Note: Intro -- Foreword -- Preface -- Contents -- Editor and Contributors -- Small/Large-Scale Production, Cost-Benefit Analysis, and Marketing of Button Mushroom -- 1 Introduction -- 2 Taxonomical Classification and Botanical Description of Button Mushroom -- 3 Small/Large-Scale Cultivation -- 3.1 The Mushroom Cultivation Process Can Be Divided into Six Following Steps (Source: http://nhb.gov.in/report_files/button_mu... -- Spawn Production -- Compost Preparation -- Short Method of Composting -- Long Method of Composting -- Spawning -- Spawn Running -- Casing -- Fruiting -- 3.2 Pest and Diseases -- 3.3 Harvesting and Yield -- 3.4 Post-harvest Management -- Packing and Storage -- Short-Term Storage -- Long-Term Storage -- 3.5 Global and Indian Scenario in Button Mushroom Production -- 3.6 Constraints of Button Mushroom Production -- 4 Cost-Benefit Analysis -- 5 Marketing Strategies -- 6 Concluding Remarks -- References -- Large-Scale Production and Cost-Benefit Analysis of Mushroom Spawn -- 1 Introduction -- 2 Why Mushrooms? -- 3 Commonly Cultivated Mushrooms across India -- 4 Spawn -- 5 Spawn Production -- 6 Oyster Mushroom Grain Spawn Cultivation -- 6.1 Materials Required -- Equipment and Miscellaneous Items in Spawn Lab -- Glassware -- Chemicals -- 6.2 Procedure -- Basic Steps of Mushroom Spawn Production -- Selection of Healthy Pleurotus ostreatus -- Preparation of Potato Dextrose Agar/Malt Extract Agar Media: (Hsu, 2018) -- PDA Preparation (200 mL) -- Malt Extract Agar Media (200 mL) -- Pure Culture of Selected Mushroom Should Be Obtained -- Multi-Spore Culture -- Tissue Culture -- Preparation of Substrate for Spawn Culture -- Grain Substrate Preparation Procedure -- Mother Spawn Preparation -- Multiplication of Spawn at the Commercial Level -- 7 Layout of Mushroom Spawn Laboratory -- 8 Cost-Benefit Analysis -- 9 Summary -- References. , Production, Cost Benefit Analysis and Marketing of Oyster Mushroom -- 1 Introduction -- 2 Business Plan Development of Oyster Mushroom -- 2.1 Business Opportunity -- Spawn Production -- Substrate Formation -- 3 Oyster Mushroom -- 3.1 Morphology -- 3.2 Species in Oyster Mushroom -- 4 Oyster Mushroom Cultivation in Small Scale Production -- 5 Oyster Mushroom Production in Large Scale -- 5.1 Land -- 5.2 Spawn Preparation (Hsu, 2018) -- Potato Dextrose Agar (PDA) -- Tissue Isolated for Mother Culture Production -- Mother Spawn Substrate Preparation -- Mother Tissue Inoculation to Spawn Substrate -- 5.3 Bed Preparation -- Substrate Preparation -- Steam Pasteurization -- Hot Water Treatment -- Chemical Sterilization Technique -- 5.4 Cultivation -- Spawning -- Incubation -- Pests and Diseases -- 5.5 Harvesting -- Fruit Body Induction -- 5.6 Packing and Storage -- Preservation Methods -- Canning -- Individual Quick Freezing -- Vacuum Freeze Drying -- Drying -- Vacuum Drying -- Pickling -- Steeping -- 5.7 Marketing -- Buy Back Agreement -- Self-Marketing -- 5.8 Post-harvest Management (Fig. 3) -- 6 Uses of Oyster Mushroom -- 7 Profits in Oyster Mushroom Cultivation -- 8 Conclusion -- References -- Mass Multiplication, Production Cost Analysis, and Marketing of Psilocybe Mushroom -- 1 Introduction -- 2 Life Cycle of Psilocybe Mushroom -- 3 Isolation and Spore Print Production -- 4 Spawn Production -- 4.1 Spore Print Is Transferred to Agar Medium -- 4.2 Cardboard Disc Spore Germination -- 4.3 Tissue Sample Is Transferred to Agar -- 4.4 Spore Print Is Transferred to Syringe -- 4.5 Preparation of Spawn from Syringe -- 5 Mass Production of Psilocybin Cubensis -- 5.1 Lab Scale Production of Psilocybe Cubensis -- Mono Tub and Substrate Preparation -- Inoculation of Spawn -- Incubation -- Harvesting and Storing -- 5.2 Small-Scale Production in Outdoor. , Preparation of Primary Spawn -- Preparation of Secondary Spawn -- Preparation of Fruiting Substrate -- Incubation -- Fruiting -- Harvesting -- Mushroom Preservation -- 5.3 Large-Scale Production of Psilocybe Cubenises -- Raw Material Collection and Mixing -- Bed Formation and Packing -- Cooling and Sterilisation -- Inoculation and Incubation of Spawn -- Formation of Mycelium -- Fruiting and Maturity of Spawn -- Mushroom Harvesting and Drying -- Packing -- 6 Marketing -- 7 Cost Analysis -- 8 Conclusions -- References -- Small/Large Scale Production, Cost Benefits Analysis, and Marketing of Milky Mushroom -- 1 Introduction -- 2 History -- 3 Morphology and Molecular Characterization -- 4 Cultivation Technology -- 4.1 Spawn Preparation (Joshi and Sagar, 2016) -- 4.2 Storage -- 4.3 Contamination or Spoilage -- 4.4 Pasteurization/Sterilization -- Hot Water Treatment -- Steam Pasteurization -- Autoclaving -- Chemical Sterilization Technique -- 4.5 Bed Preparation (Kavitha et al., 2020) -- 5 Casing -- 6 Cropping -- 7 Water Management -- 8 Diseases and Pests -- 9 Shelf Life and Dehydration of Milky Mushroom -- 10 Marketing of Mushroom -- 11 Marketing Channels -- 12 Post-Harvest Management (Borah et al., 2019) -- 13 Types and Methods of Preservation -- 14 Conclusion -- References -- Mass Multiplication, Economic Analysis, and Marketing of Ganoderma sp. (Reishi Mushroom) -- 1 Introduction -- 2 History and Present Status -- 2.1 Taxonomy -- 2.2 Diversity and Ecology -- 2.3 Morphology -- 3 Commercial Cultivation -- 3.1 Mycelial Fermentation -- 3.2 Spawn Preparation -- 3.3 Nutritional Requirements for Cultivation -- 3.4 Substrates Used for Cultivation -- 3.5 Factors Governing Cultivation -- 3.6 Methods of Cultivation -- 4 Industrial Processing -- 5 Production Cost Analysis -- 6 Commercial Uses -- 7 Market Potential -- 8 Concluding Remarks -- References. , Small/Large-Scale Production, Cost Benefit Analysis, and Marketing of Spirulina Single Cell Protein -- 1 Introduction -- 2 Spirulina as a Functional Food -- 2.1 Mass Cultivation of Spirulina -- 2.2 Requirements for Spirulina Cultivation -- 2.3 Species Selection -- 2.4 Open Raceway Pond -- 2.5 Growth Conditions -- 2.6 Mother Culture -- 2.7 Media -- 2.8 Mixing and Aeration -- 2.9 Temperature and pH -- 2.10 Light Intensity -- 2.11 Growth Rate and Productivity -- 2.12 Harvesting System -- 2.13 Centrifugation -- 2.14 Filtration -- 2.15 Drying -- 2.16 Grinding/Powdering -- 2.17 Small-Scale Commercial Production of Spirulina -- 2.18 High Yield -- 2.19 Soil Requirements -- 2.20 Efficient Water Use -- 2.21 Efficient Energy Use -- 3 Food Source as a Benefit for Humans -- 3.1 Food Safety Aspects Related to Human Consumption of Spirulina -- 3.2 Costs and Profit in Spirulina Farming -- 3.3 Production Economics of Spirulina Farming -- 4 Recent Development and Future Outlook -- 4.1 Plant Growth Regulators -- 4.2 Strain Development and Improvement -- 4.3 Expanding Production to New Countries -- High Altitude Alkaline Ponds or Lakes -- Coastal Area with High Temperature -- Saline-Alkaline Water -- 5 Conclusion -- References -- Production, Economics, and Marketing of Yeast Single Cell Protein -- 1 Introduction -- 2 Yeast for SCP Production -- 3 Nutritional Value of SCP from Yeast -- 4 Production Process for SCP from Yeasts -- 4.1 Requirements for SCP Production -- 4.2 Raw Material Preparation -- Nutritional Requirements of Yeasts (Boze et al., 1992) -- Substrate for SCP Production Using Yeast -- Composition of Media Used for SCP Production at Industrial Scale -- 4.3 Fermentation Process -- 4.4 Processing of SCP -- Biomass Recovery -- Cell Disruption -- Drying -- 5 Existing Methods for Cultivation of Yeast SCP on Commercial Level -- 6 Economics of Yeast SCP Production. , 7 Marketing Strategies for Yeast SCP Production -- 8 Conclusion and Future Prospects -- References -- Bacterial Single Cell Protein: Applications, Productions, and Commercialization: Opportunities and Challenges -- 1 Introduction -- 1.1 Single Cell Protein (SCP) -- 1.2 Applications -- 1.3 Historical Background -- 1.4 Sources and Substrates -- Bacterial Sources and Substrates -- Fungal Sources and Substrates -- Algal Sources and Substrates -- Yeasts Sources and Substrates -- 1.5 Industrial Production -- Selection Criteria of Microorganisms -- Selection and Nature of Substrates -- Fermentation Process -- Cell Wall Disruption -- Removal of Nucleic Acids -- Purification and Drying -- Factors Affecting SCP Production -- Biosafety of SCP -- 1.6 Economic Aspects -- Economic Analysis -- Commercialization -- 1.7 Opportunities -- 1.8 Challenges -- During Production -- During and After Ingestion -- 1.9 Future Perspectives -- 2 Conclusion -- References -- Small/Large Scale Production and Cost Benefit Analysis of Bread -- 1 Introduction -- 2 Ingredients -- 3 Baking Technology -- 4 Bread Waste -- 5 Types of Bread -- 6 Methods -- 7 Production -- 8 Bread Manufacturing in the UK -- 9 Small Scale Production -- 10 Steps -- 11 Machine -- 12 Techniques -- 13 Chemicals -- 14 Investment -- 15 Large Scale Production of Bread -- 16 Life Cycle Scenarios of Bread Production -- 17 Cost Benefits Analysis of Bread Production (Table 4) -- 18 Nonrecurring Expenditure, Recurring Expenditure, Revenue Generation, and Net Profit -- 19 Revenue Generation -- 20 Net Profit Analysis -- 21 Conclusions -- References -- Production Cost Analysis and Marketing of Fermented Food: Cheese -- 1 Introduction -- 2 Cheese Production -- 2.1 Selection of Milk -- Quantitative Factors -- Composition of Milk -- Milk Fat -- Milk Salts -- Qualitative Factors. , Natural Inhibitory Substances and Antibiotic Residues in Milk.

Note: Intro -- Foreword -- Preface -- Contents -- Series Editor, Editors and Contributors -- Chapter 1: Microbiology-Based Entrepreneurship -- 1.1 Introduction -- 1.2 Microbiological Entrepreneurship -- 1.3 Microbiology´s Scope and Importance -- 1.4 Diagnostics -- 1.5 Biosafety -- 1.6 Hybrid Career Paths -- 1.7 Microbiology for Self-Employment and Self-Productivity -- 1.8 Conclusion -- References -- Chapter 2: Mass Multiplication, Production Cost Analysis and Marketing of Protease -- 2.1 Introduction -- 2.2 Mass Microbial Protease Production Technology -- 2.2.1 Microorganisms and Source -- 2.2.2 Bioprocesses for Protease Production -- 2.2.3 Solid-State Fermentation (SSF) -- 2.2.4 Submerged Fermentation -- 2.3 Analysis of the Protease Production Cost -- 2.4 Application of Protease -- 2.5 Detergent Industry -- 2.6 Food Industry -- 2.7 Leather Industry -- 2.8 Medical Field -- 2.9 Chemical Industry -- 2.10 Miscellaneous Applications -- 2.11 Market Trend of Protease -- 2.12 Conclusion -- References -- Chapter 3: Mass Multiplication, Production Cost Analysis and Marketing of Xylanase -- 3.1 Introduction -- 3.2 Source of Xylanase Production -- 3.3 Influencing Factors on Xylanase Production -- 3.4 Bacterial Xylanase Production Using SmF -- 3.5 Fungal Xylanase Production Using SSF -- 3.6 Analysis of the Xylanase Production Cost -- 3.7 Application and Market Trend of Xylanase -- 3.8 Conclusion -- References -- Chapter 4: Mass Multiplication, Production Cost Analysis, and Marketing of Cellulase -- 4.1 Introduction -- 4.2 Cellulase: Classification and Mode of Action -- 4.3 Source of Cellulase Production -- 4.4 Mass Production of Cellulase -- 4.4.1 Submerged Fermentation (SmF) -- 4.4.2 Solid-State Fermentation (SSF) -- 4.4.3 Fermentation Conditions -- 4.5 Analysis of the Cellulase Production Cost -- 4.6 Applications -- 4.6.1 Paper and Pulp Industry. , 4.6.2 Textile Industry -- 4.6.3 Laundry and Detergents -- 4.6.4 Food and Feed Industry -- 4.6.5 Agriculture Sector -- 4.6.6 Medical Sector -- 4.6.7 Biofuel -- 4.7 Market Trend of Cellulase -- 4.8 Conclusion -- References -- Chapter 5: Mass Multiplication, Production Cost Analysis and Marketing of Pectinase -- 5.1 Introduction -- 5.2 Pectinases -- 5.3 Classification of Pectinases -- 5.3.1 Protopectinase -- 5.3.2 Pectin Esterase (PE, De-esterase) -- 5.3.3 Depolymerising Enzyme -- 5.4 Pectin -- 5.5 Sources of Pectinases -- 5.5.1 Bacteria -- 5.5.2 Fungus -- 5.6 Insect -- 5.7 Strategies for Mass Cultivation to Enhance the Production -- 5.8 Fermentation Strategies -- 5.9 Immobilisation Strategies -- 5.10 Genetic Modification Strategies -- 5.11 Microbial Pectinase for Large-Scale Production -- 5.12 Cost Analysis Factors in Pectinase Production -- 5.12.1 Usage of Alternative Substrates -- 5.12.2 Agro-industrial Waste -- 5.13 Fruit and Vegetable Waste -- 5.14 Algal Biomass -- 5.15 Application and Market Demand -- 5.16 Conclusion -- References -- Chapter 6: Production, Cost Analysis, and Marketing of Citric Acid -- 6.1 Introduction -- 6.2 Uses -- 6.3 Commercial Strain -- 6.4 Fermentation -- 6.5 Submerged Fermentation -- 6.6 Surface Fermentation -- 6.7 Liquid Surface Fermentation -- 6.8 Solid Surface Fermentation -- 6.9 Fermentation Media -- 6.9.1 Carbon Source -- 6.9.2 Nitrogen Source -- 6.9.3 Phosphorus Source -- 6.10 Trace Elements -- 6.11 pH -- 6.12 Aeration -- 6.13 Temperature -- 6.14 Recovery and Extraction -- 6.15 Cost Analysis of Citric Acid Production -- 6.16 Marketing of Citric Acid -- 6.17 Conclusion -- References -- Chapter 7: Production, Cost Analysis and Marketing of Lactic Acid -- 7.1 Introduction -- 7.2 The Fermentation Processes -- 7.3 Microorganisms Used for the Production of Lactic Acid -- 7.4 Raw Material Used -- 7.5 Downstream Process. , 7.5.1 Clarification -- 7.5.2 Purification and Concentration -- 7.5.3 Packaging -- 7.5.4 Downtime Management -- 7.6 Cost Analysis -- 7.7 Safety and Administrative Issues During Microbial Fermentation -- 7.8 Uses of Lactic Acid -- 7.9 Conclusion -- References -- Chapter 8: Production, Cost Analysis, and Marketing of Acetic Acid (Vinegar) -- 8.1 Introduction -- 8.1.1 Vinegar -- 8.1.2 Application of Vinegar -- 8.1.3 Factors Affecting the Production of Vinegar -- 8.1.4 Methods -- 8.1.4.1 The Orleans Method -- 8.1.4.2 The Generator Method -- 8.1.4.3 Submerged Fermentation -- 8.2 Technological Details -- 8.3 Vinegar Production Process -- 8.3.1 Raw Materials Preparation -- 8.3.2 Preparation of Starter Culture/Inoculum Media -- 8.3.2.1 Maintenance of Master/Mother Culture -- 8.3.2.2 Preparation of Starter Culture -- 8.3.3 Mass Multiplication -- 8.3.4 Alcoholic Fermentation -- 8.3.5 Acetic Acid Fermentation -- 8.3.5.1 Maturation/Aging -- 8.3.5.2 Ultrafiltration and Pasteurization -- 8.3.6 Bottling and Packaging -- 8.3.7 Marketing -- 8.4 Project Details -- 8.5 Financial Aspects -- 8.5.1 Fixed Capital (Table 8.6) -- 8.5.2 Working Capital -- 8.5.2.1 Recurring Expenses per Annum (Table 8.11) -- 8.5.2.2 Laboratory Media and Chemicals -- 8.5.2.3 Raw Materials Including Packaging Materials -- 8.5.2.4 Utilities -- 8.5.2.5 Working Capital (Tables 8.16, 8.17, and 8.18) -- 8.5.2.6 Income of 42 Ton/60,000 Bottle Selling of Vinegar -- References -- Chapter 9: Mass Multiplication, Production Cost Analysis and Marketing of Polyhydroxyalkanoates (PHAs) -- 9.1 Introduction -- 9.1.1 General -- 9.2 PHA Production -- 9.2.1 PHA Productivity and Bacterial Fermentation -- 9.2.2 Influence of Carbon Source on PHAs Production -- 9.2.3 Influence of Nitrogen Source on PHAs Production -- 9.3 PHA Production Cost Analysis -- 9.4 Marketing and Positioning of PHAs -- 9.5 Conclusion. , References -- Chapter 10: Small, Large-Scale Production and Cost-Benefit Analysis and Marketing of Agar from Gelidium -- 10.1 Introduction -- 10.2 Agar -- 10.2.1 Gelidium -- 10.2.2 Taxonomic Details of Gelidium Amansii -- 10.3 Small- and Large-Scale Production of Agar -- 10.3.1 Extraction of Agar from Seaweed -- 10.3.2 Cultivation of Seaweed -- 10.3.3 Main Seaweed Cultivation Techniques -- 10.3.3.1 Line Cultivation -- 10.3.3.2 Net Farming -- 10.3.3.3 Tank or Pond Farming -- 10.3.3.4 Minor or Experimental Methods -- 10.4 Cost and Market Analysis -- 10.4.1 Agar Market Overview -- 10.4.2 Agar Market Segment -- 10.4.3 Agar Market Opportunities -- 10.4.4 Agar Market: Growth Dynamics -- 10.4.5 Agar Market Trends -- 10.4.6 Agar Market Challenge -- 10.4.7 Agar Market: Regional Assessment -- 10.4.8 Production Cost Analysis -- 10.5 Future Perspective of the Seaweed Industry -- 10.6 Conclusion -- References -- Chapter 11: Mass Production of Valuable Pro-Vitamin a Pigment from a Microbe, Cost Analysis and Targeting It for Health Benefi... -- 11.1 Introduction -- 11.2 Different Sources of Natural Pigments -- 11.2.1 Plants -- 11.2.1.1 Chlorophyll -- 11.2.1.2 Carotenoids -- 11.2.1.3 Anthocyanins -- 11.2.1.4 Flavonoids -- 11.2.2 Minerals -- 11.2.3 Animal -- 11.2.4 Microbial and Fungal Origin -- 11.2.4.1 Crucial Factors for Pigment Production by Microorganisms -- 11.3 Importance of Natural Pigments over Synthetic Pigments -- 11.4 Production of Natural Pigments by Microbial Fermentation -- 11.4.1 Type of Fermentation -- 11.4.1.1 Solid-State Fermentation -- 11.4.1.2 Submerged Fermentation (SmF)/Liquid Fermentation (LF) -- 11.4.1.3 Different Modes of Operation of Submerged Fermentation for Microbial Pigment Production -- 11.4.1.4 Factors Influencing SSF and SMF -- Microorganism -- Temperature -- pH -- Aeration Rate -- Particle Size -- Agitation/Mixing. , Design of Bioreactors -- 11.4.2 Isolation and Identification of Pigment-Producing Microbe -- 11.4.2.1 Screening and Strain Development -- Sample Collection -- Isolation, Selection, and Screening of Microbes -- Primary Screening -- Secondary Screening -- 11.4.3 Bacterial Identification through Gene Sequencing Technique and Strain-Level Analysis -- 11.4.4 Genome Database and Phylogenetic Analysis -- 11.5 Strain Development of Microbe Using Metabolic Engineering -- 11.6 Process Optimization to Obtain High Yield Pigment Production -- 11.6.1 Statistical Approach for Microbial Pigment Production Optimization -- 11.7 Downstream Processing of Microbial Pigment -- 11.7.1 Alternative Method for VOCs Pigment Extraction -- 11.8 Characterization and Quantification of Carotenoids -- 11.9 Production of Microbial Pigment at Industrial Scale -- 11.10 Stability of Extracted Microbial Pigment -- 11.11 Applications of Carotenoids through Delivery System -- 11.11.1 Conventional Emulsions -- 11.11.2 Multilayer Emulsions -- 11.11.3 Solid-Lipid Particles (SLPs) -- 11.11.4 Liposomes -- 11.12 Applications of Carotenoid in Different Industry So Far -- 11.12.1 Food Industry -- 11.12.2 Pharmaceutical Industry -- 11.12.3 Cosmetics Industry -- 11.13 Cost Analysis for Microbial Pigment Production -- 11.14 Marketing of Microbial Carotenoid Pigment -- 11.15 Conclusion -- References -- Chapter 12: Pseudomonas Species-Derived Chitinase Mass Multiplication, Production Cost Analysis, and Marketing: As a Biocontro... -- 12.1 Introduction -- 12.2 General Characteristics of Pseudomonas Species -- 12.3 Chitinase and Its Role -- 12.4 Methods for the Mass Multiplication of Pseudomonas species -- 12.5 Formulation Development -- 12.5.1 Different Methods of Extraction of Chitinase from Bacteria (Pseudomonas Species) -- 12.6 Liquid Fermentation of Chitinase Enzyme. , 12.7 Solid-State Fermentation and Submerged Fermentation.