A Handbook on High Value Fermentation Products, Volume 2

Written by a group of world-renowned experts, the second volume in this groundbreaking set continues where the first volume left off, focusing on fermentation products that contribute to human welfare across a variety of industries. Green technologies are no longer the "future" of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to "go greener," and this is nowhere more apparent than in fermentation technology. This second volume in the groundbreaking new set, High Value Fermentation Products, focuses on industries that a concerned with human welfare, including the leather industry, textiles, pharmaceutical and medical, food processing, and others. Covering topics such as chitin and chitosan, microbial polyhydroxyalkanoates, propanediol, and many others, the editors and contributors have contributed to an extremely important facet of chemical and process engineering and how to move these industries into a much more sustainable and environmentally conscious direction. From converting waste into apparel to creating healthier foods and more effective medicines, this is truly a monumental work that is a must-have for any chemical engineer, scientist, or chemist.

Foreword xv Acknowledgements xvii Preface xix About the Editors xxi 1 Challenges and Opportunities for the Production of Industrial Enzymes by Fermentation 1 Andrés Illanes 2 Biotechnology of Leather: An Alternative to Conventional Leather Processing 23 Saurabh Saran, Shifali Chib and R. K. Saxena 3 Enzyme Catalysis: A Workforce to Productivity of Textile Industry 49 Sharrel Rebello, Embalil Mathachan Aneesh, Raveendran Sindhu, Parameswaran Binod, Ashok Pandey and Edgard Gnansounou 4 Current Trends in the Production of Ligninolytic Enzymes 67 Susana Rodríguez-Couto 5 Asava-Arishta: A Multi-Advantageous Fermented Product in Ayurveda 89 Varun Kumar Singh, Avinash Narwaria and C. K. Katiyar 6 Production and Applications of Polyunsaturated Fatty Acids 109 Sabeela Beevi Ummalyma, Raveendran Sindhu, Parameswaran Binod, Ashok Pandey and Edgard Gnansounou 7 Functional Foods and Their Health Benefits 127 Rwivoo Baruah, Krishan Kumar and Arun Goyal 8 Industrially Important Biomolecules From Cyanobacteria 147 Y. P. Reddy, R. K. Yadav, K. N. Tripathi, A. Borah, P. Jaiswal and G. Abraham 9 Augmenting Bioactivity of Plant-Based Foods Using Fermentation 165 Sonam Chouhan, Kanika Sharma and Sanjay Guleria 10 Probiotic Intervention for Human Health and Disease 185 Bilqeesa Bhat and Bijender Kumar Bajaj 10 Probiotic Intervention for Human Health and Disease 185 Bilqeesa Bhat and Bijender Kumar Bajaj 12 Bioactive Polysaccharides Produced by Microorganisms:vProduction and Applications 231 Gilberto V. de Melo Pereiraa, Susan G. Karp, Luiz A. J. Letti, Maria G. B. Pagnoncelli, Ana M. Finco, Maria R. Machado and Carlos R. Soccol 13 Shikimic Acid: A Compound of Industrial Interest with Respect to Swine/Avian Flu 253 P. Tripathi 14 1,3-Propanediol: From Waste to Wardrobe 281 Jasmine Isar, Harshvardhan Joshi and Vidhya Rangaswamy 15 Biomedical and Nutraceutical Applications of Chitin and Chitosan 319 Manish Kumar, Amandeep Brar, V. Vivekanand and Nidhi Pareek 16 Microbial Polyhydroxyalkanoates: Current Status and Future Prospects 351 Jyotsana Dalal and Banwari Lal List of Contributors 389 Index 393