Advanced Fermentation and Cell Technology

Preface Overview on Market Size of Bioproducts and Fundamentals of Cell Technology Biotechnology and global market size of bioproducts Cellular organization and membrane structure of three domains Part I Chapter 1 Microbial Cell Technology 1.1 Basic bacterial growth and mode of fermentation 1.2 Basic fungal growth 1.3 Classical strain improvements and tools 1.3.1 Natural selection and mutation 1.3.2 Recombination 1.4 Modern strain improvement and tools 1.4.1 Genome shuffling 1.4.2 Recombinant DNA technology Summary 1.4.3 RNA interference (RNAi) and CRISPR)/Cas technology for genome editing 1.4.3.1 RNA interference (RNAi) 1.4.3.2 CRISPR)/Cas technology for genome editing 1.4.4 Molecular thermodynamics for biotechnology 1.4.5 Protein engineering 1.4.6 Genomics, proteomics and bioinformatics Summary 1.4.7 Systems/synthetic biology and metabolic engineering Summary 1.4.8 Quorum sensing and quenching Summary 1.5 Bioengineering and scale-up process 1.5.1 Microbial and process engineering factors affecting performance and economics 1.5.2 Fermenter and bioreactor systems 1.5.3 Mass transfer concept 1.5.4 Heat transfer concept 1.5.5 Mass and heat transfer practice 1.5.6 Scale-up and scale-down of fermentations 1.5.6.1 Scale-up methods 1.5.6.2 Bioinstrumentation and computer control 1.3.6.3 Physical measurement 1.5.6.4 Chemical measurement 1.5.6.5 Biological measurement 1.5.6.6 Computer applications 1.5.6.7 Process control 1.5.6.8 SCADA control system 1.5.7 Scale-up challenges Summary 1.6New bioprocesses of fermentation 1.6.1 Growth-arrested bioprocess 1.6.2 Integrated bioprocess 1.6.3 Consolidated bioprocessing (CBP) Summary Bibliography Part II Chapter 2 Applications of Microbial Fermentation to Food Products, Chemicals and Pharmaceuticals 2.1 Fermented dairy products 2.1.1 Basic knowledge of manufacture of dairy products 2.1.2 Genetic engineering of lactic acid bacteria Summary Bibliography 2.2 Fermented meat and fish products 2.2.1 Fermented meat products 2.2.2 Fermented fish products Summary Bibliography 2.3 Fermented vegetable and cereal products 2.3.1 Fermented vegetable products 2.3.2 Fermented cereal products Summary Bibliography 2.4 Organic acids 2.4.1 Acetic acid 2.4.2 Citric acid 2.4.3 Lactic acid 2.4.4 Malic acid 2.4.5 Fumaric acid Summary Bibliography 2.5 Flavors and Amino acids 2.5.1 Microbial flavors 2.5.2 Amino acids 2.6 Sweeteners 2.5.1 Nutritive sweeteners 2.5.2 High intensity sweeteners Summary Bibliography 2.7 Vitamins and Pigments 2.7.1 Production of vitamins 2.7.2 Production of pigments Summary Bibliography 2.8 Microbial polysaccharides and Biopolymers 2.8.1 Microbial polysaccharides 2.8.2 Biopolymers Summary Bibliography 2.9 Bacteriocins and Bacteriophages 2.9.1 Bacteriocins 2.9.2 Bacteriophage Summary Bibliography 2.10 Enzymes Summary Bibliography 2.11 Biomass (SCP) and Mushrooms 2.11.1 Biomass (SCP) 2.11.2 Mushrooms Summary Bibliography 2.12 Functional foods and Nutraceuticals 2.12.1 Probiotics and prebiotics 2.12.2 Microbiome Summary Bibliography 2.13 Alcoholic beverages 2.13.1 Beer 2.13.2 Wine Summary Bibliography 2.14 Other fermentation chemicals 2.14.1 Bioethanol Summary Bibliography 2.14.2 Biobutanol Summary Bibliography 2.14.3 Biobutanediol Summary Bibliography 2.14.4 Biodiesel Summary Bibliography 2.14.5 Biomethane Summary Bibliography 2.14.6 Biohydrogen Summary Bibliography 2.15 Pharmaceuticals, Growth promoters, and Biopesticides 2.15.1 Antibiotics 2.15.2 Antibiotic (or Antimicrobial) growth promoters (AGPs) Summary Bibliography 2.15.3 Antitumor drugs Summary Bibliography 2.15.4 Steroids 2.15.5 Statins Summary Bibliography 2.15.6 Biopesticides Summary Bibliography Part III 3.1 Animal Cell Technology 3.1.1 Introduction 3.1.2 Techniques of RNAi and CRISPR 3.1.3 Animal cell lines 3.1.3.1 Anchorage-dependent (adherent) cells 3.1.3.2 Anchorage-independent (suspension) cells 3.1.4 Upstream and downstream bioprocessing 3.1.5 Strain development of animal cell cultures 3.1.6 Applications of animal cell cultures 3.1.6.1 Monoclonal antibodies (mABs) 3.1.6.2 Vaccines 3.1.6.3 DNA vaccines 3.1.6.4 Reverse vaccinology (RV) 3.1.6.5 Edible vaccines 3.1.6.6 Zika vaccines 3.1.6.7 Hepatitis vaccines 3.1.6.8 HIV vaccines 3.1.7 Transgenic animal bioreactors 3.2.7.1 Introduction and techniques 3.2.7.2 Applications of transgenic animals Part IV Chapter 4 Plant Cell Technology 4.1 Introduction 4.2 Plant tissue culture 4.3 Applications of plant tissue culture 4.3.1 Traditional plant breeding (Non-recombinant DNA techniques) 4.3.2 General media for plant tissue culture 4.3.3 Bioreactor types of plant cell cultures 4.3.3.1 Seed based bioreactor 4.3.3.2 Plant cell suspension bioreactor 4.3.3.3 Hairy root bioreactor 4.3.3.4 Chloroplast bioreactors 4.3.4 Modern plant breeding or Biotech/GM crops (Recombinant DNA Techniques) 4.3.4.1 Agricultural applications Summary Bibliography Part V Chapter 5. Safety Issues of New Biotechnologies on Microbial, Animal, and Plant Cells 5.1 Introduction 5.2 Safety evaluation of novel foods and cell culture products 5.2.1 Genetically Modified Microorganisms and Their Products 5.2.2 Genetically Modified Animal Cell Cultures, Animals, Fishes and Their Products 5.2.2.1 Safety aspects of animal cell culture 5.2.2.2 Genetically modified animals and their products 5.2.2.3 Detection methods of transgenic animals and fishes 5.2.3 Genetically Modified Plants and Their Products 5.2.3.1 Whole GM crops 5.2.3.2 Safety concern of GM crops and cell cultures 5.2.3.3 Safety of GM crops- and GMM derived ingredients 5.3.3.4 Detection methods of GM crops Summary Bibliography Index