دانلود کتاب Microbial Applications: Recent Advancements and Future Developments

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Preface\nList of Authors\nContents\n1 Microbial applications in the food industry\n 1.1 Abstract\n 1.2 Introduction\n 1.3 Biology of microorganisms used in food industry\n 1.4 Role of microorganisms in the food industry\n 1.4.1 Fermented foods\n 1.4.2 Food safety and spoilage\n 1.4.3 Organic acids\n 1.4.4 Food enzymes\n 1.4.5 Amino Acids\n 1.4.6 Nutraceuticals and food color\n 1.4.7 Sugar alcohols\n 1.4.8 Microalgae\n 1.5 Bioengineering in the food industry\n 1.5.1 Engineered starter cultures for fermentation\n 1.5.2 Engineered microorganisms for food ingredient production\n 1.6 Conclusion\n 1.7 References\n2 Microbial applications for fabric and textile industries\n 2.1 Abstract\n 2.2 Introduction\n 2.3 Enzymes for the recovery of cellulose fibres\n 2.4 Bast fibre recovery\n 2.4.1 Wood cellulose fibre recovery\n 2.5 Enzymes in cotton processing\n 2.5.1 Desizing\n 2.5.2 Scouring\n 2.5.3 Bleaching\n 2.5.4 Combined desizing, scouring and bleaching processes\n 2.6 Enzymes in protein fibre processing\n 2.6.1 Wool processing\n 2.6.2 Silk processing\n 2.7 Biotechnical processing of fibres made from synthetic polymers\n 2.7.1 Biofunctionalization of polyester fibres\n 2.7.2 Biofunctionalization of polyamides\n 2.7.3 Biofunctionalization of acrylonitriles\n 2.8 Enzymes in textile dyeing and functionalization or finishing processes\n 2.8.1 Dyeing related enzyme processes\n 2.8.2 Cellulose fabric finishing or polishing\n 2.8.3 Enzymatic ageing of Denim fabrics\n 2.9 Removal of unfixed dyes and dye effluent treatment\n 2.10 Enzymes in textile after-care\n 2.11 Conclusions\n 2.12 References\n3 Microbial peptides and peptibols\n 3.1 Introduction\n 3.2 AMPs\n 3.3 AMPs antimicrobial activity\n 3.4 AMPs source\n 3.5 Microbial AMPs\n 3.5.1 Fungal AMPs\n 3.6 Peptaibiotics\n 3.7 Peptaibols\n 3.8 Peptaibol biosynthesis\n 3.8.1 Peptiabols activity\n 3.9 Bacterial AMPs\n 3.9.1 Mechanisms of bacteriocins action\n 3.10 AMP application in medicine\n 3.11 AMPs in plant protection\n 3.12 AMP application in pharmacy and biotechnology\n 3.13 AMP in food industry\n 3.14 References\n4 Introspecting Bacteriophage Specificity and Decoding Phage Enzyme Non-Specificity for Antimicrobial Applications\n 4.1 Introduction\n 4.2 Case studies\n 4.2.1 Procedure for studying antimicrobial action of mixture of phage enzymes\n 4.2.2 Results\n 4.3 Discussion\n 4.4 References\n5 Microbial production of enzymes: An Overview\n 5.1 Abstract\n 5.2 Introduction\n 5.3 Production of enzymes\n 5.3.1 Submerged fermentation\n 5.3.2 Solid state fermentation\n 5.4 Enzymes of industrial Importance\n 5.4.1 Amylases\n 5.4.2 Glusose isomerase (D glucose ketoisomerase)\n 5.4.3 Proteases\n 5.4.4 Lactase\n 5.4.5 Pectinases\n 5.4.6 Lipases\n 5.4.7 Penicillin acylase\n 5.4.8 Catalases\n 5.4.9 Alcohol Dehydrogenase\n 5.4.10 Glucose oxidase\n 5.4.11 Galactose oxidase\n 5.4.12 Hexokinase\n 5.4.13 Muramidase\n 5.4.14 Cholesterol oxidase\n 5.4.15 Asparaginase\n 5.4.16 Streptokinase\n 5.5 Future recommendation\n 5.6 References\n6 Microbial Pigments\n 6.1 Introduction\n 6.2 Microbial sources of natural color\n 6.3 Microbial pigments in natural sites\n 6.4 Pigments and plant endophytes\n 6.5 Conclusion\n 6.6 References\n7 Role of nutrient in microbial developments and microbial metabolic diversity\n 7.1 Abstract\n 7.2 Introduction\n 7.3 Microbial Diversity\n 7.3.1 Microbial Nutrition\n 7.3.2 Microbial Communities\n 7.4 Microbial Development\n 7.4.1 Spore Forming\n 7.4.2 Formation of Fruiting Body\n 7.4.3 Formation of Biofilm\n 7.5 Microbial Metabolic Diversity\n 7.5.1 Microbial Metabolites\n 7.5.2 Natural Microbial Products\n 7.5.3 Gut Microbiota and Human Health\n 7.5.4 Therapeutic Spectrum of Bacterial Metabolites\n 7.6 Microbiome and Sustainable Healthcare\n 7.7 Conclusion and Prospects\n 7.8 References\n8 Microbes in wine and beer industries\n 8.1 Abstract\n 8.2 Introduction\n 8.3 Microbes in Wine\n 8.4 Fermenting microorganisms undergoing primary fermentation\n 8.5 Flavoring microorganisms undergo secondary fermentation\n 8.6 Spoilage microorganisms\n 8.7 Microbes in Beer\n 8.8 Yeast Management\n 8.9 Primary fermentation\n 8.10 Maturation and Flavor Formation\n 8.11 Main strategies for avoiding microorganism spoilage in wine and beer\n 8.12 Perspectives in wine and beer industry\n 8.13 Bibliography\n9 Use of tetracyclines and ß-lactams in agriculture: Fate in the environment and occurrence of antibiotic-resistance determinants\n 9.1 Introduction\n 9.2 Fates of tetracyclines and ß-lactams in waste and soils\n 9.3 Mechanisms of resistance to tetracyclines and ?-lactams and spread of the genetic determinants of antibiotic resistance in soil and manure\n 9.3.1 Tetracycline resistance genes\n 9.3.2 ß-lactam resistance genes\n 9.3.3 Spread of tetracyclines and ß-lactams resistant bacteria in the environment\n 9.4 Current Developments and future challenges\n 9.4.1 Probiotics\n 9.4.2 Prebiotics and other molecules\n 9.4.3 New generation of antibiotics\n 9.4.4 Manure management\n 9.5 Conclusions\n 9.6 References\n10 Industrial microorganisms: tolerance to antibiotics and application of antimicrobial agents\n 10.1 Abstract\n 10.2 Introduction\n 10.3 Antimicrobial agents\n 10.3.1 Non-bacteriocin substances\n 10.3.2 Bacteriocin and bacteriocin-like substances\n 10.3.3 Application of antimicrobials agents in Food Industry\n 10.4 Antibiotic resistance of microbial food cultures\n 10.4.1 Strategies for microbial antibiotic resistance\n 10.4.2 The European regulatory framework\n 10.4.3 Antibiotic resistance in traditional fermented foods\n 10.4.4 Antibiotic resistance: safety of starter and probiotic microorganisms\n 10.5 Concluding Remarks\n 10.6 References\n11 Microbial biofuel production: An overview on recent developments\n 11.1 Abstract\n 11.2 Introduction\n 11.3 Ethanol\n 11.4 First generation ethanol\n 11.4.1 Energy balance and greenhouse emissions\n 11.4.2 First generation ethanol in Brazil\n 11.4.3 First generation ethanol in USA\n 11.5 Second generation bioethanol\n 11.5.1 The role of pretreatment\n 11.5.2 Enzymatic hydrolysis of the plant cell wall\n 11.5.3 Fermenting microorganisms\n 11.6 Third generation bioethanol\n 11.6.1 Algae\n 11.6.2 Cyanobacteria\n 11.6.3 Bioethanol production\n 11.7 Conclusion and perspectives\n 11.8 References\n12 Fungal cell factories and their applications\n 12.1 Introduction\n 12.2 Genetic transformation of the potential specific gene\n 12.3 Re-engineering gene targeting\n 12.4 RNA technologies for genetic engineering\n 12.5 Designing gene engineering strategy\n 12.6 Heterologous Proteins Expressed in fungi\n 12.7 Fungi as cell factories for fungal enzymes\n 12.8 Fungi as cell factories for non-fungal proteins\n 12.9 Production of bioenergy from microbial biomass\n 12.9.1 Genetic engineering of photosynthetic microbial cell factories\n 12.9.2 Incompatibility of oxygenic photosynthesis with anaerobic metabolism\n 12.9.3 Host tolerance to high concentration of recombinant pathway product and/or precursors\n 12.9.4 Assembly of complex enzymes\n 12.9.5 General physiological and metabolic adaptations\n 12.9.6 Biotechnological use of microalgal–bacterial consortia as multispecies microbial cell factories\n 12.10 Conclusion remarks\n 12.11 References\n13 Evaluation of an indirect method for rapid bacterial quantification in wastewaters\n 13.1 Abstract\n 13.2 Introduction\n 13.3 Methodology\n 13.3.1 Bacterial isolates\n 13.3.2 Calibration curve and bacterial quantification\n 13.3.3 Analytic determinations and statistical analyzes\n 13.4 Results and discussion\n 13.4.1 Morphological characterization\n 13.4.2 Calibration curve\n 13.4.3 Characterization of wastewater samples for application of calibration curve\n 13.4.4 Validation of indirect method and influence of physicochemical parameters\n 13.5 Conclusions\n 13.6 Acknowledgements\n 13.7 References\n14 Cyanobacteria: biotechnological and environmental applications\n 14.1 Introduction\n 14.2 Biotechnological applications\n 14.2.1 Cyanobacteria as biofertilizers\n 14.2.2 Cyanobacteria as a resource for bioenergy\n 14.2.3 Cyanobacterial biopolymers\n 14.2.4 Cyanobacterial bioactive compounds\n 14.2.5 Cyanobacteria for biotransformation purposes\n 14.3 Environmental applications\n 14.3.1 Cyanoremediation of metal ions\n 14.3.2 Cyanoremediation of hydrocarbons\n 14.3.3 Wastewater treatment by cyanoremediation\n 14.4 Current challenges and perspectives of cyanoremediation\n 14.5 References\n15 Improvement of functional attributes of kernels of wild legume Canavalia martima by Rhizopus oligosporus\n 15.1 Introduction\n 15.2 Seeds and Processing\n 15.3 Assessment of Functional Properties\n 15.3.1 Protein Solubility\n 15.3.2 Gelation\n 15.3.3 Water- and Oil-Absorption Capacities\n 15.3.4 Emulsion Properties\n 15.3.5 Foam Properties\n 15.4 Data Analysis\n 15.5 Discussion\n 15.5.1 Protein Solubility\n 15.5.2 Water-Absorption Capacity\n 15.5.3 Oil-Absorption Capacity\n 15.5.4 Gelation\n 15.5.5 Emulsion Properties\n 15.5.6 Foam Properties\n 15.6 Principal Component Analysis\n 15.7 Summary\n 15.8 References