Bioprocessing for biomolecules production. (2020)

• Record Type: Book
• Further Information: Note: Edited by Gustavo Molina, Vijai Kumar Gupta, Brahma N. Singh, Nicholas Gathergood.
• Editors: Molina, Gustavo, 1983-; Gupta, Vijai Kumar; Singh, Brahma N, 1981-; Gathergood, Nick, 1972-
• Contents: 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</p&g
• Publisher Details: Hoboken, NJ : Wiley
• Publication Date: 2020
• Extent: 1 online resource (xxv, 506 pages)
• Subjects: 660.6/3; Biomolecules; Biochemical engineering; Biochemical engineering; Biomolecules; Electronic books
• Languages: English
• ISBNs: 9781119434368; 9781119434436; 1119434432; 9781119434405; 1119434408
• Related ISBNs: 111943436X; 9781119434320; 1119434327
• Notes: Note: Includes bibliographical references and index.; Note: Description based on online resource; title from digital title page (viewed on March 04, 2020).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.