Basic industrial biotechnology

Cover
Preface
Contents
Chapter 1 History of Industrial Microbiology
	1.1 Alcohol Fermentation Period (Before 1900)
	1.2 Antibiotic Period (1900-1940)
	1.3 Single Cell Protein Period (1940-1964)
	1.4 Metabolite Production Period (1964-1979)
	1.5 Biotechnological Period (1980 Onwards)
		Review Questions
		Further Reading
Chapter 2 Fermentation Process
	2.1 Design and Basic Functions of a Fermenter
	2.2 Fermentation Processes
	2.3 Types of Fermentations
	2.4 Screening
	2.5 Preservation of Industrially Useful Organisms
	2.6 Fermentation Medium
	2.7 Optimization of Medium Components
	2.8 Media Sterilization
	2.9 Inoculum Preparation
	2.10 Scale up of Fermentation
	2.11 Downstream Process
	2.12 Biological Assays
	2.13 Containment and Environmental Safety
	2.14 Fermentation Economics
	2.15 Computer Applications in Fermentation
	2.16 Strain Improvement in Industrial Microorganisms
		Review Questions
		Further Reading
Chapter 3 Anaerobic Fermentations
	3.1 Acetone-Butanol Fermentation
	3.2 Ethyl Alcohol
	3.3 2,3-Butanediol
		Review Questions
		Further Reading
Chapter 4 Organic Acids
	4.1 Citric Acid
	4.2 Lactic Acid
	4.3 Acetic Acid
	4.4 Gluconic Acid
		Review Questions
		Further Reading
Chapter 5 Amino Acids
	5.1 L-Lysine
	5.2 L-Glutamic Acid
	5.3 L-Aspartic Acid
	5.4 L-Phenylalanine
		Review Questions
		Further Reading
Chapter 6 Antibiotics
	6.1 Penicillin
	6.2 Cephalosporins
	6.3 Streptomycin
	6.4 Tetracyclines
	6.5 Erythromycin
	6.6 Chloramphenicol
	6.7 Fusidic Acid
	6.8 Griseofulvin
	6.9 Bacitracins
	6.10 Nisin
	6.11 Interferons
		Review Questions
		Further Reading
Chapter 7 Vitamins
	7.1 Cyanocobalamin (Vitamin B12)
	7.2 Vitamin A (β-Carotene)
	7.3 Riboflavin
		Review Questions
		Further Reading
Chapter 8 Enzymes
	8.1 Amylases
	8.2 Proteases
	8.3 Pectinases
	8.4 Lipases
	8.5 Cellulases
	8.6 Glucose Isomerase
		Review Questions
		Further Reading
Chapter 9 Beverages
	9.1 Beer
	9.2 Wine
		Review Questions
		Further Reading
Chapter 10 Microbial Polysaccharides
	10.1 Xanthan
	10.2 Pullulan
	10.3 Dextran
	10.4 Cyclodextrins
	10.5 Gellan
	10.6 Welan
	10.7 Curdlan
	10.8 Polyhydroxybutyrate
		Review Questions
		Further Reading
Chapter 11 Hybridoma Technology
	11.1 β-Lymphocytes
	11.2 Monoclonal Antibodies
		Review Questions
		Further Reading
Chapter 12 Bioleaching
	12.1 Mechanism of Bio-Leaching
	12.2 Bioleaching Organisms
	12.3 Commercial Processes
	12.4 Copper Leaching
	12.5 Uranium Leaching
		Review Questions
		Further Reading
Chapter 13 Biosensors
	Review Questions
	Further Reading
Chapter 14 Biosurfactants
	14.1 Classification of Biosurfactants
	14.2 Enzyme Synthesized Biosurfactants
	14.3 Microbial Biosurfactants
		Review Questions
		Further Reading
Chapter 15 Cell and Tissue Culture
	15.1 Plant Cell and Tissue Culture
	15.2 Organ Culture
	15.3 Animal Cell and Tissue Culture
		Review Questions
		Further Reading
Chapter 16 Single Cell Protein
	16.1 Why Microorganisms as a Source of Protein?
	16.2 Microorganisms
	16.3 Raw Materials
	16.4 SCP From Hydrocarbons
	16.5 Mixed Cultures
	16.6 Steps in SCP Production
	16.7 Nutritional Status of SCP
	16.8 Downstream Process
	16.9 Conclusion
		Review Questions
		Further Reading
Chapter 17 Biotransformation
	17.1 Microorganisms
	17.2 Isolated Enzymes
	17.3 Other Biocatalysts
	17.4 Types of Reactions
	17.5 Methods of Biotransfomations
		Review Questions
		Further Reading
Chapter 18 Biopesticides
	18.1 Microbial Insecticides
	18.2 Biological Control of Plant Diseases
		Review Questions
		Further Reading
Chapter 19 Vaccines
	19.1 Synthetic Vaccines
	19.2 Recombinant Subunit Vaccines
	19.3 Genetically Altered Live Vaccines
	19.4 Vectored Vaccines
	19.5 DNA Vaccines
	19.6 Plant and Plant Viruses Based Vaccines
	19.7 Vaccines Against Bacteria
	19.8 Future
		Review Questions
		Further Reading
Chapter 20 Biofertilizers
	20.1 What are Biofertilizers?
	20.2 Potential Organisms for Biofertilizers
		Review Questions
		Further Reading
Chapter 21 Mushroom Cultivation
	21.1 Importance of Mushroom Cultivation
	21.2 Classification of Edible Mushrooms
	21.3 General Steps in Mushroom Cultivation
	21.4 Mushroom Cultivation in India
	21.5 Pests and Diseases of Mushrooms
	21.6 Canning of Mushrooms
	21.7 Nutritional and Medicinal Aspects of Mushrooms
	21.8 Future of Mushroom Cultivation
		Review Questions
		Further Reading
Chapter 22 Intellectual Property Rights and Patents
	22.1 Requirements for Patentability
	22.2 Types of Patents
	22.3 Composition of Patent
	22.4 Procedure for Obtaining a Patent
	22.5 Subject Matter and Characteristics of Patent  on Microbial Process or Products
	22.6 Patents Involving Microorganisms
	22.7 Cost of Patent
	22.8 Patent in Different Countries
	22.9 Prospects
		Review Questions
		Further Reading
Index