Biochemical Engineering and Biotechnology (eBook)

Ghasem Najafpour (Autor)

eBook Download: PDF | EPUB

2015 | 2. Auflage
668 Seiten
Elsevier Science (Verlag)
978-0-444-63377-4 (ISBN)

Infos

Biochemical Engineering and Biotechnology, 2nd Edition, outlines the principles of biochemical processes and explains their use in the manufacturing of every day products. The author uses a diirect approach that should be very useful for students in following the concepts and practical applications. This book is unique in having many solved problems, case studies, examples and demonstrations of detailed experiments, with simple design equations and required calculations. - Covers major concepts of biochemical engineering and biotechnology, including applications in bioprocesses, fermentation technologies, enzymatic processes, and membrane separations, amongst others - Accessible to chemical engineering students who need to both learn, and apply, biological knowledge in engineering principals - Includes solved problems, examples, and demonstrations of detailed experiments with simple design equations and all required calculations - Offers many graphs that present actual experimental data, figures, and tables, along with explanations

Ghasem Najafpour is distinguished professor in Chemical Engineering and the Chairman of Biotechnology Research Center, Babol Noshirvani University of Technology, Iran. He is an educated scholar from University of Arkansas, USA with strong background in biological processes. He is deeply involved in research and teaching in biochemical engineering subjects since 1980 and has conducted many practical research projects in the fields of biofuel and biochemical engineering. He has served as academic member of University of Mazandran, Visiting Professor at University of Waterloo, Canada and University of Arkansas, USA, University Science Malaysia (USM, Penang) and Babol Noshirvani University of Technology. He also spent his sabbatical leave at University of Arkansas, USA (1992-1993). He has expanded his scientific research activities on single cell protein (SCP), hydrogen as clean fuel, microbial fuel cells, renewable energy and synthetic fuels. Since 2005, he was qualified and appointed as Professor in the Faculty of Chemical Engineering at Babol Noshirvani University of Technology, Iran.

Textauszug

Chapter 1

Industrial Microbiology

Abstract

In this chapter, application of industrial microbiology is discussed. The role of bioscience and biotechnology in biochemical processes are investigated. The applications of fermentation in a number of biological processes are reviewed. The biological transformation of useful products in living cells in terms of food, medicine, chemicals, antibiotics, and protein are discussed. Fermentation processes are able to produce very useful biobased products that are used in our daily life. Deep understanding of the bioconversion processes may assist readers to develop advance technology for obtaining a high yield of products. Schematic flow diagrams for several fermentation processes are demonstrated in this Chapter In these biological pathways, carbon sources such as corn, potato starch, molasses, and whey are used in fermentative processes for the production of amino acids, enzymes, proteins, and antibiotics.

Keywords

Insulin; Production of amino acids; Production of baker's yeast; Production of enzymes; Production of lactic acid; Production of penicillin; Production of vinegar; Role of biotechnology

Outline

1.1 Introduction 1

1.2 Role of Biotechnology 2

1.3 Role of Biosciences 5

1.4 Microbe Functions 5

1.5 Process Fermentation 7

1.6 Application of Fermentation Processes 9

1.7 Bioprocess Products 10

1.7.1 Biomass 10

1.7.2 Cell Products 11

1.7.3 Modified Compounds (Biotransformation) 11

1.8 Production of Lactic Acid 11

1.9 Production of Vinegar 13

1.10 Production of Amino Acids (Lysine and Glutamic Acid) and Insulin;14

1.10.1 Stepwise Amino Acid Production 14

1.10.2 Insulin 15

1.11 Antibiotics, Production of Penicillin 15

1.12 Production of Enzymes 16

1.13 Production of Baker's Yeast 16

References 18

1.1. Introduction

Microorganisms have been identified and exploited for more than a century. The Babylonians and Sumerians used yeast to prepare alcohol. There is a great history beyond fermentation processes that explains the applications of microbial processes that resulted in the production of food and beverages. In the mid-19th century, Louis Pasteur understood the role of microorganisms in fermented food, wine, alcohols, beverages, cheese, milk, yogurt and other dairy products, fuels, and fine chemical industries. He identified many microbial processes and discovered the first principal role of fermentation, which was that microbes require substrate to produce primary and secondary metabolites and end products.

In the new millennium, extensive application of bioprocesses has created an environment for many engineers to expand the field of biotechnology. One of the useful applications of biotechnology is the use of microorganisms to produce alcohols and acetone, which are used in industrial processes. The knowledge related to industrial microbiology has been revolutionized by the ability of genetically engineered cells to make many new products. Genetic engineering and gene mounting have been developed in the enhancement of industrial fermentation. Consequently, biotechnology is a new approach for making commercial products using living organisms. Furthermore, knowledge of bioprocesses has been developed to deliver fine-quality products.

The application of biological sciences in industrial processes is known as bioprocess. Today, most biological and pharmaceutical products are produced in well-defined industrial bioprocesses. For instance, bacteria are able to produce most amino acids that can be used in food and medicine. There are hundreds of microbial and fungal products purely available in the biotechnology market. The microbial production of amino acids can be used to produce L-isomers; chemical production results in both D- and L-isomers. Lysine and glutamic acid are produced by Corynebacterium glutamicum. Another food additive is citric acid, which is produced by Aspergillus niger. Table 1.1 summarizes several widespread applications of industrial microbiology to deliver a variety of products in applied industries.

The growth of cells on a large scale is called industrial fermentation. Industrial fermentation is normally performed in a bioreactor, which controls aeration, pH, and temperature. Microorganisms use an organic source and produce primary metabolites such as ethanol, which are formed during the cells' exponential growth phase. In some bioprocesses, yeast or fungi are used to produce advanced valuable products. Those products are considered as secondary metabolites, such as penicillin, which is produced during the stationary phase. Yeasts are grown for wine- and bread-making. There are other microbes such as Rhizobium, Bradyrhizobium, and Bacillus thuringiensis that are able to grow and use carbohydrates and organic sources originating from agricultural wastes. Vaccines, antibiotics, and steroids are also products of microbial growth.

1.2. Role of Biotechnology

Biotechnology is an interdisciplinary area that governs the application of biology and chemistry in engineering sciences. In fact, it is the knowledge of the exploitation of living microorganisms and their by-products, such as enzymes, secondary metabolites, and any product from the pathway of living organisms. These biobased products are expanding as safe food additives, medicines, and cosmetics.

In the past decades, the application of biotechnology focused only on animal biotechnology or plant cell technology and horticulture. But today, the development of biotechnology has enhanced and moved beyond the borders. The knowledge has expanded in many fields of engineering as well as in advance biomaterial and nano-biotechnology products.

Table 1.1

Industrial products produced by biological processes1

Fermentation products

Microorganism

Applications

Ethanol (nonbeverage)

Saccharomyces cerevisiae

Fine chemicals

2-Ketogluconic acid

Pseudomonas sp.

An intermediate in ascorbic acid (vitamin C) production; a precursor for isoascorbic acid synthesis

Pectinase, protease

Aspergillus niger, A. aureus

Clarifying agents in fruit juice

Bacterial amylase

Bacillus subtilis

Modifying starch, sizing paper

Bacterial protease Lipase Protease Lysine

B. subtilis Candida rugosa Bacillus subtilis Micrococcus glutamicus

Desizing fibers, spot remover Esterification of fat and lipids Hydrolysis of protein Food additives

Dextran

Leuconostoc mesenteroides

Food stabilizer

Sorbose

Gluconobacter suboxydans

Manufacturing of ascorbic acid

Cobalamin (vitamin B12)

Streptomyces olivaceus

Food supplements

Glutamic acid

Brevibacterium sp.

Food additive

Gluconic acid

Aspergillus niger

Pharmaceutical products

Lactic acid Lactic acid

Rhizopus oryzae Lactobacillus delbrueckii

Foods and pharmaceuticals food additives and chemicals

Citric acid

Aspergillus niger or A. wentii

Food products, medicine

Acetone-butanol-ethanol

Clostridium acetobutylicum

Solvents, chemical intermediate

Insulin, interferon Coagulated milk

Recombinant E. coli Streptococcus thermophilus, Lactobacillus bulgaricus

Human therapy Yogurt-starting culture

Yeast and rennet

Lactobacillus bulgaricus

Cheese and yogurt production

Microbial protein (single cell protein) Single cell protein (SCP)

Candida utilis Pseudomonas methylotroph Oxidizing bacteria, fungus Fusarium

Food supplements Food supplements

Penicillin

Penicillium chrysogenum

Antibiotics

Cephalosporin

Cephalosporium acremonium

Antibiotics

Erythromycin

Streptomyces erythreus

Antibiotics

In the mid-19th century, Louis Pasteur well understood the industrial application of microorganisms to deliver useful products while implementing various bioprocesses. The raw materials were used as substrates and nutrients for microorganisms to draw suitable products. The products were used by humans, and the even rate of productions was at commercial scale. Microorganisms under normal condition produce large number of chemicals, pharmaceuticals, and food-grade products. Other applications of microorganisms are clearly...

Produkt-Details

• Erscheint lt. Verlag: 24.2.2015
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Chemie ► Technische Chemie
• Themenwelt: Technik ► Umwelttechnik / Biotechnologie
• ISBN-10: 0-444-63377-4 / 0444633774
• ISBN-13: 978-0-444-63377-4 / 9780444633774