Infodoc : Sciences, Techniques et Culture

Part I : General Overview of Biotechnology for Industrial Segments: An Industrial Approach
1 An Overview of Biotechnological Processes in the Food Industry
Bianca M.P. Silveira, Mayara C.S. Barcelos, Kele A.C. Vespermann, Franciele M. Pelissari, and Gustavo Molina
1.1 Introduction
1.2 Biotechnological Process Applied to Food Products
1.2.1 Organic Acids
1.2.2 Flavors
1.2.3 Polysaccharides
1.2.4 Amino Acids
1.2.5 Enzymes
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Part I : General Overview of Biotechnology for Industrial Segments: An Industrial Approach
1 An Overview of Biotechnological Processes in the Food Industry
Bianca M.P. Silveira, Mayara C.S. Barcelos, Kele A.C. Vespermann, Franciele M. Pelissari, and Gustavo Molina
1.1 Introduction
1.2 Biotechnological Process Applied to Food Products
1.2.1 Organic Acids
1.2.2 Flavors
1.2.3 Polysaccharides
1.2.4 Amino Acids
1.2.5 Enzymes
1.2.6 Surfactants
1.2.7 Pigments
1.3 Genetically Modified Organisms (GMO)
1.4 Future Perspectives of Biotechnological Processes in the Food Industry
1.5 Concluding Remarks and Perspectives
2 Status of Biotechnological Processes in the Pharmaceutical Industry
Natalia Videira, Robson Tramontina, Victoria Ramos Sodré, and Fabiano Jares Contesini
2.1 Introduction
2.2 Main Biotechnological Products in the Pharmaceutical Industry
2.2.1 Antibiotics in the Pharmaceutical Industry
2.2.2 Enzymes in the Pharmaceutical Industry
2.2.3 Antibodies in the Pharmaceutical Industry
2.3 Prospects for Area Development
2.3.1 Patent Generation
2.3.2 Perspectives for Biotechnology in the Pharmaceutical Sector
2.4 Conclusion
3 Current Status of Biotechnological Processes in the Biofuel Industries
Gustavo Pagotto Borin, Rafael Ferraz Alves,and Antônio Djalma Nunes Ferraz Júnior
3.1 Introduction
3.2 Biofuels and an Overview of the Industrial Processes
3.2.1 Bioethanol
3.2.2 Biodiesel
3.2.3 Biobutanol
3.2.4 Biogas
3.2.5 Microalgal Biomass for Biofuels Production
3.3 Conclusion
Part II : Biotechnological Research and Production of Food Ingredients
4 Research, Development, and Production of Microalgal and Microbial Biocolorants
Laurent Dufossé
4.1 Introduction
4.2 Carotenoids
4.2.1 Lutein and Zeaxanthin
4.2.2 Aryl Carotenoids (Orange Colors and Highly Active Antioxidants) are Specific to Some Microorganisms
4.2.3 C50 Carotenoids (Sarcinaxanthin, Decaprenoxanthin)
4.2.4 Techniques for the Production of Novel Carotenoids with Improved Color Strength/Stability/Antioxidant Properties
4.3 Azaphilones
4.3.1 Toward Mycotoxin-Free Monascus Red
4.3.2 Monascus-Like Pigments from Nontoxigenic Fungal Strains
4.4 Anthraquinones
4.4.1 Fungal Natural Red
4.4.2 Other Fungal Anthraquinones
4.5 Phycobiliproteins
5 Prospective Research and Current Technologies for Bioflavor Production
Marina Gabriel Pessôa, Bruno Nicolau Paulino, Gustavo Molina, and Glaucia Maria Pastore
5.1 Introduction
5.2 Microbial Production of Bioflavors
5.2.1 Biotransformation of Terpenes
5.2.2 De Novo Synthesis
5.3 Enzymatic Production of Bioflavors
5.4 Conclusion
6 Research and Production of Biosurfactants for the Food Industry
Eduardo J. Gudiña Lígia and R. Rodrigues
6.1 Introduction
6.2 Biosurfactants as Food Additives
6.3 Biosurfactants as Powerful Antimicrobial and Anti-Adhesive Weapons for the Food Industry
6.4 Potential Role of Biosurfactants in New Nano-Solutions for the Food Industry
6.5 Conclusions and Future Perspectives
7 Fermentative Production of Microbial Exopolysaccharides
Jochen Schmid and Volker Sieber
7.1 Introduction
7.2 Cultivation Media and Renewable Resources
7.3 Bioreactor Geometries and Design
7.4 Fermentation Strategies for Microbial Exopolysaccharide Production
7.5 Approaches to Reduce Fermentation Broth Viscosity
7.6 Polymer Byproducts and Purity
7.7 Downstream Processing of Microbial Exopolysaccharides
7.7.1 Removal of Cell Biomass
7.7.2 Precipitation of the Polysaccharides
7.7.3 Dewatering/Drying of the Polysaccharides
7.8 Conclusions
8 Research and Production of Microbial Polyunsaturated Fatty Acids
Gwendoline Christophe, Pierre Fontanille, and Christian Larroche
8.1 Introduction
8.2 Lipids Used for Food Supplement
8.2.1 PUFAs: Omega-3 and Omega-6 Families
8.2.2 Role of PUFAs in Health
8.3 Microbial Lipids
8.3.1 Biosynthesis in Oleaginous Microorganisms
8.3.2 Microorganisms Involved in PUFAs Production
8.4 Production Strategies
8.4.1 Culture Conditions
8.5 Process Strategies
8.5.1 Modes of Culture
8.5.2 Substrates
8.5.3 Metabolic Engineering
8.6 Conclusions
9 Research and Production of Organic Acids and Industrial Potential
Sandeep Kumar Panda, Lopamudra Sahu, Sunil Kumar Behera, and Ramesh Chandra Ray
9.1 Introduction: History and Current Trends
9.2 Current and Future Markets for Organic Acids
9.3 Types of Organic Acids
9.3.1 Citric Acid
9.3.2 Acetic Acid
9.3.3 Propionic Acid (PA)
9.3.4 Succinic Acid
9.3.5 Lactic Acid
9.3.6 Other Organic Acids
9.4 Metabolic/Genetic Engineering: Trends in Organic Acid Technology
9.5 Research Gaps and Techno-Economic Feasibility
9.6 Conclusion
10 Research and Production of Microbial Polymers for Food Industry
Sinem Selvin Selvi, Edina Eminagic, Muhammed Yusuf Kandur, Emrah Ozcan, Ceyda Kasavi, and Ebru Toksoy Oner
10.1 Introduction
10.1.1 Biosynthesis of Microbial Polymers
10.2 Levan
10.2.1 General Properties of Levan
10.2.2 Production Processes for Levan
10.2.3 Food Applications of Levan
10.3 Pullulan
10.3.1 General Properties of Pullulan
10.3.2 Production Processes of Pullulan
10.3.3 Food Applications of Pullulan
10.4 Alginate
10.4.1 General Properties of Alginate
10.4.2 Production Processes for Alginate
10.4.3 Food Applications of Alginate
10.5 Curdlan
10.5.1 General Properties of Curdlan
10.5.2 Production Processes for Curdlan
10.5.3 Food Applications of Curdlan
10.6 Gellan Gum
10.6.1 General Properties of Gellan Gum
10.6.2 Production Processes for Gellan Gum
10.6.3 Food Applications of Gellan Gum
10.7 Polyhydroxyalkanoates (PHAs)
10.7.1 General Properties of PHAs
10.7.2 Food Applications of PHAs
10.8 Scleroglucan
10.8.1 General Properties of Scleroglucan
10.8.2 Production Processes for Scleroglucan
10.8.3 Food Applications of Scleroglucans
10.9 Xanthan Gum
10.9.1 General Properties of Xanthan Gum
10.9.2 Production Processes of Xanthan Gum
10.9.3 Food Applications of Xanthan Gum
10.10 Dextran
10.10.1 General Properties of Dextran
10.10.2 Production Processes of Dextran
10.10.3 Food Applications of Dextran
10.11 Conclusions
11 Research and Production of Microbial Functional Sugars and Their Potential for Industry
Helen Treichel, Simone Maria Golunski, Aline Frumi Camargo, Thamarys Scapini, Tatiani Andressa Modkovski, Bruno Venturin, Eduarda Roberta Bordin, Vanusa Rossetto,and Altemir José Mossi
11.1 Introduction
11.2 Bioactive Compounds
11.2.1 Probiotics
11.2.2 Prebiotics
11.3 Production Technology for Probiotic Strains
11.4 Stabilization Technology for Probiotic Strains
11.4.1 Microencapsulation
11.4.2 Spray Drying
11.4.3 Freeze Drying
11.4.4 Fluidized Bed and Vacuum Drying
11.4.5 Other Technologies
11.5 Study of Scale-Up Process: Advances, Difficulties, and Limitations Achieved
11.6 Potential Development of the Area and Future Prospects
11.7 Conclusion
12 Research and Production of Ingredients Using Unconventional Raw Materials as Alternative Substrates
Susana Rodríguez‐Couto
12.1 Introduction
12.2 Solid-State Fermentation (SSF)
12.3 Production of Food Ingredients from Unconventional Raw Materials by SSF
12.3.1 Organic Acids
12.3.2 Phenolic Compounds
12.3.3 Flavor and Aroma Compounds
12.3.4 Pigments
12.4 Outlook
Part III : Biotechnological Research and Production of Biomolecules
13 Genetic Engineering as a Driver for Biotechnological Developments and Cloning Tools to Improve Industrial Microorganisms
Cíntia Lacerda Ramos, Leonardo de Figueiredo Vilela, and Rosane Freitas Schwan
13.1 Introduction
13.2 Microorganisms and Metabolites of Industrial Interest
13.2.1 Primary Metabolites
13.2.2 Secondary Metabolites
13.2.3 Microbial Enzymes
13.3 The Culture-Independent Method for Biotechnological Developments
13.4 Tools and Methodologies Applied to GMOs Generation
13.5 Conclusion
14 Advances in Biofuel Production by Strain Development in Yeast from Lignocellulosic Biomass
Aravind Madhavan, Raveendran Sindhu, K.B. Arun, Ashok Pandey, Parameswaran Binod, and Edgard Gnansounou
14.1 Introduction
14.2 Improvement of Ethanol Tolerance in Saccharomyces cerevisiae
14.3 Engineering of Substrate Utilization in Saccharomyces cerevisiae
14.4 Engineering Tolerance Against Inhibitors, Temperature, and Solvents
14.5 Future Perspectives and Conclusions
15 Fermentative Production of Beta‐Glucan: Properties and Potential Applications
Rafael Rodrigues Philippini, Sabrina Evelin Martiniano, Júlio César dos Santos, Silvio Silvério da Silva and Anuj Kumar Chandel
15.1 Introduction
15.2 Beta-Glucan Structure and Properties
15.3 Microorganisms: Assets in Beta-Glucan Production
15.4 Strain Improvement Methods for Beta-Glucan Production
15.5 Fermentation: Methods and New Formulations
15.5.1 Carbon Sources
15.5.2 Nitrogen Sources
15.5.3 Micronutrients, Additives, and Vitamins
15.5.4 pH, Temperature, and Fermentation Time
15.5.5 Fermentation Methods
15.6 Beta-Glucan Recovery Methods
15.7 Potential Applications of Beta-Glucan
15.7.1 Food Applications
15.7.2 Chemical Applications
15.7.3 Pharmaceutical Applications
15.7.4 Utilization of Agroindustrial Byproducts as Carbon and Nitrogen Sources
15.7.5 Future Commercial Prospects
15.8 Conclusions
16 Extremophiles for Hydrolytic Enzymes Productions: Biodiversity and Potential Biotechnological Applications
Divjot Kour, Kusam Lata Rana, Tanvir Kaur, Bhanumati Singh, Vinay Singh Chauhan, Ashok Kumar, Ali A. Rastegari, Neelam Yadav, Ajar Nath Yadav,and Vijai Kumar Gupta
16.1 Introduction
16.2 Enumeration and Characterization of Extremophiles
16.3 Biodiversity and Abundance of Extremophiles
16.4 Diversity of Extremozymes and Their Biotechnological Applications
16.4.1 Amylase
16.4.2 Proteases
16.4.3 Pectinase
16.4.4 Cellulase
16.4.5 Xylanases
16.4.6 Lipases
16.4.7 L-Glutaminase
16.4.8 β-Galactosidase
16.4.9 Tannases
16.4.10 Aminopeptidases
16.4.11 Polysaccharide Lyases
16.4.12 Phytases
16.5 Conclusion and Future Scope
17 Recent Development in Ferulic Acid Esterase for Industrial Production
Surabhi Singh, Om Prakash Dwivedi, and Shashank Mishra
17.1 Introduction
17.2 Microbial Production of Ferulic Acid Esterase
17.3 Microbial Assay for FAE Production
17.4 Worldwide Demand and Production of FAE
17.5 Process Optimization for FAE Production
17.6 Recent Development and Genetic Engineering for the Enhancement of FAE Production
17.7 Conclusion
18 Research and Production of Second‐Generation Biofuels
H.L. Raghavendra, Shashank Mishra, Shivaleela P. Upashe, and Juliana F. Floriano
18.1 Introduction
18.1.1 Second-Generation Biofuels
18.1.2 Feedstocks for Biofuels
18.1.2.5 Energy Crops
18.1.3 Feedstocks for Biodiesel
18.1.4 Types of Second-Generation Biofuels
18.1.5 Research on Second-Generation Biofuels
18.1.6 Production of Second-Generation Biofuels
18.1.7 The Impact on the Environment During the Production of Second-Generation Biofuels
18.1.8 Conclusions
19 Research and Production of Third‐Generation Biofuels
Saurabh Singh, Arthur P.A. Pereira, and Jay Prakash Verma
19.1 Introduction
19.2 Cultivation of Algal Cells
19.3 Strain Selection
19.4 Types of Micro-Algae Used to Produce Third-Generation Biofuels
19.5 Biomass Preparation for Third-Generation Biofuel
19.6 Photobioreactors
19.6.1 Open Ponds
19.6.2 Vertical Column Photobioreactors
19.6.3 Flat-Plate Photobioreactors
19.6.4 Tubular Photobioreactors
19.6.5 Internally Illuminated Photobioreactors
19.7 Production of Biofuels from Algal Cultures
19.7.1 Biochemical Conversion
19.7.2 Thermochemical Conversion
19.7.3 Chemical Conversion
19.8 Factors Governing the Production of Third-Generation Biofuels
19.9 Advantages of Third-Generation Biofuel Production
19.10 Conclusions and Future Perspectives
20 Bioethanol Production from Fruit and Vegetable Wastes
Meganathan Bhuvaneswari and Nallusamy Sivakumar
20.1 Introduction
20.2 Importance of Biofuels
20.3 Bioethanol as a Promising Biofuel
20.4 Bioethanol from Wastes
20.5 General Mechanism of Production of Bioethanol
20.6 Ethanol Production Using Fruit Wastes
20.6.1 Bioethanol from Banana Wastes
20.6.2 Bioethanol from Citrus Fruit Wastes
20.6.3 Bioethanol from Pineapple Wastes
20.6.4 Bioethanol from Pomegranate
20.6.5 Bioethanol from Mango Wastes
20.6.6 Bioethanol from Jackfruit Wastes
20.6.7 Bioethanol from Date Palm Fruit Wastes
20.6.8 Pistachio-Wastes as Potential Raw Material
20.6.9 Bioethanol from Other Fruit Wastes
20.7 Bioethanol from Vegetable Wastes
20.8 Conclusion
21 Bioprocessing of Cassava Stem to Bioethanol Using Soaking in Aqueous Ammonia Pretreatment
Ashokan Anushya, Moorthi Swathika, Selvaraju Sivamani, and Nallusamy Sivakumar
21.1 Introduction
21.2 Characterization of Cassava Stem
21.3 SAA Pretreatment of Cassava Stem
21.3.1 Effect of Temperature
21.3.2 Effect of Ammonia Concentration
21.3.3 Effect of SLR
21.4 Ethanol Fermentation
21.5 Conclusion
22 Bioprospecting of Microbes for Biohydrogen Production: Current Status and Future Challenges
Sunil Kumar, Sushma Sharma, Sapna Thakur, Tanuja Mishra, Puneet Negi, Shashank Mishra, Abd El‐Latif Hesham, Ali A. Rastegari, Neelam Yadav, and Ajar Nath Yadav
22.1 Introduction
22.2 Biohydrogen Production Process
22.2.1 Photofermentation
22.2.2 Dark Fermentation
22.2.3 Biophotolysis
22.2.4 Microbial Electrolysis Cells
22.3 Molecular Aspects of Hydrogen Production
22.4 Biotechnological Tools Involved in the Process
22.5 Reactors for Biohydrogen Production
22.5.1 Tubular Reactor
22.5.2 Flat Panel Reactor
22.6 Scientific Advancements and Major Challenges in Biohydrogen Production Processes
22.7 Conclusions and Future Prospects