Fermentation Microbiology and Biotechnology / edited by Mansi El-Mansi and Charlie Bryce.

Contributor(s):

Material type: Text

TextPublication details: London : Taylor & Francis, c1999.Description: xv, 308 p. : ill. ; 25 cmISBN:

0748407340

Subject(s):

DDC classification:

664.024 ELM

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Standard Loan	Moylish Library Main Collection	664.024 ELM (Browse shelf(Opens below))	1	Available		39002000397779

Enhanced descriptions from Syndetics:

The pace of progress in fermentation biotechnology is fast and furious, particularly since the advent of genetic engineering and the recent advances in computer science and process control. This book addresses the multidisciplinary nature and the many fascinating aspects of fermentation thus providing a stepping stone in its progress as we enter a new era in which the use of renewable resources is recognized as an urgent need.
In addition to central issues such as bioreactor design, fermentation kinetics, flux control analysis and modern strategies for productivity, the book also provides a good account of fermentation control through biosensors and software technologies. Chapters have been written by eminent academics and well know industrialists in the field, thus ensuring a good balance between theory and practice. Furthermore, extensive illustration and highlighting of key concepts are used throughout to enliven the subject and aid understanding. This book will prove invaluable to fermentation industrialists, as well as students reading applied microbiology, industiral microbiology, metabolic engineering and fermentation technology.

Includes bibliographical references and index.

Table of contents provided by Syndetics

Contributors (p. xiii)
Preface (p. xv)
Chapter 1 Fermentation Biotechnology: An Historical Perspective (p. 1)
1.1 Fermentation: an ancient tradition (p. 1)
1.2 The rise of fermentation microbiology (p. 2)
1.3 Developments in metabolic and biochemical engineering (p. 4)
1.4 Discovery of antibiotics and genetic engineering (p. 6)
1.5 The rise and fall of single cell protein (p. 7)
1.6 Fermentation biotechnology and the production of amino acids (p. 7)
1.7 Fermentation biotechnology: future prospects (p. 8)
Chapter 2 Fermentors: Design, Operation and Applications (p. 9)
2.1 Batch culture fermentation (p. 9)
2.2 The main components of a fermentor and their uses (p. 9)
2.3 Component parts of a 'typical' vessel (p. 10)
2.4 Peripheral parts and accessories (p. 11)
2.4.1 Reagent pumps (p. 11)
2.4.2 Medium feed pumps and reservoir bottles (p. 12)
2.4.3 Rotameter/gas supply (p. 12)
2.4.4 Sampling device (p. 12)
2.5 Alternative vessel designs (p. 12)
2.5.1 Air lift (p. 13)
2.5.2 Fluidized bed (p. 13)
2.5.3 Hollow fibre (p. 14)
2.5.4 In situ sterilizable fementors (p. 14)
2.5.5 Containment (p. 16)
2.6 Different types of instrumentation (p. 16)
2.6.1 Analogue controllers--rack system (p. 16)
2.6.2 Analogue controllers--separate modules in housings (p. 16)
2.6.3 Digital controllers--embedded microprocessor (p. 16)
2.6.4 Digital controllers--process controllers (p. 17)
2.6.5 Digital controllers--direct computer control (p. 17)
2.7 Common measurement and control systems (p. 17)
2.7.1 Speed control (p. 17)
2.7.2 Temperature control (p. 18)
2.7.3 Control of gas supply (p. 20)
2.7.4 Control of pH (p. 21)
2.7.5 Control of dissolved oxygen (p. 21)
2.7.6 Antifoam control (p. 23)
2.8 Additional sensors (p. 24)
2.8.1 Redox (p. 24)
2.8.2 Air flow (p. 25)
2.8.3 Weight (p. 26)
2.8.4 Pressure (p. 26)
2.8.5 On-line measurement of biomass (p. 27)
2.9 Simple continuous culture (p. 28)
2.10 Additional accessories and peripherals (p. 28)
2.10.1 Feed pumps (p. 28)
2.10.2 Exit gas analysis (p. 31)
2.11 Fermentor preparation and use (p. 33)
2.11.1 Disassembly of the vessel (p. 33)
2.11.2 Cleaning (p. 34)
2.11.3 Preparations for autoclaving (p. 34)
2.11.4 Autoclaving (p. 36)
2.11.5 Set-up following autoclaving (p. 37)
2.11.6 Inoculation of a fermentor vessel (p. 38)
2.11.7 Sampling from a fermentor vessel (p. 39)
2.11.8 Routine maintenance of fermentor components (p. 40)
2.12 Major types of organisms used in fermentation (p. 43)
2.12.1 Bacteria/yeast/fungi (p. 43)
2.12.2 Plant cells (p. 45)
2.12.3 Mammalian cell culture (p. 45)
2.12.4 Algae (p. 46)
Summary (p. 46)
Suggested reading (p. 47)
Chapter 3 Microbiology of Industrial Fermentation (p. 49)
3.1 Introduction (p. 49)
3.2 The growth cycle (p. 49)
3.2.1 The lag phase (p. 51)
3.2.2 The exponential phase (p. 53)
3.2.3 Stationary phase and cell death (p. 57)
3.2.4 Maintenance and survival (p. 59)
3.3 Diauxic growth (p. 62)
3.4 Growth yield (p. 63)
3.5 Fermentation balances (p. 64)
3.5.1 Carbon balance (p. 64)
3.5.2 Redox balance (p. 64)
3.6 Efficiency of central metabolism (p. 65)
Summary (p. 66)
Acknowledgement (p. 67)
References (p. 67)
Suggested reading (p. 68)
Chapter 4 Fermentation Kinetics (p. 69)
4.1 Introduction (p. 69)
4.2 Framework for kinetic models (p. 71)
4.2.1 Stoichiometry (p. 73)
4.2.2 Reaction rates (p. 75)
4.2.3 Yield coefficients and linear rate equations (p. 77)
4.2.4 The black box model (p. 85)
4.3 Mass balances for bioreactors (p. 90)
4.3.1 Dynamic mass balances (p. 91)
4.3.2 The batch reactor (p. 94)
4.3.3 The chemostat (p. 96)
4.3.4 The fed-batch reactor (p. 98)
4.4 Kinetic models (p. 99)
4.4.1 The degree of model complexity (p. 100)
4.4.2 Unstructured models (p. 101)
4.4.3 Compartment models (p. 106)
4.4.4 Single cell models (p. 110)
4.4.5 Molecular mechanistic models (p. 111)
4.5 Population models (p. 113)
4.5.1 Morphologically structured models (p. 114)
4.5.2 Population balance equations (p. 115)
References (p. 117)
Chapter 5 Microbial Synthesis of Commercial Products and Strain Improvement (p. 121)
5.1 Introduction (p. 121)
5.2 The economics and scale of microbial product fermentations (p. 122)
5.3 Different products need different fermentation processes (p. 123)
5.4 Fed-batch culture as the paradigm for many efficient microbial processes (p. 124)
5.5 Tactical issues for strain improvement programmes (p. 128)
5.6 Strain improvement: the random, empirical approach (p. 128)
5.7 Strain improvement: the power of recombination in 'strain construction' (p. 131)
5.8 Directed screening for mutants with altered metabolism (p. 134)
5.9 Recombinant DNA approaches to strain improvement for low- and medium-value products (p. 137)
5.10 Strain improvement for high-value recombinant products (p. 141)
Summary (p. 144)
Suggested reading (p. 144)
Chapter 6 Optimization of Fermentation Processes by Quantitative Analysis: From Analytical Biochemistry to Chemical Engineering (p. 147)
6.1 Microbial fermentation as a chemical process (p. 147)
6.2 The utilization of fermentation inputs (p. 150)
6.2.1 Carbon sources (p. 152)
6.2.2 Nitrogen sources (p. 155)
6.2.3 Inorganic components (p. 162)
6.3 Growth and biomass profiles (p. 164)
6.3.1 Measurements of growth and cellular contents (p. 164)
6.3.2 Growth and metabolism in the seed stage (p. 167)
6.4 The accumulation of fermentation outputs (p. 168)
6.5 Process improvement (p. 171)
6.6 Future prospects (p. 176)
Summary (p. 177)
Further reading (p. 177)
Chapter 7 Flux Control Analysis: Basic Principles and Industrial Applications (p. 179)
7.1 Introduction: traditional versus modern concepts (p. 179)
7.2 Flux control analysis: basic principles (p. 180)
7.2.1 The flux control coefficient (p. 181)
7.2.2 The summation theorem (p. 183)
7.2.3 Elasticities (p. 184)
7.2.4 The connectivity theorem (p. 185)
7.2.5 Response coefficients (p. 185)
7.3 Effect of isocitrate dehydrogenase (ICDH) and isocitrate lyase (ICL) on the partition of carbon flux at the junction of isocitrate during growth of Escherichia coli on acetate: a case study (p. 186)
7.3.1 The model (p. 188)
Summary (p. 194)
References (p. 195)
Chapter 8 Biosensors in Bioprocess Monitoring and Control (p. 197)
8.1 Introduction (p. 197)
8.2 Basic components of on-line process monitoring and control (p. 197)
8.3 Enzymes (p. 200)
8.3.1 Preparation of the immobilized enzyme layer (p. 202)
8.4 Transducers (p. 209)
8.4.1 Electrochemical transducers (p. 209)
8.4.2 Biosensors based on thermal effects (p. 211)
8.4.3 Biosensors based on optical effects (p. 212)
8.5 Applications reported in the literature (p. 214)
8.5.1 Electrochemical probes (p. 214)
8.5.2 Thermal biosensors (p. 216)
8.5.3 Optical biosensors (p. 217)
Summary (p. 218)
References (p. 218)
Chapter 9 Control of Fermentations: An Industrial Perspective (p. 223)
9.1 Requirement for control (p. 223)
9.1.1 Microbial growth (p. 223)
9.1.2 Nature of control (p. 224)
9.1.3 Control loop strategy (p. 224)
9.2 Sensors (p. 225)
9.2.1 History (p. 225)
9.2.2 Typical fermentation sensors (p. 226)
9.2.3 Control action (p. 227)
9.3 Controllers (p. 229)
9.3.1 Types of control (p. 229)
9.3.2 Control algorithms (p. 230)
9.3.3 PID (p. 230)
9.4 Design of a fermentation control system (p. 232)
9.4.1 Control system objectives (p. 232)
9.4.2 Fermentation computer control system architecture (p. 235)
9.4.3 Fermentation plant safety (p. 236)
9.5 Fermentor control specification (p. 237)
9.5.1 Specifying sequence control (p. 237)
9.5.2 Fermentation unit operations (p. 237)
9.5.3 Vessel states (p. 238)
9.5.4 Sequence logic (p. 239)
9.5.5 Flow charting (p. 241)
9.6 Control of incubation (p. 243)
9.6.1 Specification for incubation control (p. 244)
9.7 Advanced incubation control (p. 249)
9.7.1 Fermentation profiles (p. 250)
9.7.2 Event-tracking control (p. 252)
9.7.3 Boolean control and rule generation (p. 254)
9.7.4 Summary of event and non-stable set-point control (p. 256)
9.8 Other advanced fermentation control options (p. 257)
9.8.1 Knowledge-based systems (KBS) (p. 257)
9.8.2 Artificial neural networks (ANN) (p. 258)
9.8.3 Genetic algorithms (GA) (p. 258)
9.8.4 Modelling (p. 258)
Summary (p. 259)
Suggested reading (p. 259)
Chapter 10 Command Control in the Fermentation Industry (p. 261)
10.1 Needs and limitations (p. 261)
10.1.1 Recent trends in bioreactor control (p. 262)
10.2 The adaptive control approach (p. 265)
10.2.1 Introduction (p. 265)
10.2.2 Experimental design (p. 266)
10.2.3 Process modelling (p. 268)
10.2.4 Control algorithms (p. 270)
10.2.5 Results (p. 272)
10.3 Expert control systems and fuzzy logic (p. 281)
10.3.1 Statement of the problem (p. 281)
10.3.2 Control of bioprocesses (p. 282)
10.3.3 Fault detection (p. 282)
10.3.4 Fault analysis (p. 285)
10.4 Neural networks (p. 287)
10.4.1 Difficulties in bioprocess control (p. 287)
10.4.2 Implementation of neural net and identification of parameters (p. 288)
10.4.3 Examples of application to lactic fermentations (p. 293)
Summary (p. 296)
References (p. 296)
Index (p. 301)

Author notes provided by Syndetics

Dr. E.M.T.El-Mansiis a lecturer at the School of Life Sciences, Napier University,UK. His research centres on the biochemical engineering of metabolic pathways with a view to increasing the productivity of industrial fermentation. His consultancy activity focuses on improving the efficiency of carbon conversion to desirable end-products. Professor Charles F.A. Bryceis Head of the School of Life Sciences, Napier University, UK. His research interests include structural and functional aspects if ferritin and arsenic pollution in natural groundwater. He is currently Chairman of the European Federation of Biotechnology Working Party on Education and a member of the Task Group on Public Perceptions of Biotechnology.