Industrial Microbiology
Industrial Microbiology
by Anand, A
Year 2012
Paperback/Hardbound Hardbound
ISBN 10 9380428341
ISBN 13 9789380428345
Language English
Outside India Price USD 94.95
Priceर 1895.00 र 1611.00
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Book Details
Untitled Document

CONTENTS OF THE BOOK

CHAPTER 1. INTRODUCTION 1

CHAPTER 2. HISTORY OF INDUSTRIAL MICROBIOLOGY

CHAPTER 3. STAGES OF INDUSTRIAL PROCESSES 12
3.1. Up Stream Processing 13
3.1.1. Selection and Screening of Producer Microbes 14
3.1.2. Fermentation Media 24
3.1.3. Fermenter and Functions of Fermenter 30
3.1.4. Fermentation Processes 35
3.2. Downstream Processing 42
3.2.1. Separation of Particles 43
3.2.2. Disintegration of Cells 44
3.2.3. Extraction 45
3.2.4. Concentration 46
3.2.5. Purification 47
3.2.6. Drying 49

CHAPTER 4. INDUSTRIAL PRODUCTION OF VARIOUS METABOLITES
4.1. Industrial Production of Pharmaceuticals 51
4.1.1. Penicillin 51
4.1.2. Cephalosporins 55
4.1.3. Streptomycin 55
4.1.4. Tetracycline 56
4.1.5. Genetic manipulation in Antibiotic production 57
4.2. Industrial Production of Organic Acids 57
4.2.1. Lactic Acid 57
4.2.2. Citric Acid 60
4.2.3. Acetic Acid 61
4.2.4. Gibberellic Acid 63
4.2.5. Gluconic Acid 64
4.3. Industrial Production of Microbial Enzymes 65
4.3.1. Proteases 66
4.3.2. Amylases 67
4.3.3. Pectic Enzymes 67
4.3.4. Biotechnology in the Production of Enzymes 68
4.4. Industrial Production of Solvents 69
4.4.1. Ethanol 69
4.4.2. Acetone and Butyl Alcohol 72
4.4.3. Glycerol 72
4.5. Industrial Production of Vitamins 73
4.5.1. Vitamin B12 73
4.5.2. Riboflavin or Vitamin B2 74
4.5.3. Other Vitamins Obtain from Microbial 75
Germentation
4.5.4. Other Fermented Sources of Vitamins 75
4.6. Microbial Pigments 76
4.6.1. Fungal Pigments 77
4.6.2. Bacterial Pigments 80
4.6.3. Yeast Pigments 81
4.6.5. Algal Pigments 82
4.7. Industrial Production of Other Products 82
4.7.1. Single Cell Protein 82
4.7.2. Industrial Production of Biofuels 94
4.7.3. Recombinant Proteins 107
4.7.4. Vaccines 117

CHAPTER 5. MICROBIOLOGY OF FOOD INDUSTRIES 123
5.1. Microbiology of Brewing Industry Alcoholic Beverages
5.1.1. Beer Fermentation 123
5.1.2. Wine Fermentation 125
5.1.3. Cereal Alcoholic Beverages 129
5.1.4. Distilled Spirits 130
5.2. Microbiology of Dairy Industry 130
5.2.1. Yogurt 132
5.2.2. Cheese 133
5.2.3. Butter 135
5.2.4. Ghee 139
5.2.5. Curd 139
5.2.6. Acidophilus Milk 140
5.2.7. Bulgarian Milk 140
5.2.8. Kefir 140
5.2.9. Kumiss 140
5.3. Microbiology of Fermented Cereal Products 141
5.3.1. Bread 141
5.3.2. Idli 141
5.4. Microbiology of Vegetable Fermentation 141
5.4.1. Sauerkraut 142
5.4.2. Pickles 143
5.5. Microbiology of Food Canning 146
5.5.1. History of Food Canning 146
5.5.2. Safe Canning Methods 146
5.5.3. Spoilage of Canned Food 149
5.5.4. Guidelines for Proper Storage of Canned Food 151
5.5.5. Factors Affecting Microbial Growth in Foods 151
5.5.6. Food Spoilage 153
5.5.7. Food Preservation 157
5.5.8. Food Safety and HACCP 158

CHAPTER 6. WASTE MANAGEMENT 162
6.1. Solid Waste Management 162
6.1.1. Composting 162
6.1.2. Incineration 165
6.1.3. Landfill 166
6.1.4. Recycling 167
6.2. Waste Water Management 167
6.2.1. Physical Unit Operations 169
6.2.2. Chemical Unit Processes 171
6.2.3. Biological Unit Processes 173

CHAPTER 7. BIOREMEDIATION 180
7.1. Factors Involved 180
7.2. Bioremediation Methods 183
7.2.1. In situ Bioremediation 183
7.2.2. Ex situ Bioremediation 184

ABOUT THE AUTHOR

The author Dr. K.G. Anitha received a bachelor’s degree in Agriculture from Annamalai University in 1995. She has completed her post graduate in Microbiology in Tamil Nadu Agricultural University under the guidance of the renowned Microbiologist Dr. S. Kannaiyan during 1996-98 and Doctoral degree under the guidance of Dr. M. Thangaraju, Professor & Former Director (Students’ Welfare), TNAU during 1999-2001. She is a recipient of ‘G. Rangaswami award’ for the best Ph.D. Thesis in Agricultural Microbiology in 2002. She has also received Junior Research Fellowship in EEC during 1997-98 for M.Sc. programme and Senior Research Fellowship in NATP during 2000-2002 for Ph.D. programme. She is enriched with 6 years of research experience and 5 years of teaching experience in the same University. At present serving as Assistant Professor in Anbil Dharmalingam Agricultural College & Research Institute, Trichy which is one among the campuses of TNAU. She has published more than 10 research articles in both international and national journals. The author is also having wide revelation to research works by attending 6 symposium/conference and 4 workshops. Her research has dealt almost exclusively with endophytic diazotrophs, bioinoculants and recently biosensors.


ABOUT THE BOOK

The foremost speciality of this book is the usage of simple language with appropriate illustrations for the benefit of the students’ community. It covers almost all the major topics of Industrial Microbiology. The introduction chapter clearly explains the outline of IM. The history of IM is necessary for the stepwise achievements and discoveries in this field. It is nicely elaborated by quoting from Anton Von Leewenhoek to Alexander Fleming. The third chapter explains the two major stages of industrial processes and various methods used in these stages. It explains in detail about the various components of fermentation. Chapter 4 is the important part which covers the industrial production of primary and secondary metabolites. This includes pharmaceutical products, organic acids, enzymes, solvents, vitamins, pigments, SCP, biofuels, recombinant proteins and vaccines. Chapter 5 explores about the microbiology of food industries which comprises beverage industry, dairy industry, cereal products, vegetable fermentation, canning industry, food poisoning, food preservation and HACCP. The sixth chapter deals with waste management systems which includes both solid and liquid waste disposal with proper illustrations. Chapter 6 covers the outline of various recent bioremediation methods along with merits and flaws of each method. In nutshell, this book is informative and user friendly especially for students.