Modern industrial microbiology and biotechnology

著者

• Okafur, Nduka

書誌事項

Modern industrial microbiology and biotechnology

Nduka Okafur

Science Publishers, c2007

• :hard
• :pbk

注記

Includes bibliographical references and index

内容説明・目次

巻冊次

:hard ISBN 9781578084340

内容説明

This book is directed towards undergraduates and beginning graduate students in microbiology, food science and chemical engineering. Those studying pharmacy, biochemistry and general biology will find it of interest. The section on waste disposal will be of interest to civil engineering and public health students and practitioners. For the benefit of those students who may be unfamiliar with the basic biological assumptions underlying industrial microbiology, such as students of chemical and civil engineering, elements of biology and microbiology are introduced. The new elements which have necessitated the shift in paradigm in industrial microbiology such as bioinformatics, genomics, proteomics, site-directed mutation, metabolic engineering, the human genome project and others are also introduced and their relevance to industrial microbiology and biotechnology indicated. As many references as space will permit are included. The various applications of industrial microbiology are covered broadly, and the chapters are grouped to reflect these applications. The emphasis throughout, however, is on the physiological, biochemical principles, and where possible, the genomic principles behind these applications.

目次

• Introduction
• * Introduction: Scope of Biotechnology and Industrial Microbiology
• Biological Basis of Productivity in Industrial Microbiology
• * Some Microorganism Commonly Used in Industrial Microbiology and Biotechnology
• Aspects of Molecular Biology and Bioinformatics of Relevance in Industrial Microbiology and Biotechnology
• Industrial Media and the Nutrition of Industrial Organisms
• Metabolic Pathways for the Biosynthesis of Industrial Microbiology Products
• Over-Production of Metabolites of Industrial Micro-Organisms
• Screening for Productive Strains and Strain Improvement in Biotechnological Organisms
• The Preservation of the Gene Pool in Industrial Organisms: Culture Collections
• Basic Operations in Industrial Fermentations
• * Fermentors and Fermentor Operation
• Extraction of Fermentation Products
• Sterility in Industrial Microbiology
• Alcohol-based Fermentation Industries
• * Production of Beer
• Production of Wines and Spirits
• Production of Vinegar. Use of Whole Cells for Food Related Purposes
• * Single Cell Protein (SCP)
• Yeast Production
• Production of Microbial Insecticides
• The Manufacture of Rhizobium Inoculants
• Production of Fermented Foods
• Production of Metabolites as Bulk Chemicals or as Inputs in Other Processes
• * Production of Organic Acids and Industrial Alcohol
• Production of Amino Acids by Fermentation
• Biocatalysts: Immobilized Enzymes and Immobilized Cells
• Mining Microbiology: Ore Leaching (Bioleaching) by Micro-organisms
• Production of Commodities of Medical Importance
• * Production of Antibiotics and Anti-Tumor Agents
• Production of Ergot Alkaloids
• Microbial Transformation and Steroids and Sterols
• Vaccines
• Drug Discovery in Microbial Metabolities: The Search for Microbial Products with Bioactive Properties
• Waste Disposal
• * Treatment of Wastes in Industry
• Glossary.

巻冊次

:pbk ISBN 9781578085132

内容説明

This book is directed towards undergraduates and beginning graduate students in microbiology, food science and chemical engineering. Those studying pharmacy, biochemistry and general biology will find it of interest. The section on waste disposal will be of interest to civil engineering and public health students and practitioners. For the benefit of those students who may be unfamiliar with the basic biological assumptions underlying industrial microbiology, such as students of chemical and civil engineering, elements of biology and microbiology are introduced. The new elements which have necessitated the shift in paradigm in industrial microbiology such as bioinformatics, genomics, proteomics, site-directed mutation, metabolic engineering, the human genome project and others are also introduced and their relevance to industrial microbiology and biotechnology indicated. As many references as space will permit are included. The various applications of industrial microbiology are covered broadly, and the chapt

目次

Preface SECTION A INTRODUCTION 1. Introduction: Scope of Biotechnology and Industrial Microbiology 1.1 Nature of Biotechnology and Industrial Microbiology 1.2 Characteristics of Industrial Microbiology 1.2.1 Industrial vs medical microbiology 1.2.2 Multi-disciplinary or Team-work nature of industrial microbiology 1.2.3 Obsolescence in industrial microbiology 1.2.4 Free communication of procedures in industrial microbiology 1.3 Patents and Intellectual Property Rights in Industrial Microbiology and Biotechnology 1.4 The Use of the Word `Fermentation' in Industrial Microbiology 1.5 Organizational Set-up in an Industrial Microbiology Establishment Suggested Readings SECTION B BIOLOGICAL BASIS OF PRODUCTIVITY IN INDUSTRIAL MICROBIOLOGY AND BIOTECHNOLOGY 2. Some Microorganisms Commonly Used in Industrial Microbiology and Biotechnology 2.1 Basic Nature of Cells of Living Things 2.2 Classification of Living Things: Three Domains of Living Things 2.3 Taxonomic Grouping of Micro-organisms Important in Industrial Microbiology and Biotechnology 2.3.1 Bacteria 2.3.2 Eucarya: Fungi 2.4 Characteristics Important in Microbes Used in Industrial Microbiology and Biotechnolgy Suggested Readings 3. Aspects of Molecular Biology and Bioinformatics of Relevance in Industrial Microbiology and Biotechnology 3.1 Protein Synthesis 3.2 The Polymerase Chain Reaction 3.2.1 Some applications of PCR in industrial microbiology and biotechnology 3.3 Microarrays 3.3.1 Applications of microarray technology 3.4 Sequencing of DNA 3.4.1 Sequencing of short DNA fragments 3.4.2 Sequencing of genomes or large DNA fragments 3.5 The Open Reading Frame and the Identification of Genes 3.6 Metagenomics 3.7 Nature of Bioinformatics 3.7.1 Some contributions of bioinformatics to biotechnology Suggested Readings 4. Industrial Media and the Nutrition of Industrial Organisms 4.1 The Basic Nutrient Requirements of Industrial Media 4.2 Criteria for the Choice of Raw Materials Used in Industrial Media 4.3 Some Raw Materials Used in Compounding Industrial Media 4.4 Growth Factors 4.5 Water 4.6 Some Potential Sources of Components of Industrial Media 4.6.1 Carbohydrate sources 4.6.2 Protein sources 4.7 The Use of Plant Waste Materials in Industrial Microbiology Media: Saccharification of Polysaccharides 4.7.1 Starch 4.7.2 Cellulose, hemi-celluloses and lignin in plant materials Suggested Readings 5. Metabolic Pathways for the Biosynthesis of Industrial Microbiology Products 5.1 The Nature of Metabolic Pathways 5.2 Industrial Microbiological Products as Primary and Secondary Metabolites 5.2.1 Products of primary metabolism 5.2.2 Products of secondary metabolism 5.3 Trophophase-idiophase Relationships in the Production of Secondary Products 5.4 Role of Secondary Metabolites in the Physiology of Organisms Producing Them 5.5 Pathways for the Synthesis of Primary and Secondary Metabolites of Industrial Importance 5.5.1 Catabolism of carbohydrates 5.5.2 The Catabolism of hydrocarbons 5.6 Carbon Pathways for the Formation of Some Industrial Products Derived from Primary Metabolism 5.6.1 Catabolic products 5.6.2 Anabolic products 5.7 Carbon Pathways for the Formation of Some Products of Microbial Secondary Metabolism of Industrial Importance Suggested Readings 6. Overproduction of Metabolites of Industrial Microorganisms 6.1 Mechanisms Enabling Microorganisms to Avoid Overproduction of Primary Metabolic Products Through Enzyme Regulation 6.1.1 Substrate induction 6.1.2 Catabolite regulation 6.1.3 Feedback regulation 6.1.4 Amino acid regulation of RNA synthesis 6.1.5 Energy charge regulation 6.1.6 Permeability control 6.2 Derangement or Bypassing of Regulatory Mechanisms for the Over-production of Primary Metabolites 6.2.1 Metabolic control 6.2.2 Permeability 6.3 Regulation of Overproduction in Secondary Metabolites 6.3.1 Induction 6.3.2 Catabolite regulation 6.3.3 Feedback regulation 6.3.4 ATP or energy charge regulation of secondary metabolites 6.4 Empirical Methods Employed to Disorganize Regulatory Mechanisms in Secondary Metabolite Production Suggested Readings 7. Screening for Productive Strains and Strain Improvement in Biotechnological Organisms 7.1 Sources of Microorganisms Used in Biotechnology 7.1.1 Literature search and culture collection supply 7.1.2 Isolation de novo of organisms producing metabolites of economic importance 7.2 Strain Improvement 7.2.1 Selection from naturally occurring variants 7.2.2 Manipulation of the genome of industrial organisms in strain improvement Suggested Readings 8. The Preservation of the Gene Pool in Industrial Organisms: Culture Collections 8.1 The Place of Culture Collections in Industrial Microbiology and Biotechnology 8.2 Types of Culture Collections 8.3 Handling Culture Collections 8.4 Methods of Preserving Microorganisms 8.4.1 Microbial preservation methods based on the reduction of the temperature of growth 8.4.2 Microbial preservation methods based on dehydration 8.4.3 Microbial preservation methods based on the reduction of nutrients 8.4.4 The need for experimentation to determine the most appropriate method of preserving an organism Suggested Redings SECTION C BASIC OPERATIONS IN INDUSTRIAL FERMENTATIONS 9. Fermentors and Fermentor Operation 9.1 Definition of a Fermentor 9.2 The Aerated Stirred Tank Batch Fermentor 9.2.1 Construction materials for fermentors 9.2.2 Aeration and agitation in a fermentor 9.2.3 Temperature control in a fermentor 9.2.4 Foam production and control 9.2.5 Process control in a fermentor 9.3 Anerobic Batch Fermentors 9.4 Fermentor Configurations 9.4.1 Continuous fermentations 9.5 Fed-batch Cultivation 9.6 Design of New Fermentors on the Basis of Physiology of the Organisms: Air Lift Fermentors 9.7 Microbial Experimentation in the Fermentation Industry: The Place of the Pilot Plant 9.8 Inoculum Preparation 9.9 Surface or Solid State Fermentors Suggested Readings 10. Extraction of Fermentation Products 10.1 Solids (Insolubles) Removal 10.1.1 Filtration 10.1.2 Centrifugation 10.1.3 Coagulation and flocculation 10.1.4 Foam fractionation 10.1.5 Whole-broth treatment 10.2 Primary Product Isolation 10.2.1 Cell disruption 10.2.2 Liquid extraction 10.2.3 Dissociation extraction 10.2.4 Ion-exchange adsorption 10.2.5 Precipitation 10.3 Purification 10.3.1 Chromatography 10.3.2 Carbon decolorization 10.3.3 Crystallization 10.4 Product Isolation 10.4.1 Crystalline processing 10.4.2 Drying Suggested Readings 11. Sterility in Industrial Microbiology 11.1 The Basis of Loss by Contaminants 11.2 Methods of Achieving Sterility 11.2.1 Physical methods 11.2.2 Chemical methods 11.3 Aspects of Sterilization in Industry 11.3.1 The sterilization of the fermentor and its accessories 11.3.2 Media sterilization 11.4 Viruses (Phages) in Industrial Microbiology 11.4.1 Morphological grouping of bacteriophages 11.4.2 Lysis of hosts by phages 11.4.3 Prevention of phage contamination 11.4.4 Use of phage resistant mutants 11.4.5 Inhibition of phage multiplication with chemicals 11.4.6 Use of adequate media conditions and other practices Suggested Readings SECTION D ALCOHOL-BASED FERMENTATION INDUSTRIES 12. Production of Beer 12.1 Barley Beers 12.1.1 Types of barley beers 12.1.2 Raw materials for brewing 12.1.3 Brewery processes 12.1.4 Beer defects 12.1.5 Some developments in beer brewing 12.2 Sorghum Beers 12.2.1 Kaffir beer and other traditional sorghum beers Suggested Readings 13. Production of Wines and Spirits 13.1 Grape Wines 13.1.1 Processes in wine making 13.1.2 Fermentation 13.1.3 Ageing and storage 13.1.4 Clarification 13.1.5 Packaging 13.1.6 Wine defects 13.1.7 Wine preservation 13.1.8 Classification of wines 13.2 Palm Wine 13.3 The Distilled Alcoholic (or Spirit) Beverages 13.3.1 Measurement of the alcoholic strength of distilled beverages 13.3.2 General principles in the production of spirit beverages 13.3.3 The spirit beverages Suggested Readings 14. Production of Vinegar 14.1 Uses 14.2 Measurement of Acetic Acid in Vinegar 14.3 Types of Vinegar 14.4 Organisms Involved 14.5 Manufacture of Vinegar 14.5.1 The Orleans (or slow) method 14.5.2 The trickling generators (quick) method 14.5.3 Submerged generators 14.6 Processing of Vinegar Suggested Readings SECTION E USE OF WHOLE CELLS FOR FOOD RELATED PURPOSES 15. Single Cell Protein (SCP) 15.1 Substrates for Single Cell Protein Production 15.1.1 Hydrocarbons 15.1.2 Alcohols 15.1.3 Waste products 15.2 Microorganisms Used in SCP Production 15.3 Use of Autotrophic Microorganisms in SCP Production 15.4 Safety of Single Cell Protein 15.4.1 Nucleic acids and their removal from SCP 15.5 Nutritional Value of Single Cell Protein Suggested Readings 16. Yeast Production 16.1 Production of Baker's Yeast 16.1.1 Yeast strain used 16.1.2 Culture maintenance 16.1.3 Factory production 16.2 Food Yeasts 16.2.1 Production of food yeast 16.3 Feed Yeasts 16.4 Alcohol Yeasts 16.5 Yeast Products Suggested Readings 17. Production of Microbial Insecticides 17.1 Alternatives to Chemical Insecticides 17.2 Biological Control of Insects 17.2.1 Desirable properties in organisms to be used for biological control 17.2.2 Candidates which have been considered as biological control agents 17.2.3 Bacillus thuringiensis Insecticidal toxin 17.3 Production of Biological Insecticides 17.3.1 Submerged fermentations 17.3.2 Surface culture 17.3.3 In vivo culture 17.4 Bioassay of Biological Insecticides 17.5 Formulation and Use of Bioinsecticides 17.5.1 Dusts 17.5.2 Liquid formulation 17.6 Safety Testing of Bioinsecticides 17.7 Search and Development of New Bioinsecticides Suggested Readings 18. The Manufacture of Rhizobium Inoculants 18.1 Biology of Rhizobium 18.1.1 General properties 18.1.2 Cross-inoculation groups of rhizobium 18.1.3 Properties desirable in strains to be selected for use as rhizobium inoculants 18.1.4 Selection of strains for use as rhizobial inoculants 18.2 Fermentation of Rhizobia 18.3 Inoculant Packaging for Use 18.3.1 Seed inoculants 18.3.2 Soil inoculants 18.4 Quality Control Suggested Readings 19. Production of Fermented Foods 19.1 Introduction 19.2 Fermented Food from Wheat: Bread 19.2.1 Ingredients for modern bread-making 19.2.2 Systems of bread-making 19.2.3 Role of yeasts in bread-making 19.3 Fermented Foods Made from Milk 19.3.1 Composition of milk 19.3.2 Cheese 19.3.3 Yoghurt and fermented milk foods 19.4 Fermented Foods from Corn 19.4.1 Ogi, koko, mahewu 19.5 Fermented Foods from Cassava: Garri, Foo-Foo, Chikwuange, Kokonte, Bikedi, and Cinguada 19.5.1 Garri 19.5.2 Foo-foo, chikwuangue, lafun, kokonte, bikedi, and cinguada 19.6 Fermented Vegetables 19.6.1 Sauerkraut 19.6.2 Cucumbers (pickling) 19.7 Fermentations for the Production of the Stimulant Beverages: Tea, Coffee, and Cocoa 19.7.1 Tea production 19.7.2 Coffee fermentation 19.7.3 Cocoa fermentation 19.8 Fermented Foods Derived from Legumes and Oil Seeds 19.8.1 Fermented foods from Soybeans 19.8.2 Fermented foods from beans: Idli 19.8.3 Fermented foods from Protein-rich Oil-seeds 19.8.4 Food condiments made from fish Suggested Readings SECTION F PRODUCTION OF METABOLITES AS BULK CHEMICALS OR AS INPUTS IN OTHER PROCESSES 20. Production of Organic Acids and Industrial Alcohol 20.1 Organic Acids 20.1.1 Production of citric acid 20.1.2 Uses of citric acid 20.1.3 Biochemical basis of the production of citric acid 20.1.4 Fermentation for citric acid production 20.1.5 Extraction 20.1.6 Lactic acid 20.2 Industrial Alcohol Production 20.2.1 Properties of ethanol 20.2.2 Uses of ethanol 20.2.3 Denatured alcohol 20.2.4 Manufacture of ethanol 20.2.5 Some developments in alcohol production Suggested Readings 21. Production of Amino Acids by Fermentation 21.1 Uses of Amino Acids 21.2 Methods for the Manufacture of Amino Acids 21.2.1 Semi-fermentation 21.2.2 Enzymatic process 21.2.3 Production of amino acids by the direct fermentation 21.3 Production of Glutamic Acid by Wild Type Bacteria 21.4 Production of Amino Acids by Mutants 21.4.1 Production of amino acids by auxotrophic mutants 21.4.2 Production of amino acids by regulatory mutants 21.5 Improvements in the Production of Amino Acids Using Metabolically Engineered Organisms 21.5.1 Strategies to modify the terminal pathways 21.5.2 Strategies for increasing precursor availability 21.5.3 Metabolic engineering to improve transport of amino acids outside the cell 21.6 Fermentor Production of Amino Acid 21.6.1 Fermentor procedure 21.6.2 Raw materials 21.6.3 Production strains 21.6.4 Down stream processing Suggested Readings 22. Biocatalysts: Immobilized Enzymes and Immobilized Cells 22.1 Rationale for Use of Enzymes from Microorganisms 22.2 Classification of Enzymes 22.3 Uses of Enzymes in Industry 22.4 Production of Enzymes 22.4.1 Fermentation for enzyme production 22.4.2 Enzyme extraction 22.4.3 Packaging and finishing 22.4.4 Toxicity testing and standardization 22.5 Immobilized Biocatalysts: Enzymes and Cells 22.5.1 Advantages of immobilized biocatalysts in general 22.5.2 Methods of immobilizing enzymes 22.5.3 Methods for the immobilization of cells 22.6 Bioreactors Designs for Usage in Biocatalysis 22.7 Practical Application of Immobilized Biological Catalyst Systems 22.8 Manipulation of Microorganisms for Higher Yield of Enzymes 22.8.1 Some aspects of the biology of extracellular enzyme production Suggested Readings 23. Mining Microbiology: Ore Leaching (Bioleaching) by Microorganisms 23.1 Bioleaching 23.2 Commercial Leaching Methods 23.2.1 Irrigation-type processes 23.2.2 Stirred tank processes 23.3 Microbiology of the Leaching Process 23.4 Leaching of Some Metal Sulfides 23.5 Environmental Conditions Affecting Bacterial Leaching Suggested Readings SECTION G PRODUCTION OF COMMODITIES OF MEDICAL IMPORTANCE 24. Production of Antibiotics and Anti-Tumor Agents 24.1 Classification and Nomenclature of Antibiotics 24.2 Beta-Lactam Antibiotics 24.2.1 Penicillins 24.2.2 Cephalosporins 24.2.3 Other beta-lactam antibiotics 24.3 The Search for New Antibiotics 24.3.1 The need for new antibiotics 24.3.2 The classical method for searching for antibiotics: random search in the soil 24.4 Combating Resistance and Expanding the Effectiveness of Existing Antibiotics 24.4.1 Refinements in the procedures for the random search for new antibiotics in the soil 24.4.2 Newer approaches to searching for antibiotics 24.5 Anti-Tumor Antibiotics 24.5.1 Nature of tumors 24.5.2 Mode of action of anti-tumor antibiotics 24.5.3 Search for new anti-tumor antibiotics 24.6 Newer Methods for Searching for Antibiotic and Anti-tumor Drugs Suggested Readings 25. Production of Ergot Alkaloids 25.1 Nature of Ergot Alkaloids 25.2 Uses of Ergot Alkaloids and their Derivates 25.3 Production of Ergot Alkaloids 25.4 Physiology of Alkaloid Production Suggested Readings 26. Microbial Transformation and Steroids and Sterols 26.1 Nature and Use of Steroids and Sterols 26.2 Uses of Steroids and Sterols 26.2.1 Sex hormones 26.2.2 Corticosteroids 26.2.3 Saponins 26.2.4 Heterocyclic steroids 26.3 Manufacture of Steroids 26.3.1 Types of microbial transformations in steroids and sterols 26.3.2 Fermentation conditions used in steroid transformation 26.4 Screening for Microorganisms Suggested Readings 27. Vaccines 27.1 Nature and Importance of Vaccines 27.2 Body Defenses against Communicable Diseases 27.2.1 Innate or non-specific immunity 27.3 Traditional and Modern Methods of Vaccine Production 27.3.1 Traditional vaccines 27.3.2 Newer approaches in vaccinology 27.4 Production of Vaccines 27.4.1 Production of virus vaccines 27.4.2 Production of bacterial toxoids 27.4.3 Production of killed bacterial vaccines 27.5 Control of Vaccines 27.6 Vaccine Production versus Other Aspects of Industrial Microbiology Suggested Readings 28. Drug Discovery in Microbial Metabolites: The Search for Microbial Products with Bioactive Properties 28.1 Conventional Processes of Drug Discovery 28.1.1 Cell-based assays 28.1.2 Receptor binding assays 28.1.3 Enzyme assays 28.2 Newer Methods of Drug Discovery 28.2.1 Computer aided drug design 28.2.2 Combinatorial chemistry 28.2.3 Genomic methods in the search for new drugs, including antibiotics 28.2.4 Search for drugs among unculturable microorganisms 28.4 Approval of New Antibiotic and other Drugs by the Regulating Agency 28.4.1 Pre-submission work by the pharmaceutical firm 28.4.2 Submission of the new drug to the FDA 28.4.3 Approval 28.4.4 Post approval research Suggested Readings SECTION H WASTE DISPOSAL 29. Treatment of Wastes in Industry 29.1 Methods for the Determination of Organic Matter Content in Waste Waters 29.1.1 Dissolved oxygen 29.1.2 The biological or biochemical oxygen demand (BOD) tests 29.1.3 Permanganate value (PV) test 29.1.4 Chemical oxygen demand (COD) 29.1.5 Total organic carbon (TOC) 29.1.6 Total suspended solids (TSS) 29.1.7 Volatile suspended solids (VSS) 29.2 Wastes from Major Industries 29.3 Systems for the Treatment of Wastes 29.3.1 Aerobic breakdown of raw waste waters 29.4 Treatment of the Sludge: Anaerobic Breakdown of Sludge 29.5 Waste Water Disposal in the Pharmaceutical Industry Suggested Readings Glossary Index

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BA81876847
• ISBN:
  • 9781578084340
  • 9781578085132
• LCCN: 2006051256
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Enfield, (NH)
• ページ数/冊数: xx, 530p
• 大きさ: 25 cm
• 分類:
  • LCC : QR53
  • DC22 : 660.6/2
• 件名:
  • LCSH : Industrial microbiology
  • LCSH : Biotechnology