Advanced Fermentation and Cell Technology

Dr Byong H. Lee, Scientific Advisor at SportBiomics, CA, USA; Former Distinguished Professor at Kangwon National University (Department of Food Science and Biotechnology), Chuncheon, South Korea; Former Distinguished Professor at Jiangnan University (School of Biotechnology), Wuxi, China; Former Professor (AAFC Chair) and Affiliated Professor at McGill University (Departments of Microbiology/Immunology and Food Science/Agricultural Chemistry) and Principal Research Scientist /Head of Biotechnology at Agriculture and Agri-Food Canada, Quebec, Canada.

Preface
Overview on Market Size of Bioproducts and Fundamentals of Cell Technology
Biotechnology and global market size of bioproducts
Cellular organization and membrane structure of three domains

Part I

Chapter 1 Microbial Cell Technology
1.1 Basic bacterial growth and mode of fermentation
1.2 Basic fungal growth
1.3 Classical strain improvements and tools
1.3.1 Natural selection and mutation
1.3.2 Recombination
1.4 Modern strain improvement and tools
1.4.1 Genome shuffling
1.4.2 Recombinant DNA technology
1.4.3 RNA interference (RNAi) and CRISPR)/Cas technology for genome editing
1.4.3.1 RNA interference (RNAi)
1.4.3.2 CRISPR)/Cas technology for genome editing
1.4.4 Molecular thermodynamics for biotechnology
1.4.5 Protein engineering
1.4.6 Genomics, proteomics and bioinformatics
1.4.7 Systems/synthetic biology and metabolic engineering
1.4.8 Quorum sensing and quenching
1.5 Bioengineering and scale-up process
1.5.1 Microbial and process engineering factors affecting performance and economics
1.5.2 Fermenter and bioreactor systems
1.5.3 Mass transfer concept
1.5.4 Heat transfer concept
1.5.5 Mass and heat transfer practice
1.5.6 Scale-up and scale-down of fermentations
1.5.6.1 Scale-up methods
1.5.6.2 Bioinstrumentation and computer control
1.3.6.3 Physical measurement
1.5.6.4 Chemical measurement
1.5.6.5 Biological measurement
1.5.6.6 Computer applications
1.5.6.7 Process control
1.5.6.8 SCADA control system
1.5.7 Scale-up challenges
1.6 New bioprocesses of fermentation
1.6.1 Growth-arrested bioprocess
1.6.2 Integrated bioprocess
1.6.3 Consolidated bioprocessing (CBP)
Summary
Bibliography

Part II

Chapter 2 Applications of Microbial Fermentation to Food Products, Chemicals and Pharmaceuticals
2.1 Fermented dairy products
2.1.1 Basic knowledge of manufacture of dairy products
2.1.2 Genetic engineering of lactic acid bacteria
2.2 Fermented meat and fish products
2.2.1 Fermented meat products
2.2.2 Fermented fish products
2.3 Fermented vegetable and cereal products
2.3.1 Fermented vegetable products
2.3.2 Fermented cereal products
2.4 Organic acids
2.4.1 Acetic acid
2.4.2 Citric acid
2.4.3 Lactic acid
2.4.4 Malic acid
2.4.5 Fumaric acid
2.5 Flavors and Amino acids
2.5.1 Microbial flavors
2.5.2 Amino acids
2.6 Sweeteners
2.5.1 Nutritive sweeteners
2.5.2 High intensity sweeteners
2.7 Vitamins and Pigments
2.7.1 Production of vitamins
2.7.2 Production of pigments
2.8 Microbial polysaccharides and Biopolymers
2.8.1 Microbial polysaccharides
2.8.2 Biopolymers
2.9 Bacteriocins and Bacteriophages
2.9.1 Bacteriocins
2.9.2 Bacteriophage
2.10 Enzymes
2.11 Biomass (SCP) and Mushrooms
2.11.1 Biomass (SCP)
2.11.2 Mushrooms
2.12 Functional foods and Nutraceuticals
2.12.1 Probiotics and prebiotics
2.12.2 Microbiome
2.13 Alcoholic beverages
2.13.1 Beer
2.13.2 Wine
2.14 Other fermentation chemicals
2.14.1 Bioethanol
2.14.2 Biobutanol
2.14.3 Biobutanediol
2.14.4 Biodiesel
2.14.5 Biomethane
2.14.6 Biohydrogen
2.15 Pharmaceuticals, Growth promoters, and Biopesticides
2.15.1 Antibiotics
2.15.2 Antibiotic (or Antimicrobial) growth promoters (AGPs)
2.15.3 Antitumor drugs
2.15.4 Steroids
2.15.5 Statins
2.15.6 Biopesticides
Summary
Bibliography

Part III

Chapter 3
3.1 Animal Cell Technology
3.1.1 Introduction
3.1.2 Techniques of RNAi and CRISPR
3.1.3 Animal cell lines
3.1.3.1 Anchorage-dependent (adherent) cells
3.1.3.2 Anchorage-independent (suspension) cells
3.1.4 Upstream and downstream bioprocessing
3.1.5 Strain development of animal cell cultures
3.1.6 Applications of animal cell cultures
3.1.6.1 Monoclonal antibodies (mABs)
3.1.6.2 Vaccines
3.1.6.3 DNA vaccines
3.1.6.4 Reverse vaccinology (RV)
3.1.6.5 Edible vaccines
3.1.6.6 Zika vaccines
3.1.6.7 Hepatitis vaccines
3.1.6.8 HIV vaccines
3.1.7 Transgenic animal bioreactors
3.2.7.1 Introduction and techniques
3.2.7.2 Applications of transgenic animals

Part IV

Chapter 4 Plant Cell Technology
4.1 Introduction
4.2 Plant tissue culture
4.3 Applications of plant tissue culture
4.3.1 Traditional plant breeding (Non-recombinant DNA techniques)
4.3.2 General media for plant tissue culture
4.3.3 Bioreactor types of plant cell cultures
4.3.3.1 Seed based bioreactor
4.3.3.2 Plant cell suspension bioreactor
4.3.3.3 Hairy root bioreactor
4.3.3.4 Chloroplast bioreactors
4.3.4 Modern plant breeding or Biotech/GM crops (Recombinant DNA Techniques)
4.3.4.1 Agricultural applications
Summary
Bibliography

Part V

Chapter 5. Safety Issues of New Biotechnologies on Microbial, Animal, and Plant Cells
5.1 Introduction
5.2 Safety evaluation of novel foods and cell culture products
5.2.1 Genetically Modified Microorganisms and Their Products
5.2.2 Genetically Modified Animal Cell Cultures, Animals, Fishes and Their Products
5.2.2.1 Safety aspects of animal cell culture
5.2.2.2 Genetically modified animals and their products
5.2.2.3 Detection methods of transgenic animals and fishes
5.2.3 Genetically Modified Plants and Their Products
5.2.3.1 Whole GM crops
5.2.3.2 Safety concern of GM crops and cell cultures
5.2.3.3 Safety of GM crops- and GMM derived ingredients
5.3.3.4 Detection methods of GM crops
Summary
Bibliography

Index