Industrial Microbiology Based Entrepreneurship: Making Money from Microbes

Foreword
Preface
Contents
Series Editor, Editors and Contributors
Chapter 1: Microbiology-Based Entrepreneurship
	1.1 Introduction
	1.2 Microbiological Entrepreneurship
	1.3 Microbiology´s Scope and Importance
	1.4 Diagnostics
	1.5 Biosafety
	1.6 Hybrid Career Paths
	1.7 Microbiology for Self-Employment and Self-Productivity
	1.8 Conclusion
	References
Chapter 2: Mass Multiplication, Production Cost Analysis and Marketing of Protease
	2.1 Introduction
	2.2 Mass Microbial Protease Production Technology
		2.2.1 Microorganisms and Source
		2.2.2 Bioprocesses for Protease Production
		2.2.3 Solid-State Fermentation (SSF)
		2.2.4 Submerged Fermentation
	2.3 Analysis of the Protease Production Cost
	2.4 Application of Protease
	2.5 Detergent Industry
	2.6 Food Industry
	2.7 Leather Industry
	2.8 Medical Field
	2.9 Chemical Industry
	2.10 Miscellaneous Applications
	2.11 Market Trend of Protease
	2.12 Conclusion
	References
Chapter 3: Mass Multiplication, Production Cost Analysis and Marketing of Xylanase
	3.1 Introduction
	3.2 Source of Xylanase Production
	3.3 Influencing Factors on Xylanase Production
	3.4 Bacterial Xylanase Production Using SmF
	3.5 Fungal Xylanase Production Using SSF
	3.6 Analysis of the Xylanase Production Cost
	3.7 Application and Market Trend of Xylanase
	3.8 Conclusion
	References
Chapter 4: Mass Multiplication, Production Cost Analysis, and Marketing of Cellulase
	4.1 Introduction
	4.2 Cellulase: Classification and Mode of Action
	4.3 Source of Cellulase Production
	4.4 Mass Production of Cellulase
		4.4.1 Submerged Fermentation (SmF)
		4.4.2 Solid-State Fermentation (SSF)
		4.4.3 Fermentation Conditions
	4.5 Analysis of the Cellulase Production Cost
	4.6 Applications
		4.6.1 Paper and Pulp Industry
		4.6.2 Textile Industry
		4.6.3 Laundry and Detergents
		4.6.4 Food and Feed Industry
		4.6.5 Agriculture Sector
		4.6.6 Medical Sector
		4.6.7 Biofuel
	4.7 Market Trend of Cellulase
	4.8 Conclusion
	References
Chapter 5: Mass Multiplication, Production Cost Analysis and Marketing of Pectinase
	5.1 Introduction
	5.2 Pectinases
	5.3 Classification of Pectinases
		5.3.1 Protopectinase
		5.3.2 Pectin Esterase (PE, De-esterase)
		5.3.3 Depolymerising Enzyme
	5.4 Pectin
	5.5 Sources of Pectinases
		5.5.1 Bacteria
		5.5.2 Fungus
	5.6 Insect
	5.7 Strategies for Mass Cultivation to Enhance the Production
	5.8 Fermentation Strategies
	5.9 Immobilisation Strategies
	5.10 Genetic Modification Strategies
	5.11 Microbial Pectinase for Large-Scale Production
	5.12 Cost Analysis Factors in Pectinase Production
		5.12.1 Usage of Alternative Substrates
		5.12.2 Agro-industrial Waste
	5.13 Fruit and Vegetable Waste
	5.14 Algal Biomass
	5.15 Application and Market Demand
	5.16 Conclusion
	References
Chapter 6: Production, Cost Analysis, and Marketing of Citric Acid
	6.1 Introduction
	6.2 Uses
	6.3 Commercial Strain
	6.4 Fermentation
	6.5 Submerged Fermentation
	6.6 Surface Fermentation
	6.7 Liquid Surface Fermentation
	6.8 Solid Surface Fermentation
	6.9 Fermentation Media
		6.9.1 Carbon Source
		6.9.2 Nitrogen Source
		6.9.3 Phosphorus Source
	6.10 Trace Elements
	6.11 pH
	6.12 Aeration
	6.13 Temperature
	6.14 Recovery and Extraction
	6.15 Cost Analysis of Citric Acid Production
	6.16 Marketing of Citric Acid
	6.17 Conclusion
	References
Chapter 7: Production, Cost Analysis and Marketing of Lactic Acid
	7.1 Introduction
	7.2 The Fermentation Processes
	7.3 Microorganisms Used for the Production of Lactic Acid
	7.4 Raw Material Used
	7.5 Downstream Process
		7.5.1 Clarification
		7.5.2 Purification and Concentration
		7.5.3 Packaging
		7.5.4 Downtime Management
	7.6 Cost Analysis
	7.7 Safety and Administrative Issues During Microbial Fermentation
	7.8 Uses of Lactic Acid
	7.9 Conclusion
	References
Chapter 8: Production, Cost Analysis, and Marketing of Acetic Acid (Vinegar)
	8.1 Introduction
		8.1.1 Vinegar
		8.1.2 Application of Vinegar
		8.1.3 Factors Affecting the Production of Vinegar
		8.1.4 Methods
			8.1.4.1 The Orleans Method
			8.1.4.2 The Generator Method
			8.1.4.3 Submerged Fermentation
	8.2 Technological Details
	8.3 Vinegar Production Process
		8.3.1 Raw Materials Preparation
		8.3.2 Preparation of Starter Culture/Inoculum Media
			8.3.2.1 Maintenance of Master/Mother Culture
			8.3.2.2 Preparation of Starter Culture
		8.3.3 Mass Multiplication
		8.3.4 Alcoholic Fermentation
		8.3.5 Acetic Acid Fermentation
			8.3.5.1 Maturation/Aging
			8.3.5.2 Ultrafiltration and Pasteurization
		8.3.6 Bottling and Packaging
		8.3.7 Marketing
	8.4 Project Details
	8.5 Financial Aspects
		8.5.1 Fixed Capital (Table 8.6)
		8.5.2 Working Capital
			8.5.2.1 Recurring Expenses per Annum (Table 8.11)
			8.5.2.2 Laboratory Media and Chemicals
			8.5.2.3 Raw Materials Including Packaging Materials
			8.5.2.4 Utilities
			8.5.2.5 Working Capital (Tables 8.16, 8.17, and 8.18)
			8.5.2.6 Income of 42 Ton/60,000 Bottle Selling of Vinegar
	References
Chapter 9: Mass Multiplication, Production Cost Analysis and Marketing of Polyhydroxyalkanoates (PHAs)
	9.1 Introduction
		9.1.1 General
	9.2 PHA Production
		9.2.1 PHA Productivity and Bacterial Fermentation
		9.2.2 Influence of Carbon Source on PHAs Production
		9.2.3 Influence of Nitrogen Source on PHAs Production
	9.3 PHA Production Cost Analysis
	9.4 Marketing and Positioning of PHAs
	9.5 Conclusion
	References
Chapter 10: Small, Large-Scale Production and Cost-Benefit Analysis and Marketing of Agar from Gelidium
	10.1 Introduction
	10.2 Agar
		10.2.1 Gelidium
		10.2.2 Taxonomic Details of Gelidium Amansii
	10.3 Small- and Large-Scale Production of Agar
		10.3.1 Extraction of Agar from Seaweed
		10.3.2 Cultivation of Seaweed
		10.3.3 Main Seaweed Cultivation Techniques
			10.3.3.1 Line Cultivation
			10.3.3.2 Net Farming
			10.3.3.3 Tank or Pond Farming
			10.3.3.4 Minor or Experimental Methods
	10.4 Cost and Market Analysis
		10.4.1 Agar Market Overview
		10.4.2 Agar Market Segment
		10.4.3 Agar Market Opportunities
		10.4.4 Agar Market: Growth Dynamics
		10.4.5 Agar Market Trends
		10.4.6 Agar Market Challenge
		10.4.7 Agar Market: Regional Assessment
		10.4.8 Production Cost Analysis
	10.5 Future Perspective of the Seaweed Industry
	10.6 Conclusion
	References
Chapter 11: Mass Production of Valuable Pro-Vitamin a Pigment from a Microbe, Cost Analysis and Targeting It for Health Benefi...
	11.1 Introduction
	11.2 Different Sources of Natural Pigments
		11.2.1 Plants
			11.2.1.1 Chlorophyll
			11.2.1.2 Carotenoids
			11.2.1.3 Anthocyanins
			11.2.1.4 Flavonoids
		11.2.2 Minerals
		11.2.3 Animal
		11.2.4 Microbial and Fungal Origin
			11.2.4.1 Crucial Factors for Pigment Production by Microorganisms
	11.3 Importance of Natural Pigments over Synthetic Pigments
	11.4 Production of Natural Pigments by Microbial Fermentation
		11.4.1 Type of Fermentation
			11.4.1.1 Solid-State Fermentation
			11.4.1.2 Submerged Fermentation (SmF)/Liquid Fermentation (LF)
			11.4.1.3 Different Modes of Operation of Submerged Fermentation for Microbial Pigment Production
			11.4.1.4 Factors Influencing SSF and SMF
				Microorganism
				Temperature
				pH
				Aeration Rate
				Particle Size
				Agitation/Mixing
				Design of Bioreactors
		11.4.2 Isolation and Identification of Pigment-Producing Microbe
			11.4.2.1 Screening and Strain Development
				Sample Collection
				Isolation, Selection, and Screening of Microbes
				Primary Screening
				Secondary Screening
		11.4.3 Bacterial Identification through Gene Sequencing Technique and Strain-Level Analysis
		11.4.4 Genome Database and Phylogenetic Analysis
	11.5 Strain Development of Microbe Using Metabolic Engineering
	11.6 Process Optimization to Obtain High Yield Pigment Production
		11.6.1 Statistical Approach for Microbial Pigment Production Optimization
	11.7 Downstream Processing of Microbial Pigment
		11.7.1 Alternative Method for VOCs Pigment Extraction
	11.8 Characterization and Quantification of Carotenoids
	11.9 Production of Microbial Pigment at Industrial Scale
	11.10 Stability of Extracted Microbial Pigment
	11.11 Applications of Carotenoids through Delivery System
		11.11.1 Conventional Emulsions
		11.11.2 Multilayer Emulsions
		11.11.3 Solid-Lipid Particles (SLPs)
		11.11.4 Liposomes
	11.12 Applications of Carotenoid in Different Industry So Far
		11.12.1 Food Industry
		11.12.2 Pharmaceutical Industry
		11.12.3 Cosmetics Industry
	11.13 Cost Analysis for Microbial Pigment Production
	11.14 Marketing of Microbial Carotenoid Pigment
	11.15 Conclusion
	References
Chapter 12: Pseudomonas Species-Derived Chitinase Mass Multiplication, Production Cost Analysis, and Marketing: As a Biocontro...
	12.1 Introduction
	12.2 General Characteristics of Pseudomonas Species
	12.3 Chitinase and Its Role
	12.4 Methods for the Mass Multiplication of Pseudomonas species
	12.5 Formulation Development
		12.5.1 Different Methods of Extraction of Chitinase from Bacteria (Pseudomonas Species)
	12.6 Liquid Fermentation of Chitinase Enzyme
	12.7 Solid-State Fermentation and Submerged Fermentation
	12.8 Zeolite-Based Formulation
	12.9 Talc-Based Formulation
	12.10 Colloidal Chitin Formulation
	12.11 Effects of pH, Temperature, Chemicals, and Surfactant on the Chitinase Activity
	12.12 Shelf Life of Pseudomonas Chitinase Formulations
	12.13 Delivery of Pseudomonas Chitinase for Disease Management
	12.14 The Cost of Enzyme Chitinase
	12.15 Enzyme-Based Formulations Overcome the Limitations of Biological Control Agents
	12.16 The Demand for Bacterial Hydrolytic Enzymes in the Industrial Sector Is Ever-Increasing
	12.17 Standard Protocols for Bio-Control Agents Requires
	12.18 Future Prospects
	12.19 Conclusion
	References
Chapter 13: Production, Cost Analysis, and Marketing of Bioorganic Liquid Fertilizers and Plant Nutrition Enhancers
	13.1 Introduction
	13.2 Production of Bioorganic Liquid Fertilizers and Plant Nutrition Enhancer
	13.3 Cost Analyses and Marketing of Bioorganic Liquid Fertilizers and Plant Nutrition Enhancers
	13.4 Conclusion and Future Perspective
	References
Chapter 14: Production, Cost Analysis, and Marketing of Agricultural Effective Microorganisms
	14.1 Introduction
	14.2 Effective Microorganisms
	14.3 Preparation of Effective Microorganisms
		14.3.1 Types of Effective Microorganisms
		14.3.2 Constituents of Effective Microorganisms (EM) for Crop Production
			14.3.2.1 Lactic Acid Bacteria
			14.3.2.2 Photosynthetic Bacteria
		14.3.3 Yeast
			14.3.3.1 Molasses
			14.3.3.2 Microorganism Preparation
	14.4 Applications of Effective Microorganisms
		14.4.1 Improvement of Soil and Plant Nutrition Uptake
		14.4.2 Suppressing Soil Pathogens
		14.4.3 Enhancing Breakdown of Organic Wastes and Composting
		14.4.4 Strengthening Native Microbial Activity
		14.4.5 EM in Livestock Farming
		14.4.6 Reduction of the Number of Pollutants in the Environment
		14.4.7 Effective Microorganisms in Bioremediation
	14.5 Production of Agricultural Effective Microorganisms
		14.5.1 Laboratory Equipment, Glassware, and Other Necessities
		14.5.2 Effective Microorganisms´ Production
			14.5.2.1 Financially Outlay and Returns
			14.5.2.2 Technoeconomic Viability/Cost-Benefit Analysis
			14.5.2.3 Tentative Production Target
			14.5.2.4 Financials
	14.6 Market Opportunity for Agriculture Effective Microorganisms
		14.6.1 Market Potential
		14.6.2 Effective Microorganisms' Market in India
	14.7 COVID-19 Pandemic and Effective Microorganism´s Market
	14.8 Future Perspectives
	14.9 Conclusion
	References
Chapter 15: Production, Cost Analysis, and Marketing of Biogas
	15.1 Introduction
	15.2 Composition of Biogas
	15.3 Anaerobic Digestion for Biogas Production
	15.4 Principle of Anaerobic Digestion
	15.5 Steps Involved in Anaerobic Digestion
	15.6 Design of Reactors for Biogas Production
	15.7 Factors Affecting AD Process
	15.8 Cost Analysis
	15.9 Dung Requirement
	15.10 Capital Cost
	15.11 Operation Cost
		15.11.1 Fixed Operational Cost
		15.11.2 Annual Running (Operational) Cost
	15.12 Income
	15.13 Conclusion
	References
Chapter 16: Mass Production and Marketing of Compost Caterpillar Fungus Cordyceps sinensis
	16.1 Introduction
		16.1.1 Origin
		16.1.2 Economic Importance
		16.1.3 Nature, Distribution, and Habitat
			16.1.3.1 Morphology and Life Cycle
		16.1.4 Ethnopharmacy (eP)
		16.1.5 Structural Bioactive Compounds (SBCs)
		16.1.6 Pharmacological Uses
			16.1.6.1 Nucleosides and Nucleobases
				Adenosines
				Cordycepin
				Nucleotides
			16.1.6.2 Polysaccharides
				Cordycepic Acid
			16.1.6.3 Sterols and Fatty Acids
			16.1.6.4 Proteins
			16.1.6.5 Amino Acids and Cyclic Polypeptides
		16.1.7 Genealogical Approaches
		16.1.8 Mass Production of C. sinensis
			16.1.8.1 Technological Approaches
			16.1.8.2 Selection of Host Insects
			16.1.8.3 Artificial Rearing
			16.1.8.4 Preparation of Culture
				Isolation and Collection of Ascospores
				Isolation of Culture and Mass Multiplication
				Inoculation of Culture to Host
				Mechanisms of Infection
				Extraction and Purification
		16.1.9 Toxicology
	16.2 Production Cost Analysis
		16.2.1 Commercialization
		16.2.2 Issues in Cordyceps Spp.
			16.2.2.1 During Collection
			16.2.2.2 During Cultivation
			16.2.2.3 During Extraction and Standardization
			16.2.2.4 During Commercialization
			16.2.2.5 During Intake
	16.3 Future Perspectives
	16.4 Conclusion
	References
Chapter 17: Mass Production Methods, Markets, and Applications of Chitosan and Chitin Oligomer as a Biostimulant
	17.1 Introduction
	17.2 Biostimulant, Its Benefits, and Market Size
		17.2.1 Biostimulants
		17.2.2 Biostimulant Is Categorized into Seven Different Classes by du Jardin (2015)
		17.2.3 Benefits of a Biostimulant
		17.2.4 Market of Biostimulant
	17.3 Mass Production Methods of Chitin, Chitosan, and Its Derivatives
		17.3.1 Chitin, Chitosan, and Derivatives
			17.3.1.1 Structure of Chitin
			17.3.1.2 Structure of Chitosan
			17.3.1.3 Glucosamine
		17.3.2 Commercial Production Methods of Chitin, Chitosan, and Its Derivatives
			17.3.2.1 Chemical Method of Extraction of Chitin, Chitosan, and Chito-Oligomers
				Advantages and Disadvantages of Chemical Process
			17.3.2.2 Chemical and Enzymatic Deacetylation Process
			17.3.2.3 Mechanical and Chemical Process
			17.3.2.4 Biological Process
	17.4 Applications of Chitosan and Chito-Oligomers as Biostimulant and Protectant in Plants
		17.4.1 Antimicrobial Activity
		17.4.2 Plant Resistance Elicitation
		17.4.3 Chitosan Seed Treatment
		17.4.4 Chitosan as Soil Amendment
		17.4.5 Nematode Control
		17.4.6 Postharvest Protection of Crops
	17.5 Market Demand of Chitin, Chitosan, and Its Derivatives
		17.5.1 Market Dynamics
		17.5.2 Regional Analysis
	References
Chapter 18: Mass Multiplication and Production Cost Analysis of Phosphate Solubilizing Microorganisms
	18.1 Introduction
	18.2 Mechanisms of Phosphorus Solubilization
		18.2.1 Media Composition for Isolation of PSM
		18.2.2 Collection of Soil Sample and Serial Dilution Plating Technique
		18.2.3 Isolation and Screening of PSM
		18.2.4 Purification of Phosphate-Solubilizing Bacteria and Fungi
	18.3 Characterization of the Phosphate-Solubilizing Microorganisms
		18.3.1 Gram Staining
		18.3.2 Identification of PSM by Molecular and Biochemical Methods
	18.4 Mass Multiplication of Phosphate-Solubilizing Microorganisms (PSM)
		18.4.1 Mass Production of Phosphate-Solubilizing Bacteria (PSB)
			18.4.1.1 Mass Culturing of Phosphate-Solubilizing Bacteria
				Inoculum Preparation
				Fermentor
				Basic Functions of a Fermentor
				Description of a Fermentor
				Sterilization of Growth Medium in the Fermentor
				Mass Culturing in Fermentor
			18.4.1.2 Processing of Carrier Material
				Preparation of Carrier Material
			18.4.1.3 Mixing of Broth Culture with the Carrier and Packing
				Preparation of Inoculants Packet
				Specification of the Polythene Bags
			18.4.1.4 Quality Control of Biofertilizers for Phosphobacterial Inoculant
				Storage of Biofertilizer Packet
		18.4.2 Mass Production of Phosphate-Solubilizing Fungi (PSF)-AM (Arbuscular Mycorrhizal) Inoculants
			18.4.2.1 The Procedure for Mass Production of VAM Fungi Is as Follows
				Storage of Inoculum
				Economics of Liquid Phosphobacteria Mass Production
	18.5 Conclusion
	References
Chapter 19: Large-Scale Production and Business Plan for Novel Corona Vaccine
	19.1 Introduction
	19.2 Structure of Coronavirus and Vaccine Development
	19.3 Different Approaches of COVID-19 Vaccines (Fig. 19.2)
		19.3.1 Whole Virus Vaccines
		19.3.2 Recombinant Vaccines/Viral Vectors
		19.3.3 Nucleic Acid Vaccines
		19.3.4 Protein Subunit Vaccines
	19.4 Composition of Novel Corona Vaccine
	19.5 Steps for Corona Vaccine Development
		19.5.1 Preclinical Evaluation
		19.5.2 Clinical Evaluation
			19.5.2.1 Phase I
			19.5.2.2 Phase II
			19.5.2.3 Phase III
	19.6 Large-Scale Production of Vaccine
		19.6.1 Manufacturing Steps
		19.6.2 Quality Control
		19.6.3 Packaging
		19.6.4 Storage
		19.6.5 Shipping
	19.7 Key Challenges to Scale Up Vaccine Production
	19.8 Overcoming Key Challenges Related to Vaccine Scale-Up
	19.9 Business Plan for Novel Corona Vaccine
	19.10 Conclusion
	References