Economic Microbiology: Primary Products of Metabolism
- 1st Edition - January 28, 1978
- Imprint: Academic Press
- Editor: A.H. Rose
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 4 1 4 5 2 0 - 7
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 1 4 8 3 9 - 9
Economic Microbiology, Volume 2: Primary Products of Metabolism is part of a multi-volume series that aims to provide authoritative accounts of the many facets of exploitation and… Read more
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Request a sales quoteEconomic Microbiology, Volume 2: Primary Products of Metabolism is part of a multi-volume series that aims to provide authoritative accounts of the many facets of exploitation and control of microbial activity. It discusses the production of industrially important chemicals by microbiological processes, specifically the production of primary products of metabolism. This volume includes accounts of the production of organic acids, nucleotides, and amino acids which form large and stable sectors of the microbiological industries. It also provides information on polysaccharide fermentations, which are currently undergoing extensive development. Further, there are discussions of the production of lipids and polyhydroxy alcohols, which have yet to be introduced on a commercial scale but could well become economically viable in the near future. Finally, there is also an account of the production of acetone and butanol by bacteria. This fermentation process featured significantly in the career of Chaim Weizmann, the first President of the State of Israel, and it is still operated in some countries.
Contributors
Preface to the Series
Preface to Volume 2
1. Production and Industrial Importance of Primary Products of Microbial Metabolism
I. Nature of Primary Products of Microbial Metabolism
A. Growth Phases in Batch Culture
B. Primary and Secondary Products of Metabolism
II. Microbial Metabolism and its Regulation
A. Principles of Microbial Metabolism
B. Primary Metabolic Pathways
C. Regulation of Microbial Metabolism
III. Biochemical Basis for Industrial Production of Primary Products of Metabolism
A. Manipulation in Microbial Metabolism
B. Application of Metabolic Manipulations in Industrial Fermentations
C. Strain Selection
IV. Industrial Importance of Primary Products of Microbial Metabolism
A. Fermentation Products
B. Metabolic Intermediates
C. Cell Components
References
2. Acetone-Butyl Alcohol Fermentation
I. History
II. Microbiology
III. Development of a Manufacturing Process
IV. Economic Aspects
References
3. Organic Acids
I. Introduction
II. Citric Acid
A. Historical Introduction
B. Trace-Metal Requirements
C. Biosynthetic Route
D. Submerged Culture
E. Fermentations on Molasses
F. Strain Improvement
G. Sporulation
H. Organisms Other than Aspergilli
I. Hydrocarbon Fermentations .
J. Manufacturers
K. Uses
III. Itaconic Acid
A. Surface Culture
B. Submerged Culture
C. Biosynthesis
D. Manufacturers
E. Uses
IV. Fumaric Acid
A. Production from Carbohydrates
B. Biosynthesis
C. Production from Hydrocarbons
D. Market
V. L-Malic Acid
VI. Other Tricarboxy lie-Acid Cycle Acids
VII. Epoxysuccinic Acid
VIII. Kojic Acid
IX. Lactic Acid
X. Gluconic Acid
XI. Oxogluconic Acids
XII. Erythorbic Acid
XIII. Tartaric Acid
References
4. Acetic Acid: Vinegar
I. Introduction
A. General
B. Uses
C. Malt Vinegar
D. Comment
II. Definition
III. Material Requirements
A. The Organisms
B. Treatment of Raw Materials
C. Alcoholic Fermentation
D. Acetification or Acetation
E. Production and Trading of Vinegar
F. Biochemistry
G. Analysis of Vinegar and its Characteristics of Composition
IV. Summary
V. Acknowledgements
References
5. Production of Nucleotides by Micro-Organisms
I. Introduction
II. Biosynthesis of Purine 5'-Ribonucleotides
III. Regulation of Biosynthesis of Nucleotides
IV. Purine Ribonucleoside Overproduction by Bacillus subtilis
V. Purine Nucleotide Overproduction by Corynebacterium glutamicum
VI.· Salvage Synthesis of Purine Nucleotides
References
6. Amino Acids
I. Introduction
II. L-Glutamic Acid and L-Glutamine
A. Glutamic Acid Production from Carbohydrate
B. Glutamic Acid Production from Non-Carbohydrate Materials
C. Metabolic Pathways Involved in the Biosynthesis of Glutamic Acid from Glucose
D. Alteration of Permeability and Glutamic Acid Production
E. L-Glutamine and N-Acetyl-L-Glutamine
III. L-Lysine
A. L-Lysine Production by Fermentation
B. L-Lysine Production from DL-α-Aminocaprolactam
IV. L-Threonine, L-Homoserine and L-Serine
A. L-Threonine
B. L-Homoserine
C. L-Serine 229
V. L-Isoleucine, L-Leucine and L-Valine
A. L-Isoleucine
B. L-Leucine
C. L-Valine
VI. L-Tryptophan and Other Aromatic Amino Acids
A. L-Tryptophan
B. L-Phenylalanine
C. L-Tyrosine and L-DOPA
VII. L-Arginine, L-Ornithine and L-Citrulline
A. L-Arginine
B. L-Ornithine
C. L-Citrulline
D. Regulation of Arginine Biosynthesis and Mechanism of Over-production of Arginine, Ornithine and Citrulline
VIII. L-Histidine
A. L-Histidine Production
B. Mechanism of L-Histidine Production
IX. Other Amino Acids
A. Alanine
B. L-Aspartic Acid
C. L-Proline
References
7. Lipids and Fatty Acids
I. Introduction and Historical Note
II. Economics of World Trade in Oils and Fats
III. Choice of Organism
IV. Choice of Process
A. Course of Lipid Formation
B. Fermentation Systems
V. Nature of Lipid Produced
A. Analysis of Total Lipid
B. Fatty Acids of Fat-Accumulating Micro-Organisms
C. Changes in Fatty-Acid Composition
VI. Production of Other Lipids
VII. Economics of a Process for Microbial Production of Fats
References
8. Vitamins
I. Introduction
II. Microbial Process for Vitamin B12 Production
A. Historical Evolution
B. Current Processes
C. Recovery of Vitamin B12 from Fermentation Media
D. Biosynthetic Studies
III. Microbial Processes for Riboflavin Production
A. Historical Evolution
B. Current Processes
C. Recovery of Riboflavin from Fermentation Media
D. Biosynthetic Studies
IV. Microbial Processes for β-Carotene Production
A. Historical Evolution
B. The Blakeslea trispora Process
C. Biosynthetic Studies
References
9. Polysaccharides
I. Introduction
II. Commercial Importance of Polysaccharides
A. Market for Water-Soluble Gums
B. Problems Associated with the Production of Plant Polysaccharides
C. Production of Polysaccharides of Commercial Significance via Chemical Modification
III. Biopolymers, Polysaccharides from Micro-Organisms
A. Definition
B. Technical Advantages and Disadvantages of Industrial Polysaccharide Production by Fermentation
C. Commercial Potential of Polysaccharides from Micro-Organisms
D. Dextran
E. 'XanthanGum'
F. Pullulan
G. Microbial Alginate
H. Scleroglucan
I. Curdlan
J. Erwinia Polysaccharide
IV. Development of New Microbial Polysaccharides
A. Sources and Isolation
B. Carbohydrate-Rich Environments
C. Identification
D. Selection and Further Testing
V. The Products
A. Chemical and Physicochemical Properties
B. Biological Criteria
C. Modification of Products
VI. Potential for Strain Improvement by Mutagenesis
A. Increased Polysaccharide Production
B. Modification of the Polysaccharide
C. Alteration of Surface Properties
D. Elimination of Polysaccharases
E. Inter-Strain Transfer of Genetic Material
VII. General Conclusions on Micro-Organisms Producing Biopolymers
References
10. Production of Polyhydroxy Alcohols by Osmotolerant Yeasts
I. Introduction
II. Historical
A. Organisms
B. Process Development
III. The Process
A. Composition of the Medium
B. Aeration
C. Temperature
D. Product Recovery
IV. Physiology and Biochemistry of Polyhydroxy Alcohol Formation
A. General
B. Enzymic Processes and Regulatory Mechanisms in Polyhydroxy Alcohol Formation
C. Metabolic Pathways in Biosynthesis of Polyhydroxy Alcohols
V. Summary
References
Author Index
Subject Index
- Edition: 1
- Published: January 28, 1978
- No. of pages (eBook): 488
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780124145207
- eBook ISBN: 9780323148399
AR
A.H. Rose
Affiliations and expertise
School of Biological Sciences, Bath UniversityRead Economic Microbiology: Primary Products of Metabolism on ScienceDirect