Bioprocessing for Biomolecules Production

Presents the many recent innovations and advancements in the field of biotechnological processes

This book tackles the challenges and potential of biotechnological processes for the production of new industrial ingredients, bioactive compounds, biopolymers, energy sources, and compounds with commercial/industrial and economic interest by performing an interface between the developments achieved in the recent worldwide research and its many challenges to the upscale process until the adoption of commercial as well as industrial scale.

Bioprocessing for Biomolecules Production examines the current status of the use and limitation of biotechnology in different industrial sectors, prospects for development combined with advances in technology and investment, and intellectual and technical production around worldwide research. It also covers new regulatory bodies, laws and regulations, and more. Chapters look at biological and biotechnological processes in the food, pharmaceutical, and biofuel industries; research and production of microbial PUFAs; organic acids and their potential for industry; second and third generation biofuels; the fermentative production of beta-glucan; and extremophiles for hydrolytic enzymes productions. The book also looks at bioethanol production from fruit and vegetable wastes; bioprocessing of cassava stem to bioethanol using soaking in aqueous ammonia pretreatment; bioprospecting of microbes for bio-hydrogen production; and more.

• Provides up to date information about the advancements made on the production of important biotechnological ingredients

• Complete visualization of the general developments of world research around diverse products and ingredients of technological, economic, commercial and social importance

• Investigates the use and recovery of agro-industrial wastes in biotechnological processes

• Includes the latest updates from regulatory bodies for commercialization feasibility

Offering new products and techniques for the industrial development and diversification of commercial products, Bioprocessing for Biomolecules Production is an important book for graduate students, professionals, and researchers involved in food technology, biotechnology; microbiology, bioengineering, biochemistry, and enzymology.

Auteur

About the Editors GUSTAVO MOLINA, is Associate Professor in Food Engineering at the University of Diamantina, Brazil. VIJAI KUMAR GUPTA, is Senior Research Scientist of Microbial Biotechnology, Department of Chemistry and Biotechnology at Tallinn University of Technology, Estonia. He is also the Secretary of European Mycological Association. BRAHMA N. SINGH, is a Scientist in the Pharmacology Division at CSIR-National Botanical Research Institute, Lucknow, India. NICHOLAS GATHERGOOD, is Professor in the Chemistry Division of the Department of Chemistry and Biotechnology at Tallinn University of Technology, Estonia.

Contenu
Contributors xvii

Part I General Overview of Biotechnology for Industrial Segments: An Industrial Approach 1

1 An Overview of Biotechnological Processes in the Food Industry **3
Bianca M.P. Silveira, Mayara C.S. Barcelos, Kele A.C. Vespermann, Franciele M. Pelissari, and Gustavo Molina

1.1 Introduction 3

1.2 Biotechnological Process Applied to Food Products 4

1.2.1 Organic Acids 4

1.2.2 Flavors 5

1.2.3 Polysaccharides 6

1.2.4 Amino Acids 6

1.2.5 Enzymes 7

1.2.6 Surfactants 7

1.2.7 Pigments 8

1.3 Genetically Modified Organisms (GMO) 9

1.4 Future Perspectives of Biotechnological Processes in the Food Industry 10

1.5 Concluding Remarks and Perspectives 11

References 12

2 Status of Biotechnological Processes in the Pharmaceutical Industry **21
Natalia Videira, Robson Tramontina, Victoria Ramos Sodré, and Fabiano Jares Contesini

2.1 Introduction 21

2.2 Main Biotechnological Products in the Pharmaceutical Industry 23

2.2.1 Antibiotics in the Pharmaceutical Industry 23

2.2.2 Enzymes in the Pharmaceutical Industry 24

2.2.3 Antibodies in the Pharmaceutical Industry 27

2.3 Prospects for Area Development 33

2.3.1 Patent Generation 33

2.3.2 Perspectives for Biotechnology in the Pharmaceutical Sector 35

2.4 Conclusion 38

References 39

3 Current Status of Biotechnological Processes in the Biofuel Industries **47
Gustavo Pagotto Borin, Rafael Ferraz Alves, and Antônio Djalma Nunes Ferraz Júnior

3.1 Introduction 47

3.2 Biofuels and an Overview of the Industrial Processes 49

3.2.1 Bioethanol 49

3.2.2 Biodiesel 53

3.2.3 Biobutanol 54

3.2.4 Biogas 56

3.2.5 Microalgal Biomass for Biofuels Production 61

3.3 Conclusion 62

References 62

Part II Biotechnological Research and Production of Food Ingredients 71

4 Research, Development, and Production of Microalgal and Microbial Biocolorants **73
Laurent Dufossé

4.1 Introduction 73

4.2 Carotenoids 74

4.2.1 Lutein and Zeaxanthin 74

4.2.2 Aryl Carotenoids (Orange Colors and Highly Active Antioxidants) are Specific to Some Microorganisms 77

4.2.3 C50 Carotenoids (Sarcinaxanthin, Decaprenoxanthin) 78

4.2.4 Techniques for the Production of Novel Carotenoids with Improved Color Strength/Stability/Antioxidant Properties 79

4.3 Azaphilones 80

4.3.1 Toward Mycotoxin-Free Monascus Red 80

4.3.2 Monascus-Like Pigments from Nontoxigenic Fungal Strains 83

4.4 Anthraquinones 84

4.4.1 Fungal Natural Red 84

4.4.2 Other Fungal Anthraquinones 85

4.5 Phycobiliproteins 85

4.6 Conclusion 87

References 89

5 Prospective Research and Current Technologies for Bioflavor Production **93
Marina Gabriel Pessôa, Bruno Nicolau Paulino, Gustavo Molina, and Glaucia Maria Pastore

5.1 Introduction 93

5.2 Microbial Production of Bioflavors 100

5.2.1 Biotransformation of Terpenes 100

5.2.2 De Novo Synthesis 104

5.3 Enzymatic Production of Bioflavors 108

5.4 Conclusion 112

References 112

6 Research and Production of Biosurfactants for the Food Industry **125
Eduardo J. Gudiña and Lígia R. Rodrigues

6.1 Introduction 125

6.2 Biosurfactants as Food Additives 126

6.3 Biosurfactants as Powerful Antimicrobial and Anti-Adhesive Weapons for the Food Industry 129

6.4 Potential Role of Biosurfactants in New Nano-Solutions for the Food Industry 134 6.5 Conclusions...