High Value Fermentation Products, Volume 1

Saurabh Saran, PhD, is a microbiologist and fermentation scientist with over ten years of experience in industrial microbiology, biotechnology and fermentation technology. He received his doctorate from Delhi University, and he has extensive experience in both the academic and industrial worlds, in multiple countries. He is currently Senior Scientist in the Fermentation Technology Division at the Indian Institute of Integrative Medicine, Jammu. He has three patents and more than 25 international publications in peer reviewed international journals on fermentation technology to his credit.
 
Vikash Babu, PhD, has a doctorate from the Indian Institute of Technology and has over ten years of experience in graduate and postgraduate work and teaching. After working at Mangalayatan University and Graphic Era University, he joined the Indian Institute of Integrative Medicine as a scientist. He has been the editor on one book, also available from Wiley-Scrivener.
 
Asha Chaubey, PhD, is Senior Scientist at the Fermentation Technology Division at the Indian Institute of Integrative Medicine, Jammu, India. Her research interests include exploration and exploitation of microbes for bioactives & enzymes production, immobilization of enzymes, biotransformation, kinetic resolution of racemic drug intermediates, development of biosensors for health care and environmental monitoring.Cover Design: Kris Hackerott

Green technologies are no longer the "future" of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to "go greener," and this is nowhere more apparent than in fermentation technology.
 
This book describes relevant aspects of industrial-scale fermentation, an expanding area of activity, which already generates commercial values of over one third of a trillion US dollars annually, and which will most likely radically change the way we produce chemicals in the long-term future. From biofuels and bulk amino acids to monoclonal antibodies and stem cells, they all rely on mass suspension cultivation of cells in stirred bioreactors, which is the most widely used and versatile way to produce. Today, a wide array of cells can be cultivated in this way, and for most of them genetic engineering tools are also available. Examples of products, operating procedures, engineering and design aspects, economic drivers and cost, and regulatory issues are addressed. In addition, there will be a discussion of how we got to where we are today, and of the real world in industrial fermentation. This chapter is exclusively dedicated to large-scale production used in industrial settings.

Foreword xvii
 
About the Editors xix
 
List of Contributors xxi
 
Preface xxv
 
Acknowledgement xxvii
 
1 Introduction, Scope and Significance of Fermentation Technology 1
Saurabh Saran, Alok Malaviya and Asha Chaubey
 
1.1 Introduction 1
 
1.2 Background of Fermentation Technology 2
 
1.3 Market of Fermentation Products 3
 
1.4 Types of Fermentation 4
 
1.4.1 Solid State Fermentation (SSF) 4
 
1.4.2 Submerged Fermentation (SmF) 7
 
1.4.3 Solid State (SSF) vs. Submerged (SmF) Fermentation 9
 
1.5 Classification of Fermentation 9
 
1.6 Design and Parts of Fermentors 10
 
1.7 Types of Fermentor 15
 
1.7.1 Stirred Tank Fermentor 15
 
1.7.2 Airlift Fermentor 16
 
1.7.3 Bubble Column Fermentor 17
 
1.7.4 Fluidized Bed Fermentor 18
 
1.7.5 Packed Bed Fermentor 19
 
1.7.6 Photo Bioreactor 19
 
1.8 Industrial Applications of Fermentation Technology 21
 
1.9 Scope and Global Market of Fermentation Technology 22
 
1.10 Conclusions 23
 
References 24
 
2 Extraction of Bioactive Molecules through Fermentation and Enzymatic Assisted Technologies 27
Ramón Larios-Cruz, Liliana Londoño-Hernández, Ricardo Gómez-García, Ivanoe García, Leonardo Sepulveda, Raúl Rodríguez-Herrera and Cristóbal N. Aguilar
 
2.1 Introduction 27
 
2.2 Definition of Bioactives Compounds 29
 
2.2.1 Polyphenols and Polypeptides 29
 
2.2.2 Importance and Applications of Bioactive Compounds 29
 
2.2.3 Bioactive Peptides 31
 
2.3 Traditional Processes for Obtaining Bioactive Compounds 33
 
2.3.1 Soxhlet Extraction 33
 
2.3.2 Liquid-Liquid and Solid-Liquid Extraction 34
 
2.3.3 Maceration Extraction 35
 
2.4 Fermentation and Enzymatic Technologies for Obtaining Bioactive Compounds 35
 
2.4.1 Soft Chemistry in Bioactive Compounds 35
 
2.4.2 Biotransformation of Bioactive Compounds 36
 
2.4.3 Enzymatic and Fermentation Technologies 39
 
2.5 Use of Agroindustrial Waste in the Fermentation Process 45
 
2.5.1 Cereal Wastes 46
 
2.5.2 Fruit and Plant Waste 46
 
2.6 General Parameters in the Optimization of Fermentation Processes 49
 
2.6.1 Response Surface Methodology 49
 
2.6.2 First-Order Model 49
 
2.6.3 Second-Order Model 49
 
2.7 Final Comments 52
 
Acknowledgements 52
 
References 52
 
3 Antibiotics Against Gram Positive Bacteria 61
Rahul Vikram Singh, Hitesh Sharma, Anshela Koul and Vikash Babu
 
3.1 Introduction 61
 
3.2 Target of Antibiotics Against Gram Positive Bacteria 64
 
3.2.1 Cell Wall Synthesis Inhibition 65
 
3.2.2 Protein Synthesis Inhibition 70
 
3.2.3 DNA Synthesis Inhibition 72
 
3.3 Antibiotics Production Processes 72
 
3.4 Conclusion 75
 
References 76
 
4 Antibiotic Against Gram-Negative Bacteria 79
Maryam Faiyaz, Shikha Gupta and Divya Gupta
 
4.1 Introduction 79
 
4.2 Gram-Negative Bacteria and Antibiotics 80
 
4.2.1 ß-Lactam Drugs 81
 
4.2.2 Macrolide 82
 
4.2.3 Aminoglycosides 84
 
4.2.4 Fluoroquinolones 84
 
4.3 Production of Antibiotics 85
 
4.3.1 Strain Development 85
 
4.3.2 Media Formulation and Optimization 88
 
4.3.3 Fermentation 90
 
4.3.4 Downstream Processing and Purification 92
 
4.3.5 Quality Control 95
 
4.4 Conclusion 95
 
References 96
 
5 Role of Antifungal Drugs in Combating Invasive Fungal Diseases 103
Kakoli Dutt
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