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Author: Hrudayanath Thatoi Publisher: CRC Press ISBN: 0429590229 Category : Medical Languages : en Pages : 269
Book Description
The discovery of enzymes as biocatalysts has led to various biotechnological developments. The capability of enzymes to catalyse various chemical reactions both in vivo and in vitro has led them to applications in various industries, such as food, feed, pharmaceutical, diagnostics, detergent, textile, paper, leather, and fine chemical industries. Microbial Fermentation and Enzyme Technology mainly focuses on production and application of enzymes in various industries. Further, it also discusses recent developments in enzyme engineering particularly those involved in creating and improving product formations through enzyme and fermentation technology. Salient features: Includes current research and developments in the area of microbial aspects in different fields like food, chemicals, pharmaceutical, bioprocess, etc. Discusses various enzymes that are used in refinement of environmental pollutions and its application in different industrial sectors Focuses on production and application of enzymes in various industries Highlights recent developments in enzyme engineering with respect to its application in textile, pharmaceutical, nanobiotechnology, bioremediation and many other related fields.
Author: Hrudayanath Thatoi Publisher: CRC Press ISBN: 0429590229 Category : Medical Languages : en Pages : 269
Book Description
The discovery of enzymes as biocatalysts has led to various biotechnological developments. The capability of enzymes to catalyse various chemical reactions both in vivo and in vitro has led them to applications in various industries, such as food, feed, pharmaceutical, diagnostics, detergent, textile, paper, leather, and fine chemical industries. Microbial Fermentation and Enzyme Technology mainly focuses on production and application of enzymes in various industries. Further, it also discusses recent developments in enzyme engineering particularly those involved in creating and improving product formations through enzyme and fermentation technology. Salient features: Includes current research and developments in the area of microbial aspects in different fields like food, chemicals, pharmaceutical, bioprocess, etc. Discusses various enzymes that are used in refinement of environmental pollutions and its application in different industrial sectors Focuses on production and application of enzymes in various industries Highlights recent developments in enzyme engineering with respect to its application in textile, pharmaceutical, nanobiotechnology, bioremediation and many other related fields.
Author: Ramesh C. Ray Publisher: CRC Press ISBN: 1315351412 Category : Science Languages : en Pages : 365
Book Description
The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.
Author: Daniel I. C. Wang Publisher: ISBN: Category : Science Languages : en Pages : 392
Book Description
Coordination of microbial metabolism. Biosynthesis of primary metabolites. Biosynthesis of secondary metabolites. Bioconversions. Regulation of enzyme production. Fermentation kinectics. Continuous culture. Kinectis and engineering of medium sterilization. Aeration and agitation. Translation of laboratory, pilot, and plant scale data. Instrumentation and control. Enzyme isolation. Enzyme kinectics and immobilization. Enzyme reactors.
Author: Öztürko?lu Budak, ?ebnem Publisher: IGI Global ISBN: 1522553649 Category : Technology & Engineering Languages : en Pages : 430
Book Description
Microorganisms are an integral part of the fermentation process in food products and help to improve sensory and textural properties of the products. As such, it is vital to explore the current uses of microorganisms in the dairy industry. Microbial Cultures and Enzymes in Dairy Technology is a critical scholarly resource that explores multidisciplinary uses of cultures and enzymes in the production of dairy products. Featuring coverage on a wide range of topics such as dairy probiotics, biopreservatives, and fermentation, this book is geared toward academicians, researchers, and professionals in the dairy industry seeking current research on the major role of microorganisms in the production of many dairy products.
Author: Ramesh C. Ray Publisher: CRC Press ISBN: 1498749844 Category : Science Languages : en Pages : 521
Book Description
The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.
Author: W.M. Fogarty Publisher: Springer Science & Business Media ISBN: 9400907656 Category : Science Languages : en Pages : 482
Book Description
Biotechnology is now one of the major growth areas in science and engineering and within this broad discipline enzyme technology is one of the areas earmarked for special and significant developments. This publication is the second edition of Microbial Enzymes and Biotechnol ogy which was originally published in 1983. In this edition the editors have attempted to bring together accounts (by the relevant experts) of the current status of the major areas of enzyme technology and specifically those areas of actual and/or potential commercial importance. Although the use of microbial enzymes may not have expanded at quite the rate expected a decade ago, there is nevertheless intense activity and considerable interest in the whole area of enzyme technology. Microbial enzymes have been used in industry for many centuries although it is only comparatively recently that detailed knowledge relating to their nature, properties and function has become more evident. Developments in the 1960s gave a major thrust to the use of microbial enzymes in industry. The commercial success of alkaline proteases and amyloglucosidases formed a bed-rock for subsequent research and development in the area.
Author: Puvanakrishnan R Publisher: ISBN: 9788180942495 Category : Languages : en Pages :
Book Description
PART I MICROBES AND ENZYMES: BASICS 1. Introduction 2. Fundamentals of Microbiology 3. Proteins-An Overview 4. Enzymes-General Perspectives 5. Immobilization of Enzymes and Microbial Whole Cells 6. Nucleic Acids-Structure and Function 7. Genetic Engineering PART II MICROBES AND ENZYMES: SCALE UP AND DOWNSTREAM PROCESSING 8. Submerged Culture Fermentation 9. Solid-State Fermentation 10. Downstream Processing PART III MICROBES AND ENZYMES: APPLICATIONS 11. Enzyme Technology-Medical Applications 12. Enzyme Technology- Industrial Applications 13. Understanding of Skin Constituents for Application of Microbial Technology in Leather Industry 14. Microbial Control in Curing Process 15. Enzymes in Soaking 16. Dehairing-Conventional and Enzymatic Methods 17. Bating-State of Art 18. Degreasing-Analysis of Different Systems 19. Recent Trends in Waste Management 20. Protocols for Enzyme Evaluation 21. What is Ahead Glossary Index
Author: R. M. Lafferty Publisher: Springer Science & Business Media ISBN: 364269148X Category : Technology & Engineering Languages : en Pages : 308
Book Description
The main subject of the "Ill. Rotenburger Fermentation Symposium" is enzyme technology. Enzyme technology could be simply defined as the scientific study of proteinaceous catalysts derived from living organisms and the application of the knowledge to solve specific problems. The scope of the application of enzyme technology ranges from medical to industrial uses and in the future even living organisms as a source of enzymes may be replaced by fully synthetic enzymes - "synzymes". Although enzyme technology still remains a particular field of biotechnology, the extremely rapid rate of expansion and the enormous increase in the diversifica tion of all aspects of enzyme technology during the immediate past has created a certain tendency to separate biotechnology and enzyme technology from each other. Certainly, those areas of biotechnology characterized by astounding advances are enzyme technology, bioreactor development and genetic manipula tion as related to biotechnological processes. However, a glance at many of the common problems of biotechnology and enzyme technology such as diffusion barriers, reactor design, mass transport, substrate or product inhibition pheno mena and the effect of physical-chemical parameters on process kinetics reveals that these two fields are inseparable with respect to research and application.