{"product_id":"advanced-fermentation-and-cell-technology-2-volume-set-isbn-9781119042761","title":"Advanced Fermentation and Cell Technology, 2 Volume Set","description":"\u003cb\u003eADVANCED FERMENTATION AND CELL TECHNOLOGY\u003c\/b\u003e \u003cp\u003e\u003cb\u003eA comprehensive and up-to-date reference covering both conventional and novel industrial fermentation technologies and their applications\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eFermentation and cell culture technologies encompass more than the conventional microbial and enzyme systems used in the agri-food, biochemical, bioenergy and pharmaceutical industries. New technologies such as genetic engineering, systems biology, protein engineering, and mammalian cell and plant cell systems are expanding rapidly, as is the demand for sustainable production of bioingredients, drugs, bioenergy and biomaterials. As the growing biobased economy drives innovation, industrial practitioners, instructors, researchers, and students must keep pace with the development and application of novel fermentation processes and a variety of cell technologies. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eAdvanced Fermentation and Cell Technology\u003c\/i\u003e provides a balanced and comprehensive overview of the microbial, mammalian, and plant cell technologies used by the modern biochemical process industry to develop new and improved processes and products. This authoritative volume covers the essential features of advanced fermentation and cell technology, and highlights the interaction of food fermentation and cell culture biopharmaceutical actives. Detailed chapters, organized into five sections, cover microbial cell technology, animal and plant cell technology, safety issues of new biotechnologies, and applications of microbial fermentation to food products, chemicals, and pharmaceuticals. Written by an internationally-recognized expert in food biotechnology, this comprehensive volume: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCovers both conventional and novel industrial fermentation technologies and their applications in a range of industries\u003c\/li\u003e \u003cli\u003eDiscusses current progress in novel fermentation, cell culture, commercial recombinant bioproducts technologies\u003c\/li\u003e \u003cli\u003eIncludes overviews of the global market size of bioproducts and the fundamentals of cell technology\u003c\/li\u003e \u003cli\u003eHighlights the importance of sustainability, Good Manufacturing Practices (GMP), quality assurance, and regulatory practices\u003c\/li\u003e \u003cli\u003eExplores microbial cell technology and culture tools and techniques such as genome shuffling and recombinant DNA technology, RNA interference and CRISPR technology, molecular thermodynamics, protein engineering, proteomics and bioinformatics, and synthetic biology\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eAdvanced Fermentation and Cell Technology\u003c\/i\u003e is an ideal resource for students of food science, biotechnology, microbiology, agricultural sciences, biochemical engineering, and biochemistry, and is a valuable reference for food scientists, researchers, and technologists throughout the food industry, particularly the dairy, bakery, and fermented beverage sectors. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eVolume 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003eOverview on Market Size of Bioproducts and Fundamentals of Cell Technology xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Microbial Cell Technology 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Basic bacterial growth and mode of fermentation 1\u003c\/p\u003e \u003cp\u003e1.2 Basic fungal growth 22\u003c\/p\u003e \u003cp\u003e1.3 Classical strain improvements and tools 26\u003c\/p\u003e \u003cp\u003e1.3.1 Natural selection and mutation 26\u003c\/p\u003e \u003cp\u003e1.3.2 Recombination 30\u003c\/p\u003e \u003cp\u003e1.4 Modern strain improvement and tools 32\u003c\/p\u003e \u003cp\u003e1.4.1 Genome shuffling 33\u003c\/p\u003e \u003cp\u003e1.4.2 Recombinant DNA technology 34\u003c\/p\u003e \u003cp\u003eSummary 58\u003c\/p\u003e \u003cp\u003e1.4.3 RNA interference (RNAi) and CRISPR\/Cas technology for genome editing 59\u003c\/p\u003e \u003cp\u003eSummary 72\u003c\/p\u003e \u003cp\u003e1.4.4 Molecular thermodynamics and down-stream processes on bioproducts 72\u003c\/p\u003e \u003cp\u003eSummary 83\u003c\/p\u003e \u003cp\u003e1.4.5 Protein engineering 84\u003c\/p\u003e \u003cp\u003eSummary 91\u003c\/p\u003e \u003cp\u003e1.4.6 Genomics, proteomics, metagenomics, and bioinformatics 91\u003c\/p\u003e \u003cp\u003eSummary 99\u003c\/p\u003e \u003cp\u003e1.4.7 Systems\/synthetic biology and metabolic engineering 100\u003c\/p\u003e \u003cp\u003eSummary 106\u003c\/p\u003e \u003cp\u003e1.4.8 Quorum sensing and quenching 106\u003c\/p\u003e \u003cp\u003eSummary 110\u003c\/p\u003e \u003cp\u003e1.5 Bioengineering and scale-up process 111\u003c\/p\u003e \u003cp\u003e1.5.1 Microbial and process engineering factors affecting performance and economics 114\u003c\/p\u003e \u003cp\u003e1.5.2 Fermenter and bioreactor systems 114\u003c\/p\u003e \u003cp\u003e1.5.3 Mass transfer concept 116\u003c\/p\u003e \u003cp\u003e1.5.4 Heat transfer concept 120\u003c\/p\u003e \u003cp\u003e1.5.5 Mass and heat transfer practice 123\u003c\/p\u003e \u003cp\u003e1.5.6 Scale-up and scale-down of fermentations 137\u003c\/p\u003e \u003cp\u003e1.5.7 Scale-up challenges 146\u003c\/p\u003e \u003cp\u003eSummary 150\u003c\/p\u003e \u003cp\u003e1.6 New bioprocesses of fermentation 150\u003c\/p\u003e \u003cp\u003e1.6.1 Growth-arrested bioprocesses 150\u003c\/p\u003e \u003cp\u003e1.6.2 Integrated bioprocesses 154\u003c\/p\u003e \u003cp\u003e1.6.3 Consolidated bioprocessing (CBP) 158\u003c\/p\u003e \u003cp\u003eSummary 160\u003c\/p\u003e \u003cp\u003eBibliography 161\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II 173\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Applications of Microbial Fermentation to Food Products, Chemicals and Pharmaceuticals 173\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Fermented dairy products 173\u003c\/p\u003e \u003cp\u003e2.1.1 Basic knowledge of manufacture of dairy products 177\u003c\/p\u003e \u003cp\u003e2.1.2 Genetic engineering of lactic acid bacteria 186\u003c\/p\u003e \u003cp\u003eSummary 197\u003c\/p\u003e \u003cp\u003eBibliography 197\u003c\/p\u003e \u003cp\u003e2.2 Fermented meat and fish products 199\u003c\/p\u003e \u003cp\u003e2.2.1 Fermented meat products 199\u003c\/p\u003e \u003cp\u003e2.2.2 Fermented fish products 204\u003c\/p\u003e \u003cp\u003eSummary 207\u003c\/p\u003e \u003cp\u003eBibliography 208\u003c\/p\u003e \u003cp\u003e2.3 Fermented vegetable and cereal products 209\u003c\/p\u003e \u003cp\u003e2.3.1 Fermented vegetable products 209\u003c\/p\u003e \u003cp\u003e2.3.2 Fermented cereal products 214\u003c\/p\u003e \u003cp\u003eSummary 219\u003c\/p\u003e \u003cp\u003eBibliography 220\u003c\/p\u003e \u003cp\u003e2.4 Organic acids 220\u003c\/p\u003e \u003cp\u003e2.4.1 Acetic acid 221\u003c\/p\u003e \u003cp\u003e2.4.2 Citric acid 224\u003c\/p\u003e \u003cp\u003e2.4.3 Lactic acid 225\u003c\/p\u003e \u003cp\u003e2.4.4 Malic acid 227\u003c\/p\u003e \u003cp\u003e2.4.5 Fumaric acid 228\u003c\/p\u003e \u003cp\u003eSummary 229\u003c\/p\u003e \u003cp\u003eBibliography 230\u003c\/p\u003e \u003cp\u003e2.5 Fermentation-derived food and feed ingredients 231\u003c\/p\u003e \u003cp\u003e2.5.1 Flavors and amino acids 232\u003c\/p\u003e \u003cp\u003eSummary 247\u003c\/p\u003e \u003cp\u003e2.5.2 Sweeteners 249\u003c\/p\u003e \u003cp\u003eSummary 259\u003c\/p\u003e \u003cp\u003eBibliography 260\u003c\/p\u003e \u003cp\u003e2.5.3 Vitamins and pigments 264\u003c\/p\u003e \u003cp\u003eSummary 274\u003c\/p\u003e \u003cp\u003eBibliography 274\u003c\/p\u003e \u003cp\u003e2.5.4 Microbial polysaccharides and biopolymers 276\u003c\/p\u003e \u003cp\u003eSummary 291\u003c\/p\u003e \u003cp\u003eBibliography 293\u003c\/p\u003e \u003cp\u003e2.6 Bacteriocins and bacteriophages 296\u003c\/p\u003e \u003cp\u003e2.6.1 Bacteriocins 296\u003c\/p\u003e \u003cp\u003e2.6.2 Bacteriophage 307\u003c\/p\u003e \u003cp\u003eSummary 309\u003c\/p\u003e \u003cp\u003eBibliography 310\u003c\/p\u003e \u003cp\u003e2.7 Enzymes 314\u003c\/p\u003e \u003cp\u003eSummary 330\u003c\/p\u003e \u003cp\u003eBibliography 331\u003c\/p\u003e \u003cp\u003e2.8 Biomass (SCP) and mushrooms 332\u003c\/p\u003e \u003cp\u003e2.8.1 Biomass (SCP) 332\u003c\/p\u003e \u003cp\u003e2.8.2 Mushrooms 343\u003c\/p\u003e \u003cp\u003eSummary 347\u003c\/p\u003e \u003cp\u003eBibliography 347\u003c\/p\u003e \u003cp\u003e2.9 Functional foods and nutraceuticals 349\u003c\/p\u003e \u003cp\u003e2.9.1 Probiotics and prebiotics 349\u003c\/p\u003e \u003cp\u003e2.9.2 Microbiome 364\u003c\/p\u003e \u003cp\u003eSummary 373\u003c\/p\u003e \u003cp\u003eBibliography 374\u003c\/p\u003e \u003cp\u003e2.10 Alcoholic beverages 385\u003c\/p\u003e \u003cp\u003e2.10.1 Beer 386\u003c\/p\u003e \u003cp\u003e2.10.2 Wine 393\u003c\/p\u003e \u003cp\u003eSummary 400\u003c\/p\u003e \u003cp\u003eBibliography 401\u003c\/p\u003e \u003cp\u003e2.11 Other fermentation chemicals 401\u003c\/p\u003e \u003cp\u003e2.11.1 Bioethanol 402\u003c\/p\u003e \u003cp\u003eSummary 412\u003c\/p\u003e \u003cp\u003eBibliography 412\u003c\/p\u003e \u003cp\u003e2.11.2 Biobutanol 414\u003c\/p\u003e \u003cp\u003eSummary 424\u003c\/p\u003e \u003cp\u003e2.11.3 Biobutanediol 425\u003c\/p\u003e \u003cp\u003eSummary 433\u003c\/p\u003e \u003cp\u003eBibliography 434\u003c\/p\u003e \u003cp\u003e2.11.4 Biodiesel 438\u003c\/p\u003e \u003cp\u003eSummary 444\u003c\/p\u003e \u003cp\u003eBibliography 445\u003c\/p\u003e \u003cp\u003e2.11.5 Biomethane 446\u003c\/p\u003e \u003cp\u003eSummary 453\u003c\/p\u003e \u003cp\u003eBibliography 454\u003c\/p\u003e \u003cp\u003e2.11.6 Biohydrogen 455\u003c\/p\u003e \u003cp\u003eSummary 465\u003c\/p\u003e \u003cp\u003eBibliography 465\u003c\/p\u003e \u003cp\u003e2.12 Pharmaceuticals, growth promoters, and biopesticides 467\u003c\/p\u003e \u003cp\u003e2.12.1 Antibiotics 467\u003c\/p\u003e \u003cp\u003e2.12.2 Antibiotic (or antimicrobial) growth promoters (AGPs) 489\u003c\/p\u003e \u003cp\u003eSummary 496\u003c\/p\u003e \u003cp\u003eBibliography 498\u003c\/p\u003e \u003cp\u003e2.12.3 Antitumor drugs 503\u003c\/p\u003e \u003cp\u003eSummary 531\u003c\/p\u003e \u003cp\u003eBibliography 532\u003c\/p\u003e \u003cp\u003e2.12.4 Steroids 536\u003c\/p\u003e \u003cp\u003e2.12.5 Statins 551\u003c\/p\u003e \u003cp\u003eSummary 561\u003c\/p\u003e \u003cp\u003eBibliography 562\u003c\/p\u003e \u003cp\u003e2.12.6 Biopesticides 568\u003c\/p\u003e \u003cp\u003eSummary 575\u003c\/p\u003e \u003cp\u003eBibliography 575\u003c\/p\u003e \u003cp\u003e\u003cb\u003eVolume 2\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePreface vii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III 579\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Animal Cell Technology 579\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Animal cell culture 579\u003c\/p\u003e \u003cp\u003e3.1.1 Introduction 579\u003c\/p\u003e \u003cp\u003e3.1.2 Techniques of RNAi and CRISPR 580\u003c\/p\u003e \u003cp\u003e3.1.3 Animal cell lines 580\u003c\/p\u003e \u003cp\u003e3.1.4 Upstream and downstream bioprocessing 590\u003c\/p\u003e \u003cp\u003e3.1.5 Strain development of animal cell cultures 593\u003c\/p\u003e \u003cp\u003e3.1.6 Applications of animal cell cultures 595\u003c\/p\u003e \u003cp\u003e3.2 Transgenic animal bioreactors 661\u003c\/p\u003e \u003cp\u003e3.2.1 Introduction and techniques 661\u003c\/p\u003e \u003cp\u003e3.2.2 Applications of transgenic animals 664\u003c\/p\u003e \u003cp\u003eSummary 672\u003c\/p\u003e \u003cp\u003eBibliography 673\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV 687\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Plant Cell Technology 687\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 687\u003c\/p\u003e \u003cp\u003e4.2 Plant tissue culture 689\u003c\/p\u003e \u003cp\u003e4.3 Applications of plant tissue culture 697\u003c\/p\u003e \u003cp\u003e4.3.1 Traditional plant breeding (non-recombinant DNA techniques) 698\u003c\/p\u003e \u003cp\u003e4.3.2 General media for plant tissue culture 739\u003c\/p\u003e \u003cp\u003e4.3.3 Bioreactor types of plant cell cultures 741\u003c\/p\u003e \u003cp\u003e4.3.4 Modern plant breeding or Biotech\/GM crops (recombinant DNA techniques) 759\u003c\/p\u003e \u003cp\u003eSummary 781\u003c\/p\u003e \u003cp\u003eBibliography 782\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart V 801\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Safety Issues of New Biotechnologies on Microbial, Animal, and Plant Cells 801\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 801\u003c\/p\u003e \u003cp\u003e5.2 Safety evaluation of novel foods and cell culture products 802\u003c\/p\u003e \u003cp\u003e5.2.1 Genetically modified microorganisms and their products 804\u003c\/p\u003e \u003cp\u003e5.2.2 Genetically modified animal cell cultures, animals, fishes and their products 807\u003c\/p\u003e \u003cp\u003e5.2.3 Genetically modified plants and their products 820\u003c\/p\u003e \u003cp\u003eSummary 830\u003c\/p\u003e \u003cp\u003eBibliography 831\u003c\/p\u003e Index 835 \u003cp\u003e\u003cb\u003eByong H. Lee,\u003c\/b\u003e Scientific Advisor at SportBiomics, CA, USA; Former Distinguished Professor at Kangwon National University (Department of Food Science and Biotechnology), Chuncheon, South Korea; Former Distinguished Professor at Jiangnan University (School of Biotechnology), Wuxi, China; Former Professor (AAFC Chair) and Affiliated Professor at McGill University (Departments of Microbiology\/Immunology and Food Science\/Agricultural Chemistry) and Principal Research Scientist\/Head of Biotechnology at Agriculture and Agri-Food Canada, Quebec, Canada.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eA comprehensive and up-to-date reference covering both conventional and novel industrial fermentation technologies and their applications\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFermentation and cell culture technologies encompass more than the conventional microbial and enzyme systems used in the agri-food, biochemical, bioenergy and pharmaceutical industries. New technologies such as genetic engineering, systems biology, protein engineering, and mammalian cell and plant cell systems are expanding rapidly, as is the demand for sustainable production of bioingredients, drugs, bioenergy and biomaterials. As the growing biobased economy drives innovation, industrial practitioners, instructors, researchers, and students must keep pace with the development and application of novel fermentation processes and a variety of cell technologies. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eAdvanced Fermentation and Cell Technology\u003c\/i\u003e provides a balanced and comprehensive overview of the microbial, mammalian, and plant cell technologies used by the modern biochemical process industry to develop new and improved processes and products. This authoritative volume covers the essential features of advanced fermentation and cell technology, and highlights the interaction of food fermentation and cell culture biopharmaceutical actives. Detailed chapters, organized into five sections, cover microbial cell technology, animal and plant cell technology, safety issues of new biotechnologies, and applications of microbial fermentation to food products, chemicals, and pharmaceuticals. Written by an internationally-recognized expert in food biotechnology, this comprehensive volume: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCovers both conventional and novel industrial fermentation technologies and their applications in a range of industries\u003c\/li\u003e \u003cli\u003eDiscusses current progress in novel fermentation, cell culture, commercial recombinant bioproducts technologies\u003c\/li\u003e \u003cli\u003eIncludes overviews of the global market size of bioproducts and the fundamentals of cell technology\u003c\/li\u003e \u003cli\u003eHighlights the importance of sustainability, Good Manufacturing Practices (GMP), quality assurance, and regulatory practices\u003c\/li\u003e \u003cli\u003eExplores microbial cell technology and culture tools and techniques such as genome shuffling and recombinant DNA technology, RNA interference and CRISPR technology, molecular thermodynamics, protein engineering, proteomics and bioinformatics, and synthetic biology\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eAdvanced Fermentation and Cell Technology\u003c\/i\u003e is an ideal resource for students of food science, biotechnology, microbiology, agricultural sciences, biochemical engineering, and biochemistry, and is a valuable reference for food scientists, researchers, and technologists throughout the food industry, particularly the dairy, bakery, and fermented beverage sectors.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47988666925285,"sku":"NP9781119042761","price":372.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119042761.jpg?v=1761781183","url":"https:\/\/k12savings.com\/es\/products\/advanced-fermentation-and-cell-technology-2-volume-set-isbn-9781119042761","provider":"K12savings","version":"1.0","type":"link"}