and quality therapeutic food ingredients used for human and animal food Includes numerous applications to provide a broad perspective on the benefits of microbial production and how they are an alternative to chemical production and purification of ingredients


Microbial Energy Conversion

Microbial Energy Conversion

Author: Zhenhong Yuan

Publisher: Walter de Gruyter GmbH & Co KG

Published: 2018-05-22

Total Pages: 568

ISBN-13: 311042486X

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The book provides an overview on various microorganisms and their industrialization in energy conversion, such as ethanol fermentation, butanol fermentation, biogas fermentation and fossil energy conversion. It also covers microbial oil production, hydrogen production and electricity generation. The content is up to date and suits well for both researchers and industrial audiences.


Removal of Emerging Contaminants Through Microbial Processes

Removal of Emerging Contaminants Through Microbial Processes

Author: Maulin P Shah

Publisher: Springer Nature

Published: 2020-10-14

Total Pages: 536

ISBN-13: 9811559015

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The abundance of organic pollutants found in wastewater affect urban surface waters. Traditional wastewater management technologies focus on the removal of suspended solids, nutrients and bacteria, however, new pollutants such as synthetic or naturally occurring chemicals are often not monitored in the environment despite having the potential to enter the environment and cause adverse ecological and human health effects. Collectively referred to as "emerging contaminants," they are mostly derived from domestic activities and occur in trace concentrations ranging from pico to micrograms per liter. Environmental contaminants are resistant to conventional wastewater treatment processes and most of them remain unaffected, causing contamination of receiving water. This in turn leads to the need for advanced wastewater treatment processes capable of removing environmental contaminants to ensure safe fresh water sources. This book provides an up-to-date overview of the current bioremediation strategies, including their limitations, challenges and their potential application to remove environmental pollutants. It also introduces the latest trends and advances in environmental bioremediation, and presents the state-of-the-art in biological and chemical wastewater treatment processes. As such, it will appeal to researchers and policy-makers, as well as undergraduate and graduate environmental sciences students.


Microbial Technology

Microbial Technology

Author: D. Perlman

Publisher: Elsevier

Published: 2012-12-02

Total Pages: 571

ISBN-13: 0323161561

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Microbial Technology: Microbial Processes, Volume 1, describes the production and uses of economic bacteria, yeast, molds, and viruses, and reviews the technologies associated with products of microbial metabolism. It is part of a two-volume set that emerged from a worldwide survey of industrial microbiology and its contributions to agriculture, industry, medicine, and environmental control. The book contains 17 chapters that cover the development of bioinsecticides and the large-scale bioprocessing of concentrated lactic acid bacteria with emphasis on the commercial use of the resulting culture. It includes discussions of the production of single-cell protein for use in food or feed; production of yeasts and yeast products; production of butanol-acetone by fermentation; microbial production of amino acids; microbial production of antibiotics; production of microbial enzymes; microbial production of nucleosides; and production of organic acids by fermentation nucleotides. The remaining chapters cover plant cell suspension cultures and their biosynthetic potential; polysaccharides; microbial transformation of steroids and sterols; the production of vitamin B12; microbial process for riboflavin production; and the production of carotenoids.


Processes in Microbial Ecology

Processes in Microbial Ecology

Author: David L. Kirchman

Publisher: OUP Oxford

Published: 2012-02-02

Total Pages: 597

ISBN-13: 0191624225

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Microbial ecology is the study of interactions among microbes in natural environments and their roles in biogeochemical cycles, food web dynamics, and the evolution of life. Microbes are the most numerous organisms in the biosphere and mediate many critical reactions in elemental cycles and biogeochemical reactions. Because microbes are essential players in the carbon cycle and related processes, microbial ecology is a vital science for understanding the role of the biosphere in global warming and the response of natural ecosystems to climate change. This novel textbook discusses the major processes carried out by viruses, bacteria, fungi, protozoa and other protists - the microbes - in freshwater, marine, and terrestrial ecosystems. It focuses on biogeochemical processes, starting with primary production and the initial fixation of carbon into cellular biomass, before exploring how that carbon is degraded in both oxygen-rich (oxic) and oxygen-deficient (anoxic) environments. These biogeochemical processes are affected by ecological interactions, including competition for limiting nutrients, viral lysis, and predation by various protists in soils and aquatic habitats. The book neatly connects processes occurring at the micron scale to events happening at the global scale, including the carbon cycle and its connection to climate change issues. A final chapter is devoted to symbiosis and other relationships between microbes and larger organisms. Microbes have huge impacts not only on biogeochemical cycles, but also on the ecology and evolution of more complex forms of life, including Homo sapiens..


Microbial Technology

Microbial Technology

Author: H. J. Peppler

Publisher: Academic Press

Published: 2014-05-10

Total Pages: 555

ISBN-13: 1483268276

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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.