Author Profile

Emily Sampson Graduated from Elmira College with a Bachelor's Degree Microbiology. She was awarded PhD. for her research on fermentation processes for novel food products. In 2008 she accepted assistant professor position in the Cornell Institute of Biotechnology and assumed responsibility. During her academic career she has been actively involved in establishing a full-fledged department of Microbiology in the University and also in designing the course curriculum for various under graduate, post graduate and doctoral programs offered from the department. As a part of the program requirement, she has also been engaged in guiding post graduate and doctoral students in the subject. For more than a decade she has focused her research in the area of Antimicrobial Resistance and has explored the bioactive compounds from natural products as an Alternate means to address the problem.

About The Book

Industrial microorganisms have contributed enormously to the pharmaceutical, food, beverage, and chemical industries in the past, and are rapidly advancing in the production of renewable energy; they have been central in the development of an ever-expanding field of biotechnology. It is hard to imagine what life would be like without the fruits of industrial microbes. Some aspects of industrial microbiology have not changed much over the years. The production of fine wines has been refined and perfected, and there is probably not much yet to be learned by studying the molecular biology of the specific yeast cultivars. Industrial microbiology encompasses the utilization of fermentation, as well as other biotechnological processes and microbial culture technologies, involving a diverse array of microbes, fungi, and cell-free systems. Through these techniques, the production of valuable organic compounds is achieved, serving as both microbial biomass nutrients and as end-products of microbial metabolism. This book is intended to be an introduction to industrial microbiology. The book has drawn from the experience of teaching industrial microbiology and other aspects of applied microbiology to undergraduates and masters students on a range of applied biology, microbiology, biotechnology, food science and chemical engineering courses. It is assumed that the reader will have an elementary knowledge of microbiology and biochemistry. Nevertheless, even those students with only a basic knowledge of chemistry and cell biology, and those who are not specialist microbiologists, should find the material accessible. Of major economic, environmental and social importance, industrial microbiology involves the utilization of microorganisms in the production of a wide range of products, including enzymes, foods, beverages, chemical feedstocks, fuels and pharmaceuticals, and clean technologies employed for waste treatment and pollution control. Aimed at undergraduates studying the applied aspects of biology, particularly those on biotechnology and microbiology courses and students of food science and biochemical engineering, this text provides a wide-ranging introduction to the field of industrial microbiology. Industrial Microbiology is a groundbreaking book encompassing the entire spectrum of industrial microbiology, filling a significant void in the field. From tracing its historical roots to exploring primary and secondary metabolites, down to downstream processing and product recovery, this book offers a cohesive narrative previously unavailable in a single resource. The meticulously structured chapters discuss the systematic journey of metabolites, covering the screening of microorganisms, preservation techniques, fermentation media, fermenters, and the significance of industrially vital secondary metabolites.

Table of Contents

Preface
Chapter 1. Introduction to Industrial Microbiology
Chapter 2. Microbial Physiology and Metabolism
Chapter 3. Fermentation Technology
Chapter 4. Industrially Significant Microbes
Chapter 5. Industrial Enzymology
Chapter 6. Microbial Production of Antibiotics
Chapter 7. Microbial Production of Organic Acids
Chapter 8. Alcohol and Beverage Microbiology
Chapter 9. Microbes in Environmental Applications
Chapter 10. Microbial Cell Factories
Bibliography
Index