Articles liés à UPSTREAM AND DOWNSTREAM PROCESSING OF BIOPRODUCTS

UPSTREAM AND DOWNSTREAM PROCESSING OF BIOPRODUCTS - Couverture souple

Puvanakrishnan, R.; Sivasubramanian, S.; Hemalatha, T.

 
9781074487645: UPSTREAM AND DOWNSTREAM PROCESSING OF BIOPRODUCTS

Synopsis

Microorganisms have been exploited for many centuries for the production of fermented foods and beverages and for bread-making. The production of alcoholic beverages using microbes was the first major industrialized process. The technology developed for large-scale brewing was adapted for other anaerobic processes such as acetone and butanol in the early 1900s. With the discovery of penicillins, rapid developments were made in the technology of submerged culture fermentation of aerobic microorganisms under controlled conditions. The advancements in microbiology and process biochemistry improved our ability to harness the potential of microorganisms through improved bioprocessing methods to manufacture new products with economic viability. Microbial derived bioproducts have been gaining importance in the food, pharmaceutical, textile, leather, cosmetic and chemical industries, and most important among them are therapeutic proteins and peptides, enzymes, antigens, vaccines, antibiotics, drugs, etc.Not all microbial production processes involve culture of the organism in liquid medium. Instead, the organism can be grown on the surface of a solid substrate. Solid substrate (or solid state) fermentation (SSF) is an established traditional technology in many countries, producing edible mushrooms, fungal- fermented foods and soy sauce. Before the development of processes in liquid culture, citric acid and some microbial enzymes were produced by SSF. Carbon composting is also a form of SSF.

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Autres éditions populaires du même titre

9788180942662: Upstream and Downstream Processing of Bioproducts

Edition présentée

ISBN 10 :  818094266X ISBN 13 :  9788180942662
Editeur : MJP Publishers, 2021
Couverture rigide