Fermentation Biotechnology of Organic Acids and Amino Acids
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Organic acids and amino acids are used in large volume by both food and chemical industries. Organic acids can be utilized to produce natural food additives and value-added chemicals such as biodegradable polymers, acrylic acid, propylene glycol, 1-4-bulanediol and polyesters with annual markets exceeding 2000 million pounds. Recent search for biodegradable salts for road de-icing has developed potential new uses for salts of carboxylic acids. If only 10% of the road salts are used for highway de-icing were switched to the biodegradable salts, approximately 2000 million pounds of carboxylic acids would be required and, if these were obtained by fermentation, it could put the agricultural surplus to productive, environmentally safe use. Thus, it is abundantly clear that emerging bioprocess technologies for conservation of plant-derived materials to organic acids and amino acids is very important to the productive utilization of renewable resources.
The interest in production of amino acids by microbial fermentation has increased considerably during the past two decades because of their increased use in food (human nutrition), feed (animal nutrition), flavourings, seasonings, cosmetics, medicines and as intermediates in chemical industry. Recently, there has been increased use of pharmaceutical grade amino acids also for internal and intravenous feeding solutions.
The contents include – (1) Concept and Range of Fermentation Technology, (2) An Overview of Organic Acids Fermentations, (3) Acetic Acid, (4) Ascorbic Acid, (5) Butyric Acid, (6) Citric Acid, (7) Fumaric Acid, (8) Gluconic Acid, (9) Itaconic Acid, (10) Kojic Acid, (11) Lactic Acid, (12) Propionic Acid, (13) Succinic Acid, (14) Other organic Acids, (15) An overview of Amino Acids Fermentations, (16) L-Glutamic acid, (17) L-Lysine, (18) L-Tryptophan and Aspartic acid.
The attempt is done that book should prove to be an useful source of information for anyone with an interest in fermentation biotechnology for both undergraduate as well as postgraduate courses of Microbiology and Biotechnology as well as to students of Pharmaceutical Sciences and technology, Food Science and technology, Agricultural Microbiology, Dairy Sciences and technology, Public health sciences, Biochemical Engineering and other fermentation-related commercial and vocational courses.
| Common | |
| Author | H. A. Modi |
| Binding | Hardcover |
| Edition | 1 |
| ISBN | 978-81-7910-423-1 |
| Language | English |
| Number Of Pages | xiv+186 |
| Publication Year | 2013 |
| Publisher | Aavishkar Publishers, Distributors, Jaipur |