Advanced Fermentation and Cell Technology

Volume 1

Preface ix

Overview on Market Size of Bioproducts and Fundamentals of Cell Technology xiii

Part I 1

1 Microbial Cell Technology 1

1.1 Basic bacterial growth and mode of fermentation 1

1.2 Basic fungal growth 22

1.3 Classical strain improvements and tools 26

1.3.1 Natural selection and mutation 26

1.3.2 Recombination 30

1.4 Modern strain improvement and tools 32

1.4.1 Genome shuffling 33

1.4.2 Recombinant DNA technology 34

Summary 58

1.4.3 RNA interference (RNAi) and CRISPR/Cas technology for genome editing 59

Summary 72

1.4.4 Molecular thermodynamics and down-stream processes on bioproducts 72

Summary 83

1.4.5 Protein engineering 84

Summary 91

1.4.6 Genomics, proteomics, metagenomics, and bioinformatics 91

Summary 99

1.4.7 Systems/synthetic biology and metabolic engineering 100

Summary 106

1.4.8 Quorum sensing and quenching 106

Summary 110

1.5 Bioengineering and scale-up process 111

1.5.1 Microbial and process engineering factors affecting performance and economics 114

1.5.2 Fermenter and bioreactor systems 114

1.5.3 Mass transfer concept 116

1.5.4 Heat transfer concept 120

1.5.5 Mass and heat transfer practice 123

1.5.6 Scale-up and scale-down of fermentations 137

1.5.7 Scale-up challenges 146

Summary 150

1.6 New bioprocesses of fermentation 150

1.6.1 Growth-arrested bioprocesses 150

1.6.2 Integrated bioprocesses 154

1.6.3 Consolidated bioprocessing (CBP) 158

Summary 160

Bibliography 161

Part II 173

2 Applications of Microbial Fermentation to Food Products, Chemicals and Pharmaceuticals 173

2.1 Fermented dairy products 173

2.1.1 Basic knowledge of manufacture of dairy products 177

2.1.2 Genetic engineering of lactic acid bacteria 186

Summary 197

Bibliography 197

2.2 Fermented meat and fish products 199

2.2.1 Fermented meat products 199

2.2.2 Fermented fish products 204

Summary 207

Bibliography 208

2.3 Fermented vegetable and cereal products 209

2.3.1 Fermented vegetable products 209

2.3.2 Fermented cereal products 214

Summary 219

Bibliography 220

2.4 Organic acids 220

2.4.1 Acetic acid 221

2.4.2 Citric acid 224

2.4.3 Lactic acid 225

2.4.4 Malic acid 227

2.4.5 Fumaric acid 228

Summary 229

Bibliography 230

2.5 Fermentation-derived food and feed ingredients 231

2.5.1 Flavors and amino acids 232

Summary 247

2.5.2 Sweeteners 249

Summary 259

Bibliography 260

2.5.3 Vitamins and pigments 264

Summary 274

Bibliography 274

2.5.4 Microbial polysaccharides and biopolymers 276

Summary 291

Bibliography 293

2.6 Bacteriocins and bacteriophages 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) and mushrooms 332

2.8.1 Biomass (SCP) 332

2.8.2 Mushrooms 343

Summary 347

Bibliography 347

2.9 Functional foods and nutraceuticals 349

2.9.1 Probiotics and prebiotics 349

2.9.2 Microbiome 364

Summary 373

Bibliography 374

2.10 Alcoholic beverages 385

2.10.1 Beer 386

2.10.2 Wine 393

Summary 400

Bibliography 401

2.11 Other fermentation chemicals 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

Bibliography 454

2.11.6 Biohydrogen 455

Summary 465

Bibliography 465

2.12 Pharmaceuticals, growth promoters, and biopesticides 467

2.12.1 Antibiotics 467

2.12.2 Antibiotic (or antimicrobial) growth promoters (AGPs) 489

Summary 496

Bibliography 498

2.12.3 Antitumor drugs 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

Volume 2

Preface vii

Part III 579

3 Animal Cell Technology 579

3.1 Animal cell culture 579

3.1.1 Introduction 579

3.1.2 Techniques of RNAi and CRISPR 580

3.1.3 Animal cell lines 580

3.1.4 Upstream and downstream bioprocessing 590

3.1.5 Strain development of animal cell cultures 593

3.1.6 Applications of animal cell cultures 595

3.2 Transgenic animal bioreactors 661

3.2.1 Introduction and techniques 661

3.2.2 Applications of transgenic animals 664

Summary 672

Bibliography 673

Part IV 687

4 Plant Cell Technology 687

4.1 Introduction 687

4.2 Plant tissue culture 689

4.3 Applications of plant tissue culture 697

4.3.1 Traditional plant breeding (non-recombinant DNA techniques) 698

4.3.2 General media for plant tissue culture 739

4.3.3 Bioreactor types of plant cell cultures 741

4.3.4 Modern plant breeding or Biotech/GM crops (recombinant DNA techniques) 759

Summary 781

Bibliography 782

Part V 801

5 Safety Issues of New Biotechnologies on Microbial, Animal, and Plant Cells 801

5.1 Introduction 801

5.2 Safety evaluation of novel foods and cell culture products 802

5.2.1 Genetically modified microorganisms and their products 804

5.2.2 Genetically modified animal cell cultures, animals, fishes and their products 807

5.2.3 Genetically modified plants and their products 820

Summary 830

Bibliography 831