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Modern Industrial Microbiology and Biotechnology 2nd edition [Kõva köide]

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  • Formaat: Hardback, 488 pages, kõrgus x laius: 254x178 mm, kaal: 752 g, 58 Tables, black and white; 3 Illustrations, color; 84 Illustrations, black and white
  • Ilmumisaeg: 04-Dec-2017
  • Kirjastus: CRC Press
  • ISBN-10: 1138550183
  • ISBN-13: 9781138550186
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Modern Industrial Microbiology and Biotechnology 2nd editionSuurem pilt
  • Formaat: Hardback, 488 pages, kõrgus x laius: 254x178 mm, kaal: 752 g, 58 Tables, black and white; 3 Illustrations, color; 84 Illustrations, black and white
  • Ilmumisaeg: 04-Dec-2017
  • Kirjastus: CRC Press
  • ISBN-10: 1138550183
  • ISBN-13: 9781138550186
Teised raamatud teemal:
Teised raamatud sellest sooduspakkumisest: Taylor & Francis teadusraamatud International Student Editions hindadega
Püsilink: https://www.kriso.ee/db/9781138550186.html
Märksõnad:

The field of industrial microbiology involves a thorough knowledge of the microbial physiology behind the processes in the large-scale, profit-oriented production of microbe-related goods which are the subject of the field. In recent times a paradigm shift has occurred, and a molecular understanding of the various processes by which plants, animals and microorganisms are manipulated is now central to industrial microbiology. Thus the various applications of industrial microbiology are covered broadly, with emphasis on the physiological and genomic principles behind these applications. Relevance of the new elements such as bioinformatics, genomics, proteomics, site-directed mutation and metabolic engineering, which have necessitated the paradigm shift in industrial microbiology are discussed.

Dedication v
Preface vii
Section A Introduction
1 Introduction to Industrial Microbiology and Biotechnology
3(12)
1.1 Definition of Industrial Microbiology and Biotechnology
3(1)
1.2 Characteristics of Industrial Microbiology
3(2)
1.2.1 Industrial vs. Medical Microbiology
4(1)
1.2.2 Multi-disciplinary Nature of Industrial Microbiology
4(1)
1.2.3 Obsolescence in Industrial Microbiology
4(1)
1.2.4 Communication of Procedures in Industrial Microbiology
5(1)
1.3 Patents and Intellectual Property Rights in Industrial Microbiology and Biotechnology
5(3)
1.4 The Word 'Fermentation' in Industrial Microbiology
8(1)
1.5 Organizational Set-up in an Industrial Microbiology Establishment
8(3)
End of
Chapter Questions
11(1)
Suggested Readings
11(4)
Section B Biological Basis Of Productivity In Industrial Microbiology And Biotechnology
2 Microorganisms in Industrial Microbiology and Biotechnology
15(12)
2.1 Nature of Cells of Living Systems
15(1)
2.2 Classification of Living Organisms into three Domains
16(1)
2.3 Taxonomic Grouping of Industrial Microorganisms
17(7)
2.3.1 Bacteria
19(4)
2.3.2 Eukarya: Fungi
23(1)
2.4 Important Characteristics of Industrial Microbes
24(1)
End of
Chapter Questions
25(1)
Suggested Readings
25(2)
3 Molecular Biology and Bioinformatics in Industrial Microbiology and Biotechnology
27(16)
3.1 Protein Synthesis
27(4)
3.2 The Polymerase Chain Reaction
31(2)
3.2.1 PCR in Industrial Microbiology and Biotechnology
32(1)
3.3 Microarrays
33(2)
3.3.1 Applications of Microarray Technology
35(1)
3.4 Sequencing of DNA
35(2)
3.4.1 Sequencing of Short DNA Fragments
35(1)
3.4.2 Sequencing of Genomes or Large DNA Fragments
36(1)
3.5 Identification of Genes in DNA Sequences
37(2)
3.6 Metagenomics
39(1)
3.7 Nature of Bioinformatics
39(2)
3.7.1 Contributions of Bioinformatics to Biotechnology
40(1)
End of
Chapter Questions
41(1)
Suggested Readings
42(1)
4 Nutrient Media for Cultivation of Industrial Microorganisms and Generation of Microbial Products
43(18)
4.1 The Basic Nutrient Requirements of Industrial Media
43(2)
4.2 Criteria for Raw Materials in Industrial Media
45(1)
4.3 Raw Materials Used in Compounding Industrial Media
46(4)
4.4 Growth Factors
50(1)
4.5 Water
50(1)
4.6 Sources of Components of Industrial Media
50(3)
4.6.1 Carbohydrate Sources
50(2)
4.6.2 Protein Sources
52(1)
4.7 Plant Waste Materials in Industrial Microbiology Media: Saccharification of Polysaccharides
53(6)
4.7.1 Starch
53(4)
4.7.2 Cellulose, Hemi-celluloses and Lignin in Plant Materials
57(2)
End of
Chapter Questions
59(1)
Suggested Readings
60(1)
5 Biosynthetic Pathways for Metabolic Products of Microorganisms
61(13)
5.1 The Nature of Metabolic Pathways
61(1)
5.2 Industrial Microbiological Products as Primary and Secondary Metabolites
62(2)
5.2.1 Products of Primary Metabolism
62(1)
5.2.2 Products of Secondary Metabolism
63(1)
5.3 Trophophase-Idiophase Relationships in the Production of Secondary Products
64(1)
5.4 Role of Secondary Metabolites in the Physiology of Organisms Producing Them
65(1)
5.5 Pathways for the Synthesis of Primary and Secondary Metabolites of Industrial Importance
66(4)
5.5.1 Catabolism of Carbohydrates
66(3)
5.5.2 The Catabolism of Hydrocarbons
69(1)
5.6 Carbon Pathways for the Formation of Industrial Products Derived from Primary Metabolism
70(1)
5.6.1 Catabolic Products
70(1)
5.6.2 Anabolic Products
70(1)
5.7 Carbon Pathways for the Formation of Products of Microbial Secondary Metabolism of Industrial Importance
70(2)
End of
Chapter Questions
72(1)
Suggested Readings
73(1)
6 Processes for Overproduction of Microbial Metabolites for Industrial Applications
74(21)
6.1 Mechanisms Enabling Microorganisms to Avoid Overproduction of Primary Metabolic Products Through Enzyme Regulation
75(8)
6.1.1 Substrate Induction
75(2)
6.1.2 Catabolite Regulation
77(2)
6.1.3 Feedback Regulation
79(2)
6.1.4 Amino Acid Regulation of RNA Synthesis
81(1)
6.1.5 Energy Charge Regulation
81(1)
6.1.6 Permeability Control
82(1)
6.2 Derangement or Bypassing of Regulatory Mechanisms for the Overproduction of Primary Metabolites
83(5)
6.2.1 Metabolic Control
83(4)
6.2.2 Permeability
87(1)
6.3 Regulation of Overproduction in Secondary Metabolites
88(5)
6.3.1 Induction
88(1)
6.3.2 Catabolite Regulation
89(1)
6.3.3 Feedback Regulation
90(1)
6.3.4 ATP or Energy Charge Regulation of Secondary Metabolites
90(3)
6.4 Empirical Methods Employed to Disorganize Regulatory Mechanisms in Secondary Metabolite Production
93(1)
End of
Chapter Questions
93(1)
Suggested Readings
94(1)
7 Selection and Improvement of Industrial Organisms for Biotechnological Applications
95(42)
7.1 Sources of Microorganisms Used in Biotechnology
95(3)
7.1.1 Literature Search and Culture Collection Supply
95(1)
7.1.2 Isolation de novo of Organisms Producing Metabolites of Economic Importance
95(3)
7.2 Strain Improvement
98(37)
7.2.1 Selection from Naturally Occurring Variants
98(1)
7.2.2 Manipulation of the Genome of Industrial Organisms in Strain Improvement
99(36)
End of
Chapter Questions
135(1)
Suggested Readings
135(2)
8 Culture Collections and Methods of Preservation of the Gene Pool of Industrial Organisms
137(12)
8.1 The Importance of Culture Collections in Industrial Microbiology and Biotechnology
137(1)
8.2 Types of Culture Collections
138(1)
8.3 Handling Culture Collections
139(1)
8.4 Methods of Preserving Microorganisms
139(5)
8.4.1 Microbial Preservation Methods Based on the Reduction of the Growth Temperature
140(2)
8.4.2 Microbial Preservation Methods Based on Dehydration
142(2)
8.4.3 Microbial Preservation Methods Based on the Reduction of Nutrients
144(1)
8.4.4 Determination of the Most Appropriate Method of Preserving an Organism
144(1)
End of
Chapter Questions
144(1)
Suggested Readings
144(5)
Section C Basic Operations In Industrial Fermentations
9 Fermentors and Operation of Fermentation Equipment
149(22)
9.1 Definition of a Fermentor
149(1)
9.2 The Aerated Stirred-Tank Batch Fermentor
149(10)
9.2.1 Construction Materials for Fermentors
151(1)
9.2.2 Aeration and Agitation in a Fermentor
151(2)
9.2.3 Temperature Control in a Fermentor
153(1)
9.2.4 Foam Production and Control
154(3)
9.2.5 Process Control in a Fermentor
157(2)
9.3 Anaerobic Batch Fermentors
159(1)
9.4 Fermentor Configurations
160(6)
9.4.1 Continuous Fermentations
162(4)
9.5 Fed-batch Cultivation
166(1)
9.6 Design of New Fermentors Based on the Physiology of the Organisms: Air Lift Fermentors
166(1)
9.7 Microbial Experimentation in the Fermentation Industry: The Place of the Pilot Plant
167(1)
9.8 Inoculum Preparation
168(1)
9.9 Surface or Solid State (Substrate) Fermentors
169(1)
End of
Chapter Questions
170(1)
Suggested Readings
170(1)
10 Downstream Processing: Extraction of Fermentation Products
171(13)
10.1 Solids (Insolubles) Removal
172(2)
10.1.1 Filtration
172(1)
10.1.2 Centrifugation
173(1)
10.1.3 Coagulation and Flocculation
173(1)
10.1.4 Foam Fractionation
174(1)
10.1.5 Whole Broth Treatment
174(1)
10.2 Primary Product Isolation
174(5)
10.2.1 Cell Disruption
175(1)
10.2.2 Liquid Extraction
176(2)
10.2.3 Dissociation Extraction
178(1)
10.2.4 Ion-Exchange Adsorption
178(1)
10.2.5 Precipitation
179(1)
10.3 Purification
179(1)
10.3.1 Chromatography
179(1)
10.3.2 Carbon Decolorization
180(1)
10.3.3 Crystallization
180(1)
10.4 Product Isolation
180(2)
10.4.1 Crystalline Processing
181(1)
10.4.2 Drying
181(1)
End of
Chapter Questions
182(1)
Suggested Readings
182(2)
11 Significance and Processes of Sterility in Industrial Microbiology
184(15)
11.1 The Basis of Loss by Contaminants
184(1)
11.2 Methods of Achieving Sterility
185(6)
11.2.1 Physical Methods
185(4)
11.2.2 Chemical Methods
189(2)
11.3 Aspects of Sterilization in Industry
191(1)
11.3.1 The Sterilization of the Fermenter and its Accessories
191(1)
11.3.2 Media Sterilization
191(1)
11.4 Viruses (Phages) in Industrial Microbiology
192(2)
11.4.1 Morphological Grouping of Bacteriophages
192(1)
11.4.2 Lysis of Hosts by Phages
192(1)
11.4.3 Prevention of Phage Contamination
193(1)
11.4.4 Use of Phage-Resistant Mutants
194(1)
11.4.5 Chemical Inhibition of Phage Multiplication
194(1)
11.4.6 Use of Adequate Media Conditions and Other Practices
194(1)
End of
Chapter Questions
194(1)
Suggested Readings
195(4)
Section D Production Of Metabolites As Bulk Chemicals Or As Inputs In Other Processes
12 Biocatalysts, Immobilized Enzymes and Immobilized Cells
199(20)
12.1 Enzymes Produced by Microorganisms
199(1)
12.2 Classification of Enzymes
200(1)
12.3 Uses of Enzymes in Industry
201(4)
12.4 Production of Enzymes
205(2)
12.4.1 Fermentation for Enzyme Production
205(2)
12.4.2 Enzyme Extraction
207(1)
12.4.3 Packaging and Finishing
207(1)
12.4.4 Toxicity Testing and Standardization
207(1)
12.5 Immobilized Biocatalysts: Enzymes and Cells
207(6)
12.5.1 General Advantages of Immobilized Biocatalysts
208(1)
12.5.2 Methods of Immobilizing Enzymes
208(3)
12.5.3 Methods for the Immobilization of Cells
211(2)
12.6 Bioreactor Designs Used in Biocatalysis
213(1)
12.7 Practical Application of Immobilized Biological Catalyst Systems
213(1)
12.8 Manipulation of Microorganisms for Higher Yield of Enzymes
213(4)
12.8.1 Biological Aspects of Extracellular Enzyme Production
215(2)
End of
Chapter Questions
217(1)
Suggested Readings
217(2)
13 Production of Biofuel and Industrial Alcohol
219(9)
13.1 Biofuel
219(2)
13.1.1 Types of Biofuel and Feedstocks for Production of Biofuel
219(2)
13.1.2 Thermochemical Biofuel Processes
221(1)
13.2 Industrial Alcohol Production
221(5)
13.2.1 Properties of Ethanol
221(1)
13.2.2 Uses of Ethanol
222(1)
13.2.3 Denatured Alcohol
222(1)
13.2.4 Manufacture of Ethanol
223(2)
13.2.5 Developments in Alcohol Production
225(1)
End of
Chapter Questions
226(1)
Suggested Readings
226(2)
14 Production of Organic Acids
228(8)
14.1 Organic Acids
228(7)
14.1.1 Production of Citric Acid
228(1)
14.1.2 Uses of Citric Acid
228(1)
14.1.3 Biochemical Basis of the Production of Citric Acid
229(2)
14.1.4 Fermentation for Citric Acid Production
231(1)
14.1.5 Extraction
231(1)
14.1.6 Lactic Acid
232(3)
End of
Chapter Questions
235(1)
Suggested Readings
235(1)
15 Production of Amino Acids by Fermentation
236(15)
15.1 Uses of Amino Acids
236(3)
15.2 Methods for Amino Acid Production
239(2)
15.2.1 Semi-Fermentation
240(1)
15.2.2 Enzymatic Process
240(1)
15.2.3 Production of Amino Acids by Direct Fermentation
240(1)
15.3 Production of Glutamic Acid by Wild Type Bacteria
241(2)
15.4 Production of Amino Acids by Mutants
243(1)
15.4.1 Production of Amino Acids by Auxotrophic Mutants
244(1)
15.4.2 Production of Amino Acids by Regulatory Mutants
244(1)
15.5 Improvements in the Production of Amino Acids Using Metabolically Engineered Organisms
244(3)
15.5.1 Strategies to Modify the Terminal Pathways
245(2)
15.5.2 Strategies for Increasing Precursor Availability
247(1)
15.5.3 Metabolic Engineering to Improve Transport of Amino Acids Outside the Cell
247(1)
15.6 Fermentor Production of Amino Acid
247(2)
15.6.1 Fermentor Procedure
247(1)
15.6.2 Raw Materials
248(1)
15.6.3 Production Strains
248(1)
15.6.4 Downstream Processing
249(1)
End of
Chapter Questions
249(1)
Suggested Readings
250(1)
16 Mining Microbiology: Bioleaching by Microorganisms
251(8)
16.1 Bioleaching
251(1)
16.2 Commercial Leaching Methods
252(1)
16.2.1 Irrigation-Type Processes
252(1)
16.2.2 Stirred Tank Processes
253(1)
16.3 Microbiology of the Leaching Process
253(1)
16.4 Leaching of Some Metal Sulfides
254(1)
16.5 Environmental Conditions Affecting Bacterial Leaching
255(1)
End of
Chapter Questions
255(1)
Suggested Readings
255(4)
Section E Use Of Whole Cells For Food Related Purposes
17 Single Cell Protein Production
259(10)
17.1 Substrates for Single Cell Protein Production
260(4)
17.1.1 Hydrocarbons
260(1)
17.1.2 Alcohols
261(1)
17.1.3 Waste Products
262(2)
17.2 Microorganisms Used in SCP Production
264(1)
17.3 Use of Autotrophic Microorganisms in SCP Production
264(2)
17.4 Safety of Single Cell Protein
266(2)
17.4.1 Nucleic Acids and their Removal from SCP
267(1)
17.5 Nutritional Value of Single Cell Protein
268(1)
End of
Chapter Questions
268(1)
Suggested Readings
268(1)
18 Yeast Production
269(8)
18.1 Production of Baker's Yeast
270(3)
18.1.1 Yeast Strain Used
270(1)
18.1.2 Culture Maintenance
271(1)
18.1.3 Factory Production
271(2)
18.2 Food Yeasts
273(2)
18.2.1 Production of Food Yeast
274(1)
18.3 Feed Yeasts
275(1)
18.4 Alcohol Yeasts
275(1)
18.5 Yeast Products
276(1)
End of
Chapter Questions
276(1)
Suggested Readings
276(1)
19 Production of Microbial Insecticides
277(10)
19.1 Alternatives to Chemical Insecticides
277(1)
19.2 Biological Control of Insects
277(5)
19.2.1 Desirable Properties in Organisms to be Used for Biological Control
278(1)
19.2.2 Candidates Considered as Biological Control Agents
278(3)
19.2.3 Bacillus thuringiensis-Insecticidal Toxin
281(1)
19.3 Production of Biological Insecticides
282(1)
19.3.1 Submerged Fermentations
282(1)
19.3.2 Surface Culture
283(1)
19.3.3 In vivo Culture
283(1)
19.4 Bioassay of Biological Insecticides
283(1)
19.5 Formulation and Use of Bioinsecticides
284(1)
19.5.1 Dusts
284(1)
19.5.2 Liquid Formulation
284(1)
19.6 Safety Testing of Bioinsecticides
285(1)
19.7 Search and Development of New Bioinsecticides
285(1)
End of
Chapter Questions
285(1)
Suggested Readings
286(1)
20 Production of Rhizobium Biofertilizer
287(7)
20.1 Biology of Rhizobium
288(2)
20.1.1 General Properties
288(1)
20.1.2 Cross-Inoculation with Groups of Rhizobia
288(1)
20.1.3 Desirable Properties in Strains to be Selected for Use as Rhizobium Inoculants
289(1)
20.1.4 Selection of Strains for Use as Rhizobial Inoculants
289(1)
20.2 Fermentation for Rhizobia
290(1)
20.3 Inoculant Packaging for Use
291(1)
20.3.1 Seed Inoculants
291(1)
20.3.2 Soil Inoculants
292(1)
20.4 Quality Control
292(1)
End of
Chapter Questions
293(1)
Suggested Readings
293(1)
21 Production of Fermented Foods
294(27)
21.1 Introduction
294(1)
21.2 Fermented Food from Wheat: Bread
295(7)
21.2.1 Ingredients for Modern Bread-making
295(3)
21.2.2 Systems of Bread-making
298(2)
21.2.3 Role of Yeasts in Bread-making
300(2)
21.3 Fermented Foods Made from Milk
302(4)
21.3.1 Composition of Milk
302(1)
21.3.2 Cheese
303(3)
21.3.3 Yogurt (Yoghurt) and Fermented Milk Foods
306(1)
21.4 Fermented Foods from Corn
306(2)
21.4.1 Ogi, Koko, Mahewu
307(1)
21.5 Fermented Foods from Cassava: Garri, Foo-Foo, Chikwuange, Kokonte, Bikedi, and Cinguada
308(2)
21.5.1 Garri
308(2)
21.5.2 Foo-foo, Chikwuangue, Lafun, Kokonte, Bikedi, and Cinguada
310(1)
21.6 Fermented Vegetables
310(1)
21.6.1 Sauerkraut
310(1)
21.6.2 Cucumbers (pickling)
311(1)
21.7 Fermentations for the Production of the Stimulant Beverages: Coffee, and Cocoa
311(1)
21.7.1 Coffee Fermentation
311(1)
21.7.2 Cocoa Fermentation
312(1)
21.8 Fermented Foods Derived from Legumes and Oil Seeds
312(4)
21.8.1 Fermented Foods from Soybeans
312(3)
21.8.2 Fermented Foods from Beans: Idli
315(1)
21.8.3 Fermented Foods from Protein-rich Oil-seeds
315(1)
21.8.4 Food Condiments Made from Fish
315(1)
End of
Chapter Questions
316(1)
Suggested Readings
316(5)
Section F Alcohol-Based Fermentation Industries
22 Production of Beer: Raw Materials and Brewing Processes
321(21)
22.1 Barley Beers
321(17)
22.1.1 Types of Barley Beers
321(2)
22.1.2 Raw Materials for Brewing
323(3)
22.1.3 Brewery Processes
326(9)
22.1.4 Beer Defects
335(2)
22.1.5 Developments in Beer Brewing
337(1)
22.2 Sorghum Beers
338(2)
22.2.1 Kaffir and Other Traditional Sorghum Beers
338(2)
End of
Chapter Questions
340(1)
Suggested Readings
340(2)
23 Production of Wines and Spirits
342(16)
23.1 Grape Wines
342(7)
23.1.1 Processes in Wine Making
342(1)
23.1.2 Fermentation
343(1)
23.1.3 Ageing and Storage
343(1)
23.1.4 Clarification
344(1)
23.1.5 Packaging
345(1)
23.1.6 Wine Defects
345(1)
23.1.7 Wine Preservation
345(1)
23.1.8 Classification of Wines
345(4)
23.2 Palm Wine
349(3)
23.3 The Distilled Alcoholic (or Spirit) Beverages
352(4)
23.3.1 Measurement of the Alcoholic Strength of Distilled Beverages
352(1)
23.3.2 General Principles in the Production of Spirit Beverages
353(1)
23.3.3 The Spirit Beverages
354(2)
End of
Chapter Questions
356(1)
Suggested Readings
357(1)
24 Production of Vinegar
358(11)
24.1 Uses
358(1)
24.2 Measurement of Acetic Acid in Vinegar
359(1)
24.3 Types of Vinegar
359(1)
24.4 Organisms Involved
360(1)
24.5 Manufacture of Vinegar
361(4)
24.5.1 The Orleans (or Slow) Method
361(1)
24.5.2 The Trickling Generators (Quick) Method
362(1)
24.5.3 Submerged Generators
363(2)
24.6 Processing of Vinegar
365(1)
End of
Chapter Questions
365(1)
Suggested Readings
366(3)
Section G Production Of Commodities Of Medical Importance
25 Production of Antibiotics and Anti-Tumor Agents
369(22)
25.1 Classification and Nomenclature of Antibiotics
369(1)
25.2 Beta-Lactam Antibiotics
370(7)
25.2.1 Penicillins
371(4)
25.2.2 Cephalosporins
375(1)
25.2.3 Other Beta-Lactam Antibiotics
376(1)
25.3 The Search for New Antibiotics
377(5)
25.3.1 The Need for New Antibiotics
378(1)
25.3.2 The Classical Method for Searching for Antibiotics: Random Search in the Soil
379(3)
25.4 Combating Resistance and Expanding the Effectiveness of Existing Antibiotics
382(3)
25.4.1 Refinements in the Procedures for the Random Search for New Antibiotics in the Soil
382(1)
25.4.2 Newer Approaches to the Search for Antibiotics
383(1)
25.4.3 Chemically Modifying Existing Antibiotic: The Production of Semi-synthetic Antibiotics
384(1)
25.4.4 Modifying an Existing Antibiotic Through Synthesis by Mutant Organisms: Mutasynthesis
385(1)
25.5 Antitumor Antibiotics
385(4)
25.5.1 Nature of Tumors
385(1)
25.5.2 Mode of Action of Antitumor Antibiotics
386(1)
25.5.3 Search for New Antitumor Antibiotics
386(3)
25.6 Newer Methods for the Search for Antibiotic and Antitumor Drugs
389(1)
End of
Chapter Questions
389(1)
Suggested Readings
390(1)
26 Production of Ergot Alkaloids
391(8)
26.1 Nature of Ergot Alkaloids
391(3)
26.2 Uses of Ergot Alkaloids and their Derivatives
394(1)
26.3 Production of Ergot Alkaloids
394(2)
26.4 Physiology of Alkaloid Production
396(1)
End of
Chapter Questions
397(1)
Suggested Readings
398(1)
27 Microbial Transformation of Steroids and Sterols
399(8)
27.1 Nature and Use of Steroids and Sterols
399(2)
27.2 Uses of Steroids and Sterols
401(1)
27.2.1 Sex Hormones
401(1)
27.2.2 Corticosteroids
401(1)
27.2.3 Saponins
402(1)
27.2.4 Heterocyclic Steroids
402(1)
27.3 Manufacture of Steroids
402(3)
27.3.1 Types of Microbial Transformations in Steroids and Sterols
404(1)
27.3.2 Fermentation Conditions Used in Steroid Transformation
405(1)
27.4 Screening for Microorganisms
405(1)
End of
Chapter Questions
406(1)
Suggested Readings
406(1)
28 Vaccines
407(16)
28.1 Nature and Importance of Vaccines
407(1)
28.2 Body Defenses against Communicable Diseases
407(6)
28.2.1 Innate or Non-specific Immunity
410(1)
28.2.2 Acquired or Specific Immunity
410(3)
28.3 Traditional and Modern Methods of Vaccine Production
413(4)
28.3.1 Traditional Vaccines
413(1)
28.3.2 Newer Approaches in Vaccinology
414(3)
28.4 Production of Vaccines
417(3)
28.4.1 Production of Virus Vaccines
417(2)
28.4.2 Production of Bacterial Toxoids
419(1)
28.4.3 Production of Killed Bacterial Vaccines
420(1)
28.5 Control of Vaccines
420(1)
28.6 Vaccine Production versus Other Aspects of Industrial Microbiology
421(1)
End of
Chapter Questions
421(1)
Suggested Readings
422(1)
29 Drug Discovery in Microbial Metabolites: The Search for Microbial Products with Bioactive Properties
423(16)
29.1 Conventional Processes of Drug Discovery
423(4)
29.1.1 Cell-based Assays
423(2)
29.1.2 Receptor Binding Assays
425(1)
29.1.3 Enzyme Assays
426(1)
29.2 Newer Methods of Drug Discovery
427(4)
29.2.1 Computer Aided Drug Design
427(1)
29.2.2 Combinatorial Chemistry
427(1)
29.2.3 Genomic Methods in the Search for New Drugs, Including Antibiotics
428(1)
29.2.4 Search for Drugs among Unculturable Microorganisms
429(2)
29.3 Approval of New Antibiotic and Other Drugs by the Regulating Agency
431(3)
29.3.1 Pre-Submission Work by the Pharmaceutical Firm
431(1)
29.3.2 Submission of the New Drug to the FDA
432(2)
29.3.3 Approval
434(1)
29.3.4 Post Approval Research
434(1)
End of
Chapter Questions
434(1)
Suggested Readings
435(4)
Section H Waste Disposal
30 Treatment of Wastes in Industry
439(14)
30.1 Methods for the Determination of Organic Matter Content in Wastewaters
439(2)
30.1.1 Dissolved Oxygen
440(1)
30.1.2 The Biological or Biochemical Oxygen Demand (BOD) Tests
440(1)
30.1.3 Permanganate Value (PV) Test
440(1)
30.1.4 Chemical Oxygen Demand (COD)
440(1)
30.1.5 Total Organic Carbon (TOC)
441(1)
30.1.6 Total Suspended Solids (TSS)
441(1)
30.1.7 Volatile Suspended Solids (VSS)
441(1)
30.2 Wastes from Major Industries
441(2)
30.3 Systems for the Treatment of Wastes
443(5)
30.3.1 Aerobic Breakdown of Raw Wastewaters
443(5)
30.4 Treatment of the Sludge: Anaerobic Breakdown of Sludge
448(1)
30.5 Wastewater Disposal in the Pharmaceutical Industry
449(1)
End of
Chapter Questions
450(1)
Suggested Readings
451(2)
Glossary 453(4)
Index 457(8)
About the Authors 465
Nduka Okafor holds a bachelors degree from the University of London, England and a PhD from the University of Cambridge, England. He has taught and/or researched in Australia, Austria, the Netherlands, England and the USA. In the USA he has been at the University of Wisconsin, Madison, WI; Cornell University, Ithaca, NY; Furman University, Greenville, SC; the University of Northern Iowa, Cedar Falls, IA and Clemson University, SC. He has acted as external examiner (graduate and undergraduate) at the University of Zimbabwe, the University of Addis Ababa, Ethiopia, the University of Poona, India and the University of New South Wales, Australia. His books include Modern Industrial Microbiology and Biotechnology (Science Publishers, Enfield, NH, USA), and Environmental Microbiology of Waste and Aquatic Systems (Springer, Dordrecht, the Netherlands).



Benedict C. Okeke is a Professor in the Department of Biology, Auburn University at Montgomery (AUM); where he is also a Distinguished Research Professor, Ida Belle Young Endowed Professor, Alumni Professor and the founding Director of the Bioprocessing and Biofuel Research Lab (BBRL). At AUM he received superior performance evaluations in all areas: research, teaching and service. Prof. Okeke received MS and PhD degrees from the University of Strathclyde, Glasgow, Scotland. He currently teaches industrial microbiology, environmental microbiology, special topics in biotechnology, general microbiology, and directed research. He has been an external examiner for numerous PhD students internationally. Professor Okeke did postdoctoral work at the University of California, Riverside; Gifu University, Japan; and the International Center for Genetic Engineering and Biotechnology, Trieste, Italy. He has 60 technical research papers in peer reviewed journals, three US patents, numerous conference abstracts and research grants from different organizations. He served as an Associate Editor for Journal of Environmental Quality and in the editorial board of Applied Biochemistry and Biotechnology. Prof. Okeke is a member of the Society for Industrial Microbiology and Biotechnology, American Society for Microbiology, Phi Kappa Phi, Sigma Xi and the Alabama Academy of Science.