Microbial Applications

Name: Microbial Applications | Recent Advancements and Future Developments
Brand: De Gruyter
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Recent Advancements and Future Developments

Vijai Kumar Gupta Susanne Zeilinger Edivaldo X. Ferreira Filho Maria del Carmen Durán-Dominguez-de-Bazua Diane Purchase(Herausgeber*in)

De Gruyter (Verlag)

1. Auflage

Erschienen am 5. Dezember 2016

XIX, 388 Seiten

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Inhalt

Intro
Preface
List of Authors
Contents
1 Microbial applications in the food industry
1.1 Abstract
1.2 Introduction
1.3 Biology of microorganisms used in food industry
1.4 Role of microorganisms in the food industry
1.4.1 Fermented foods
1.4.2 Food safety and spoilage
1.4.3 Organic acids
1.4.4 Food enzymes
1.4.5 Amino Acids
1.4.6 Nutraceuticals and food color
1.4.7 Sugar alcohols
1.4.8 Microalgae
1.5 Bioengineering in the food industry
1.5.1 Engineered starter cultures for fermentation
1.5.2 Engineered microorganisms for food ingredient production
1.6 Conclusion
1.7 References
2 Microbial applications for fabric and textile industries
2.1 Abstract
2.2 Introduction
2.3 Enzymes for the recovery of cellulose fibres
2.4 Bast fibre recovery
2.4.1 Wood cellulose fibre recovery
2.5 Enzymes in cotton processing
2.5.1 Desizing
2.5.2 Scouring
2.5.3 Bleaching
2.5.4 Combined desizing, scouring and bleaching processes
2.6 Enzymes in protein fibre processing
2.6.1 Wool processing
2.6.2 Silk processing
2.7 Biotechnical processing of fibres made from synthetic polymers
2.7.1 Biofunctionalization of polyester fibres
2.7.2 Biofunctionalization of polyamides
2.7.3 Biofunctionalization of acrylonitriles
2.8 Enzymes in textile dyeing and functionalization or finishing processes
2.8.1 Dyeing related enzyme processes
2.8.2 Cellulose fabric finishing or polishing
2.8.3 Enzymatic ageing of Denim fabrics
2.9 Removal of unfixed dyes and dye effluent treatment
2.10 Enzymes in textile after-care
2.11 Conclusions
2.12 References
3 Microbial peptides and peptibols
3.1 Introduction
3.2 AMPs
3.3 AMPs antimicrobial activity
3.4 AMPs source
3.5 Microbial AMPs
3.5.1 Fungal AMPs
3.6 Peptaibiotics
3.7 Peptaibols
3.8 Peptaibol biosynthesis
3.8.1 Peptiabols activity
3.9 Bacterial AMPs
3.9.1 Mechanisms of bacteriocins action
3.10 AMP application in medicine
3.11 AMPs in plant protection
3.12 AMP application in pharmacy and biotechnology
3.13 AMP in food industry
3.14 References
4 Introspecting Bacteriophage Specificity and Decoding Phage Enzyme Non-Specificity for Antimicrobial Applications
4.1 Introduction
4.2 Case studies
4.2.1 Procedure for studying antimicrobial action of mixture of phage enzymes
4.2.2 Results
4.3 Discussion
4.4 References
5 Microbial production of enzymes: An Overview
5.1 Abstract
5.2 Introduction
5.3 Production of enzymes
5.3.1 Submerged fermentation
5.3.2 Solid state fermentation
5.4 Enzymes of industrial Importance
5.4.1 Amylases
5.4.2 Glusose isomerase (D glucose ketoisomerase)
5.4.3 Proteases
5.4.4 Lactase
5.4.5 Pectinases
5.4.6 Lipases
5.4.7 Penicillin acylase
5.4.8 Catalases
5.4.9 Alcohol Dehydrogenase
5.4.10 Glucose oxidase
5.4.11 Galactose oxidase
5.4.12 Hexokinase
5.4.13 Muramidase
5.4.14 Cholesterol oxidase
5.4.15 Asparaginase
5.4.16 Streptokinase
5.5 Future recommendation
5.6 References
6 Microbial Pigments
6.1 Introduction
6.2 Microbial sources of natural color
6.3 Microbial pigments in natural sites
6.4 Pigments and plant endophytes
6.5 Conclusion
6.6 References
7 Role of nutrient in microbial developments and microbial metabolic diversity
7.1 Abstract
7.2 Introduction
7.3 Microbial Diversity
7.3.1 Microbial Nutrition
7.3.2 Microbial Communities
7.4 Microbial Development
7.4.1 Spore Forming
7.4.2 Formation of Fruiting Body
7.4.3 Formation of Biofilm
7.5 Microbial Metabolic Diversity
7.5.1 Microbial Metabolites
7.5.2 Natural Microbial Products
7.5.3 Gut Microbiota and Human Health
7.5.4 Therapeutic Spectrum of Bacterial Metabolites
7.6 Microbiome and Sustainable Healthcare
7.7 Conclusion and Prospects
7.8 References
8 Microbes in wine and beer industries
8.1 Abstract
8.2 Introduction
8.3 Microbes in Wine
8.4 Fermenting microorganisms undergoing primary fermentation
8.5 Flavoring microorganisms undergo secondary fermentation
8.6 Spoilage microorganisms
8.7 Microbes in Beer
8.8 Yeast Management
8.9 Primary fermentation
8.10 Maturation and Flavor Formation
8.11 Main strategies for avoiding microorganism spoilage in wine and beer
8.12 Perspectives in wine and beer industry
8.13 Bibliography
9 Use of tetracyclines and ß-lactams in agriculture: Fate in the environment and occurrence of antibiotic-resistance determinants
9.1 Introduction
9.2 Fates of tetracyclines and ß-lactams in waste and soils
9.3 Mechanisms of resistance to tetracyclines and ?-lactams and spread of the genetic determinants of antibiotic resistance in soil and manure
9.3.1 Tetracycline resistance genes
9.3.2 ß-lactam resistance genes
9.3.3 Spread of tetracyclines and ß-lactams resistant bacteria in the environment
9.4 Current Developments and future challenges
9.4.1 Probiotics
9.4.2 Prebiotics and other molecules
9.4.3 New generation of antibiotics
9.4.4 Manure management
9.5 Conclusions
9.6 References
10 Industrial microorganisms: tolerance to antibiotics and application of antimicrobial agents
10.1 Abstract
10.2 Introduction
10.3 Antimicrobial agents
10.3.1 Non-bacteriocin substances
10.3.2 Bacteriocin and bacteriocin-like substances
10.3.3 Application of antimicrobials agents in Food Industry
10.4 Antibiotic resistance of microbial food cultures
10.4.1 Strategies for microbial antibiotic resistance
10.4.2 The European regulatory framework
10.4.3 Antibiotic resistance in traditional fermented foods
10.4.4 Antibiotic resistance: safety of starter and probiotic microorganisms
10.5 Concluding Remarks
10.6 References
11 Microbial biofuel production: An overview on recent developments
11.1 Abstract
11.2 Introduction
11.3 Ethanol
11.4 First generation ethanol
11.4.1 Energy balance and greenhouse emissions
11.4.2 First generation ethanol in Brazil
11.4.3 First generation ethanol in USA
11.5 Second generation bioethanol
11.5.1 The role of pretreatment
11.5.2 Enzymatic hydrolysis of the plant cell wall
11.5.3 Fermenting microorganisms
11.6 Third generation bioethanol
11.6.1 Algae
11.6.2 Cyanobacteria
11.6.3 Bioethanol production
11.7 Conclusion and perspectives
11.8 References
12 Fungal cell factories and their applications
12.1 Introduction
12.2 Genetic transformation of the potential specific gene
12.3 Re-engineering gene targeting
12.4 RNA technologies for genetic engineering
12.5 Designing gene engineering strategy
12.6 Heterologous Proteins Expressed in fungi
12.7 Fungi as cell factories for fungal enzymes
12.8 Fungi as cell factories for non-fungal proteins
12.9 Production of bioenergy from microbial biomass
12.9.1 Genetic engineering of photosynthetic microbial cell factories
12.9.2 Incompatibility of oxygenic photosynthesis with anaerobic metabolism
12.9.3 Host tolerance to high concentration of recombinant pathway product and/or precursors
12.9.4 Assembly of complex enzymes
12.9.5 General physiological and metabolic adaptations
12.9.6 Biotechnological use of microalgal-bacterial consortia as multispecies microbial cell factories
12.10 Conclusion remarks
12.11 References
13 Evaluation of an indirect method for rapid bacterial quantification in wastewaters
13.1 Abstract
13.2 Introduction
13.3 Methodology
13.3.1 Bacterial isolates
13.3.2 Calibration curve and bacterial quantification
13.3.3 Analytic determinations and statistical analyzes
13.4 Results and discussion
13.4.1 Morphological characterization
13.4.2 Calibration curve
13.4.3 Characterization of wastewater samples for application of calibration curve
13.4.4 Validation of indirect method and influence of physicochemical parameters
13.5 Conclusions
13.6 Acknowledgements
13.7 References
14 Cyanobacteria: biotechnological and environmental applications
14.1 Introduction
14.2 Biotechnological applications
14.2.1 Cyanobacteria as biofertilizers
14.2.2 Cyanobacteria as a resource for bioenergy
14.2.3 Cyanobacterial biopolymers
14.2.4 Cyanobacterial bioactive compounds
14.2.5 Cyanobacteria for biotransformation purposes
14.3 Environmental applications
14.3.1 Cyanoremediation of metal ions
14.3.2 Cyanoremediation of hydrocarbons
14.3.3 Wastewater treatment by cyanoremediation
14.4 Current challenges and perspectives of cyanoremediation
14.5 References
15 Improvement of functional attributes of kernels of wild legume Canavalia martima by Rhizopus oligosporus
15.1 Introduction
15.2 Seeds and Processing
15.3 Assessment of Functional Properties
15.3.1 Protein Solubility
15.3.2 Gelation
15.3.3 Water- and Oil-Absorption Capacities
15.3.4 Emulsion Properties
15.3.5 Foam Properties
15.4 Data Analysis
15.5 Discussion
15.5.1 Protein Solubility
15.5.2 Water-Absorption Capacity
15.5.3 Oil-Absorption Capacity
15.5.4 Gelation
15.5.5 Emulsion Properties
15.5.6 Foam Properties
15.6 Principal Component Analysis
15.7 Summary
15.8 References

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