This presentation of breeding fermentation strains of microbes has applications in a range of industrial contexts. Leading researchers describe their cutting-edge use of 'omics' information and explain the concept of designing a fermentation-strain genome.

Microbial production: From genome design to cell surface engineering affords a comprehensive review of novel technology and approaches being implemented for manufacturing microorganisms, written by specialists in both academia and industry. This book is divided into three sections: the first includes technology for improvement of fermentation strains and many supporting technologies and information; the second examines novel technology useful for analysis of cell activities, analyzing gene function, and designing genomes of producer strains; and finally, a discussion of the practical application of the techniques and success case studies in many fields of bio-production, such as microbiological production, pharmaceuticals, chemicals, foods and cosmetics.

Presents the methodology of breeding fermentation strains with omics information Describes many successful results by industry researchers using novel technology and the concept for designing a fermentation strain genome Is relevant to a variety of application fields of microbial production with improved strains Includes supplementary material: sn.pub/extras

Autorentext

Hideharu Anazawa, Ph.D., Director, Japan Bioindustry Association

Sakayu Shimizu, Ph.D., Professor, Kyoto Gakuen University

Klappentext

In this book the reader will find an introduction and review of recent research and development of the technology for bio-production of manufacturing microorganisms, a field in which Japan leads the world. Presented here are novel concepts and technology for breeding fermentation strains as well as the analytical methodology for gene function and genome design of producer strains.

Successful results are shown in diverse fields of application such as microbiological production, pharmaceuticals, chemicals, foods, and cosmetics. Two methodologies announced in the twenty-first century have dramatically improved the productivity of fermentation strains. One is a method of synthesizing the entire genome of the fermentation strain as proposed by Venter, famous for his work in human genome sequencing. Another is the minimum genome factory, which provides the basis for breeding a strain whose genome optimizes production of the target material.

Each chapter has been written by specialists in academia or by active researchers in industry, creating a work that is informative for researchers interested in the industrialization of novel concepts or technologies by a microbial production system. The book consists of three parts. The first presents the innovative concepts and technology for improvement of the fermentation strain, with supporting technology and other information. The second describes novel technologies useful for analysis of cell activities, and the third provides practical applications of those technologies and success stories for microbial production.

Inhalt

Preface.- Part1: Minimum Genome Factory.- Chapter1Creation of novel technology for extracellular protein production towards the development of Bacillus subtilis genome factories.- Chapter2 Minimum genome factories in Schizosaccharomyces pombe.- Chapter3 Minimum genome Factrotry of E. coli.- Part 2: Whole Genome Manipulation for Genome Design.- Chapetr4 Efficient and accurate production of de novo designed gene clusters of large size by a novel Bacillus subtilis based BGM system.- Chapter5 Development and application of novel genome technology in Saccharomyces cerevisiae.- Chapter6 Genome design of Actinomycetes for secondary metabolism.- Part 3: Application of Omics Information and Construction of Mutant Libraries.- Chapter7 Application methodology of whole omics information.- Chapter8 Application of Genomics in molecular breeding of the koji molds Aspergillus oryzae and Aspergillus sojae.- Chapter9 Comprehensive libraries of Escherichia coli K-12 and their application.- Chapter10 Insights into metabolism and the galactose recognition system from microarray analysis in the fission yeast Schizosaccharomyces pombe.- Part 4: Applications of Advanced Technologies for Production.- Chapter11 Multi-enzymatic systems for the production of chemical compounds.- Chapter12 Use of organic solvent tolerant microorganisms in bioconversion.- Chapter13 Approaches for improving protein production by cell surface engineering.- Chapter14 Strategies for increasing the production level of heterologous proteins in Aspergillus oryzae.- Chapter15 Overproduction of L- Glutamate in Corynebacterium glutamicum.- Part 5: Pharmaceuticals.- Chapter16 Microbial hormones as a master switch for secondary metabolism in Streptomyces.- Chapter17 Enzymatic production of designed peptide.- Part 6: Functional Foods.- Chapter18 Microbial production of functional polyunsaturated fatty acids and their derivatives.- Chapter19 Enzymatic production of Oligosaccharides.- Part 7: Cosmetics.- Chapter20 Cosmetic Ingredients Fermented by Lactic Acid Bacteria.- Chapter21 Structure of tyrosinase and its inhibitor from sake lees.- Part 8: Energy and Chemicals.- Chapter22 Towards realization of new biorefinery industries using Corynebacterium glutamicum.- Chapter23 Hydrogen Production Using Photosynthetic Bacteria.- Chapter24 Production of biofuels and useful materials by anaerobic organisms in ecosystem of methane fermentation.