› › Fermentation Processes Emerging And Conventional Technologies

Fermentation Processes: Emerging and Conventional Technologies

Author : Mohamed Koubaa

Publisher : John Wiley & Sons

Page : 240 pages

File Size : 43,22 MB

Release : 2021-02-11

Category : Technology & Engineering

ISBN : 1119505836

Get eBook

Book Description

Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve processes and productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries. The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies—such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation—for biomass fractionation and microbial stimulation. This authoritative resource: Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomass Describes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditions Highlights the advantages of new technologies, such as reduced energy consumption and increased efficiency Discusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.



Future Foods

Author : Rajeev Bhat

Publisher : Academic Press

Page : 788 pages

File Size : 12,69 MB

Release : 2021-12-04

Category : Technology & Engineering

ISBN : 0323910025

Get eBook

Book Description

Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. - Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain - Highlights potential industrial opportunities and supports circular economy concepts - Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations



Advanced Fermentation and Cell Technology

Author : Byong H. Lee

Publisher : John Wiley & Sons

Page : 500 pages

File Size : 11,59 MB

Release : 2021-10-25

Category : Technology & Engineering

ISBN : 1119042771

Get eBook

Book Description

ADVANCED FERMENTATION AND CELL TECHNOLOGY A comprehensive and up-to-date reference covering both conventional and novel industrial fermentation technologies and their applications Fermentation and cell culture technologies encompass more than the conventional microbial and enzyme systems used in the agri-food, biochemical, bioenergy and pharmaceutical industries. New technologies such as genetic engineering, systems biology, protein engineering, and mammalian cell and plant cell systems are expanding rapidly, as is the demand for sustainable production of bioingredients, drugs, bioenergy and biomaterials. As the growing biobased economy drives innovation, industrial practitioners, instructors, researchers, and students must keep pace with the development and application of novel fermentation processes and a variety of cell technologies. Advanced Fermentation and Cell Technology provides a balanced and comprehensive overview of the microbial, mammalian, and plant cell technologies used by the modern biochemical process industry to develop new and improved processes and products. This authoritative volume covers the essential features of advanced fermentation and cell technology, and highlights the interaction of food fermentation and cell culture biopharmaceutical actives. Detailed chapters, organized into five sections, cover microbial cell technology, animal and plant cell technology, safety issues of new biotechnologies, and applications of microbial fermentation to food products, chemicals, and pharmaceuticals. Written by an internationally-recognized expert in food biotechnology, this comprehensive volume: Covers both conventional and novel industrial fermentation technologies and their applications in a range of industries Discusses current progress in novel fermentation, cell culture, commercial recombinant bioproducts technologies Includes overviews of the global market size of bioproducts and the fundamentals of cell technology Highlights the importance of sustainability, Good Manufacturing Practices (GMP), quality assurance, and regulatory practices Explores microbial cell technology and culture tools and techniques such as genome shuffling and recombinant DNA technology, RNA interference and CRISPR technology, molecular thermodynamics, protein engineering, proteomics and bioinformatics, and synthetic biology Advanced Fermentation and Cell Technology is an ideal resource for students of food science, biotechnology, microbiology, agricultural sciences, biochemical engineering, and biochemistry, and is a valuable reference for food scientists, researchers, and technologists throughout the food industry, particularly the dairy, bakery, and fermented beverage sectors.



Red Wine Technology

Author : Antonio Morata

Publisher : Academic Press

Page : 406 pages

File Size : 50,65 MB

Release : 2018-10-29

Category : Technology & Engineering

ISBN : 0128144009

Get eBook

Book Description

Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level.This book is an essential resource for wine producers, researchers, practitioners, technologists and students. - Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine - Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments - Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees - Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms



Microbiology and Technology of Fermented Foods

Author : Robert W. Hutkins

Publisher : John Wiley & Sons

Page : 488 pages

File Size : 36,16 MB

Release : 2008-02-28

Category : Technology & Engineering

ISBN : 047027624X

Get eBook

Book Description

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: Cultured Dairy Products Cheese Meat Fermentation Fermented Vegetables Bread Fermentation Beer Fermentation Wine Fermentation Vinegar Fermentation Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.



Principles and Applications of Fermentation Technology

Author : Arindam Kuila

Publisher : John Wiley & Sons

Page : 385 pages

File Size : 50,56 MB

Release : 2018-07-30

Category : Science

ISBN : 1119460484

Get eBook

Book Description

The book covers all aspects of fermentation technology such as principles, reaction kinetics, scaling up of processes, and applications. The 20 chapters written by subject matter experts are divided into two parts: Principles and Applications. In the first part subjects covered include: Modelling and kinetics of fermentation technology Sterilization techniques used in fermentation processes Design and types of bioreactors used in fermentation technology Recent advances and future prospect of fermentation technology The second part subjects covered include: Lactic acid and ethanol production using fermentation technology Various industrial value-added product biosynthesis using fermentation technology Microbial cyp450 production and its industrial application Polyunsaturated fatty acid production through solid state fermentation Application of oleaginous yeast for lignocellulosic biomass based single cell oil production Utilization of micro-algal biomass for bioethanol production Poly-lactide production from lactic acid through fermentation technology Bacterial cellulose and its potential impact on industrial applications



Science and Technology of Fruit Wine Production

Author : Maria R. Kosseva

Publisher : Academic Press

Page : 758 pages

File Size : 41,93 MB

Release : 2016-11-01

Category : Technology & Engineering

ISBN : 0128010347

Get eBook

Book Description

Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. - Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties - Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits - Explores options for reducing post-harvest losses, which are especially high in developing countries - Stimulates research and development efforts in non-grape wines



Non-conventional Yeasts: from Basic Research to Application

Author : Andriy Sibirny

Publisher : Springer

Page : 566 pages

File Size : 46,82 MB

Release : 2019-08-12

Category : Science

ISBN : 303021110X

Get eBook

Book Description

This volume scopes several aspects of non-conventional yeast research prepared by the leading specialists in the field. An introduction on taxonomy and systematics enhances the reader’s knowledge on yeasts beyond established ones such as Saccharomyces cerevisiae. Biotechnological approaches that involve fungal utilization of unusual substrates, production of biofuels and useful chemicals as citric acid, glutathione or erythritol are discussed. Further, strategies for metabolic engineering based on knowledge on regulation of gene expression as well as sensing and signaling pathways are presented. The book targets researchers and advanced students working in Microbiology, Microbial Biotechnology and Biochemistry.



White Wine Technology

Author : Antonio Morata

Publisher : Academic Press

Page : 431 pages

File Size : 34,7 MB

Release : 2021-09-21

Category : Technology & Engineering

ISBN : 0128236558

Get eBook

Book Description

White Wine Technology addresses the challenges surrounding white wine production. The book explores emerging trends in modern enology, including molecular tools for wine quality and analysis of modern approaches to maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. The book focuses on the technology and biotechnology of white wines, providing a quick reference of novel ways to increase and improve overall wine production and innovation. Its reviews of recent studies and technological advancements to improve grape maturity and production and ways to control PH level make this book essential to wine producers, researchers, practitioners, technologists and students. - Covers trends in in both traditional and modern enology technologies, including extraction, processing, stabilization and ageing technologies - Examines the potential impacts of climate change on wine quality - Provides an overview of biotechnologies to improve wine freshness in warm areas and to manage maturity in cold climates - Includes detailed information on hot topics such as the use of GMOs in wine production, spoilage bacteria, the management of oxidation, and the production of dealcoholized wines



Separation and Purification Technologies in Biorefineries

Author : Shri Ramaswamy

Publisher : John Wiley & Sons

Page : 730 pages

File Size : 19,89 MB

Release : 2013-02-04

Category : Science

ISBN : 111849346X

Get eBook

Book Description

Separation and purification processes play a critical role in biorefineries and their optimal selection, design and operation to maximise product yields and improve overall process efficiency. Separations and purifications are necessary for upstream processes as well as in maximising and improving product recovery in downstream processes. These processes account for a significant fraction of the total capital and operating costs and also are highly energy intensive. Consequently, a better understanding of separation and purification processes, current and possible alternative and novel advanced methods is essential for achieving the overall techno-economic feasibility and commercial success of sustainable biorefineries. This book presents a comprehensive overview focused specifically on the present state, future challenges and opportunities for separation and purification methods and technologies in biorefineries. Topics covered include: Equilibrium Separations: Distillation, liquid-liquid extraction and supercritical fluid extraction. Affinity-Based Separations: Adsorption, ion exchange, and simulated moving bed technologies. Membrane Based Separations: Microfiltration, ultrafiltration and diafiltration, nanofiltration, membrane pervaporation, and membrane distillation. Solid-liquid Separations: Conventional filtration and solid-liquid extraction. Hybrid/Integrated Reaction-Separation Systems: Membrane bioreactors, extractive fermentation, reactive distillation and reactive absorption. For each of these processes, the fundamental principles and design aspects are presented, followed by a detailed discussion and specific examples of applications in biorefineries. Each chapter also considers the market needs, industrial challenges, future opportunities, and economic importance of the separation and purification methods. The book concludes with a series of detailed case studies including cellulosic bioethanol production, extraction of algae oil from microalgae, and production of biopolymers. Separation and Purification Technologies in Biorefineries is an essential resource for scientists and engineers, as well as researchers and academics working in the broader conventional and emerging bio-based products industry, including biomaterials, biochemicals, biofuels and bioenergy.