Role of microbes in industrial products and processes /
edited by Sanjay Kumar, Narendra Kumar and Shahid-ul-Islam.
- 1 online resource (xviii, 403 pages) ; illustrations (some color).
Includes bibliographical references and index.
Cover
Half-Title Page
Series Page
Title Page
Copyright Page
Contents
Preface
1 Role of Microbes in the Pharmaceutical Industry
1.1 Introduction
1.1.1 Microbes with Medical Significance
1.1.1.1 Production of Insulin
1.1.1.2 Production of Somatotropin
1.2 Role of Microbes in Drug Discovery
1.2.1 Microbes in Antibiotic Production
1.2.1.1 Beta-Lactams
1.2.1.2 Macrolides
1.2.1.3 Tetracyclines
1.2.1.4 Aminoglycosides
1.2.1.5 Glycopeptides
1.2.2 Microbes in Antivirals and Antifungals
1.2.2.1 Microbes in Antiviral Production
1.2.2.2 Microbes in Antifungal Production
1.3 Microbes in Vaccines
1.3.1 Live Attenuated Vaccines
1.3.2 Bacterial Attenuated Vaccines
1.3.3 Viral Attenuated Vaccines
1.3.4 Inactivated Vaccines
1.3.5 Subunit Vaccines
1.4 Microbes in Medically Important Food Products or Nutraceuticals
1.4.1 Acidophilus
1.4.2 Buttermilk
1.4.3 Dahi
1.4.4 Kefir
1.4.5 Yogurt
1.4.6 Algae
1.4.7 Marine-Derived Fungi
1.4.8 Marine-Derived Actinomycetes
1.4.9 Other Marine Sources of Nutraceuticals
1.5 Major Challenges and Future Prospects
1.6 Conclusions
References
2 Emerging Nutraceutical Prospective of Microbes and their Therapeutic Aspects for Lifestyle Diseases
2.1 Introduction
2.2 Different Types of Nutraceuticals
2.2.1 Probiotics
2.2.2 Prebiotics
2.2.3 Polyphenols
2.2.4 Spices
2.2.5 Polyunsaturated Fatty Acids
2.2.6 Antioxidant Vitamins
2.2.7 Dietary Fibers
2.3 Improving the Yields of Nutraceuticals Using Microbes
2.3.1 Potential of Seaweed Bioactive Compounds as Functional Foods and Nutraceuticals
2.3.1.1 Polysaccharides
2.3.1.2 Phenolic Compounds
2.3.1.3 Proteins
2.4 Nutraceuticals as an Alternative for Pharmaceuticals
2.5 Therapeutic Aspects of Nutraceuticals for Lifestyle Diseases. 2.5.1 Anti-Diabetic Effect
2.5.2 Anti-Hypertensive Effect
2.5.3 Anti-Cholesterol Effects
2.5.4 Anti-Cancer Effect
2.5.5 Anti-Obesity Effect
2.5.6 Cardiovascular Diseases
2.5.7 Nutraceuticals in Other Complications
2.6 Current Market of Nutraceuticals
2.7 Future Perspective of Nutraceutical Development
2.8 Conclusion
References
3 Role of Microbes in the Food Industry
3.1 Introduction
3.2 Microflora of Food Products
3.2.1 Bacteria
3.2.2 Yeast
3.2.3 Molds
3.2.4 Viruses
3.3 Different Types of Food Products
3.3.1 Fermented Dairy Products
3.3.2 Alcoholic Beverages
3.3.3 Sourdough
3.3.4 Fermented Pickles
3.4 Effect of Food Microbes on Human Gut Microflora
3.5 Probiotics
3.6 Prebiotics
3.7 Factors Affecting the Microbial Load in Food Products
3.7.1 Intrinsic Factors
3.7.1.1 pH
3.7.1.2 Water Activity (aw)
3.7.1.3 Oxidation-Reduction (O/R) Potential
3.7.1.4 Nutrient Content
3.7.1.5 Antimicrobial Components
3.7.1.6 Biological Structures
3.7.2 Extrinsic Factors
3.7.2.1 Temperature of Storage
3.7.2.2 Relative Humidity of Environment
3.7.2.3 Level of Gases in the Storage Environment
3.7.2.4 Competitive Microorganisms
3.8 Food Spoilage
3.9 Foodborne Disease
3.10 Analysis of Microbial Contaminants of Food
3.10.1 Traditional Method
3.10.2 Microscopic Method
3.10.3 Biochemical Method
3.10.4 Immunological Method
3.10.5 Molecular Methods
3.10.6 Chromatographic Methods
3.10.7 Biosensor
3.11 Conclusion
References
4 Food Preservatives From Microbial Origin: Industrial Perspectives
4.1 Introduction
4.2 The Need for Food Biopreservation
4.3 Antimicrobial Peptides (AMPs) and Their Mode of Action
4.3.1 Bacteriocin
4.3.2 Nisin
4.3.3 Biosynthesis
4.3.4 Mode of Action. 4.3.4.1 Membrane Permeabilizing Mechanism of Action: Immediate Execution
4.3.4.2 Direct Killing: Non-Membrane Targeting Mechanism of Action
4.3.4.3 Immune Modulating Mechanism
4.4 Applications of AMPs for Food Preservation
4.4.1 Fruits and Vegetables
4.4.2 Animal Foods
4.5 Future Outlook and Limitations
4.5.1 AMPs and Nanotechnology
4.5.2 AMPs and Hurdle Technology
4.5.3 Limitations and Drawbacks
4.5.4 Scope
4.6 Conclusions
References
5 Marine Microbes as a Resource for Novel Enzymes
5.1 Introduction
5.2 Marine-Derived Microbial Enzymes
5.3 Enzymes for Industrial Applications: The Potential of Marine Microbes
5.4 Novel Enzyme Identification from Marine Microbes Through Metagenomics
5.5 Future Prospects
5.6 Conclusion
References
6 Cyanobacteria as a Source of Novel Bioactive Compounds
6.1 Introduction
6.2 Factors Affecting Toxicity
6.2.1 Growth Stage
6.2.2 Nutritional Factors
6.2.2.1 Nitrogen Sources
6.2.2.2 Phosphorus
6.3 Biosynthesis of Bioactive Compounds
6.3.1 Non-Ribosomal Peptides Synthesis
6.3.2 Novel Bioactive Compounds from Cyanobacteria
6.3.3 Cyanobacterial Drug for Anticancerous Compounds
6.3.4 Cyanobacterial Drug for Antiviral Compounds
6.3.5 Cyanobacterial Drug for Antibacterial Compounds
6.4 Methods for Detection of Cyanotoxin
6.5 Genetic Basis of Cyanotoxin Production
6.5.1 Genetic Basis of Microcystin and Nodularin Production
6.6 Conclusions
Acknowledgments
References
7 Actinobacteria in Natural Product Research: Avenues and Challenges
7.1 Introduction
7.2 Occurrence, Habitat, and Diversity of Actinobacteria
7.2.1 Soil Habitat
7.2.2 Plant Habitat
7.2.3 Marine Habitat
7.2.4 Diversity
7.3 Natural Products from Actinobacteria
7.3.1 Discovery of Novel Bioactive Compound
7.3.1.1 Antibiotics. 7.3.1.2 Insecticidal Compound
7.3.1.3 Antifungal and Antibacterial Agents
7.3.2 Discovery of Prominent Enzymes
7.3.2.1 Amylases
7.3.2.2 Pectinases
7.3.2.3 Xylanases
7.3.2.4 Proteases
7.4 Metabolic Engineering of Natural Product Biosynthesis
7.4.1 Tools for Metabolic Engineering
7.4.1.1 SSR (Site-Specific Recombinases)
7.4.1.2 CRISPR/Cas9 (Clustered Regularly Interspaced Short Palindromic Repeats)
7.5 Future Outlook
7.6 Conclusion
References
8 Production of Bioethanol from Lignocellulosic Waste Parali
8.1 Introduction
8.2 Production Process of Bioethanol from Lignocellulosic Waste
8.2.1 Lignocellulosic Waste as a Raw Material
8.2.2 Pre-Treatment Methods
8.2.2.1 Physical Treatment
8.2.2.2 Chemical Treatment
8.2.2.3 Physiochemical Treatment
8.2.2.4 Biological Treatment
8.2.2.5 Combined Pre-Treatment
8.2.3 Hydrolysis
8.2.4 Fermentation
8.3 Environmental Issues which can be Mitigated by the Production of Bioethanol Using Rice Straw
8.4 Modern Usage: An Hour's Requirement
8.5 Conclusion
References
9 Modeling and Optimization of Microbial Production of Xylitol
9.1 Introduction
9.2 Xylitol
9.2.1 Applications and Demand
9.2.2 Methods of Xylitol Production
9.2.2.1 Chemical Method of Xylitol Production
9.2.2.2 Microbial Method of Xylitol Production
9.3 Modeling of Biotechnological Processes
9.3.1 Classification of Mathematical Models
9.3.2 Modeling of Microbial Production of Xylitol
9.3.2.1 Unstructured Modeling
9.3.2.2 Structured Modeling
9.3.2.3 Cybernetic Modeling
9.3.3 Optimization Techniques in Biotechnological Processes
Xylitol Production as a Case Study
9.3.3.1 One-Factor-at-a-Time Design
9.3.3.2 Design of Experiments
9.4 Conclusions and Perspectives
References. 10 Recovery of Valuable Products from Vegetable Wastes
10.1 Introduction
10.2 Extraction of Valuable Products from Onion Waste
10.2.1 Disposal Through Dehydration of Wastes
10.2.2 Supercapacitors from Onion Peels
10.2.3 Insulating Material from Onion Peel Dust
10.2.4 Effects of Onion Extracts
10.2.5 Valorization of Onion Waste
10.2.6 Electrocatalyst
10.2.7 Extraction of Valuable Products from Capsicum Waste
10.3 Capsicum Seeds as the Source of a Bioactive Compound
10.3.1 Generation of Single-Cell Proteins from Waste Capsicum Powder
10.3.2 Chili (Capsicum Annum) Spent Residue
10.3.3 Chili Seeds Extract as an Antimicrobial Agent
10.4 Extraction of Valuable Products from Cauliflower Waste
10.4.1 Cauliflower Leaves Powder Waste to Utilize in Traditional Product
10.4.2 Nutritional Evaluation of Dehydrated Cauliflower Stems Powder
10.5 Extraction of Valuable Products from Tomato Waste
10.5.1 Tomato Wastes as a Source of Essential Raw Materials
10.6 Extraction of Valuable Products from Ginger Waste
10.6.1 Ginger (Zingiber officinale Roscoe) Spent Residue
10.7 Extraction of Valuable Products from Carrot Waste
10.7.1 Value-Added Product from Carrot Pomace
10.7.2 Processing and Stability of Carotenoid Powder from Carrot Pulp Waste
10.8 Extraction of Valuable Products from Coriander Waste
10.8.1 Coriander (Coriandrum sativum) Spent
10.9 Extraction of Valuable Products from Potato Waste
10.9.1 Utilization of Potato Waste for Animal Feed
10.9.2 Bioplastics
10.9.3 Medicine and Pharmacy
10.10 Extraction of Valuable Products from Beetroot Waste
10.10.1 Flour Extracted from Beetroot Waste
10.11 Extraction of Valuable Products from Bitter Gourd Waste
10.11.1 Bitter Gourd Seed Oil as a Nutraceutical Purpose
10.12 Extraction of Valuable Products from Bottle Gourd Waste
With the advent of industrial biotechnology, microbes became popular as cell factories, and with the recent advancements in recombinant DNA technology, the application of microorganisms in various sectors has increased enormously for the development of various processes and products. Role of Microbes in Industrial Products and Processes covers recent breakthroughs and highlights the major role microbes play in industrial products and processes. It mainly focuses on the bio-refinery concept where bio-energy production and wastewater treatment are done simultaneously using micro-algae. Additionally, this book describes the role of microbes involved in the production of various enzymes, organic acids, and bio-polymers. It also provides detailed insight on modeling and simulation of bioprocess for the production of sugar alcohol; recovery of value-added products from organic waste using microbes is also reported. Detailed insights into the treatment of wastewater released from various industries, especially pharmaceutical wastewater, are given.
9781119901198
Industrial microbiology.
Industrial microorganisms.
Electronic books.
QR53 / .R65 2023
660.6/2
Includes bibliographical references and index.
Cover
Half-Title Page
Series Page
Title Page
Copyright Page
Contents
Preface
1 Role of Microbes in the Pharmaceutical Industry
1.1 Introduction
1.1.1 Microbes with Medical Significance
1.1.1.1 Production of Insulin
1.1.1.2 Production of Somatotropin
1.2 Role of Microbes in Drug Discovery
1.2.1 Microbes in Antibiotic Production
1.2.1.1 Beta-Lactams
1.2.1.2 Macrolides
1.2.1.3 Tetracyclines
1.2.1.4 Aminoglycosides
1.2.1.5 Glycopeptides
1.2.2 Microbes in Antivirals and Antifungals
1.2.2.1 Microbes in Antiviral Production
1.2.2.2 Microbes in Antifungal Production
1.3 Microbes in Vaccines
1.3.1 Live Attenuated Vaccines
1.3.2 Bacterial Attenuated Vaccines
1.3.3 Viral Attenuated Vaccines
1.3.4 Inactivated Vaccines
1.3.5 Subunit Vaccines
1.4 Microbes in Medically Important Food Products or Nutraceuticals
1.4.1 Acidophilus
1.4.2 Buttermilk
1.4.3 Dahi
1.4.4 Kefir
1.4.5 Yogurt
1.4.6 Algae
1.4.7 Marine-Derived Fungi
1.4.8 Marine-Derived Actinomycetes
1.4.9 Other Marine Sources of Nutraceuticals
1.5 Major Challenges and Future Prospects
1.6 Conclusions
References
2 Emerging Nutraceutical Prospective of Microbes and their Therapeutic Aspects for Lifestyle Diseases
2.1 Introduction
2.2 Different Types of Nutraceuticals
2.2.1 Probiotics
2.2.2 Prebiotics
2.2.3 Polyphenols
2.2.4 Spices
2.2.5 Polyunsaturated Fatty Acids
2.2.6 Antioxidant Vitamins
2.2.7 Dietary Fibers
2.3 Improving the Yields of Nutraceuticals Using Microbes
2.3.1 Potential of Seaweed Bioactive Compounds as Functional Foods and Nutraceuticals
2.3.1.1 Polysaccharides
2.3.1.2 Phenolic Compounds
2.3.1.3 Proteins
2.4 Nutraceuticals as an Alternative for Pharmaceuticals
2.5 Therapeutic Aspects of Nutraceuticals for Lifestyle Diseases. 2.5.1 Anti-Diabetic Effect
2.5.2 Anti-Hypertensive Effect
2.5.3 Anti-Cholesterol Effects
2.5.4 Anti-Cancer Effect
2.5.5 Anti-Obesity Effect
2.5.6 Cardiovascular Diseases
2.5.7 Nutraceuticals in Other Complications
2.6 Current Market of Nutraceuticals
2.7 Future Perspective of Nutraceutical Development
2.8 Conclusion
References
3 Role of Microbes in the Food Industry
3.1 Introduction
3.2 Microflora of Food Products
3.2.1 Bacteria
3.2.2 Yeast
3.2.3 Molds
3.2.4 Viruses
3.3 Different Types of Food Products
3.3.1 Fermented Dairy Products
3.3.2 Alcoholic Beverages
3.3.3 Sourdough
3.3.4 Fermented Pickles
3.4 Effect of Food Microbes on Human Gut Microflora
3.5 Probiotics
3.6 Prebiotics
3.7 Factors Affecting the Microbial Load in Food Products
3.7.1 Intrinsic Factors
3.7.1.1 pH
3.7.1.2 Water Activity (aw)
3.7.1.3 Oxidation-Reduction (O/R) Potential
3.7.1.4 Nutrient Content
3.7.1.5 Antimicrobial Components
3.7.1.6 Biological Structures
3.7.2 Extrinsic Factors
3.7.2.1 Temperature of Storage
3.7.2.2 Relative Humidity of Environment
3.7.2.3 Level of Gases in the Storage Environment
3.7.2.4 Competitive Microorganisms
3.8 Food Spoilage
3.9 Foodborne Disease
3.10 Analysis of Microbial Contaminants of Food
3.10.1 Traditional Method
3.10.2 Microscopic Method
3.10.3 Biochemical Method
3.10.4 Immunological Method
3.10.5 Molecular Methods
3.10.6 Chromatographic Methods
3.10.7 Biosensor
3.11 Conclusion
References
4 Food Preservatives From Microbial Origin: Industrial Perspectives
4.1 Introduction
4.2 The Need for Food Biopreservation
4.3 Antimicrobial Peptides (AMPs) and Their Mode of Action
4.3.1 Bacteriocin
4.3.2 Nisin
4.3.3 Biosynthesis
4.3.4 Mode of Action. 4.3.4.1 Membrane Permeabilizing Mechanism of Action: Immediate Execution
4.3.4.2 Direct Killing: Non-Membrane Targeting Mechanism of Action
4.3.4.3 Immune Modulating Mechanism
4.4 Applications of AMPs for Food Preservation
4.4.1 Fruits and Vegetables
4.4.2 Animal Foods
4.5 Future Outlook and Limitations
4.5.1 AMPs and Nanotechnology
4.5.2 AMPs and Hurdle Technology
4.5.3 Limitations and Drawbacks
4.5.4 Scope
4.6 Conclusions
References
5 Marine Microbes as a Resource for Novel Enzymes
5.1 Introduction
5.2 Marine-Derived Microbial Enzymes
5.3 Enzymes for Industrial Applications: The Potential of Marine Microbes
5.4 Novel Enzyme Identification from Marine Microbes Through Metagenomics
5.5 Future Prospects
5.6 Conclusion
References
6 Cyanobacteria as a Source of Novel Bioactive Compounds
6.1 Introduction
6.2 Factors Affecting Toxicity
6.2.1 Growth Stage
6.2.2 Nutritional Factors
6.2.2.1 Nitrogen Sources
6.2.2.2 Phosphorus
6.3 Biosynthesis of Bioactive Compounds
6.3.1 Non-Ribosomal Peptides Synthesis
6.3.2 Novel Bioactive Compounds from Cyanobacteria
6.3.3 Cyanobacterial Drug for Anticancerous Compounds
6.3.4 Cyanobacterial Drug for Antiviral Compounds
6.3.5 Cyanobacterial Drug for Antibacterial Compounds
6.4 Methods for Detection of Cyanotoxin
6.5 Genetic Basis of Cyanotoxin Production
6.5.1 Genetic Basis of Microcystin and Nodularin Production
6.6 Conclusions
Acknowledgments
References
7 Actinobacteria in Natural Product Research: Avenues and Challenges
7.1 Introduction
7.2 Occurrence, Habitat, and Diversity of Actinobacteria
7.2.1 Soil Habitat
7.2.2 Plant Habitat
7.2.3 Marine Habitat
7.2.4 Diversity
7.3 Natural Products from Actinobacteria
7.3.1 Discovery of Novel Bioactive Compound
7.3.1.1 Antibiotics. 7.3.1.2 Insecticidal Compound
7.3.1.3 Antifungal and Antibacterial Agents
7.3.2 Discovery of Prominent Enzymes
7.3.2.1 Amylases
7.3.2.2 Pectinases
7.3.2.3 Xylanases
7.3.2.4 Proteases
7.4 Metabolic Engineering of Natural Product Biosynthesis
7.4.1 Tools for Metabolic Engineering
7.4.1.1 SSR (Site-Specific Recombinases)
7.4.1.2 CRISPR/Cas9 (Clustered Regularly Interspaced Short Palindromic Repeats)
7.5 Future Outlook
7.6 Conclusion
References
8 Production of Bioethanol from Lignocellulosic Waste Parali
8.1 Introduction
8.2 Production Process of Bioethanol from Lignocellulosic Waste
8.2.1 Lignocellulosic Waste as a Raw Material
8.2.2 Pre-Treatment Methods
8.2.2.1 Physical Treatment
8.2.2.2 Chemical Treatment
8.2.2.3 Physiochemical Treatment
8.2.2.4 Biological Treatment
8.2.2.5 Combined Pre-Treatment
8.2.3 Hydrolysis
8.2.4 Fermentation
8.3 Environmental Issues which can be Mitigated by the Production of Bioethanol Using Rice Straw
8.4 Modern Usage: An Hour's Requirement
8.5 Conclusion
References
9 Modeling and Optimization of Microbial Production of Xylitol
9.1 Introduction
9.2 Xylitol
9.2.1 Applications and Demand
9.2.2 Methods of Xylitol Production
9.2.2.1 Chemical Method of Xylitol Production
9.2.2.2 Microbial Method of Xylitol Production
9.3 Modeling of Biotechnological Processes
9.3.1 Classification of Mathematical Models
9.3.2 Modeling of Microbial Production of Xylitol
9.3.2.1 Unstructured Modeling
9.3.2.2 Structured Modeling
9.3.2.3 Cybernetic Modeling
9.3.3 Optimization Techniques in Biotechnological Processes
Xylitol Production as a Case Study
9.3.3.1 One-Factor-at-a-Time Design
9.3.3.2 Design of Experiments
9.4 Conclusions and Perspectives
References. 10 Recovery of Valuable Products from Vegetable Wastes
10.1 Introduction
10.2 Extraction of Valuable Products from Onion Waste
10.2.1 Disposal Through Dehydration of Wastes
10.2.2 Supercapacitors from Onion Peels
10.2.3 Insulating Material from Onion Peel Dust
10.2.4 Effects of Onion Extracts
10.2.5 Valorization of Onion Waste
10.2.6 Electrocatalyst
10.2.7 Extraction of Valuable Products from Capsicum Waste
10.3 Capsicum Seeds as the Source of a Bioactive Compound
10.3.1 Generation of Single-Cell Proteins from Waste Capsicum Powder
10.3.2 Chili (Capsicum Annum) Spent Residue
10.3.3 Chili Seeds Extract as an Antimicrobial Agent
10.4 Extraction of Valuable Products from Cauliflower Waste
10.4.1 Cauliflower Leaves Powder Waste to Utilize in Traditional Product
10.4.2 Nutritional Evaluation of Dehydrated Cauliflower Stems Powder
10.5 Extraction of Valuable Products from Tomato Waste
10.5.1 Tomato Wastes as a Source of Essential Raw Materials
10.6 Extraction of Valuable Products from Ginger Waste
10.6.1 Ginger (Zingiber officinale Roscoe) Spent Residue
10.7 Extraction of Valuable Products from Carrot Waste
10.7.1 Value-Added Product from Carrot Pomace
10.7.2 Processing and Stability of Carotenoid Powder from Carrot Pulp Waste
10.8 Extraction of Valuable Products from Coriander Waste
10.8.1 Coriander (Coriandrum sativum) Spent
10.9 Extraction of Valuable Products from Potato Waste
10.9.1 Utilization of Potato Waste for Animal Feed
10.9.2 Bioplastics
10.9.3 Medicine and Pharmacy
10.10 Extraction of Valuable Products from Beetroot Waste
10.10.1 Flour Extracted from Beetroot Waste
10.11 Extraction of Valuable Products from Bitter Gourd Waste
10.11.1 Bitter Gourd Seed Oil as a Nutraceutical Purpose
10.12 Extraction of Valuable Products from Bottle Gourd Waste
With the advent of industrial biotechnology, microbes became popular as cell factories, and with the recent advancements in recombinant DNA technology, the application of microorganisms in various sectors has increased enormously for the development of various processes and products. Role of Microbes in Industrial Products and Processes covers recent breakthroughs and highlights the major role microbes play in industrial products and processes. It mainly focuses on the bio-refinery concept where bio-energy production and wastewater treatment are done simultaneously using micro-algae. Additionally, this book describes the role of microbes involved in the production of various enzymes, organic acids, and bio-polymers. It also provides detailed insight on modeling and simulation of bioprocess for the production of sugar alcohol; recovery of value-added products from organic waste using microbes is also reported. Detailed insights into the treatment of wastewater released from various industries, especially pharmaceutical wastewater, are given.
9781119901198
Industrial microbiology.
Industrial microorganisms.
Electronic books.
QR53 / .R65 2023
660.6/2