Innovations in Fermentation and Phytopharmaceutical Technologies

Front Cover
Innovations in Fermentation and Phytopharmaceutical Technologies
Copyright
Contents
Contributors
Part A: Concepts of reactor designing
Chapter 1: Photo bioreactors for production of biodiesel from algae: A short review
1.1. Introduction
1.2. Methods of biodiesel production from algae using PBR
1.2.1. Tubular photo bioreactors
1.2.1.1. Stirred tank photo bioreactors
1.2.1.2. Bubble column photo bioreactors
1.2.1.3. Airlift photo bioreactor
1.2.2. Methods of algal inoculum preparation for PBRs
1.2.3. Harvesting
1.2.4. Extraction of the lipids in the biomass
1.2.5. Conversion of microalgal oils into biofuels
1.3. Conclusion
References
Chapter 2: Mixing and agitation in photobioreactors
2.1. Introduction
2.2. Mixing and agitation-Basic concepts
2.2.1. Diffusional mass transport
2.3. Mechanical agitation and mixing
2.3.1. Types of impellers
2.3.2. Power consumption
2.3.3. Mixing, flow patterns, and dispersion of gas
2.3.3.1. Bubble formation and gas holdup
2.3.3.2. Flow patterns
2.3.3.3. Mixing time
2.4. Pneumatic agitation and mixing
2.4.1. Sparger types
2.4.2. Mixing, flow patterns, and dispersion of gas in aerated bubble columns and airlifts
2.4.2.1. Flow patterns
2.4.2.2. Mixing time
2.4.2.3. Gas holdup
2.5. Shear sensitivity of microalgal cells
2.5.1. Factors governing shear sensitivity
2.5.2. Microalgae and cyanobacteria response to shear
2.5.3. Photobioreactors and flow machines
2.5.3.1. Stirred tank photobioreactor
2.5.3.2. Bubble columns and airlift photobioreactors
2.5.3.3. Pumps
2.6. Conclusion
References
Chapter 3: Membrane reactors for mammalian cell culture
3.1. Introduction
3.2. Membrane bioreactor taxonomy
3.3. Differential aspects of membrane bioreactors over other reactors used in cell culture
3.4. Membrane bioreactors offer varying operations and modalities
3.5. Membrane bioreactors: Presenting numerous opportunities in mammalian cell product manufacturing
3.6. Conclusion
References
Chapter 4: Advances in fermentative systems for the production of ethanol from lignocellulosic biomass
4.1. Lignocellulosic ethanol production process
4.1.1. Microorganisms in alcoholic fermentation
4.1.2. Bioreactors for lignocellulosic ethanol production
4.1.2.1. Modes of operation
Batch
Fed-batch
Continuous
4.2. Fermentation systems
4.2.1. Sequential enzymatic hydrolysis and fermentation (SHF)
4.2.2. Simultaneous saccharification and fermentation (SSF)
4.2.3. Simultaneous saccharification, filtration, and fermentation (SSFF)
4.2.4. Consolidated bioprocessing (CBP)
4.3. Factors that affect alcoholic fermentation
4.4. Innovative strategies to improve ethanol productivity
4.4.1. Detoxification strategy
4.4.2. Genetic innovation to improve fermentative microorganisms
4.5. Modeling, instrumentation, and process control strategies
4.6. Ethanol production at commercial scale
4.7. Conclusions
References
Chapter 5: Liquid extraction with immobilized liquids for product recovery from fermentation broths
5.1. Introduction
5.2. Considerations for liquid extraction techniques to recover products from fermentation broths
5.3. Liquid membranes in microchannels
5.3.1. The liquid membrane in Taylor flow
5.3.2. Mass transfer on the LMTF
5.3.3. In situ recovery of metabolites from fermentation broths by using LMTF
5.4. Membrane-assisted extraction
5.4.1. Mass transfer rates
5.4.2. Membrane types and membrane fouling
5.4.3. Process design considerations
5.5. Conclusions and outlook
References
Part B: Upstream processes in bioprocessing of food, phytopharmaceuticals, and biofuels
Chapter 6: Recent advancements in the extraction of phytoconstituents from herbal sources
6.1. Introduction
6.2. Recent advances in extraction techniques
6.2.1. Ultrasound-assisted extraction (UAE)
6.2.2. Enzyme-assisted extraction (EAE)
6.2.3. Microwave-assisted extraction (MAE)
6.2.4. Supercritical fluid extraction (SFE)
6.2.5. Pressurized liquid extraction (PLE)
6.3. Conclusion
References
Chapter 7: Emerging biosensor technology and its potential application in food
7.1. Introduction
7.2. Potential application in food industry
7.2.1. Electrochemical biosensors
7.2.2. Optical biosensors
7.2.3. Mechanical biosensors
7.3. Major industrial challenges and suggestions for food analysis
7.4. Future outlooks: Research development and further directions
7.4.1. Research progress
7.4.2. Further prospective directions
7.5. Concluding remarks
References
Chapter 8: Current trends in green processing: Improvements of food product
8.1. Introduction
8.2. Concepts and strategies of green physical processing
8.3. Green physical techniques and their applications in food improvement
8.3.1. Pulsed electric field
8.3.1.1. Principle
8.3.1.2. Applications
8.3.2. Supercritical fluid processing
8.3.2.1. Principle
8.3.2.2. Applications
8.3.3. Microwave (MW) technology
8.3.3.1. Principle
8.3.3.2. Applications
8.3.4. Ultrasound (US) technology
8.3.4.1. Principle
8.3.4.2. Applications
8.3.5. High-pressure processing (HPP)
8.3.5.1. Principle
8.3.5.2. Applications
8.3.6. Electrodialysis
8.3.6.1. Principle
8.3.6.2. Applications
8.4. Conclusion
References
Chapter 9: Phytochemicals and their nanoformulation in sustained drug delivery and therapy
9.1. Lifestyle, metabolism, and disease link
9.2. Conventional therapeutic intervention and limitations
9.3. Phytochemicals as drug adjuvants and natural sources for therapeutic intervention
9.4. Types of phytochemicals and their use
9.4.1. Polyphenols
9.4.2. Terpenoids/carotenoids
9.4.3. Alkaloids
9.4.4. Phytosterols
9.4.5. Organosulfur
9.5. Bioavailability of phytochemicals
9.6. Targeted therapy: The importance and requisites
9.7. Carriers for drug targeting
9.8. Diseases and nanodrug delivery of phytochemicals
9.9. SWOT analysis of phytochemical conjugated NPs
9.10. Conclusion
References
Chapter 10: Biohydrogen evolution in microbial electrolysis cell, a novel electrofermentation technology: Influence of re ...
10.1. Introduction
10.1.1. Electrofermenter designs
10.1.2. Microbial electrolysis cells
10.1.3. Microbial electrosynthesis cells (MESs)
10.2. Microbial electrolysis cell
10.2.1. Principle of MEC
10.2.2. Thermodynamic limitations of EF
10.2.3. Additional power sources required to drive hydrogen production in MEC
10.2.4. Reactor configurations used in MECs
10.2.4.1. Single-chambered MEC
An up-flow single-chamber MEC
Smallest scale MEC
A cathode on top of a single-chamber MEC
10.2.4.2. Dual chambered MEC
Bioelectrochemically assisted microbial reactor (BEAMR)
A new and high-performance MEC
10.2.5. Scale-up MEC reactor design
10.3. Challenges of EF at the industrial level
10.4. Future outlook
10.5. Conclusion
References
Part C: Downstream processes in bioprocessing of food, phytopharmaceuticals, and biofuels
Chapter 11: Mechanism, regulation, and inhibition of alkaloids in cancer therapy targeting JAK/STAT pathway
11.1. Introduction
11.2. Structure of JAKs and STATs
11.2.1. Janus kinase (JAK)
11.2.2. Signal transducer and activator of transcriptions (STATs)
11.3. Mechanisms of action of JAK/STAT signaling pathway
11.3.1. Movements of STATs from the cytosol to nucleus
11.3.2. Role of posttranslational modifications
11.3.2.1. Methylation
11.3.2.2. Acetylation
11.3.2.3. Serine phosphorylation
11.3.3. Recruitment of coactivators
11.3.4. Integration with other signaling pathways
11.3.5. Alternative signaling pathway
11.4. Role in development of cell division
11.5. Coordination between JAK and STAT
11.6. Regulations
11.6.1. Protein inhibitors of activated STATs (PIAS)
11.6.2. Protein tyrosine phosphatases (PTP)
11.6.3. Suppressors of cytokine signaling
11.7. Alkaloids targeting JAK/STAT pathway inhibition
11.7.1. Different alkaloids responsible for JAK/STAT pathway inhibition
11.7.1.1. Benzoquinolizidine alkaloids
11.7.1.2. Diterpene alkaloid
11.7.1.3. Quinoline alkaloid
11.7.1.4. Indole alkaloid
11.7.1.5. Isoquinoline alkaloid
11.7.1.6. Benzophenanthridine alkaloids
11.7.1.7. Solanaceous alkaloid
11.7.2. Mechanism of actions of alkaloids targeting JAK/STAT pathway inhibition
11.7.2.1. Oxymatrine
11.7.2.2. (-)-Antofine
11.7.2.3. Paclitaxel
11.7.2.4. Ellipticine
11.7.2.5. Berberine
11.7.2.6. Chelerythrine
11.7.2.7. Nitidine chloride
11.7.2.8. Sanguinarine
11.7.2.9. Capsaicin
11.8. Concluding remarks
References
Chapter 12: Biological production of xylitol: A process development approach
12.1. Introduction
12.2. Xylitol and its potential application
12.3. Chemical route of xylitol production
12.4. Biological formation of xylitol
12.5. Microorganism used for xylitol production
12.5.1. Bacteria
12.5.2. Fungi
12.5.3. Yeast
12.6. Strain engineering strategy for xylitol production
12.7. Factors affecting xylitol production
12.7.1. Carbon and nitrogen source
12.7.2. pH and temperature
12.7.3. Aeration and agitation
12.7.4. Cosubstrate
12.8. Bioreactor operation and cell recycling
12.9. Downstream processing of xylitol
12.10. Conclusion
Competing interests
References
Chapter 13: Production of methyl ethyl ketone applying process intensification strategies
13.1. Introduction
13.2. Cases of study
13.2.1. Reaction-separation scheme
13.2.2. Intensified alternative
13.3. Methodology to design the intensified alternatives
13.4. Performance evaluation indices
13.5. Results
13.6. Conclusions
References
Chapter 14: Microbial xylanases, their structural characteristics, and industrial applications: A biotechnological advanc ...
14.1. Introduction
14.1.1. Lignocellulosic biomass
14.1.2. Cellulose
14.1.3. Hemicellulose
14.1.4. Lignin
14.2. Lignocellulolytic enzymes
14.3. Lignocellulolytic microorganisms
14.3.1. Fungal sources
14.4. Xylanase
14.4.1. Types of xylanases
14.4.1.1. Endo-β-1,4-xylanase
14.4.1.2. Acetylxylan esterase
14.4.1.3. α-Glucuronidase
14.4.1.4. α-l-Arabinofuranosidase
14.4.1.5. β-1,4-Xylosidase
14.4.2. Structure of xylanase
14.4.3. Sources of xylanases
14.4.4. Xylanolytic bacteria
14.5. Application of xylanase
14.5.1. Role of xylanase in bioethanol production
14.6. Isolation and screening of xylanolytic bacteria
14.7. Growth profile analysis
14.8. Biochemical identification
14.9. Enzyme assay for determination of xylanase activity
14.10. Optimization strategy for production of bacterial xylanase enzyme
14.11. In silico study
14.11.1. Molecular characterization
14.11.2. Mutational study
14.11.3. Structure prediction and domain analysis
14.12. Conclusion
References
Chapter 15: Advances in fermented foods and therapeutics
15.1. Introduction
15.2. Human evolution and nutrition
15.3. Fermented foods on society perspective
15.4. Health benefits of fermented foods and beverages
15.5. Potential benefits and risks of fermentation
15.6. The role of gut microbiota
15.7. Gut microbiota, fermented foods, and beverages
15.8. Conclusions
Acknowledgments
References
Part D: By-product utilization for production of value-added products
Chapter 16: Wine waste as a potential source of bioactive compounds
16.1. Introduction
16.2. Grape composition
16.3. Grape waste
16.4. Common uses of grape waste
16.5. Bioactive compounds in wine waste
16.5.1. Polyphenols
16.5.2. Fatty acids
16.5.3. Tocopherols and tocotrienols in seed oil
16.5.4. Dietary fiber
16.6. Solid and submerged fermentation
16.6.1. Solid state fermentation
16.6.2. Submerged fermentation
16.7. Concluding remarks
Acknowledgments
References
Chapter 17: Agro-industrial wastes for production of single-cell protein (SCP)
17.1. Introduction
17.2. Single-cell protein
17.2.1. Lignocellulosic materials
17.2.1.1. Cellulose
17.2.1.2. Hemicellulose
17.2.1.3. Lignin
17.2.2. Pretreatment of lignocellulosic material
17.3. SCP production from agro-industrial wastes
17.3.1. Lignocellulosic waste for SCP production
17.3.2. Microorganisms used for SCP production
17.3.2.1. Bacteria
17.3.2.2. Yeast
17.3.2.3. Fungi
17.3.2.4. Algae
17.4. Factors affecting the SCP process
17.4.1. Culture media composition
17.4.1.1. Nitrogen and mineral salts
17.4.1.2. Macro- and micronutrients
17.4.1.3. Vitamins
17.4.2. Temperature and pH
17.5. Advantages and disadvantages of SCP
17.6. Concluding remarks
Acknowledgments
References
Chapter 18: β-Glucan production through bioconversion of sugarcane bagasse by Saccharomyces cerevisiae and Aspergillus ni
18.1. Introduction
18.2. Materials and methods
18.2.1. Preparation of sugarcane bagasse fermentation media
18.2.2. Growths of S. cerevisiae, A. niger, and consortiums of S. cerevisiae and A. niger
18.2.3. β-Glucan extraction
18.2.4. Functional group of β-glucan by Fourier transform infrared spectroscopy
18.2.5. Microstructure of β-glucan by scanning electron microscope
18.3. Results and discussion
18.3.1. Evaluation of growth of S. cerevisiae, A. niger, and consortium of S. cerevisiae and A. niger
18.3.2. β-Glucan production from inoculums on sugarcane bagasse medium
18.3.3. β-Glucan function group of inoculum on fermentation in sugarcane bagasse
18.3.4. Microstructure of β-glucan
18.3.5. Characteristics of β-glucan with inoculum variations from sugarcane bagasse fermentation medium
18.4. Conclusion
Acknowledgments
References
Chapter 19: Value-added product development from food scraps
19.1. Introduction
19.2. Food waste as a renewable sourced material
19.3. Application of waste materials in the development of value-added product lines
19.3.1. Cereal wastes
19.3.2. Fruits and vegetables
19.4. Some of the other value-added products from food waste
19.4.1. Biofuels
19.4.2. Nanoparticles
19.4.3. Biodegradable plastics
19.4.4. Chitosan
19.4.5. Collagen
19.5. Conclusions
References
Further reading
Chapter 20: Evaluation of various possibilities of underutilized fish processing biomass as a value-added product: A waste-to
20.1. Introduction
20.2. Fish processing biomass
20.2.1. Composition of fish processing biomass
20.2.2. Proteins
20.2.3. Amino acids
20.2.4. Oils
20.2.5. Collagen and gelatin
20.2.6. Enzymes
20.2.7. Minerals
20.3. Bioactive compounds present in fish biomass and their utilization
20.3.1. Bioactive peptides
20.3.2. Omega-3-fatty acids
20.3.3. Carotenoids
20.3.4. Chitin and chitosan
20.3.5. Glucosamine
20.3.6. Glycosaminoglycans
20.4. Bioactive compounds from fish
20.4.1. Bioactive compounds
20.4.2. Health benefits of bioactive compounds
20.4.3. Anticardiovascular
20.4.4. Anticancer
20.4.5. Antidiabetes
20.4.6. Prevention of obesity
20.4.7. Proper brain functioning
20.4.8. Antiinflammation
20.4.9. Digestive tract elements
20.4.10. Nutraceutical
20.4.11. Proteins
20.4.12. Peptides
20.4.13. Fatty acids
20.4.14. Vitamins and minerals
20.4.15. Protein by products
20.4.16. Antioxidative peptides
20.4.17. Antihypertensive peptides
20.4.18. Antimicrobial peptides
20.4.19. Other bioactive peptide
20.5. Conclusion
References
Further reading
Chapter 21: Value-added products from industrial wastes of phytopharmaceutical industries
21.1. Introduction
21.2. Drug and medicine in modern phytopharmaceutical approaches
21.3. Phytopharmaceutical wastes
21.4. Value-added products from phytopharmaceuticals
21.5. Biomass
21.6. Bioethanol
21.7. Enzyme production
21.8. Composting
21.9. Organic fertilizer
21.10. Fish and poultry feed
21.11. Microbial conversion
21.12. Conclusion
References
Index
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