Keywords:
Entrepreneurship.
;
Electronic books.
Type of Medium:
Online Resource
Pages:
1 online resource (333 pages)
Edition:
1st ed.
ISBN:
9789811966644
Series Statement:
Microorganisms for Sustainability Series ; v.42
URL:
https://ebookcentral.proquest.com/lib/geomar/detail.action?docID=7141576
DDC:
660.62
Language:
English
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.
Permalink
