Advanced Fermentation and Cell Technology, 2 Volume Set

Byong H. Lee, Scientific Advisor at SportBiomics, CA, USA; Former Distinguished Professor at Kangwon National University (Department of Food Science and Biotechnology), Chuncheon, South Korea; Former Distinguished Professor at Jiangnan University (School of Biotechnology), Wuxi, China; Former Professor (AAFC Chair) and Affiliated Professor at McGill University (Departments of Microbiology/Immunology and Food Science/Agricultural Chemistry) and Principal Research Scientist/Head of Biotechnology at Agriculture and Agri-Food Canada, Quebec, Canada.

• Volume 1Preface ixOverview on Market Size of Bioproducts and Fundamentals of Cell Technology xiiiPart I 11 Microbial Cell Technology 11.1 Basic bacterial growth and mode of fermentation 11.2 Basic fungal growth 221.3 Classical strain improvements and tools 261.3.1 Natural selection and mutation 261.3.2 Recombination 301.4 Modern strain improvement and tools 321.4.1 Genome shuffling 331.4.2 Recombinant DNA technology 34Summary 581.4.3 RNA interference (RNAi) and CRISPR/Cas technology for genome editing 59Summary 721.4.4 Molecular thermodynamics and down-stream processes on bioproducts 72Summary 831.4.5 Protein engineering 84Summary 911.4.6 Genomics, proteomics, metagenomics, and bioinformatics 91Summary 991.4.7 Systems/synthetic biology and metabolic engineering 100Summary 1061.4.8 Quorum sensing and quenching 106Summary 1101.5 Bioengineering and scale-up process 1111.5.1 Microbial and process engineering factors affecting performance and economics 1141.5.2 Fermenter and bioreactor systems 1141.5.3 Mass transfer concept 1161.5.4 Heat transfer concept 1201.5.5 Mass and heat transfer practice 1231.5.6 Scale-up and scale-down of fermentations 1371.5.7 Scale-up challenges 146Summary 1501.6 New bioprocesses of fermentation 1501.6.1 Growth-arrested bioprocesses 1501.6.2 Integrated bioprocesses 1541.6.3 Consolidated bioprocessing (CBP) 158Summary 160Bibliography 161Part II 1732 Applications of Microbial Fermentation to Food Products, Chemicals and Pharmaceuticals 1732.1 Fermented dairy products 1732.1.1 Basic knowledge of manufacture of dairy products 1772.1.2 Genetic engineering of lactic acid bacteria 186Summary 197Bibliography 1972.2 Fermented meat and fish products 1992.2.1 Fermented meat products 1992.2.2 Fermented fish products 204Summary 207Bibliography 2082.3 Fermented vegetable and cereal products 2092.3.1 Fermented vegetable products 2092.3.2 Fermented cereal products 214Summary 219Bibliography 2202.4 Organic acids 2202.4.1 Acetic acid 2212.4.2 Citric acid 2242.4.3 Lactic acid 2252.4.4 Malic acid 2272.4.5 Fumaric acid 228Summary 229Bibliography 2302.5 Fermentation-derived food and feed ingredients 2312.5.1 Flavors and amino acids 232Summary 2472.5.2 Sweeteners 249Summary 259Bibliography 2602.5.3 Vitamins and pigments 264Summary 274Bibliography 2742.5.4 Microbial polysaccharides and biopolymers 276Summary 291Bibliography 2932.6 Bacteriocins and bacteriophages 2962.6.1 Bacteriocins 2962.6.2 Bacteriophage 307Summary 309Bibliography 3102.7 Enzymes 314Summary 330Bibliography 3312.8 Biomass (SCP) and mushrooms 3322.8.1 Biomass (SCP) 3322.8.2 Mushrooms 343Summary 347Bibliography 3472.9 Functional foods and nutraceuticals 3492.9.1 Probiotics and prebiotics 3492.9.2 Microbiome 364Summary 373Bibliography 3742.10 Alcoholic beverages 3852.10.1 Beer 3862.10.2 Wine 393Summary 400Bibliography 4012.11 Other fermentation chemicals 4012.11.1 Bioethanol 402Summary 412Bibliography 4122.11.2 Biobutanol 414Summary 4242.11.3 Biobutanediol 425Summary 433Bibliography 4342.11.4 Biodiesel 438Summary 444Bibliography 4452.11.5 Biomethane 446Summary 453Bibliography 4542.11.6 Biohydrogen 455Summary 465Bibliography 4652.12 Pharmaceuticals, growth promoters, and biopesticides 4672.12.1 Antibiotics 4672.12.2 Antibiotic (or antimicrobial) growth promoters (AGPs) 489Summary 496Bibliography 4982.12.3 Antitumor drugs 503Summary 531Bibliography 5322.12.4 Steroids 5362.12.5 Statins 551Summary 561Bibliography 5622.12.6 Biopesticides 568Summary 575Bibliography 575Volume 2Preface viiPart III 5793 Animal Cell Technology 5793.1 Animal cell culture 5793.1.1 Introduction 5793.1.2 Techniques of RNAi and CRISPR 5803.1.3 Animal cell lines 5803.1.4 Upstream and downstream bioprocessing 5903.1.5 Strain development of animal cell cultures 5933.1.6 Applications of animal cell cultures 5953.2 Transgenic animal bioreactors 6613.2.1 Introduction and techniques 6613.2.2 Applications of transgenic animals 664Summary 672Bibliography 673Part IV 6874 Plant Cell Technology 6874.1 Introduction 6874.2 Plant tissue culture 6894.3 Applications of plant tissue culture 6974.3.1 Traditional plant breeding (non-recombinant DNA techniques) 6984.3.2 General media for plant tissue culture 7394.3.3 Bioreactor types of plant cell cultures 7414.3.4 Modern plant breeding or Biotech/GM crops (recombinant DNA techniques) 759Summary 781Bibliography 782Part V 8015 Safety Issues of New Biotechnologies on Microbial, Animal, and Plant Cells 8015.1 Introduction 8015.2 Safety evaluation of novel foods and cell culture products 8025.2.1 Genetically modified microorganisms and their products 8045.2.2 Genetically modified animal cell cultures, animals, fishes and their products 8075.2.3 Genetically modified plants and their products 820Summary 830Bibliography 831Index 835

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