Industrial biotechnology / Dr. Debabrata Das and Dr. Soumya Pandit.

Format:

Book

Author/Creator:

Das, Debabrata, 1953- author.

Pandit, Soumya, author.

Language:

English

Subjects (All):

Biotechnology.

Physical Description:

1 online resource (501 pages)

Edition:

First edition.

Place of Publication:

Boca Raton ; London ; New York : CRC Press, Taylor & Francis Group, 2021.

Summary:

"This book offers a comprehensive overview of biochemical processes, technologies, and practical applications of industrial biotechnology. The work comprises chapters that discuss medium preparation, inoculum preparation using industrial strain and upstream processing, various fermentation processes, and physico-chemical separation processes for the purification of products and packaging. It features case studies of a variety of biochemical production processes. The text is aimed at advanced students, industrial practitioners, and researchers in biotechnology, food engineering, chemical engineering, and environmental engineering"-- Provided by publisher.

Contents:

Cover

Half Title

Title Page

Copyright Page

Table of Contents

Foreword

Preface

Author Biographies

List of Symbols, Greek letters, Abbreviations

1 Introduction

1.1 Upstream Processing

1.1.1 Medium Preparation

1.1.2 Inoculum Preparation

1.1.3 Air and Medium Sterilization

1.2 Fermentation Process

1.3 Downstream Processing

1.4 Characteristics of Bioproducts

1.5 Differences Between Chemical and Biochemical Processes

1.6 Classifications of Bioproducts

1.7 Microorganisms Used in the Fermentation Industries

1.8 Applications of Enzymes

1.9 Book Overview

1.10 Conclusions

References

2 Development of Industrial Strain, Medium Characteristics and Biochemical Pathways

2.1 Classification of Organisms

2.2 Industrially Important Microorganisms

2.3 Characteristics of Industrially Important Microorganisms

2.4 Biochemical Pathways

2.5 Primary Metabolism

2.6 Industrially Important Metabolic Pathways

2.6.1 Glycolysis or EMP Pathway

2.6.2 Entner-doudoroff (ED) Pathway

2.6.3 Hexose Monophosphate Shunt

2.7 Microbial Strain Improvement

2.7.1 Steps in Strain Improvement

2.7.2 Methods of Strain Improvement

2.7.3 Methods of Manipulating the Genetic Basis of Organisms

2.8 Characteristics of the Medium for Industrial Fermentation

2.8.1 Components of Medium

2.8.2 Characteristics of An Ideal Fermentation Medium

2.8.3 Media Design and Process Optimization

2.9 Conclusions

3 Chemical Reaction Kinetics, Reactor/bioreactor Analysis and Stoichiometry of Bioprocesses

3.1 Chemical Reaction Kinetics

3.1.1 Rate Equations

3.1.2 Autocatalytic Reaction

3.1.3 Chain Reactions

3.2 Different Reactors/bioreactors

3.3 Reactor/bioreactor Analysis

3.3.1 Analysis of Batch Process

3.3.2 Analysis of Continuous Stirred Tank Reactor (CSTR).

3.3.3 Analysis of Plug Flow Reactor (PFR)

3.4 Stoichiometry of Bioprocesses

3.5 Conclusions

4 Enzymatic Reaction Kinetics and Immobilization of Enzymes

4.1 Differences Between Enzymatic Reaction and Microbial Fermentation

4.2 Roles of Cofactors in Enzymatic Reactions

4.3 Michaelis-menten Equation

4.4 Determination of the Substrate Concentration Profile

4.5 Determination of the Kinetic Constants

4.6 Inhibition of Enzymatic Reactions

4.6.1 Competitive Inhibition

4.6.2 Non-Competitive Inhibitor

4.6.3 Uncompetitive Reactions

4.7 Enzymatic Reactions in Batch Processes

4.8 Enzymatic Reactions in Continuous-Stirred Tank Reactor (CSTR)

4.9 Enzymatic Reactions in Plug Flow Reactor (PFR)

4.10 Immobilized Enzymes

4.10.1 Activity of the Immobilized Enzymes

4.10.2 Immobilization Techniques

4.10.3 Immobilized Enzymatic Reaction Kinetics

4.10.4 Applications of Immobilized Enzymes

4.11 Conclusions

5 Microbial Growth Kinetics, Product Formation and Substrate Degradation

5.1 Life Cycle of the Microbial Cell

5.2 Cell Growth Kinetics

5.2.1 Batch Cell Growth Kinetics

5.2.2 Determination of the Kinetic Constants

5.3 Chemostat

5.3.1 Determination of Cell Growth Characteristics in Chemostat

5.3.2 Plug Flow Reactor

5.3.3 Multistage Chemostat in Series

5.3.4 Chemostat With Cell Recycling

5.3.5 Separation of Slow-Growing Cells From Slow-Growing-Fast-Growing Cells in the Chemostat

5.4 Luedeking-Piret Model for Product Formation

5.5 Pirt Model for the Maintenance of Cells

5.6 Conclusions

6 Overview of the Fermentation Industry

6.1 Block Flow Diagram

6.2 Process Flow Diagram

6.3 Piping and Instrumentation Diagram/drawing (PID)

6.4 Pumps and Valves

6.4.1 Pumps

6.4.2 Valves

6.5 Fermenter Or Bioreactor.

6.5.1 Schematic Diagram of Bioreactor or Fermenter

6.5.2 Mechanical Stirrer, Mechanical Seal and Baffles

6.5.3 Ph Probe, Dissolved Oxygen (DO) Probe, Thermistor and Foam Sensor

6.5.4 Air Filter and Medium Sterilizer

6.5.5 Air Sparger

6.6 Operation of Biohydrogen Pilot Plant

6.7 Conclusions

7 Sterility in the Biochemical Industries

7.1 Air Sterilization

7.1.1 Depth Filter

7.1.2 Design of the Air Filter

7.1.3 Theory of Depth Filtration

7.1.4 Selection Criteria of the Air Filter

7.1.5 Suitability of Glass Wool Fibres for the Air Filter

7.1.6 Membrane Filters

7.2 Medium Sterilization

7.2.1 Filtration

7.2.2 Thermal Destruction

7.3 Aseptic Transfer of the Culture

7.3.1 Transfer of Seed Culture to Inoculum Vessel

7.3.2 Transfer of Culture From Inoculum Vessel to Production Fermenter

SOLUTION

7.4 Conclusions

8 Downstream Processing

8.1 Isolation of Fermentation Product

8.1.1 Recovery and Purification of the Product

8.2 Filtration Process

8.2.1 Filtration Mechanism

8.2.2 Theory of Filtration

8.3 Centrifugation

8.4 Coagulation and Flocculation

8.5 Foam Fractionation

8.6 Whole Broth Method

8.7 Primary Intracellular Product Extraction

8.7.1 Mechanical Technique for Cell Disintegration

8.7.2 Non-Mechanical Methods

Cell Interruption

Dissociation Extraction

Ion-Exchange Adsorption

8.8 Liquid-liquid Extraction

8.9 Dialysis

8.10 Reverse Osmosis

8.11 Purification and Concentration

8.11.1 Chromatography

8.11.2 Decoloration of Carbon

8.11.3 Crystallization

8.11.4 Drying

8.11.5 Electrophoresis

8.12 Conclusions

9 Ethanol Production and Alcoholic Beverages

9.1 Introduction

9.2 Bioethanol Production

9.2.1 Production of Bioethanol From Starch.

9.2.2 Production of Bioethanol From Lignocellulose

9.3 Downstream Processing

9.4 Wine Production

9.4.1 Methods of Wine Production

9.4.2 Fermentation

9.4.3 Ageing and Storage

9.4.4 Clarification

9.4.5 Packaging of Products

9.4.6 Defects in Wine

9.4.7 The Preservation of Wines

9.4.8 Wine Categories

Evaluating the Alcoholic Content of Distilled Drinks

Spirit Beverages

9.5 General Principles in Spirit Beverage Manufacturing

9.6 Beer Production

9.6.1 Types of Beer

9.6.2 Raw Materials Used for Brewing

9.6.3 Brewery Processes

9.6.4 Advancement in Brewing

9.7 Conclusions

10 Citric Acid, Lactic Acid, and Acetic Acid Production

10.1 Citric Acid

10.1.1 Citric Acid Fermentation Pathways

10.1.2 Citric Acid Fermentation Processes

10.1.3 Preparation of Seed Culture

10.1.4 Nutrient Requirement

10.1.5 Contamination Problems

10.1.6 Flow Diagram of the Citric Acid Fermentation Process

10.1.7 Citric Acid Purification Or Downstream Processing

10.1.8 Production of Citric Acid Anhydrous (CAA)

10.1.9 Calculation of Citric Acid Yield and Productivity

10.2 Lactic Acid

10.2.1 Characteristics of Lactic Acid

10.2.2 History of Lactic Acid Fermentation and Biochemical Pathways

10.2.3 Lactic Acid Fermentation Process

10.2.4 Spoilage Reactions Caused by Lactic Acid Bacteria

10.2.5 Grades and Uses of Lactic Acid

10.3 Acetic Acid Or Vinegar

10.3.1 Microorganisms Involved in Vinegar Production

10.3.2 Methods of Vinegar Production

10.3.2.1 Aerobic Submerged Fermentation

10.3.2.2 Factors Affecting Vinegar Production

10.3.2.3 Types of Vinegar

10.3.2.4 Uses of Vinegar

10.4 Conclusions

11 Amino Acids and Vitamin Production

11.1 Amino Acid Synthesis Via Fermentation

11.2 L-Glutamic Acid Production.

11.2.1 Classification of Amino Acids Based On Their R Group

11.2.1.1 Microorganisms Involved in Glutamic Acid Production

11.2.2 Substrate

11.2.3 Fermentation Process

11.2.4 Production of Amino Acids With Auxotrophic Mutants

11.2.5 Downstream Processing of Glutamic Acid

11.2.6 Applications of Glutamic Acid

11.3 Fermentation of L-Lysine

11.3.1 Types of L-Lysine Fermentation

11.3.2 Medium Preparation for Fermentation

11.3.3 Harvesting and Product Recovery

11.3.4 Regulation of the Fermentation of L-Lysine

11.3.5 Uses of L-Lysine

11.4 Synthesis of Methionine

11.4.1 Uses of Methionine

11.5 Synthesis of Tryptophan

11.5.1 L-Tryptophan Fermentation

11.5.2 Composition of Media for E. Coli and C. Glutamicum

11.5.3 Uses of L-Tryptophan

11.6 Microbial Production of Vitamin B12

11.6.1 Sources and Dietary Recommendations

11.6.2 Biosynthetic Pathway of B-12 and Microbial Fermentation

11.7 L-Ascorbic Acid Production

11.7.1 Physiochemical Properties of Ascorbic Acid

11.7.2 Biosynthesis of Ascorbic Acid in Mammals and Plants

11.7.3 Industrial Fermentation of Ascorbic Acid

11.7.3.1 Reichstein Process

11.7.3.2 Two-Step Fermentation Process

11.7.3.3 Applications of Ascorbic Acid

11.8 Conclusions

12 Penicillin, Cephalosporin, and Streptomycin Production

12.1 Antibiotics and Their Classifications

12.1.1 Classification of Antibiotics

12.2 Antibiotic With Beta-Lactam Structure

12.3 Industrial Production of Penicillin

12.3.1 Industrial Production of Cephalosporin

12.3.2 Modifications of Penicillin and Cephalosporin

12.4 Other Beta-Lactam Antibiotics

12.5 Aminoglycoside Antibiotics: Streptomycin

12.5.1 Mode of Action

12.5.2 Industrial Production of Streptomycin

12.6 Aminoglycoside Antibiotics: Tetracycline.

12.6.1 Industrial Production of Chlortetracycline.

Notes:

Includes index.

Description based on print version record.

ISBN:

9780367822415

0367822415

9781000382297

100038229X

OCLC:

1245671395