Advanced Fermentation and Cell Technology, 2 Volume Set

924 Pages·2021·15.457 MB·English

by  Byong H. Lee

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Advanced Fermentation
and Cell Technology
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Advanced Fermentation
and Cell Technology
Volume 1
Byong H. Lee
SportBiomics, CA, USA and Heilenex Pharma Inc., Toronto, Canada
Kangwon National University, Chuncheon, South Korea
Jiangnan University, Wuxi, China
McGill University and AAFC, Quebec, Canada
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Advanced Fermentation
and Cell Technology
Volume 2
Byong H. Lee
SportBiomics, CA, USA and Heilenex Pharma Inc., Toronto, Canada
Kangwon National University, Chuncheon, South Korea
Jiangnan University, Wuxi, China
McGill University and AAFC, Quebec, Canada
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Thiseditionfirstpublished2022
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LibraryofCongressCataloging-in-PublicationData
Names:Lee,ByongH.,author.
Title:Advancedfermentationandcelltechnology/ByongH.Lee,
SportBiomics,CA,USAandHeilenexPharmaInc.,Toronto,Canada,KangwonNational
University,Chuncheon,SouthKorea,JiangnanUniversity,Wuxi,China,McGillUniversityand
AAFC,Quebec,Canada.
Description:Hoboken,NJ,USA:Wiley-Blackwell,2022.|Includes
bibliographicalreferencesandindex.
Identifiers:LCCN2020026477(print)|LCCN2020026478(ebook)|ISBN
9781119042761(cloth)|ISBN9781119042785(adobepdf)|ISBN
9781119042778(epub)
Subjects:LCSH:Fermentation.|Industrialmicrobiology.
Classification:LCCTP505.L442021(print)|LCCTP505(ebook)|DDC
660/.28449–dc23
LCrecordavailableathttps://lccn.loc.gov/2020026477
LCebookrecordavailableathttps://lccn.loc.gov/2020026478
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Contents
Volume1
Preface ix
OverviewonMarketSizeofBioproductsandFundamentalsofCellTechnology xiii
PartI 1
1 MicrobialCellTechnology 1
1.1 Basicbacterialgrowthandmodeoffermentation 1
1.2 Basicfungalgrowth 22
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1.3 Classicalstrainimprovementsandtools 26
1.3.1 Naturalselectionandmutation 26
1.3.2 Recombination 30
1.4 Modernstrainimprovementandtools 32
1.4.1 Genomeshuffling 33
1.4.2 RecombinantDNAtechnology 34
Summary 58
1.4.3 RNAinterference(RNAi)andCRISPR/Castechnologyforgenomeediting 59
Summary 72
1.4.4 Molecularthermodynamicsanddown-streamprocessesonbioproducts 72
Summary 83
1.4.5 Proteinengineering 84
Summary 91
1.4.6 Genomics,proteomics,metagenomics,andbioinformatics 91
Summary 99
1.4.7 Systems/syntheticbiologyandmetabolicengineering 100
Summary 106
1.4.8 Quorumsensingandquenching 106
Summary 110
1.5 Bioengineeringandscale-upprocess 111
1.5.1 Microbialandprocessengineeringfactorsaffectingperformanceandeconomics 114
1.5.2 Fermenterandbioreactorsystems 114
1.5.3 Masstransferconcept 116
1.5.4 Heattransferconcept 120
1.5.5 Massandheattransferpractice 123
1.5.6 Scale-upandscale-downoffermentations 137
1.5.7 Scale-upchallenges 146
Summary 150
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vi CONTENTS
1.6 Newbioprocessesoffermentation 150
1.6.1 Growth-arrestedbioprocesses 150
1.6.2 Integratedbioprocesses 154
1.6.3 Consolidatedbioprocessing(CBP) 158
Summary 160
Bibliography 161
PartII 173
2 ApplicationsofMicrobialFermentationtoFoodProducts,Chemicalsand
Pharmaceuticals 173
2.1 Fermenteddairyproducts 173
2.1.1 Basicknowledgeofmanufactureofdairyproducts 177
2.1.2 Geneticengineeringoflacticacidbacteria 186
Summary 197
Bibliography 197
2.2 Fermentedmeatandfishproducts 199
2.2.1 Fermentedmeatproducts 199
2.2.2 Fermentedfishproducts 204
Summary 207
Bibliography 208
2.3 Fermentedvegetableandcerealproducts 209
2.3.1 Fermentedvegetableproducts 209
2.3.2 Fermentedcerealproducts 214
Summary 219
Bibliography 220
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2.4 Organicacids 220
2.4.1 Aceticacid 221
2.4.2 Citricacid 224
2.4.3 Lacticacid 225
2.4.4 Malicacid 227
2.4.5 Fumaricacid 228
Summary 229
Bibliography 230
2.5 Fermentation-derivedfoodandfeedingredients 231
2.5.1 Flavorsandaminoacids 232
Summary 247
2.5.2 Sweeteners 249
Summary 259
Bibliography 260
2.5.3 Vitaminsandpigments 264
Summary 274
Bibliography 274
2.5.4 Microbialpolysaccharidesandbiopolymers 276
Summary 291
Bibliography 293
2.6 Bacteriocinsandbacteriophages 296
2.6.1 Bacteriocins 296
2.6.2 Bacteriophage 307
Summary 309
Bibliography 310
2.7 Enzymes 314
Summary 330
Bibliography 331
2.8 Biomass(SCP)andmushrooms 332
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CONTENTS vii
2.8.1 Biomass(SCP) 332
2.8.2 Mushrooms 343
Summary 347
Bibliography 347
2.9 Functionalfoodsandnutraceuticals 349
2.9.1 Probioticsandprebiotics 349
2.9.2 Microbiome 364
Summary 373
Bibliography 374
2.10 Alcoholicbeverages 385
2.10.1 Beer 386
2.10.2 Wine 393
Summary 400
Bibliography 401
2.11 Otherfermentationchemicals 401
2.11.1 Bioethanol 402
Summary 412
Bibliography 412
2.11.2 Biobutanol 414
Summary 424
2.11.3 Biobutanediol 425
Summary 433
Bibliography 434
2.11.4 Biodiesel 438
Summary 444
Bibliography 445
2.11.5 Biomethane 446
Summary 453
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2.11.6 Biohydrogen 455
Summary 465
Bibliography 465
2.12 Pharmaceuticals,growthpromoters,andbiopesticides 467
2.12.1 Antibiotics 467
2.12.2 Antibiotic(orantimicrobial)growthpromoters(AGPs) 489
Summary 496
Bibliography 498
2.12.3 Antitumordrugs 503
Summary 531
Bibliography 532
2.12.4 Steroids 536
2.12.5 Statins 551
Summary 561
Bibliography 562
2.12.6 Biopesticides 568
Summary 575
Bibliography 575
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