Industrial Biotechnology (Paperback, 1)

1. Introduction. 2. Development of Industrial Strain, Medium Characteristics and Biochemical Pathways. 3. Stoichiometry of Bioprocesses,chemical Reaction Kinetics and Chemical Reactor Analysis. 4. Enzymatic Reaction Kinetics and Immobilization Techniques. 5. Life Cycle of the Microbial Cell, Microbial Growth Kinetics, Product Formation and Substrate Degradation. 6. Overview of the Fermenter, Flow Diagrams and Pumps and Valves Used in Fermentation Industries. 7. Air Sterilizer, Medium Sterilizer, Aseptic Transfer of Inoculum and Medium. 8. Downstream Processing: Solid-liquid Separators, Evaporator, Crystallizer, Liquid-liquid Extraction, Distillation, Chromatography. 9. Ethanol Fermentation, Brewing Industry, Wine Industry and Vinegar Production. 10. Citric Acid Production, Lactic Acid Production and Glutamic Acid Production. 11. Penicillin, Cephalosporin, and Streptomycin Production. 12. Single Cell Protein Production (Baker’s Yeast, Fodder Yeast, Spirulina, Etc.). 13. Alpha Amylase Production, Protease Production, and High Fructose Corn Syrup Production. 14. Amino Acid Production (L-lysine, L-glutamic Acid), Vitamin Production (B2, B12, L-ascorbic Acid). 15. Cheese Production. 16. Biodiesel and Butanol Production. 17. Biopesticides and Biopolymers Production. 18. Vaccines, Hepatitis B and Insulin Production. 19. Microbial Leaching of Metals. 20. Aerobic Effluent Treatment Process, Biohythane Process and Biofertilizer