Biotechnology

Prägnant, umfassend und aktuell: Die perfekte Einführung in die Biotechnologie und Gentechnik im bewährten Layout mit vielen veranschaulichenden Farbabbildungen.

Auteur
Rolf Schmid studied chemistry, biochemistry and microbiology in Munich and Freiburg (Germany). After postdoctoral training in Gif-sur-Yvette (France) and Austin (USA), he joined Henkel KGaA in Dusseldorf (Germany) where he worked for 15 years, eventually as Director R&D Biotechnology. In 1987, he was invited to direct the Institute for Enzyme Technology at Braunschweig Technical University and the Division of Enzyme Technology and Chemistry of Natural Products at the 'Gesellschaft fur biotechnologische Forschung' (GBF) in Braunschweig (Germany). From 1993 to 2009, he was Director of the Institute for Enzyme Technology at Stuttgart University (Germany). After having obtained an MBA diploma from the University of Reutlingen in 2007, he founded the consulting agency www.bio4business.eu in Stuttgart, followed in 2015 by the Steinbeis Consulting Agency www.asia-tech.eu.

Dr. Claudia Schmidt-Dannert is Distinguished McKnight Professor in the Department of Biochemistry, Molecular Biology and Biophysics, at the University of Minnesota (USA). She studied Biology and Biochemistry at the Carolo Wilhelmina University Braunschweig (Germany), where she received her Ph.D. in Biochemistry in 1994. Schmidt-Dannert held a Postdoc position in Molecular Biotechnology at the University of Stuttgart (Germany) and became Professor at the University of Minnesota in 2010. Her research focuses on exploring and utilizing the metabolic machineries of plants and microorganisms to enable the discovery and synthesis of valuable microbial or plant-derived compounds in engineered microbial cells.

Résumé
Now presented in large format, the new Schmid is the ideal primer in biotechnology. The two-page layout with one page being a full color figure and the opposite page being explanatory text is the ideal combination between rapid visual-based learning with in depth information.

Contenu

Preface IX

Preface to the 2nd edition X

Introduction 1

Introduction

Early developments 2

Biotechnology today 4

Microbiology

Viruses 6

Bacteriophages 8

Microorganisms 10

Bacteria 12

Yeasts 14

Fungi 16

Algae 18

Some bacteria of importance for biotechnology 20

Microorganisms: isolation, preservation, safety 22

Microorganisms: strain improvement 24

Biochemistry

Biochemistry 26

Amino acids, peptides, proteins 28

Enzymes: structure, function, kinetics 30

Sugars, glycosides, oligo- and polysaccharides 32

Lipids, membranes, membrane proteins 34

Metabolism 36

Genetic engineering DNA: structure 38

DNA: function 40

RNA 42

Genetic engineering: general steps 44

Preparation of DNA 46

Other useful enzymes for DNA manipulation 48

PCR: general method 50

PCR: laboratory methods 52

DNA: synthesis and size determination 54

DNA sequencing 56

Transfer of foreign DNA in living cells (transformation) 58

Gene cloning and identification 60

Gene expression 62

Gene silencing 64

Epigenetics 66

Gene libraries and gene mapping 68

Genetic maps of prokaryotes 70

Genetic maps of eukaryotes 72

Metagenomics 74

Cell biology

Cell biology 76

Stem cells 78

Blood cells and immune system 80

Antibodies 82

Reporter groups 84

Solid state fermentation (SSF) 86

Growing microorganisms 88

Growth kinetics and product formation 90

Fed-batch, continuous and high cell density fermentation 92

Fermentation technology 94

Fermentation technology: scale-up 96

Cultivation of mammalian cells 98

Mammalian cell bioreactors 100

Enzyme and cell reactors 102

Recovery of bioproducts 104

Recovery of proteins: chromatography 106

Economic aspects of industrial processes 108

Food and food additives

Alcoholic beverages 110

Beer 112

Fermented food 114

Food and lactic acid fermentation 116

Prebiotics and probiotics 118

Bakers' yeast and fodder yeasts 120

Fodder yeasts from petroleum feedstocks, single cell oil 122

Amino acids 124

l-Glutamic acid 126

d,l-Methionine, l-lysine, and l-threonine 128

Aspartame™, l-phenylalanine, and l-aspartic acid 130

Amino acids via enzymatic transformation 132

Vitamins 134

Nucleosides and nucleotides 136

Industrial products

Bio-Ethanol 138

1-Butanol 140

Higher alcohols and alkenes 142

Acetic acid / vinegar 144

Citric acid 146

Lactic acid, 3-hydroxy-propionic acid (3-HP) 148

Gluconic acid and green sugar chemicals 150

Dicarboxylic acids 152

Biopolymers: Polyesters 154

Biopolymers: Polyamides 156

Polysaccharides 158

Biosurfactants 160

Fatty acids and their esters 162

Enzyme technology

Biotransformation 164

Technical enzymes 166

Applied enzyme catalysis 168

Regio- and enantioselective enzymatic synthesis 170

Enzymes as processing aids 172

Detergent enzymes 174

Enzymes for starch hydrolysis 176

Enzymatic starch hydrolysis 178

Enzymes and sweeteners 180

Enzymes for the hydrolysis of cellulose and polyoses 182

Enzymes in pulp and paper processing 184

Pectinases 186

Enzymes and milk products 188 <p...