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Written by a group of world-renowned experts, the second volume in this groundbreaking set continues where the first volume left off, focusing on fermentation products that contribute to human welfare across a variety of industries.
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 second volume in the groundbreaking new set, High Value Fermentation Products, focuses on industries that a concerned with human welfare, including the leather industry, textiles, pharmaceutical and medical, food processing, and others. Covering topics such as chitin and chitosan, microbial polyhydroxyalkanoates, propanediol, and many others, the editors and contributors have contributed to an extremely important facet of chemical and process engineering and how to move these industries into a much more sustainable and environmentally conscious direction. From converting waste into apparel to creating healthier foods and more effective medicines, this is truly a monumental work that is a must-have for any chemical engineer, scientist, or chemist.
Contents
Foreword xv Acknowledgements xvii
Preface xix
About the Editors xxi
1 Challenges and Opportunities for the Production of Industrial Enzymes by Fermentation 1
Andrés Illanes
2 Biotechnology of Leather: An Alternative to Conventional Leather Processing 23
Saurabh Saran, Shifali Chib and R. K. Saxena
3 Enzyme Catalysis: A Workforce to Productivity of Textile Industry 49
Sharrel Rebello, Embalil Mathachan Aneesh, Raveendran Sindhu, Parameswaran Binod, Ashok Pandey and Edgard Gnansounou
4 Current Trends in the Production of Ligninolytic Enzymes 67
Susana Rodríguez-Couto
5 Asava-Arishta: A Multi-Advantageous Fermented Product in Ayurveda 89
Varun Kumar Singh, Avinash Narwaria and C. K. Katiyar
6 Production and Applications of Polyunsaturated Fatty Acids 109
Sabeela Beevi Ummalyma, Raveendran Sindhu, Parameswaran Binod, Ashok Pandey and Edgard Gnansounou
7 Functional Foods and Their Health Benefits 127
Rwivoo Baruah, Krishan Kumar and Arun Goyal
8 Industrially Important Biomolecules From Cyanobacteria 147
Y. P. Reddy, R. K. Yadav, K. N. Tripathi, A. Borah, P. Jaiswal and G. Abraham
9 Augmenting Bioactivity of Plant-Based Foods Using Fermentation 165
Sonam Chouhan, Kanika Sharma and Sanjay Guleria
10 Probiotic Intervention for Human Health and Disease 185
Bilqeesa Bhat and Bijender Kumar Bajaj
10 Probiotic Intervention for Human Health and Disease 185
Bilqeesa Bhat and Bijender Kumar Bajaj
12 Bioactive Polysaccharides Produced by Microorganisms:vProduction and Applications 231
Gilberto V. de Melo Pereiraa, Susan G. Karp, Luiz A. J. Letti, Maria G. B. Pagnoncelli, Ana M. Finco, Maria R. Machado and Carlos R. Soccol
13 Shikimic Acid: A Compound of Industrial Interest with Respect to Swine/Avian Flu 253
P. Tripathi
14 1,3-Propanediol: From Waste to Wardrobe 281
Jasmine Isar, Harshvardhan Joshi and Vidhya Rangaswamy
15 Biomedical and Nutraceutical Applications of Chitin and Chitosan 319
Manish Kumar, Amandeep Brar, V. Vivekanand and Nidhi Pareek
16 Microbial Polyhydroxyalkanoates: Current Status and Future Prospects 351
Jyotsana Dalal and Banwari Lal
List of Contributors 389
Index 393
