Ine Fermentation
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Essentials in Fermentation Technology
This textbook teaches the principles and applications of fermentation technology, bioreactors, bioprocess variables and their measurement, key product separation and purification techniques as well as bioprocess economics in an easy to understand way. The multidisciplinary science of fermentation applies scientific and engineering principles to living organisms or their useful components to produce products and services beneficial for our society. Successful exploitation of fermentation technology involves knowledge of microbiology and engineering. Thus the book serves as a must-have guide for undergraduates and graduate students interested in Biochemical Engineering and Microbial Biotechnology
Microbial Diversity in the Genomic Era
Microbial Diversity in the Genomic Era, Second Edition presents techniques used for microbial taxonomy and phylogeny, along with their applications and respective strengths and challenges. Though many advanced techniques for the identification of unknown bacterium are available in the genomic era, a far fewer number of the total microbial species have been discovered and identified to date. With that in mind, this book incorporates recently developed biosystematics methods and approaches to assess microbial taxonomy, with suitable recommendations for where to apply them across the range of bacterial identification and infectious disease research. Here, international researchers in the field first provide a broad overview of microbial genomics research and microbiome directed medicine, followed by sections on molecular tools for microbial diversity research, extremophilic microbial diversity, functional microbial diversity across application areas, microbial diversity and infectious disease research, and future directions for research. Step-by-step methodologies are provided for key techniques, along with applied case studies breaking down recent research studies into the practical components, illuminating pathways for new studies across the field. This new edition has been fully updated to address advances in the field of microbiome directed medicine, and whole genome sequencing for studying microbial diversity, considering both recent technological advances and new applications areas, from extremophile studies to the latest approaches in human microbiome analysis. - Instructs in techniques used for microbial taxonomy and phylogeny, with discussions of their applications and respective pros and cons - Reviews the evolving field of microbial typing and the genomic technologies that enable comparative metagenomic analysis of complex microbial environments - Covers microbiome directed translational research, as well as whole genome sequencing for studying microbial diversity, with newly added research protocols and case studies - Reviews future applications in the field of microbiome directed medicine - Features chapter contributions from global experts in the field
Fermented Foods: Characterization of the Autochthonous Microbiota
Author: Teresa Semedo-Lemsaddek
language: en
Publisher: Frontiers Media SA
Release Date: 2024-11-20
Fermented foods harbour diverse and complex microbial communities that change over time and vary depending on the type of product, particularly artisanal ones, that do not rely on starter cultures to conduct the fermentation process. Thus, autochthonous microbiota can originate from raw materials, be added by workers, be introduced via equipment, or develop as a consequence of the production environment. The contribution of this microbiota is crucial for the development of specific organoleptic features of the final product. Moreover, the complex dynamics and interactions between microbes, and growth substrates (raw materials) can positively influence the quality and safety of the final product. For a long time, the microbiota present in artisanal fermented foods was studied using traditional microbiological methodologies, whose inherent limitations did not fully yield the rich complexity of the fermentation process. The advent of OMIC technologies and the concomitant study of fermented foods has provided essential insights into the metabolic and functional properties of the microbial communities and their impact on the fermented product itself, including the molecules that define aroma and flavour, as well as their nutritional properties. Until now, most OMIC studies have neglected artisanal fermented foods, focusing on commercial products, such as wine, bread, and beer. As such, information on the correlation between the microbiota present in artisanal products and their properties remains limited.