Fermentation Processes: Emerging and Conventional Technologies

by Koubaa, Mohamed; Barba, Francisco J.; Roohinejad, Shahin

• ISBN13: 9781119505853
• ISBN10: 1119505852
• Edition: 1st
• Format: Hardcover
• Copyright: 2021-02-16
• Publisher: Wiley-Blackwell

Summary

Explores the use of conventional and novel technologies to enhance fermentation processes

Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve processes and productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries.

The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies—such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation—for biomass fractionation and microbial stimulation. This authoritative resource:

• Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomass
• Describes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditions
• Highlights the advantages of new technologies, such as reduced energy consumption and increased efficiency
• Discusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand

Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.

Author Biography

Dr Mohamed Koubaa, Assistant Professor, Ecole Supérieure de Chimie Organique et Minérale, Compiègne, France. His research focus is on non-conventional processing (use of pulsed electric fields, ultrasounds, microwaves, etc) for the extraction of bioactive compounds and enhancing fermentation processes.

Dr Francisco J. Barba, Assistant Professor, University of Valencia, Spain. His research focus is on non-thermal processing for preservation and/or extraction of bioactive compounds from liquid and solid foods.

Dr Shahin Roohinejad, Alexander von Humboldt Foundation Postdoctoral Research Fellow, Max Rubner-Institut, Karlsruhe, Germany. In the last 10 years he has worked on different food areas such as emulsion-based systems, emerging food processing, nanotechnology, and functional foods.

Table of Contents

Chapter 1. Introduction to conventional fermentation processes

1. 1. Bioprocesses

1.1.1. Production of microbial biomass

1.1.2. Production of microbial metabolites

1.1.3. Production of microbial enzymes

1.1.4. Production of recombinant proteins

1.1.5. Production of microbial plasmids

1.1.6. Bioconversion

1.2. Energetic metabolism

1.2.1. Energy transfer and redox reactions

1.2.2. Aerobic respiration

1.2.3. Anaerobic respiration

1.2.4. Fermentation

1.3. Microorganisms used in fermentation processes

1.3.1. Bacteria

1.3.2. Fungi

1.4. Fermentation technology

1.5. Conclusions

1.6. References

Chapter 2. Current developments in industrial fermentation processes

2.1. Introduction

2.2. Main achievements in industrial fermentation

2.2.1. Fermentation processes in food industry

2.2.1.1. Alcoholic beverages

2.2.1.2. Enzymes

2.2.2. Fermentation processes in chemical industry

2.2.2.1. Biofuels

2.2.2.2. Organic acids

2.2.2.3. Triacylglycerols and Polyhydroxyalkanoates

2.2.2.4. Syngas fermentation

2.2.3. Fermentation processes in the pharmaceutical industry

2.2.3.1. Drugs

2.2.3.2. Recombinant proteins

2.3. Current developments in industrial fermentation

2.3.1. Microorganisms

2.3.2. Fermentation Media

2.3.2.1. Types of media sources

2.3.3. Fermentation systems

2.3.3.1. Solid-state fermentation bioreactors

2.3.3.2. Ultrasonic fermentation process

2.3.3.3. Electro fermentation

2.3.4. Fermentation optimization

2.3.5. Fermentation process modeling

2.3.5.1. Mechanistic models

2.3.5.2. Computational fluid dynamics (CFD)

2.3.6. Inhibition of fermentation processes

2.3.6.1. Substrate inhibition

2.3.6.2. pH inhibition

2.3.6.3. Inhibition by un-dissociated acids

2.3.6.4. Temperature inhibition

2.3.6.5. Nitrogen inhibition

2.3.6.6. Inhibition by phosphate

2.3.6.7. Inhibition by sulfide

2.3.6.8. Inhibition by lactic acid bacteria

2.3.6.9. Inhibition by metals

2.3.6.10. Inhibition by phenolic and furanic mixtures

2.4. Conclusions

2.5. References

Chapter 3. Culture condition changes for enhancing fermentation processes

3.1. Introduction

3.1.1. Fermentation

3.2. Culture media used for fermentation

3.2.1. The culture media purpose

3.2.2. Media types

3.2.3. Culture media: a quantitative approach

3.2.4. Culture media: a compositional approach

3.2.4.1. Water

3.2.4.2. Energy sources

3.2.4.3. Carbon sources

3.2.4.4. Examples of commonly used carbon sources

3.2.4.5. Nitrogen sources

3.2.4.6. Minerals

3.2.4.7. Chelators

3.2.4.8. Growth factors

3.2.4.9. Buffers

3.2.4.10. Precursors and metabolic regulators to media

3.2.4.11. Precursors and inhibitors

3.2.5. Impact of culture conditions on fermentation processes

3.2.5.1. The temperature

3.2.5.2. The pH

3.2.5.3. The cell concentration

3.2.5.4. The carbon dioxide

3.2.5.5. The ethanol

3.3.1. Pasteur effect

3.3.2. Crabtree effect

3.3.3. Custer effect

3.3.4 Oxygen requirements

3.4. Conclusions

3.5. References

Chapter 4. Emerging technologies and their mechanism of action on fermentation

4.1. Introduction

4.2. High hydrostatic pressure (HHP) processing

4.3. Ultrasound (US)

4.4. Pulsed Electric Fields

4.5. Microwaves (MV)

4.6. Conclusions

4.7. References

Chapter 5. Biomass fractionation using emerging technologies

5.1. Introduction

5.2. Ultrasound application for biomass fractionation

5.3. Microwave application for biomass fractionation

5.4. Pulsed-electric fields application for biomass fractionation

5.5. Enzyme-assisted fractionation of biomass

5.6. Supercritical fluid fractionation of biomass

5.7. Conclusions

5.8. References

Chapter 6. Enhancing microbial growth using emerging technologies

6.1. Introduction             

6.2. Microbial stimulation using electric fields

6.3. Microbial stimulation using ultrasounds

6.4. Microbial stimulation using high pressure

6.5. Conclusions

6.6. References