Industrial Microbiology /
edited by David B. Wilson, , Hermann Sahm, , Klaus-Peter Stahmann, , and Mattheos Koffas.
- 1 online resource (420 pages)
Cover -- Title Page -- Copyright -- Contents -- Preface -- Chapter 1 Historical Overview and Future Perspective -- 1.1 Use of Fermentation Procedures Before the Discovery of Microorganisms (Neolithic Era & -- equals -- New Stone Age Until 1850) -- 1.2 Investigation of Microorganisms and Beginning of Industrial Microbiology (1850 Until 1940) -- 1.3 Development of New Products and Procedures: Antibiotics and Other Biomolecules (From 1940) -- 1.4 Genetic Engineering Is Introduced into Industrial Microbiology (From Roughly 1980) -- 1.5 Future Perspectives: Synthetic Microbiology -- References -- Further Reading -- Chapter 2 Bioprocess Engineering -- 2.1 Introduction -- 2.1.1 Role of Bioreactors -- 2.1.2 Basic Bioreactor Configurations -- 2.1.3 Types of Growth Media -- 2.2 Nonstructured Models -- 2.2.1 Nonstructured Growth Models -- 2.2.1.1 Unstructured Models -- 2.2.1.2 Biotechnical Processes -- 2.2.2 Modeling Fermentations -- 2.2.3 Metabolic Pathways -- 2.2.4 Manipulation of Metabolic Pathways -- 2.2.5 Future of Pathway Design -- 2.3 Oxygen Transport -- 2.3.1 Aerobic versus Anaerobic Conditions -- 2.3.2 kLa - Volumetric Mass Transfer Coefficient -- 2.4 Heat Generating Aerobic Processes -- 2.5 Product Recovery -- 2.5.1 Basics -- 2.5.2 In Situ Product Recovery (ISPR) -- 2.6 Modeling and Simulation of Reactor Behavior -- 2.6.1 Basic Approaches and Software -- 2.6.2 Numerical Simulation of Bioreactor Function -- 2.6.3 Contamination of Bioreactors -- 2.7 Scale‐up -- References -- Further Reading -- Chapter 3 Food -- 3.1 Fermented Foods -- 3.1.1 Food Preservation -- 3.1.2 Flavor and Texture -- 3.1.3 Health Benefits -- 3.1.4 Economic Impact -- 3.2 Microorganisms and Metabolism -- 3.2.1 Fermentation Processes -- 3.2.2 Starter Cultures -- 3.3 Yeast Fermentations - Industrial Application of Saccharomyces Species. 3.3.1 Grain Fermentation for Ethanol Production - Beer -- 3.3.2 Grain Fermentation for CO2 Production - Bread -- 3.3.2.1 Yeast Preparation -- 3.3.3 Fruit Fermentation - Wines and Ciders -- 3.4 Vinegar - Incomplete Ethanol Oxidation by Acetic Acid Bacteria Such as Gluconobacter oxydans -- 3.4.1 Substrates: Wine, Cider, and Malt -- 3.4.2 Distilled (White) Vinegar -- 3.4.3 Balsamic and Other Specialty Vinegars -- 3.5 Bacterial and Mixed Fermentations - Industrial Application of Lactic Acid Bacteria, With or Without Yeast or Molds -- 3.5.1 Milk - Cultured Milks - Buttermilk, Yogurt, Kefir, and Cheese -- 3.5.1.1 Bacteriophage Contamination - Death of a Culture -- 3.5.2 Meats - Sausages, Fish Sauces, and Pastes -- 3.5.3 Vegetables - Sauerkrauts and Pickles, Olives -- 3.5.4 Grains and Legumes - Soy Sauce, Miso, Natto, and Tempeh -- 3.5.5 Cocoa and Coffee -- 3.6 Fungi as Food -- 3.6.1 Mushrooms -- 3.6.2 Single‐Cell Protein - Fusarium venenatum -- 3.7 Conclusions and Outlook -- References -- Further Reading -- Chapter 4 Technical Alcohols and Ketones -- 4.1 Introduction -- 4.2 Ethanol Synthesis by Saccharomyces cerevisiae and Clostridium autoethanogenum -- 4.2.1 Application -- 4.2.2 Metabolic Pathways and Regulation -- 4.2.3 Production Strains -- 4.2.4 Production Processes -- 4.2.5 Ethanol - Fuel of the Future? -- 4.2.6 Alternative Substrates for Ethanol Fermentation by Cellulolytic Bacteria and Clostridium autoethanogenum -- 4.3 1,3‐Propanediol Synthesis by Escherichia coli -- 4.3.1 Application -- 4.3.2 Metabolic Pathways and Regulation -- 4.3.3 Production Strains -- 4.3.4 Production Processes -- 4.4 Butanol and Isobutanol Synthesis by Clostridia and Yeast -- 4.4.1 History of Acetone-Butanol-Ethanol (ABE) Fermentation by Clostridium acetobutylicum and C. beijerinckii -- 4.4.2 Application -- 4.4.3 Metabolic Pathways and Regulation -- 4.4.4 Production Strains. 4.4.5 Production Processes -- 4.4.6 Product Toxicity -- 4.5 Acetone Synthesis by Solventogenic Clostridia -- 4.5.1 Application -- 4.5.2 Metabolic Pathways and Regulation -- 4.5.3 Production Strains -- 4.5.4 Production Processes -- 4.6 Outlook -- Further Reading -- Chapter 5 Organic Acids -- 5.1 Introduction -- 5.2 Citric Acid -- 5.2.1 Economic Impact and Applications -- 5.2.2 Biochemistry of Citric Acid Accumulation -- 5.2.3 Industrial Production by the Filamentous Fungus Aspergillus niger -- 5.2.4 Yarrowia lipolytica: A Yeast as an Alternative Production Platform -- 5.3 Lactic Acid -- 5.3.1 Economic Impact and Applications -- 5.3.2 Anaerobic Bacterial Metabolism Generating Lactic Acid -- 5.3.3 Lactic Acid Production by Bacteria -- 5.3.4 Lactic Acid Production by Yeasts -- 5.4 Gluconic Acid -- 5.4.1 Economic Impact and Applications -- 5.4.2 Extracellular Biotransformation of Glucose to Gluconic Acid by Aspergillus niger -- 5.4.3 Production of Gluconic Acid by Bacteria -- 5.5 Succinic Acid -- 5.5.1 Economic Impact and Applications -- 5.5.2 Pilot Plants for Anaerobic or Aerobic Microbes -- 5.6 Itaconic Acid -- 5.6.1 Economic Impact and Applications -- 5.6.2 Decarboxylation as a Driver in Itaconic Acid Accumulation -- 5.6.3 Production Process by Aspergillus terreus -- 5.6.4 Metabolic Engineering for Itaconic Acid Production -- 5.7 Downstream Options for Organic Acids -- 5.8 Perspectives -- 5.8.1 Targeting Acrylic Acid - Microbes Can Replace Chemical Process Engineering -- 5.8.2 Lignocellulose‐Based Biorefineries -- Further Reading -- Chapter 6 Amino Acids -- 6.1 Introduction -- 6.1.1 Importance and Areas of Application -- 6.1.2 Amino Acids in the Feed Industry -- 6.1.3 Economic Significance -- 6.2 Production of Amino Acids -- 6.2.1 Conventional Development of Production Strains -- 6.2.2 Advanced Development of Production Strains. 6.3 l‐Glutamate Synthesis by Corynebacterium glutamicum -- 6.3.1 Synthesis Pathway and Regulation -- 6.3.2 Production Process -- 6.4 l‐Lysine -- 6.4.1 Synthesis Pathway and Regulation -- 6.4.2 Production Strains -- 6.4.3 Production Process -- 6.5 l‐Threonine Synthesis by Escherichia coli -- 6.5.1 Synthesis Pathway and Regulation -- 6.5.2 Production Strains -- 6.5.3 Production Process -- 6.6 l‐Phenylalanine -- 6.6.1 Synthesis Pathway and Regulation -- 6.6.2 Production Strains -- 6.6.3 Production Process -- 6.7 Outlook -- Further Reading -- Chapter 7 Vitamins, Nucleotides, and Carotenoids -- 7.1 Application and Economic Impact -- 7.2 l‐Ascorbic Acid (Vitamin C) -- 7.2.1 Biochemical Significance, Application, and Biosynthesis -- 7.2.2 Regioselective Oxidation with Bacteria in the Production Process -- 7.3 Riboflavin (Vitamin B2) -- 7.3.1 Significance as a Precursor for Coenzymes and as a Pigment -- 7.3.2 Biosynthesis by Fungi and Bacteria -- 7.3.3 Production by Ashbya gossypii -- 7.3.4 Production by Bacillus subtilis -- 7.3.5 Downstream Processing and Environmental Compatibility -- 7.4 Cobalamin (Vitamin B12) -- 7.4.1 Physiological Relevance -- 7.4.2 Biosynthesis -- 7.4.3 Production with Pseudomonas denitrificans -- 7.5 Purine Nucleotides -- 7.5.1 Impact as Flavor Enhancer -- 7.5.2 Development of Production Strains -- 7.5.3 Production of Inosine or Guanosine with Subsequent Phosphorylation -- 7.6 ‐Carotene -- 7.6.1 Physiological Impact and Application -- 7.6.2 Production with Blakeslea trispora -- 7.7 Perspectives -- Further Reading -- Chapter 8 Antibiotics and Pharmacologically Active Compounds -- 8.1 Microbial Substances Active Against Infectious Disease Agents or Affecting Human Cells -- 8.1.1 Distribution and Impacts -- 8.1.2 Diversity of Antibiotics Produced by Bacteria and Fungi -- 8.2 ‐Lactams -- 8.2.1 History, Effect, and Application. 8.2.2 ‐Lactam Biosynthesis -- 8.2.3 Penicillin Production by Penicillium chrysogenum -- 8.2.4 Cephalosporin Production by Acremonium chrysogenum -- 8.3 Lipopeptides -- 8.3.1 History, Effect, and Application -- 8.3.2 Lipopeptide Biosynthesis -- 8.3.3 Daptomycin Production by Streptomyces roseosporus -- 8.3.4 Cyclosporine Production by Tolypocladium inflatum -- 8.4 Macrolides -- 8.4.1 History, Effect, and Application -- 8.4.2 Macrolide Biosynthesis -- 8.4.3 Erythromycin Production by Saccharopolyspora erythraea -- 8.5 Tetracyclines -- 8.5.1 History, Effect, and Application -- 8.5.2 Tetracycline Biosynthesis -- 8.5.3 Tetracycline Production by Streptomyces rimosus -- 8.6 Aminoglycosides -- 8.6.1 History, Effect, and Application -- 8.6.2 Aminoglycoside Biosynthesis -- 8.6.3 Tobramycin Production by Streptomyces tenebrarius -- 8.7 Claviceps Alkaloids -- 8.7.1 History, Effect, and Application -- 8.7.2 Alkaloid Biosynthesis -- 8.7.3 Ergotamine Production by Claviceps purpurea -- 8.8 Perspectives -- 8.8.1 Antibiotic Resistance -- 8.8.2 New Research Model for Compound Identification -- 8.8.3 Future Opportunities -- Further Reading -- Chapter 9 Pharmaceutical Proteins -- 9.1 History, Main Areas of Application, and Economic Importance -- 9.2 Industrial Expression Systems, Cultivation and Protein Isolation, and Legal Framework -- 9.2.1 Development of Production Strains -- 9.2.2 Isolation of Pharmaceutical Proteins -- 9.2.3 Regulatory Requirements for the Production of Pharmaceutical Proteins -- 9.3 Insulins -- 9.3.1 Application and Structures -- 9.3.2 Manufacturing Processes by Escherichia coli and Saccharomyces cerevisiae -- 9.3.2.1 Production of a Fusion Protein in E. coli -- 9.3.2.2 Production of a Precursor Protein, the So‐Called Mini Proinsulin with the Host Strain S. cerevisiae -- 9.4 Somatropin -- 9.4.1 Application -- 9.4.2 Manufacturing Process. 9.5 Interferons - Application and Manufacturing.