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Citric Acid Biotechnology

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ISBN-10: 0748405143

ISBN-13: 9780748405145

Edition: 1998

Authors: Bjorn Kristiansen, Joan Linden, Michael Mattey

List price: $205.00
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Description:

This comprehensive book covers subjects such as mycology; redox reactions; mass and energy balances; downstream processing; fermentation substrates and design of industrial plants. All the authors are still active in the field and come from both industrial and academic backgrounds. Undergraduates and postgraduates studying industrial microbiology, biotechnology or biochemical engineering, or those wishing to pursue careers in the biotechnological industry will find this a comprehensive, accessible and definitive resource. It will also provide a useful reference for researchers and managers in the industry.
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Book details

List price: $205.00
Copyright year: 1998
Publisher: CRC Press LLC
Publication date: 12/16/1998
Binding: Hardcover
Pages: 189
Size: 6.75" wide x 10.25" long x 0.50" tall
Weight: 1.144
Language: English

Bjorn Kristiansen is the Chief Executive Officer of EU Biotech Consulting in Norway. He is an active member of the European Federation of Biotechnology (EFB), including co-founder and interim chairperson for the Section on Biological Engineering Science.

A Brief Introduction to Citric Acid Biotechnology
Citric acid from lemons
Synthetic citric acid
Microbial citric acid
Citric acid by the surface method
The submerged process for production of citric acid
Continuous and immobilized processes
Yeast based processes
The koji process
Uses of citric acid
Effluent disposal
Conclusions
References
Biochemistry of Citric Acid Accumulation by Aspergillus niger
Introduction
Glucose catabolism in A. niger and its regulation
Regulation of citric acid biosynthesis
Role of citrate breakdown in citrate accumulation
Export of citric acid from A. niger
References
Biochemistry of Citric Acid Production by Yeasts
Introduction
Synthesis of citric acid from n-alkanes
Synthesis of citric acid from glucose
Conclusions
References
Strain Improvement
Introduction
General aspects of strain improvement
Isolation of recombinant strains using the parasexual cycle in A. niger
Genetic engineering
Concluding remarks
Acknowledgements
References
Fungal Morphology
Introduction
Factors affecting Aspergillus niger morphology in submerged culture
Effect of agitation
Effect of nutritional factors
Effect of inoculum
Conclusions and perspectives
References
Redox Potential in Submerged Citric Acid Fermentation
Nomenclature
Introduction
Overview
Theory
Measurement of redox potential
Significance of redox potential
Redox potential in citric acid fermentation
Regulation of the redox potential
Regulation of redox potential in citric acid fermentation
Scale-up based on redox potential
Conclusions
References
Modelling the Fermentation Process
Introduction
Aspergillus based models
Yeast based models
Conclusion
References
Mass and Energy Balance
Nomenclature
Introduction
Metabolic description of A. niger growth
Mass and energy balances
Kinetics of growth and citric acid production by A. niger
Carbon and available electron balances
Conclusion
References
Downstream Processing in Citric Acid Production
Pretreatment of fermentation broth
Precipitation
Solvent extraction
Adsorption, absorption and ion exchange
Liquid membranes
Electrodialysis
Ultrafiltration
Immobilization of micro-organisms
References
Fermentation Substrates
Introduction
Molasses
Refined or raw sucrose
Syrups
Starch
Hydrol
Alkanes
Oils and fats
Cellulose
Other medium redients
Conclusion
References
Design of an Industrial Plant
Nomenclature
Design of an industrial plant
Data required
Design basis
Scope definition
Process package
Raw material
Substrate preparation
Fermentation
Design of a stirred tank reactor
Airlift and bubble column reactors
Product isolation
Cell removal
Purification
Crystallization stages
Product packaging
Effluent and by-products
In conclusion
References
Index