Fermentation Microbiology and Biotechnology, Second Edition

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  • Employs a significant number of case studies and industry examples specifically designed to support principles and methods introduced in the text
  • Provides definition boxes throughout the text to illustrate and introduce the reader to new scientific terms and concepts
  • Discusses fermentation microbiology’s diverse applications in the pharmaceutical industry
  • Includes new chapters on the latest research highlighting current advances and future directions
  • Summary

    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

    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
    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,

    Editorial Reviews

    “… provide a comprehensive resource, introducing the history and basics of fermentation and industrial microbiology. The list of contributing authors on the whole is distinguished and represents some of the leaders in this field, and draws not only from an academic, but also a process background. … it does provide a good, overall perspective on this subject and provides much more depth in areas such as control and monitoring. On the whole , this is a good addition to the teaching resources for fermentation science.”
    —Paul Hoskisson, University of Strathclyde, Society for General Microbiology (SGM), July 2007

    "The book gives solid general information with some more specific topics covering modern aspects of fermentation technology regarding the design and the operation of the modeling of the fermenters, software sensors, and the control of fermentation processes . . . clearly reflects the importance of fermentation technology and its exploitation in the production of important compounds for human use. It is reasonably priced for a textbook, which can be purchased by students majoring in microbiology, biotechnology and allied subjects, and is an important source of information for research scientists working in these areas."

    – Ara Kanekanian, UWIC, in International Journal of Dairy Technology, May 2009, Vol. 62, No. 2