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Basic Industrial Biotechnology /
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Indeterminado |
| Publicado: |
[Place of publication not identified] :
New Age International,
2011.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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 (Ý-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 Ý-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.