MICROBIAL SENSING IN FERMENTATION

MICROBIAL SENSING IN FERMENTATION

Editorial:
WILEY-BLACKWELL
Año de edición:
Materia
Ciencias - biología
ISBN:
978-1-119-24796-8
Páginas:
344
N. de edición:
1
Idioma:
Inglés
Disponibilidad:
Disponible en 2-3 semanas

Descuento:

-5%

Antes:

164,53 €

Despues:

156,30 €

List of Contributors xi
1 Biochemical Aspects of Microbial Product Synthesis: a Relook 1
2 Cellular Events of Microbial Production: Important Findings So Far 11
3 Microbial Metabolism in a Refined Carbon Source: Generalities 27
4 Nonrefined Carbon Sources and Microbial Performance 43
5 Cellular versus Biochemical Control over Microbial Products 61
6 PreTreatment of Alternative Carbon Source: How Does it Make Sense to Microorganism at Cellular Level? 89
7 Microbial Metabolic Pathways in the Production of Valuedadded Products 137
8 Communication for a Collective Response to Environmental Stress: Bacterial and Fungal Perspectives 169
9 Biochemical and Cellular Events in Controlling Microbial Performance: A Comparative Account 201
10 Qualitative vs. Quantitative Control Over Microbial Products 223
11 Microbes and Their Products as Sensors in Industrially Important Fermentations 253
12 Practical Aspects and Case Studies of Industrial Scale Fermentation 267
13 Future Market and Policy Initiatives of New High Value Products 299
References 309
Index 311

This book presents the fundamental molecular mechanisms involved in the process of fermentation and uses this as a basis to explore the applied art of microbiology and fermentation technology. Each chapter includes comprehensive descriptions regarding the extraordinary sensing ability of microorganisms towards small physicochemical changes in their surroundings. Topics include; microbial metabolism and production (fungi, bacteria, yeast etc); refined and non-refined carbon sources; bioprocessing; microbial synthesis, responses and performance; and biochemical, molecular and extra/intracellular controlling. With the growth of the biotechnology industry, this book serves as a compilation of literature on biochemical and cellular level mechanisms for microbial controlled production. Explorations into this exciting and emerging area of research are enriched by experts with high-scientific ability in their respective fields and include significant recent advances in industrial fermentation. Readers will benefit from the balanced approach between theory and practical application, and will gain a firm understanding of microbial physiological adaptation during fermentation and its cumulative effect on productivity. This book is suitable for a cross-disciplinary readership including students, scientists, professionals and researchers from academia and industry in the field of molecular biology, biochemical science, biochemistry, cell biology, bio-process engineering and applied microbiology.