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More About This Textbook
Overview
The pace of progress in fermentation microbiology and biotechnology is fast and furious, with new applications being implemented that are resulting in a spectrum of new products, from renewable energy to solvents and pharmaceuticals
Fermentation Microbiology and Biotechnology, Second Edition builds on the foundation of the original seminal work, extending its reach to reflect the multidisciplinary and expansive nature of fermentation research and advancements. While retaining valuable information from the previous edition including a brief history of the industry, as well as an overview of instrumentation and fermentor design, fermentation kinetics, and flux control analysis, the second edition addresses numerous topics that have risen to prominence in the past few years.
New chapters explore the diverse array of microbial biosynthetic pathways currently used by the fermentation and pharmaceutical industries for the production of primary and secondary metabolites such as amino acids, vitamins, antibiotics, immunosuppressants, and anti-tumor agents. The authors also examine recent advances in enzyme and co-factor engineering and cell immobilization with respect to both novel drug development and improved yields from microbial processes.
Beyond pharmaceuticals, this volume considers the emerging role of fermentation in the conversion of renewable resources to fine chemicals, as well as its potential use in converting lignocellulosic waste to ethanol. In addition, readers will also discover new chapters devoted to discussions of industrial issues such as modeling and sensor technology, as well as supervision and control in the fermentation process.
The text is packed with examples and case studies from the industry, carefully chosen to illuminate and reinforce principles and methodology discussed in the chapters. Organized and written in a concise and lucid manner that requires only a general background in microbiology, this volume meets the needs
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Table of Contents
Fermentation Microbiology and Biotechnology: An Historical Perspective, M. El-Mansi, C.F.A. Bryce, B. S. Hartley, and A. L. Demain
Fermentation: An ancient tradition The rise of fermentation microbiology Developments in metabolic and biochemical engineering Discovery of antibiotics and genetic engineering The rise and fall of single cell protein Fermentation biotechnology and the production of amino acids Impact of functional genomics, proteomics, metabolomics and bio-informatics on the scope and future prospects of fermentation microbiology and biotechnology
Microbiology of Industrial Fermentation, M. El-Mansi and F.B. Ward
Chemical synthesis of bacterial protoplasm/biomass The growth cycle Diauxic growth Growth yield in relation to carbon and energy contents of growth substrates Fermentation balances Efficiency of central metabolism Continuous cultivation of micro-organisms Current advances and innovations in the fermentation and pharmaceutical industry Microbial fermentations and the production of biopharmaceuticals
Fermentation Kinetics, J. Nielsen
Framework for kinetic models Mass balances for bioreactors Kinetic models Population models
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Microbial Synthesis of Primary Metabolites: Current Advances and Future Prospects, A. L. Demain and S. Sanchez
Control of primary metabolism Approaches to strain improvements Production of primary metabolites
Microbial Synthesis of Secondary Metabolites and Strain Improvement, I. S. Hunter
The economics and scale of microbial product fermentations Different products need different fermentation processes Fed-batch culture; the paradigm for many efficient microbial processes Tactical issues for strain improvement programs Strain improvement: The random,