Fermentation Microbiology and Biotechnology, Second Edition

574 Pages·2006·12.34 MB·English

by  E.M.T. El-Mansi

Fermentation
Microbiolog y
and
Biotechnolog y
Second Edition
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Fermentation
Microbiolog y
and
Biotechnolog y
Second Edition
E.M.T. El-Mansi, Editor-in-Chief
C.F.A. Bryce, Senior Editor
A.L. Demain, Associate Editor
A.R. Allman, Associate Editor
Boca Raton London New York
CRC is an imprint of the Taylor & Francis Group,
an informa business
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CRC Press
Taylor & Francis Group
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Boca Raton, FL 33487‑2742
© 2007 by Taylor & Francis Group, LLC
CRC Press is an imprint of Taylor & Francis Group, an Informa business
No claim to original U.S. Government works
Printed in the United States of America on acid‑free paper
10 9 8 7 6 5 4 3 2 1
International Standard Book Number‑10: 0‑8493‑5334‑3 (Hardcover)
International Standard Book Number‑13: 978‑0‑8493‑5334‑5 (Hardcover)
This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted
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Library of Congress Cataloging‑in‑Publication Data
Fermentation microbiology and biotechnology / E.M.T. El‑Mansi, editor‑in‑chief ; C.F.A. Bryce, senior
editor ; A.L. Demain, associate editor, A.R. Allman, associate editor. ‑‑ 2nd ed.
p. ; cm.
Includes bibliographical references.
ISBN 0‑8493‑5334‑3
1. Microbial biotechnology. 2. Fermentation. I. El‑Mansi, Mansi.
[DNLM: 1. Industrial Microbiology. 2. Fermentation‑‑physiology. 3. Microbiological Techniques.
QW 75 F3596 2006]
TP248.27.M53F467 2006
660’.28449‑‑dc22 2006009173
Visit the Taylor & Francis Web site at
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I wish to dedicate my contribution, with affection, to my sons
Adam and Sammy, in the hope that it provides a stepping
stone in their progress in higher education. Forgive me,
boys, for having to spend so much time away from you.
Dr. Mansi El-Mansi
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Preface
“Never underestimate the power of the microbe”.
Jackson W. Foster
The versatility and diverse array of microbial biosynthetic path-
ways are currently being exploited by the fermentation industry
for the production of important primary metabolites including
amino acids, nucleotides, vitamins, solvents, and organic acids,
as well as secondary metabolites such as antibiotics, hypocho-
lesterolemic agents, enzyme inhibitors, immunosuppressants,
and antitumor compounds. Current advances in proteomics,
metabolomics, functional genomics, bioinformatics, and cell
immobilization as well as sensor technology are currently
being exploited in drug development programs with the view
of increasing titres and yields of microbial processes. Micro-
organisms, both free-living as well as immobilized, are also
extremely useful in carrying out biotransformation processes to
the extent that they have become essential in the production of
single-isomer intermediates. The best is yet to come as we enter
a new era in which the conversion of renewable resources to
energy, e.g., the conversion of lignocellulosic waste to ethanol,
is a major goal.
In recognition of current advances in the field, the second
edition builds on the fine pedigree of the first and extends the
spectrum of the book to reflect the multidisciplinary and buoy-
ant nature of this subject. The following new chapters, written
by eminent scientists in the field, have been introduced:
• Products of primary metabolism
• Metabolic and co-factor engineering and their role in the
fermentation and pharmaceutical industries
• The conversion of renewable resources to fine chemicals
• Cell immobilization and its role in the fermentation and
pharmaceutical industries
More exciting advances are still to come as the complete
sequencing of industrially important microbial genomes is
unraveled. Functional genomics and proteomics are already
major tools in the search for new drugs and the development of
overproducing strains.
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viii Preface
In future editions, we will endeavor to keep readers, academ-
ics, as well as industrialists, abreast with current advances and
future prospects within this exciting and ever-changing field.
The Editorial Team
June 2006
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Acknowledgments
The work presented in this book collectively draws on the work
of great many researchers including our distinguished authors,
and highly regarded academics and industrial experts drawn
from different disciplines within the fermentation and the phar-
maceutical industries. It also owes much to the influence of
many peers and colleagues worldwide, who are too numerous
to mention.
I wish to thank my editorial team for being very helpful, sup-
portive and responsive at all times. In particular, I wish to thank
Arnold (Arny) Demain not only for helpful advice but also for
his many sound contributions to science, which lit the path for
many microbial biochemists—the Arny’s army.
I am greatly indebted to a good number of colleagues and
friends, in particular R. Leake, I. Hunter, M. Arshad, M. Atif
and G. Lang for their kind help and support.
It is also fitting to thank the team at the Taylor & Francis
Group for their skills in transforming our manuscripts into a
high-quality book, which I hope meets with your expectations
as a reader.
The credit for producing this book is only partly ours; it is
the blame that rests totally with us. Have a good read.
Dr. Mansi El-Mansi
Editor-in-Chief
ix
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