Note: Intro -- Preface -- Acknowledgments -- Contents -- Editor and Contributors -- 1: Understanding the Small World: The Microbes -- 1.1 Introduction to Microbiology and Microbes -- 1.1.1 Microbes -- 1.1.2 The History of Uncovering the Mystery of Microorganisms -- 1.1.3 Types of Microorganisms -- 1.1.4 The Two Types of Cells: The Eukaryotes and Prokaryotes -- 1.1.5 The Three Lineages of Microbial Life -- 1.1.6 The Prokaryotes (Bacteria) -- 1.1.7 The Prokaryote (Archaea) -- 1.1.8 The Eukaryotes (Algae) -- 1.1.9 The Eukaryotes (Fungi) -- 1.1.10 The Eukaryote (Protozoa) -- 1.1.11 The Eukaryote (Viruses) -- 1.2 How We Look at the Small World of Microbes -- 1.2.1 Difference Between Prokaryotes and Eukaryotes -- 1.2.2 Microscopic Analysis of Microorganisms -- 1.2.2.1 Types of Microscopy -- 1.3 Prokaryotes Diversity -- 1.3.1 Archaea -- 1.4 Viruses, Viroids, Virusoids and Prions -- 1.4.1 Classification of Virus -- 1.4.1.1 Morphology: Helical Symmetry and Icosahedral Symmetry -- 1.4.1.2 Morphology: Complex Viral Structure -- 1.4.1.3 Morphology: Presence and Absence of Envelope -- 1.4.1.4 Chemical Composition and Mode of Replication -- DNA Viruses -- RNA Viruses -- DNA-RNA Viruses -- ICTV Classification -- Baltimore Classification (1971) -- 1.5 Tools and Techniques of Microbiology -- 1.5.1 Isolation of Microorganisms -- 1.5.1.1 Methods of Isolation -- 1.5.2 Types of Nutritional Requirements and Media -- 1.5.2.1 Classification of Media on Physical State -- 1.5.2.2 Classification of Media on Composition -- 1.5.2.3 Classification of Media on Function -- 1.6 Microbial Nutrition -- 1.6.1 Nutritional Classification of Prokaryotes -- 1.6.1.1 Modes of Nutrition in Prokaryotes -- 1.6.2 Microorganisms Employ Metabolic Pathways to Metabolize Glucose and Other Biomolecules -- 1.7 Growth in Microbes -- 1.7.1 Factors Affecting Microbial Growth. , 1.7.2 Microbial Growth Kinetics -- 1.7.2.1 Measurement of Microbial Growth Kinetics -- 1.8 Maintenance and Preservation of Microbial Cultures -- 1.9 Strain Improvement -- 1.9.1 Applications of Mutation -- 1.9.2 Recombination -- 1.10 Microbe-Human Interdependence -- 1.10.1 Health and Disease -- 1.10.2 Gut Microbiome -- 1.10.3 Emerging and Re-emerging Diseases -- 1.10.4 Epidemic and Pandemic Diseases and Microbes -- 1.11 Benefits of Microbial Activity in Food and Industry -- 1.11.1 Application -- 1.12 Conclusion -- References -- 2: Bacteria and Their Industrial Importance -- 2.1 Introduction -- 2.2 Fermentation: Stages and Product Formation Process -- 2.2.1 Upstream Processing (USP) -- 2.2.2 Downstream Processing (DSP) -- 2.3 Products of Microbial Fermentation -- 2.3.1 Enzymes -- 2.3.2 Antibiotics -- 2.3.3 Organic Acids -- 2.3.4 Amino Acids and Insulin -- 2.3.5 Bioethanol -- 2.3.6 Bioinsecticides -- 2.3.7 Other Products and Applications -- 2.4 Prospects for India in the Industrial Microbiology Sector -- 2.5 Conclusion -- References -- 3: Industrial Perspectives of Fungi -- 3.1 Introduction -- 3.2 Fungal Products -- 3.2.1 Metabolites -- 3.2.2 Enzymes -- 3.2.3 Biomass -- 3.3 Fermentation -- 3.3.1 Types of Fermentation -- 3.3.1.1 Solid-State Fermentation -- 3.3.1.2 Submerged Fermentation -- 3.3.1.3 Batch Cultivation -- 3.3.2 Substrates Used in Fermentation and Type of Fermentation Used for Different Biomolecule Production -- 3.3.2.1 Type of Fermentation Used for Enzyme Production -- Type of Fermentation Used for Fungal Enzyme Production -- 3.3.2.2 Type of Fermentation Used for Antibiotic Production -- 3.3.2.3 Batch Cultivation for Biomolecule Production -- 3.3.3 Products from Fermentation -- 3.3.3.1 Primary Metabolites -- Enzyme Production -- Organic Acids -- Biocontrol Agents -- Vitamins -- 3.3.3.2 Secondary Metabolites -- Antibiotics -- 3.3.3.3 Biofuels. , 3.3.4 Production of Alcohol -- 3.3.4.1 Alcoholic Products -- Production of Wine -- Production of Beer -- 3.4 Fungi in the Drug Industry -- 3.4.1 Antibiotics -- 3.4.1.1 Penicillin -- 3.4.1.2 Cephalosporins -- 3.4.2 Immune Suppressants -- 3.4.2.1 Cyclosporin A -- 3.4.2.2 Ergot Alkaloids -- 3.4.2.3 Statins -- 3.5 Fungi in Food Processing -- 3.5.1 Cheese and Fungi -- 3.5.1.1 Moldy Cheeses -- 3.5.2 Food Flavor and Color -- 3.6 Conclusion -- References -- 4: Microbial Fermentation: Basic Fundamentals and Its Dynamic Prospect in Various Industrial Applications -- 4.1 Introduction -- 4.2 Types of Fermentation Based on Substrate Used -- 4.2.1 Surface Fermentation -- 4.2.2 Solid-State Fermentation -- 4.2.3 Submerged Fermentation (SmF) -- 4.3 Types of Fermentation Based on the Availability of Oxygen -- 4.3.1 Aerobic Fermentation -- 4.3.2 Anaerobic Fermentation -- 4.4 Processes of Fermentation -- 4.4.1 Lactic Acid Fermentation -- 4.4.2 Alcoholic Fermentation -- 4.5 Kinetics During Fermentation -- 4.6 Kinetics in Continuous Culture -- 4.6.1 Fed-Batch Culture -- 4.7 Different Media Formulation for Fermentation and Optimization of Media Components -- 4.7.1 Nutritional Requirements -- 4.7.1.1 Carbon Source -- 4.7.1.2 Nitrogen Source -- 4.7.1.3 Inorganic Salts -- 4.7.2 Effect of Physical Parameters -- 4.8 Cell Reactors Used in Fermentation -- 4.8.1 Immobilized Cell Reactor -- 4.8.2 Immobilized Enzyme Bioreactors -- 4.9 Application of Natural Substrates in Fermentation in Industrial Production of Bioactive Compounds -- 4.10 Conclusions -- References -- 5: Fermenter Design -- 5.1 Introduction -- 5.2 Fermenter Systems -- 5.2.1 Functions of Fermenter -- 5.3 Parts of Fermenter -- 5.3.1 Construction Materials -- 5.3.2 Temperature Control -- 5.3.3 Aeration and Agitation -- 5.3.3.1 The Agitator (Impeller) -- 5.3.3.2 Stirrer Glands and Bearings -- 5.3.3.3 Baffles. , 5.3.3.4 The Aeration System (Sparger) -- 5.3.4 Feed Ports -- 5.3.5 Sensor Probes -- 5.3.6 Foam Control -- 5.3.7 Valves and Steam Traps -- 5.3.8 The Achievement and Maintenance of Aseptic Conditions -- 5.3.8.1 Sterilization of a Fermenter -- 5.4 Properties of an Ideal Fermenter -- 5.4.1 The Ability to Provide Contained Conditions -- 5.4.2 The Ability to Provide an Ideal Working Environment -- 5.4.3 The Construction Material -- 5.4.4 The Shape of the Fermenter -- 5.4.5 The Dimensions of Fermenter Parts -- 5.4.6 Aeration and the Impeller Velocity -- 5.5 Types of Industrial Fermenters/Bioreactors -- 5.5.1 Continuous Stirred Tank Reactor -- 5.5.2 Batch Fermenter -- 5.5.3 Tower Fermenter -- 5.5.4 Gas Lift Fermenter -- 5.5.5 Deep Jet Fermenter -- 5.5.6 Packed Bed Reactor -- 5.5.7 Fluidized Bed Reactor -- 5.5.8 Photobioreactor -- 5.5.9 Wave Bioreactors -- 5.5.10 Membrane Bioreactor -- 5.5.11 Sparged Tank Bioreactor -- 5.5.12 High-Density Bioreactor -- 5.5.13 Microbioreactors -- 5.5.14 Rotating Bed Biofilm Reactor -- 5.6 Stirred Tank Reactors -- 5.6.1 Geometry of CSTR -- 5.6.2 Impeller -- 5.6.3 Modelling of Ideal CSTR -- 5.6.4 Gas Delivery System -- 5.7 Strategies for Gases, Nutrient Solution, and Media Sterilization for Industrial Fermentation -- 5.7.1 Strategy for Medium Sterilization -- 5.7.2 Strategies of Gas Sterilization -- 5.8 Industrial Fermentation Processes -- 5.8.1 Microbial Biomass -- 5.8.2 Microbial Enzymes -- 5.8.3 The Recombinant Products -- 5.9 Scaling Up of Industrial Fermenters -- 5.9.1 Key Considerations for Fermentation Scale-Up -- 5.10 Regulation of Industrial Fermentation Via Advanced Instrumentations and Computations -- 5.10.1 Monitoring Software -- 5.10.2 Monitoring of Stress Responses in Recombinant Fermentation Processes -- 5.10.3 Multi-bioreactor Systems -- 5.11 Conclusion -- References -- 6: Strain Improvement of Microbes. , 6.1 Strain Improvement -- 6.1.1 Strain Improvement: Why Is It Important? -- 6.2 Evolution of Strategies in Strain Improvement -- 6.3 Functional Genomics: Forward and Reverse Genetics -- 6.3.1 Impure Cultures -- 6.3.2 Competitive Suppression -- 6.3.3 Metabolic Regulation -- 6.3.4 Expression Delay -- 6.4 Screening of Mutants -- 6.5 Bioinformatics for Strain Improvement -- 6.6 Tools for Metabolic Models -- 6.6.1 E-Cell -- 6.6.2 GEPASI -- 6.6.3 DBSolve -- 6.6.4 SCAMP/Jarnac -- 6.7 Analysis of Genetic Sequences -- 6.7.1 Accessing Biological Databases -- 6.7.2 Optimizing Search Within a Database -- 6.7.3 Comparing Sequences Based on Percentage Similarity -- 6.7.4 BLAST (Basic Local Alignment Search Tool) -- 6.7.5 HMM (Hidden Markov Model) -- 6.8 Gene Expression Profiling -- 6.9 Handling Sequencing Data -- 6.10 Microarray Analysis -- 6.11 Proteome Analysis -- 6.12 Conclusion -- References -- 7: Enzyme Kinetics: A Plethora of Information -- 7.1 Introduction -- 7.2 Basic of Kinetics -- 7.3 The Reaction Rates and Order -- 7.3.1 First-Order Reaction: Irreversible Reaction -- 7.3.2 First-Order Reaction: Reversible Reaction -- 7.3.3 Second-Order Reaction -- 7.4 Michaelis-Menten Equation -- 7.5 Other Kinetic Models -- 7.5.1 Biphasic Kinetics -- 7.5.2 Multienzyme Kinetics -- 7.5.3 Homotropic Cooperativity -- 7.5.4 Heterotrophic Cooperativity -- 7.5.5 Substrate Inhibition -- 7.6 Enzyme Kinetics: A Multidisciplinary Interest -- 7.7 Enzyme Kinetics: Simulation -- 7.8 Conclusion -- References -- 8: Asparaginase: Production, Harvest, Recovery, and Potential Industrial Application -- 8.1 Introduction -- 8.2 Sources of Microbial Asparaginase -- 8.2.1 Bacterial Sources -- 8.2.2 Fungal Sources -- 8.2.3 Yeast Sources -- 8.2.4 Actinomyces Sources -- 8.2.5 Algal Sources -- 8.2.6 Plant Sources -- 8.3 Asparaginase Production -- 8.3.1 Submerged Fermentation. , 8.3.2 Solid-State Fermentation.