{"product_id":"microbial-fermentations-in-nature-and-as-designed-processes-isbn-9781119849971","title":"Microbial Fermentations in Nature and as Designed Processes","description":"\u003cb\u003eMICROBIAL FERMENTATIONS IN NATURE AND AS DESIGNED PROCESSES\u003c\/b\u003e \u003cp\u003eFermentation is one of the most important metabolic tools that biology has developed and microorganisms in many ways seem to have become the true masters of fermentative metabolism. Each of the fermentative microbial functions evolved to fit an energetic opportunity, and each function has ecological value.  \u003c\/p\u003e\u003cp\u003eThis book provides its readers with: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eUnderstanding regarding the commonalities and distinctions between aerobic and anaerobic fermentations as performed by microorganisms.\u003c\/li\u003e \u003cli\u003eA summary of knowledge regarding the ways in which animals and plants depend upon symbiotic interactions with their fermenting microbial partners including the deconstruction of complex polysaccharides. Information is also included about how those natural technologies constitute adaptation into designed processes for anaerobic degradation of lignocellulosic materials.\u003c\/li\u003e \u003cli\u003eThe important role of rhizosphere microbes that facilitate availability of inorganic and organic phosphates for plants. These phosphates get stored in the plant’s seeds. After ruminant animals ingest the seeds, enzymes produced by gastrointestinal microbial fermentation allow the animals to utilize their dietary phosphates.\u003c\/li\u003e \u003cli\u003eHistory of how microbial fermentation has been harnessed from prehistoric times to the present for processing and preserving food products for humans and fodder for our domesticated animals.\u003c\/li\u003e \u003cli\u003eInsight into the ways that microbial fermentations are used as an engineering tool for producing chemicals, including enzymes and pharmaceuticals, which improve the health of ourselves and our domesticated animals.\u003c\/li\u003e \u003cli\u003ePerspectives on possible future research directions for the field of applied microbial fermentation that will help to advance agriculture and industry.\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eLIST OF FIGURES ix\u003c\/p\u003e \u003cp\u003eLIST OF CONTRIBUTORS xv\u003c\/p\u003e \u003cp\u003ePREFACE xix\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION I AN INTRODUCTION TO MICROBIAL FERMENTATION 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 Microbial Fermentation: Understanding and Using One of Nature’s Tools 3\u003cbr\u003e\u003ci\u003eChriston J. Hurst\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Rhodotorula Toruloides as a Biofactory of Carotenoids, Lipids, and Enzymes 103\u003cbr\u003e\u003ci\u003eNayra Ochoa Viñals, Dania Alonso Estrada, Evelyn Faife Pérez, Lourdes Georgina Michelena Álvarez, José Luis Martínez-Hernández, Roberto Arredondo Valdés, Arianna Núñez Caraballo, and Anna Iliná\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION II THE ROLE OF MICROBIAL FERMENTATION IN DIGESTION PROCESSES 121\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3 Gut Microbial Ecology 123\u003cbr\u003e\u003ci\u003eErin A. McKenney\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Fermentation in the Rumen 133\u003cbr\u003e\u003ci\u003eEmilio M. Ungerfeld, Nathaly Cancino-Padilla, and Nelson Vera-Aguilera\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Microbial Degradation of Lignocellulose in Natural and Engineered Systems -- From the Smallest to the Biggest Bioreactor 167\u003cbr\u003e\u003ci\u003eXavier Goux, Tong Liu, Maria Westerholm, and Magdalena Calusinska\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION III USING MICROBIAL FERMENTATION TO PRODUCE BEER AND WINE 207\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6 Archeological Evidence for Fermented Alcoholic Beverages In Ritual Feasts of Neolithic China 209\u003cbr\u003e\u003ci\u003eLi Liu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Brews of the Past: Bioarchaeology of Microbial Fermentation 225\u003cbr\u003e\u003ci\u003eKeith Thomas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 An Accidental Art Form: Spontaneous Fermentation of Beer 245\u003cbr\u003e\u003ci\u003eCassandra Suther\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Japanese Traditional Fermentation Uses Solid-State Fungal Cultivation to Produce Sake 255\u003cbr\u003e\u003ci\u003eNorio Takeshita and Ken Oda\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION IV USING MICROBIAL FERMENTATION TO PRODUCE FOOD AND FODDER 261\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10 Safety Demonstration of Food and Feed Cultures 263\u003cbr\u003e\u003ci\u003eFrançois Bourdichon, Alessandra Fontana, Vania Patrone, and Lorenzo Morelli\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Starter Cultures and Their Role in Fermented Foods 281\u003cbr\u003e\u003ci\u003eMarta Laranjo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 African Fermented Foods and Beverages. Potential Impact on Health 293\u003cbr\u003e\u003ci\u003eVictoria Bell, José Guina, and Tito H. Fernandes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Fermented Foods of South Asia 323\u003cbr\u003e\u003ci\u003eGomathy M, Sabarinathan K.G, Rajakumar D, Manoj M, Bhimani H.D, Priya John, Tharanee Wijayaratne, Sagarika Ekanayake, Uma Maheswari, Anu S. Rajan, Dilip Saikia, Dilip Tamang, Simana Bora, Theradimani M, and Ramya P\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 The Ensiling Fermentation of Forage Crops 353\u003cbr\u003e\u003ci\u003eZwi G. Weinberg\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION V A CLOSING PERSPECTIVE OF MICROBIAL FERMENTATION 373\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e15 The Intersection of Microbial Fermentation and Evolutionary Ecology: We Provide the Habitat, You Provide the Fermentation 375\u003cbr\u003e\u003ci\u003eChriston J. Hurst\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eINDEX 381\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eChriston J. Hurst, PhD,\u003c\/b\u003e is a Consulting Microbiologist in Cincinnati, Ohio, USA, and a Lifetime Visiting Professor at the Universidad del Valle, Cali, Colombia. He has worked on environmental microbiology and microorganism detection in multiple industries, and has published extensively on microorganisms and related subjects.   \u003c\/p\u003e\u003cp\u003eFermentation is one of the most important metabolic tools that biology has developed and microorganisms in many ways seem to have become the true masters of fermentative metabolism. Each of the fermentative microbial functions evolved to fit an energetic opportunity, and each function has ecological value.  \u003c\/p\u003e\u003cp\u003eThis book provides its readers with: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eUnderstanding regarding the commonalities and distinctions between aerobic and anaerobic fermentations as performed by microorganisms.\u003c\/li\u003e \u003cli\u003eA summary of knowledge regarding the ways in which animals and plants depend upon symbiotic interactions with their fermenting microbial partners including the deconstruction of complex polysaccharides. Information is also included about how those natural technologies constitute adaptation into designed processes for anaerobic degradation of lignocellulosic materials.\u003c\/li\u003e \u003cli\u003eThe important role of rhizosphere microbes that facilitate availability of inorganic and organic phosphates for plants. These phosphates get stored in the plant’s seeds. After ruminant animals ingest the seeds, enzymes produced by gastrointestinal microbial fermentation allow the animals to utilize their dietary phosphates.\u003c\/li\u003e \u003cli\u003eHistory of how microbial fermentation has been harnessed from prehistoric times to the present for processing and preserving food products for humans and fodder for our domesticated animals.\u003c\/li\u003e \u003cli\u003eInsight into the ways that microbial fermentations are used as an engineering tool for producing chemicals, including enzymes and pharmaceuticals, which improve the health of ourselves and our domesticated animals.\u003c\/li\u003e \u003cli\u003ePerspectives on possible future research directions for the field of applied microbial fermentation that will help to advance agriculture and industry.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989618639077,"sku":"NP9781119849971","price":180.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119849971.jpg?v=1761784832","url":"https:\/\/k12savings.com\/es\/products\/microbial-fermentations-in-nature-and-as-designed-processes-isbn-9781119849971","provider":"K12savings","version":"1.0","type":"link"}