Fermentation microbiology and biotechnology:
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Boca Raton [u.a.]
CRC/Taylor & Francis
2007
|
| Edition: | 2. ed. |
| Subjects: | |
| Online Access: | Table of contents Inhaltsverzeichnis |
| Item Description: | Includes bibliographical references |
| Physical Description: | XXVIII, 544 S. graph. Darst. |
| ISBN: | 0849353343 |
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| 245 | 1 | 0 | |a Fermentation microbiology and biotechnology |c Mansi El-Mansi, editor-in-chief ... |
| 250 | |a 2. ed. | ||
| 264 | 1 | |a Boca Raton [u.a.] |b CRC/Taylor & Francis |c 2007 | |
| 300 | |a XXVIII, 544 S. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Includes bibliographical references | ||
| 650 | 4 | |a Biotechnologie microbienne | |
| 650 | 4 | |a Fermentation | |
| 650 | 4 | |a Microbiologie industrielle | |
| 650 | 4 | |a Microbial biotechnology | |
| 650 | 4 | |a Fermentation | |
| 650 | 4 | |a Industrial Microbiology | |
| 650 | 4 | |a Fermentation |x physiology | |
| 650 | 4 | |a Microbiological Techniques | |
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| 700 | 1 | |a El-Mansi, E. Mansi T. |e Sonstige |4 oth | |
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Record in the Search Index
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| adam_text | Contents
Chapter 1 Fermentation Microbiology and
Biotechnology: An Historical Perspective 1
E.M.T. El Mansi, C.F.A. Bryce, Brian S. Hartley and
Arnold L. Demain
1.1 Fermentation: An ancient tradition 1
1.2 The rise of fermentation microbiology 1
1.3 Developments in metabolic and biochemical
engineering 4
1.4 Discovery of antibiotics and genetic engineering 6
1.5 The rise and fall of single cell protein 7
1.6 Fermentation biotechnology and the production
of amino acids 7
1.7 Impact of functional genomics, proteomics,
metabolomics and bio informatics on the scope
and future prospects of fermentation microbiology
and biotechnology 8
References 9
Chapter 2 Microbiology of Industrial Fermentation 11
E.M.T. El Mansi and F. Bruce Ward
2.1 Introduction 11
2.2 Chemical synthesis of bacterial protoplasm/
biomass 12
2.2.1 Central and intermediary metabolism 12
2.2.2 Anaplerotic pathways 14
2.2.3 Polymerization and assembly 16
2.2.4 Biomass formations 16
2.3 The growth cycle 16
2.3.1 Thelagphase 18
2.3.2 The exponential phase 20
2.3.3 Stationary phase and cell death 24
2.3.4 Maintenance and survival 26
2.4 Diauxic growth 29
2.5 Growth yield in relation to carbon and energy
contents of growth Substrates 30
2.6 Fermentation balances 31
2.6.1 Carbon balance 31
2.6.2 Redox balance 32
2.7 Efficiency of central metabolism 32
2.7.1 Futile cycling and efficiency of central
metabolism 32
2.7.2 Metabolite excretion and efficiency
of central metabolism 34
2.8 Continuous cultivation of micro organisms 35
2.8.1 Types of continuous cultures 35
2.9 Current advances and innovations in the
fermentation and pharmaceutical industry 36
2.9.1 The quiescent cell factory :
A novel approach 36
2.10 Microbial fermentations and the production
of biopharmaceuticals 37
2.10.1 Hyaluronic acid synthesis: a case study 37
Summary 42
References 43
Suggested reading 45
Chapter 3 Fermentation Kinetics 47
Jens Nielsen
3.1 Introduction 47
3.2 Framework for kinetic modeis 49
3.2.1 Stoichiometry 51
3.2.2 Reaction rates 53
3.2.3 Yield coefficients and linear rate
equations 55
3.2.4 The black box model 63
Example 3b: Elemental balances
in a simple black box model 67
3.3 Mass balances for bioreactors 68
3.3.1 Dynamic mass balances 69
3.3.2 The batch reactor 73
3.3.3 The chemostat 74
3.3.4 The fed batch reactor 76
3.4 Kinetic modeis 77
3.4.1 The degree of model complexity 78
3.4.2 Unstructured modeis 79
Example 3c: The Monod model 81
3.4.3 Compartment modeis 84
Example 3d: A two compartment model 85
3.4.4 Single cell modeis 88
3.4.5 Molecular mechanistic modeis 89
3.5 Population modeis 91
3.5.1 Morphologically structured modeis 92
3.5.2 Population balance equations 93
Example 3e: Age distribution model 94
Summary 95
References 95
Chapter 4 Microbial Synthesis of Primary Metabolites:
Current Advances and Future Prospects 99
A.L. Demain and Sergio Sanchez
4.1 Introduction 99
4.2 Control of primary metabolism 100
4.2.1 Induction 100
4.2.2 Catabolite repression 100
4.2.3 Nitrogen source regulation (NSR) 101
4.2.4 Phosphorus source regulation 101
4.2.5 Sulfur source regulation 102
4.2.6 Feedback regulation 103
4.2.7 Additional types of regulation 103
4.3 Approaches to strain improvements 104
4.4 Production of primary metabolites 106
4.4.1 Amino acids production 106
4.4.2 Production processes for purines and
pyrimidines, their nucleosides and
nucleotides 117
4.4.3 Production processes for vitamins 120
4.4.4 Production processes for organic acids 122
4.4.5 Production of ethanol and related
compounds 126
Summary 129
References and suggested reading 129
Chapter 5 Microbial Synthesis of Secondary
Metabolites and Strain Improvement 131
lain S. Hunter
5.1 Introduction 131
5.2 The economics and scale of microbial product
fermentations 132
5.3 Different products need different fermentation
processes 133
5.4 Fed batch culture; the paradigm for many efficient
microbial processes 135
5.4.1 Nutrient limitation and the onset
of secondary metabolite formation 136
5.4.2 The role of quorum sensing and
extracellular signals in the initiation of
secondary metabolism and morphological
differentiation in actinomycetes 138
5.4.3 Positive activators of antibiotic expression 139
5.5 Tactical issues for strain improvement programs 139
5.6 Strain improvement: The random, empirical
approach 141
5.7 Strain improvement: The power of recombination
in strain construction 143
5.8 Directed screening for mutants with altered
metabolism 145
5.9 Recombinant DNA approaches to strain
improvement for low and medium value products 150
5.10 Strain improvement for high value recombinant
products 153
Summary 156
References 156
Chapter 6 Metabolie Analysis and Optimization
of Microbial and Animal Cell Bioprocesses 159
David M. Mousdale
6.1 Metabolie analysis in the era of genomics,
proteomics, and metabolomics 159
6.2 Secondary produet fermentations 162
6.2.1 Clavulanic aeid 162
6.2.2 Demethyl chlortetracyclines 163
6.2.3 A novel cyclic octodepsipeptide 165
6.2.4 Zeaxanthin 166
6.3 Microbial produetion of industrial enzymes 168
6.3.1 Metabolie problems and perspectives 168
6.3.2 Protease fermentations 169
6.3.3 Cellulase fermentations 172
6.3.4 Solid state fermentations the
renaissance of an old technology? 173
6.4 Animal cells and recombinant protein produetion
in bioreactors 174
6.4.1 Produetion of biopharmaceuticals:
Microbes or animal cells? 174
6.4.2 Yeasts in stirred tank fermentors 174
6.4.2 Animal cells in bioreactors 176
6.5 Future prospects 180
Summary 182
References 182
Chapter 7 Flux Control Analysis: Basic Principles
and Industrial Applications 187
E.M.T. El Mansi and Gregory Stephanopoulos
7.1 Introduction: traditional versus modern coneepts 187
7.2 Flux control analysis: basic principles 189
7.2.1 The flux control coefficient 189
7.2.2 The summation theorem 191
7.2.3 Elasticity coefficient 192
7.2.4 The Connectivity theorem 193
7.2.5 Response coefficients 194
7.3 Control of carbon flux at the junetion of
isocitrate in central metabolism during growth
of Escherichia coli on acetate: a case study 194
7.3.1 Themodel 196
7.4 Modeling using other Computer programs 202
7.4.1 Modeling of the partition of isocitrate
flux with Gepasi 202
7.5 Strategies for manipulating carbon fluxes en route
to product formation in intermediary metabolism 204
7.5.1 Validity of the concept of the rate
limiting step as an approach to
increasing flux to product formation 204
7.5.2 Modulation of carbon flux en route to
product formation 205
7.6 Conversion of feedstock to biomass and desirable
end products 208
7.6.1 Stoichiometric analysis 208
7.6.2 Formulation of metabolic flux
models/charts 209
7.6.3 Applications of flux distribution analysis 209
Summary 212
Acknowledgment 214
References 214
Chapter 8 Enzyme and Co factor Engineering
and Their Applications in the Pharmaceutical and
Fermentation Industries 217
George N. Bennett and K. Y. San
8.1 Introduction 217
8.2 Types of major industrial enzymes and desired
modifications 218
8.2.1 Targets for enzyme engineering 218
8.2.2 Hydrolytic enzymes 219
8.2.3 Specialty enzymes 220
8.2.4 Alteration of physical parameters
of enzymes for process applications 221
8.3 Summary of methods in enzyme engineering 222
8.3.1 Site specific mutagenesis 222
8.3.2 Cassette mutagenesis 222
8.3.3 3 D structure and specific mutations 224
8.3.4 Random directed evolution methods 225
8.4 Modification of pharmaceutical properties
of protein agents 226
8.5 Modification of enzymes for in vivo biosynthetic
processes 229
8.6 Co factor engineering 230
8.6.1 NADH vs. NADPH specifkity
of enzymes 231
8.6.2 Manipulation of NADH in vwo 232
8.6.3 CoA compounds 234
Summary 236
References 237
Chapter 9 Application of Metabolie Engineering to the
Conversion of Renewable Resources to Fuels and Fine
Chemicals: Current Advances and Future Prospects 249
Aristos A. Aristidou
9.1 Introduction 249
9.2 Pentose fermentation 258
9.3 Genetically engineered bacteria 259
9.3.1 Escherichia coli 259
9.3.2 Klebsieila oxytoca 264
9.3.3 Zymomonas mobilis 265
9.4 Genetically engineered yeast 268
9.4.1 Saccharotnyces cerevisiae 268
9.4.2 Pichia süpitis 273
9.4.3 Pichia pastoris 27 5
9.4.4 Fungal xylose isomerase in yeast 275
9.5 Microbes producing ethanol from lignocellulose 277
Conclusions 278
References 279
Summary 279
Chapter 10 Cell Immobilization and Its Applications
in Biotechnology: Current Trends and Future Prospects 287
Ronnie Willaert
10.1 Introduction 287
10.2 Immobilized cell Systems 288
10.2.1 Surface attachment of cells 288
10 2.2 Entrapment within porous matrices 290
10.2.2.1 Hydrogel entrapment 291
10.2.2 2 Preformed Support materials 303
10.2.3 Containment behind a barrier 304
10.2.3.1 Micro encapsulation 307
10.2.3.2 Cell immobilization using
membranes 309
10.2.4 Self aggregation of cells 313
10.3 Design of immobilized cell reactors 315
10.3.1 Mass transport phenomena in
immobilized cell Systems 315
10.3.1.1 Diffusion coefficient 315
10.3.1.2 Diffusion in immobilized cell
Systems 316
10.3.1.3 External mass transfer 317
10.3.2 Reaction and diffusion in immobilized
cell Systems 319
10.3.2.1 Reaction diffusion modeis 319
10.3.3 Bioreactor design 324
10.4 Physiology of immobilized microbial cells 325
10.4.1 Bacterial cells 328
10.4.2 Fungal cells 332
10.5 Beer production using immobilized cell
technology: A case study 333
10 5.1 Flavor maturation of green beer 333
10.5.2 Production of alcohol free or low alcohol
beer 337
10.5.3 Continuous main fermentation 337
Summary 340
Acknowledgments 341
References 341
Chapter 11 Biosensors in Bioprocess Monitoring and
Control: Current Trends and Future Prospects 363
Chris E. French and Marco F. Cardosi
11.1 Introduction 363
11.2 Biosensors in process monitoring 363
11.3 Overview of transduction methods 366
11.4 Catalytic biosensors: Enzymes as biological
sensing elements 368
11.5 Affinity biosensors: Antibodies as biological
detection elements 370
11.6 Immobilization of the biological recognition
element 373
11.7 Amperometric biosensors based on redox enzymes 375
11.8 Potentiometric biosensors and enzyme field effect
transistor (ENFET) 380
11.9 Thermal biosensors 382
11.10 Optical biosensors based on redox enzymes 383
11.11 Indirect affinity sensors: Optical and electrical
biosensors based on antibodies 384
11.12 Direct affinity detection using surface plasmon
resonance and piezoelectric biosensors 385
11.13 Amperometric glucose biosensors for blood
glucose monitoring: A case study 388
11.13.1 Home blood glucose monitoring:
The glucose meter 391
11.13.2 Enzymes used in glucose biosensors 392
11.13.3 Mediated electrochemistry 396
11.13.4 The electrochemical measurement 396
References 399
Summary 399
Chapter 12 Fermentors: Design, Operation, and
Applications 407
A.R. Allman
12.1 Batch culture fermentation 407
12.2 The main components of a fermentor and their
uses 407
12.3 Component parts of a typical vessel 408
12.4 Peripheral parts and accessories 409
12.4.1 Reagent pumps 409
12.4.2 Medium feed pumps and reservoir bottles 410
12.4.3 Rotameter/gas supply 410
12.4.4 Sampling device 411
12.5 Alternative vessel designs 411
12.5.1 Airlift 411
12.5.2 Fluidized bed, immobilized and solid
state Systems 412
12.5.3 Hollow fiber 413
12.5.4 In situ sterilizable fermentors 413
12.5.5 Containment 414
12.6 Different types of instrumentation 414
12.6.1 Digital Controllers — embedded
microprocessor 415
12.6.2 Digital Controllers — process Controllers 415
12.6.3 Digital Controllers — direct Computer
control 415
12.7 Common measurement and control Systems 416
12.7.1 Speed control 416
12.7.2 Temperature control 416
12.7.3 Control of gas supply 418
12.7.4 Control of pH 419
12.7.5 Control of dissolved oxygen 420
12.7.6 Antifoam control 421
12.8 Additional sensors 422
12.8.1 Redox 423
12.8.2 Airflow 424
12.8.3 Weight 424
12.8.4 Pressure 424
12.8.5 On line measurement of biomass 425
12.9 Simple continuous culture 426
12.10 Additional accessories and peripherals 426
12.10.1 Feed pumps 426
12.10.2 Exit gas analysis 429
12.10.3 Substrate sensors 431
12.11 Fermentor preparation and use 432
12.11.1 Disassembly of the vessel 432
12.11.2 Cleaning 432
12.11.3 Preparations for autoclaving 433
12.11.4 Autoclaving 435
12.11.5 Set up following autoclaving 435
12.11.6 Inoculation of a fermentor vessel 437
12.11.7 Sampling from a fermentor vessel 437
12.11.8 Routine maintenance of fermentor
components 439
12.12 Major types of organisms used in fermentation 441
12.12.1 Bacteria/yeast/fungi 441
12.12.2 Plant cells 443
12.12.3 Mammalian cell culture 443
12.12.4 Algae 444
12.13 Subfermentor Systems — a new approach 445
12.13.1 Parallel small fermentor Systems 446
12.13.2 Simplified fermenter Systems 446
12.14 Solutions to common problems in fermentation 447
12.14.1 General hardware problems 447
12.14.2 Contamination problems 448
12.14.3 Poor growth of the microbe 448
Summary 449
References and suggested reading 450
Chapter 13 Control of Fermentations:
An Industrial Perspective 451
CraigJ.L. Gershater
13.1 Requirement for control 451
13.1.1 Microbial growth 451
13.1.2 Nature of control 452
13.1.3 Control loop strategy 452
13.2 Sensors 453
13.2.1 Historical perspective 453
13.2.2 Typical fermentation sensors 454
13.2.3 Control action 456
13.3 Controllers 457
13.3.1 Types of control 457
13.3.2 Control algorithms 458
13.4 Design of a fermentation control System 460
13.4.1 Control System objectives 460
13.4.2 Fermentation Computer control System
architecture 463
13.4.3 Fermentation plant safety 465
13.5 Fermentor control specification 465
13.5.1 Specifying sequence control 465
13.5.2 Fermentation unit operations 465
13.5.3 Vessel states 467
13.5.4 Sequence logic 468
13.5.5 Flowcharting 468
13.6 Control of incubation 472
13.6.1 Specification for incubation control 473
13.7 Advanced incubation control 479
13.7.1 Fermentation profiles 479
13.7.2 Event tracking control 480
13.7.3 Boolean control and rule generation 484
13.7.4 Summary of event and nonstable set
point control 486
13.8 Other advanced fermentation control options 486
13.8.1 Knowledge based Systems (KBSs) 487
13.8.2 Artificial neural networks (ANNs) 487
13.8.3 Genetic algorithms (GAs) 487
13.8.4 Modeling 488
Editorial update 488
13.9 Recent trends in fermentation Control 488
13.9.1 New sensor technology 488
13.9.2 Expansion of the capability of DDC
instrumentation 489
13.9.3 Use of common communication protocols 490
Acknowledgments 491
Suggested reading 491
Summary 491
Chapter 14 Modeling, Software Sensors, Control, and
Supervision of Fermentation Processes 493
Boutaieb Dahhou, Gilles Roux and Y. Nakkabi
14.1 Introduction 493
14.2 The model System 494
14.2.1 Off line measurements 495
14.2.2 On line measurements 496
14.3 Modeling 496
14.3.1 Unstructured modeis 497
14.3.2 Behavioral modeis 499
14.4 Adaptive techniques 503
14.4.1 Estimation and Software sensors 504
14.4.2 Control 506
14.5 Supervision for process control 508
14.5.1 Classification 509
14.5.2 Fault detection and isolation (FDI) 513
14.6 Conclusions 518
Summary 520
References 520
Appendix: Suppliers List 523
Instrumentation, Sensors and Software 523
Fermentation Equipment 524
Index 525
|
| adam_txt |
Contents
Chapter 1 Fermentation Microbiology and
Biotechnology: An Historical Perspective 1
E.M.T. El Mansi, C.F.A. Bryce, Brian S. Hartley and
Arnold L. Demain
1.1 Fermentation: An ancient tradition 1
1.2 The rise of fermentation microbiology 1
1.3 Developments in metabolic and biochemical
engineering 4
1.4 Discovery of antibiotics and genetic engineering 6
1.5 The rise and fall of single cell protein 7
1.6 Fermentation biotechnology and the production
of amino acids 7
1.7 Impact of functional genomics, proteomics,
metabolomics and bio informatics on the scope
and future prospects of fermentation microbiology
and biotechnology 8
References 9
Chapter 2 Microbiology of Industrial Fermentation 11
E.M.T. El Mansi and F. Bruce Ward
2.1 Introduction 11
2.2 Chemical synthesis of bacterial protoplasm/
biomass 12
2.2.1 Central and intermediary metabolism 12
2.2.2 Anaplerotic pathways 14
2.2.3 Polymerization and assembly 16
2.2.4 Biomass formations 16
2.3 The growth cycle 16
2.3.1 Thelagphase 18
2.3.2 The exponential phase 20
2.3.3 Stationary phase and cell death 24
2.3.4 Maintenance and survival 26
2.4 Diauxic growth 29
2.5 Growth yield in relation to carbon and energy
contents of growth Substrates 30
2.6 Fermentation balances 31
2.6.1 Carbon balance 31
2.6.2 Redox balance 32
2.7 Efficiency of central metabolism 32
2.7.1 Futile cycling and efficiency of central
metabolism 32
2.7.2 Metabolite excretion and efficiency
of central metabolism 34
2.8 Continuous cultivation of micro organisms 35
2.8.1 Types of continuous cultures 35
2.9 Current advances and innovations in the
fermentation and pharmaceutical industry 36
2.9.1 The "quiescent cell factory":
A novel approach 36
2.10 Microbial fermentations and the production
of biopharmaceuticals 37
2.10.1 Hyaluronic acid synthesis: a case study 37
Summary 42
References 43
Suggested reading 45
Chapter 3 Fermentation Kinetics 47
Jens Nielsen
3.1 Introduction 47
3.2 Framework for kinetic modeis 49
3.2.1 Stoichiometry 51
3.2.2 Reaction rates 53
3.2.3 Yield coefficients and linear rate
equations 55
3.2.4 The black box model 63
Example 3b: Elemental balances
in a simple black box model 67
3.3 Mass balances for bioreactors 68
3.3.1 Dynamic mass balances 69
3.3.2 The batch reactor 73
3.3.3 The chemostat 74
3.3.4 The fed batch reactor 76
3.4 Kinetic modeis 77
3.4.1 The degree of model complexity 78
3.4.2 Unstructured modeis 79
Example 3c: The Monod model 81
3.4.3 Compartment modeis 84
Example 3d: A two compartment model 85
3.4.4 Single cell modeis 88
3.4.5 Molecular mechanistic modeis 89
3.5 Population modeis 91
3.5.1 Morphologically structured modeis 92
3.5.2 Population balance equations 93
Example 3e: Age distribution model 94
Summary 95
References 95
Chapter 4 Microbial Synthesis of Primary Metabolites:
Current Advances and Future Prospects 99
A.L. Demain and Sergio Sanchez
4.1 Introduction 99
4.2 Control of primary metabolism 100
4.2.1 Induction 100
4.2.2 Catabolite repression 100
4.2.3 Nitrogen source regulation (NSR) 101
4.2.4 Phosphorus source regulation 101
4.2.5 Sulfur source regulation 102
4.2.6 Feedback regulation 103
4.2.7 Additional types of regulation 103
4.3 Approaches to strain improvements 104
4.4 Production of primary metabolites 106
4.4.1 Amino acids production 106
4.4.2 Production processes for purines and
pyrimidines, their nucleosides and
nucleotides 117
4.4.3 Production processes for vitamins 120
4.4.4 Production processes for organic acids 122
4.4.5 Production of ethanol and related
compounds 126
Summary 129
References and suggested reading 129
Chapter 5 Microbial Synthesis of Secondary
Metabolites and Strain Improvement 131
lain S. Hunter
5.1 Introduction 131
5.2 The economics and scale of microbial product
fermentations 132
5.3 Different products need different fermentation
processes 133
5.4 Fed batch culture; the paradigm for many efficient
microbial processes 135
5.4.1 Nutrient limitation and the onset
of secondary metabolite formation 136
5.4.2 The role of quorum sensing and
extracellular signals in the initiation of
secondary metabolism and morphological
differentiation in actinomycetes 138
5.4.3 Positive activators of antibiotic expression 139
5.5 Tactical issues for strain improvement programs 139
5.6 Strain improvement: The random, empirical
approach 141
5.7 Strain improvement: The power of recombination
in "strain construction" 143
5.8 Directed screening for mutants with altered
metabolism 145
5.9 Recombinant DNA approaches to strain
improvement for low and medium value products 150
5.10 Strain improvement for high value recombinant
products 153
Summary 156
References 156
Chapter 6 Metabolie Analysis and Optimization
of Microbial and Animal Cell Bioprocesses 159
David M. Mousdale
6.1 Metabolie analysis in the era of genomics,
proteomics, and metabolomics 159
6.2 Secondary produet fermentations 162
6.2.1 Clavulanic aeid 162
6.2.2 Demethyl chlortetracyclines 163
6.2.3 A novel cyclic octodepsipeptide 165
6.2.4 Zeaxanthin 166
6.3 Microbial produetion of industrial enzymes 168
6.3.1 Metabolie problems and perspectives 168
6.3.2 Protease fermentations 169
6.3.3 Cellulase fermentations 172
6.3.4 Solid state fermentations the
renaissance of an old technology? 173
6.4 Animal cells and recombinant protein produetion
in bioreactors 174
6.4.1 Produetion of biopharmaceuticals:
Microbes or animal cells? 174
6.4.2 Yeasts in stirred tank fermentors 174
6.4.2 Animal cells in bioreactors 176
6.5 Future prospects 180
Summary 182
References 182
Chapter 7 Flux Control Analysis: Basic Principles
and Industrial Applications 187
E.M.T. El Mansi and Gregory Stephanopoulos
7.1 Introduction: traditional versus modern coneepts 187
7.2 Flux control analysis: basic principles 189
7.2.1 The flux control coefficient 189
7.2.2 The summation theorem 191
7.2.3 Elasticity coefficient 192
7.2.4 The Connectivity theorem 193
7.2.5 Response coefficients 194
7.3 Control of carbon flux at the junetion of
isocitrate in central metabolism during growth
of Escherichia coli on acetate: a case study 194
7.3.1 Themodel 196
7.4 Modeling using other Computer programs 202
7.4.1 Modeling of the partition of isocitrate
flux with Gepasi 202
7.5 Strategies for manipulating carbon fluxes en route
to product formation in intermediary metabolism 204
7.5.1 Validity of the concept of the "rate
limiting" step as an approach to
increasing flux to product formation 204
7.5.2 Modulation of carbon flux en route to
product formation 205
7.6 Conversion of feedstock to biomass and desirable
end products 208
7.6.1 Stoichiometric analysis 208
7.6.2 Formulation of metabolic flux
models/charts 209
7.6.3 Applications of flux distribution analysis 209
Summary 212
Acknowledgment 214
References 214
Chapter 8 Enzyme and Co factor Engineering
and Their Applications in the Pharmaceutical and
Fermentation Industries 217
George N. Bennett and K. Y. San
8.1 Introduction 217
8.2 Types of major industrial enzymes and desired
modifications 218
8.2.1 Targets for enzyme engineering 218
8.2.2 Hydrolytic enzymes 219
8.2.3 Specialty enzymes 220
8.2.4 Alteration of physical parameters
of enzymes for process applications 221
8.3 Summary of methods in enzyme engineering 222
8.3.1 Site specific mutagenesis 222
8.3.2 Cassette mutagenesis 222
8.3.3 3 D structure and specific mutations 224
8.3.4 Random "directed evolution" methods 225
8.4 Modification of pharmaceutical properties
of protein agents 226
8.5 Modification of enzymes for in vivo biosynthetic
processes 229
8.6 Co factor engineering 230
8.6.1 NADH vs. NADPH specifkity
of enzymes 231
8.6.2 Manipulation of NADH in vwo 232
8.6.3 CoA compounds 234
Summary 236
References 237
Chapter 9 Application of Metabolie Engineering to the
Conversion of Renewable Resources to Fuels and Fine
Chemicals: Current Advances and Future Prospects 249
Aristos A. Aristidou
9.1 Introduction 249
9.2 Pentose fermentation 258
9.3 Genetically engineered bacteria 259
9.3.1 Escherichia coli 259
9.3.2 Klebsieila oxytoca 264
9.3.3 Zymomonas mobilis 265
9.4 Genetically engineered yeast 268
9.4.1 Saccharotnyces cerevisiae 268
9.4.2 Pichia süpitis 273
9.4.3 Pichia pastoris 27'5
9.4.4 Fungal xylose isomerase in yeast 275
9.5 Microbes producing ethanol from lignocellulose 277
Conclusions 278
References 279
Summary 279
Chapter 10 Cell Immobilization and Its Applications
in Biotechnology: Current Trends and Future Prospects 287
Ronnie Willaert
10.1 Introduction 287
10.2 Immobilized cell Systems 288
10.2.1 Surface attachment of cells 288
10 2.2 Entrapment within porous matrices 290
10.2.2.1 Hydrogel entrapment 291
10.2.2 2 Preformed Support materials 303
10.2.3 Containment behind a barrier 304
10.2.3.1 Micro encapsulation 307
10.2.3.2 Cell immobilization using
membranes 309
10.2.4 Self aggregation of cells 313
10.3 Design of immobilized cell reactors 315
10.3.1 Mass transport phenomena in
immobilized cell Systems 315
10.3.1.1 Diffusion coefficient 315
10.3.1.2 Diffusion in immobilized cell
Systems 316
10.3.1.3 External mass transfer 317
10.3.2 Reaction and diffusion in immobilized
cell Systems 319
10.3.2.1 Reaction diffusion modeis 319
10.3.3 Bioreactor design 324
10.4 Physiology of immobilized microbial cells 325
10.4.1 Bacterial cells 328
10.4.2 Fungal cells 332
10.5 Beer production using immobilized cell
technology: A case study 333
10 5.1 Flavor maturation of green beer 333
10.5.2 Production of alcohol free or low alcohol
beer 337
10.5.3 Continuous main fermentation 337
Summary 340
Acknowledgments 341
References 341
Chapter 11 Biosensors in Bioprocess Monitoring and
Control: Current Trends and Future Prospects 363
Chris E. French and Marco F. Cardosi
11.1 Introduction 363
11.2 Biosensors in process monitoring 363
11.3 Overview of transduction methods 366
11.4 Catalytic biosensors: Enzymes as biological
sensing elements 368
11.5 Affinity biosensors: Antibodies as biological
detection elements 370
11.6 Immobilization of the biological recognition
element 373
11.7 Amperometric biosensors based on redox enzymes 375
11.8 Potentiometric biosensors and enzyme field effect
transistor (ENFET) 380
11.9 Thermal biosensors 382
11.10 Optical biosensors based on redox enzymes 383
11.11 Indirect affinity sensors: Optical and electrical
biosensors based on antibodies 384
11.12 Direct affinity detection using surface plasmon
resonance and piezoelectric biosensors 385
11.13 Amperometric glucose biosensors for blood
glucose monitoring: A case study 388
11.13.1 Home blood glucose monitoring:
The glucose meter 391
11.13.2 Enzymes used in glucose biosensors 392
11.13.3 Mediated electrochemistry 396
11.13.4 The electrochemical measurement 396
References 399
Summary 399
Chapter 12 Fermentors: Design, Operation, and
Applications 407
A.R. Allman
12.1 Batch culture fermentation 407
12.2 The main components of a fermentor and their
uses 407
12.3 Component parts of a typical vessel 408
12.4 Peripheral parts and accessories 409
12.4.1 Reagent pumps 409
12.4.2 Medium feed pumps and reservoir bottles 410
12.4.3 Rotameter/gas supply 410
12.4.4 Sampling device 411
12.5 Alternative vessel designs 411
12.5.1 Airlift 411
12.5.2 Fluidized bed, immobilized and solid
state Systems 412
12.5.3 Hollow fiber 413
12.5.4 In situ sterilizable fermentors 413
12.5.5 Containment 414
12.6 Different types of instrumentation 414
12.6.1 Digital Controllers — embedded
microprocessor 415
12.6.2 Digital Controllers — process Controllers 415
12.6.3 Digital Controllers — direct Computer
control 415
12.7 Common measurement and control Systems 416
12.7.1 Speed control 416
12.7.2 Temperature control 416
12.7.3 Control of gas supply 418
12.7.4 Control of pH 419
12.7.5 Control of dissolved oxygen 420
12.7.6 Antifoam control 421
12.8 Additional sensors 422
12.8.1 Redox 423
12.8.2 Airflow 424
12.8.3 Weight 424
12.8.4 Pressure 424
12.8.5 On line measurement of biomass 425
12.9 Simple continuous culture 426
12.10 Additional accessories and peripherals 426
12.10.1 Feed pumps 426
12.10.2 Exit gas analysis 429
12.10.3 Substrate sensors 431
12.11 Fermentor preparation and use 432
12.11.1 Disassembly of the vessel 432
12.11.2 Cleaning 432
12.11.3 Preparations for autoclaving 433
12.11.4 Autoclaving 435
12.11.5 Set up following autoclaving 435
12.11.6 Inoculation of a fermentor vessel 437
12.11.7 Sampling from a fermentor vessel 437
12.11.8 Routine maintenance of fermentor
components 439
12.12 Major types of organisms used in fermentation 441
12.12.1 Bacteria/yeast/fungi 441
12.12.2 Plant cells 443
12.12.3 Mammalian cell culture 443
12.12.4 Algae 444
12.13 Subfermentor Systems — a new approach 445
12.13.1 Parallel small fermentor Systems 446
12.13.2 Simplified fermenter Systems 446
12.14 Solutions to common problems in fermentation 447
12.14.1 General hardware problems 447
12.14.2 Contamination problems 448
12.14.3 Poor growth of the microbe 448
Summary 449
References and suggested reading 450
Chapter 13 Control of Fermentations:
An Industrial Perspective 451
CraigJ.L. Gershater
13.1 Requirement for control 451
13.1.1 Microbial growth 451
13.1.2 Nature of control 452
13.1.3 Control loop strategy 452
13.2 Sensors 453
13.2.1 Historical perspective 453
13.2.2 Typical fermentation sensors 454
13.2.3 Control action 456
13.3 Controllers 457
13.3.1 Types of control 457
13.3.2 Control algorithms 458
13.4 Design of a fermentation control System 460
13.4.1 Control System objectives 460
13.4.2 Fermentation Computer control System
architecture 463
13.4.3 Fermentation plant safety 465
13.5 Fermentor control specification 465
13.5.1 Specifying sequence control 465
13.5.2 Fermentation unit operations 465
13.5.3 Vessel states 467
13.5.4 Sequence logic 468
13.5.5 Flowcharting 468
13.6 Control of incubation 472
13.6.1 Specification for incubation control 473
13.7 Advanced incubation control 479
13.7.1 Fermentation profiles 479
13.7.2 Event tracking control 480
13.7.3 Boolean control and rule generation 484
13.7.4 Summary of event and nonstable set
point control 486
13.8 Other advanced fermentation control options 486
13.8.1 Knowledge based Systems (KBSs) 487
13.8.2 Artificial neural networks (ANNs) 487
13.8.3 Genetic algorithms (GAs) 487
13.8.4 Modeling 488
Editorial update 488
13.9 Recent trends in fermentation Control 488
13.9.1 New sensor technology 488
13.9.2 Expansion of the capability of DDC
instrumentation 489
13.9.3 Use of common communication protocols 490
Acknowledgments 491
Suggested reading 491
Summary 491
Chapter 14 Modeling, Software Sensors, Control, and
Supervision of Fermentation Processes 493
Boutaieb Dahhou, Gilles Roux and Y. Nakkabi
14.1 Introduction 493
14.2 The model System 494
14.2.1 Off line measurements 495
14.2.2 On line measurements 496
14.3 Modeling 496
14.3.1 Unstructured modeis 497
14.3.2 Behavioral modeis 499
14.4 Adaptive techniques 503
14.4.1 Estimation and Software sensors 504
14.4.2 Control 506
14.5 Supervision for process control 508
14.5.1 Classification 509
14.5.2 Fault detection and isolation (FDI) 513
14.6 Conclusions 518
Summary 520
References 520
Appendix: Suppliers List 523
Instrumentation, Sensors and Software 523
Fermentation Equipment 524
Index 525 |
| any_adam_object | 1 |
| any_adam_object_boolean | 1 |
| building | Verbundindex |
| bvnumber | BV021614999 |
| callnumber-first | T - Technology |
| callnumber-label | TP248 |
| callnumber-raw | TP248.27.M53 |
| callnumber-search | TP248.27.M53 |
| callnumber-sort | TP 3248.27 M53 |
| callnumber-subject | TP - Chemical Technology |
| classification_rvk | WF 9725 |
| classification_tum | CIT 920f CIT 965f |
| ctrlnum | (OCoLC)65195296 (DE-599)BVBBV021614999 |
| dewey-full | 660/.28449 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 660 - Chemical engineering |
| dewey-raw | 660/.28449 |
| dewey-search | 660/.28449 |
| dewey-sort | 3660 528449 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Biologie Chemie-Ingenieurwesen Biotechnologie |
| discipline_str_mv | Chemie / Pharmazie Biologie Chemie-Ingenieurwesen Biotechnologie |
| edition | 2. ed. |
| format | Book |
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| illustrated | Illustrated |
| index_date | 2024-07-02T14:51:56Z |
| indexdate | 2024-07-09T20:39:57Z |
| institution | BVB |
| isbn | 0849353343 |
| language | English |
| lccn | 2006009173 |
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| physical | XXVIII, 544 S. graph. Darst. |
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| spelling | Fermentation microbiology and biotechnology Mansi El-Mansi, editor-in-chief ... 2. ed. Boca Raton [u.a.] CRC/Taylor & Francis 2007 XXVIII, 544 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references Biotechnologie microbienne Fermentation Microbiologie industrielle Microbial biotechnology Industrial Microbiology Fermentation physiology Microbiological Techniques Methode (DE-588)4038971-6 gnd rswk-swf Gärungstechnologie (DE-588)4155804-2 gnd rswk-swf Fermentation (DE-588)4129537-7 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Gärungstechnologie (DE-588)4155804-2 s DE-604 Fermentation (DE-588)4129537-7 s Methode (DE-588)4038971-6 s El-Mansi, E. Mansi T. Sonstige oth http://www.loc.gov/catdir/toc/ecip0610/2006009173.html Table of contents HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014830150&sequence=000004&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Fermentation microbiology and biotechnology Biotechnologie microbienne Fermentation Microbiologie industrielle Microbial biotechnology Industrial Microbiology Fermentation physiology Microbiological Techniques Methode (DE-588)4038971-6 gnd Gärungstechnologie (DE-588)4155804-2 gnd Fermentation (DE-588)4129537-7 gnd |
| subject_GND | (DE-588)4038971-6 (DE-588)4155804-2 (DE-588)4129537-7 (DE-588)4143413-4 |
| title | Fermentation microbiology and biotechnology |
| title_auth | Fermentation microbiology and biotechnology |
| title_exact_search | Fermentation microbiology and biotechnology |
| title_exact_search_txtP | Fermentation microbiology and biotechnology |
| title_full | Fermentation microbiology and biotechnology Mansi El-Mansi, editor-in-chief ... |
| title_fullStr | Fermentation microbiology and biotechnology Mansi El-Mansi, editor-in-chief ... |
| title_full_unstemmed | Fermentation microbiology and biotechnology Mansi El-Mansi, editor-in-chief ... |
| title_short | Fermentation microbiology and biotechnology |
| title_sort | fermentation microbiology and biotechnology |
| topic | Biotechnologie microbienne Fermentation Microbiologie industrielle Microbial biotechnology Industrial Microbiology Fermentation physiology Microbiological Techniques Methode (DE-588)4038971-6 gnd Gärungstechnologie (DE-588)4155804-2 gnd Fermentation (DE-588)4129537-7 gnd |
| topic_facet | Biotechnologie microbienne Fermentation Microbiologie industrielle Microbial biotechnology Industrial Microbiology Fermentation physiology Microbiological Techniques Methode Gärungstechnologie Aufsatzsammlung |
| url | http://www.loc.gov/catdir/toc/ecip0610/2006009173.html http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014830150&sequence=000004&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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