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Fermentation
Special Issues
Industrial Biotechnology: An Emerging Area
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Industrial Biotechnology: An Emerging Area

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Industrial Fermentation".

Deadline for manuscript submissions: closed (20 November 2016) | Viewed by 40793

Special Issue Editor

Dr. Sangita Singh

E-Mail
Guest Editor
Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA
Interests: cell factories; yeast; fermentaion; industrial application of enzymes

Special Issue Information

Dear Colleagues,

In this Special Issue we are inviting science and technology communities to submit original articles, reviews, commentaries, and communications on hot areas and the latest progress in industrial biotechnology. Briefly, industrial biotechnology (IB) refers to the use of live microbial cell factories or enzymes to make products at a commercial scale. Important goals of IB include the replacement of conventional fossil-fuel-based routes with bioprocesses and the creation of bioproducts like biofuels, nutraceuticals, bioactives, chemicals, and materials. Cell factories or enzymes can be used to convert feedstock or raw materials to products through cleaner processes that display attributes such as energy savings, lower greenhouse gas emission, and can replace multistep chemical processes with one step fermentation. Due to robust sustainability and reduced carbon footprint, IB has the potential to impact industrial scale production globally in the coming years, especially considering recent and current scientific advances in biochemistry, genomics, molecular biology, and fermentation. These advancements have created opportunities for new innovation, improvement of productivity, and the development of cost effective solutions which will impact our day-to-day life.

Prof. Dr. Marc Beauregard
Dr. Sangita Singh
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


Keywords

  • cell factories
  • fermentation
  • feedstock utilization
  • metabolic engineering
  • strain improvement
  • metabolic flux analysis
  • process optimization
  • industrial biotechnology
  • industrial application of enzymes
  • biobased products
  • biochemicals
  • biomaterials
  • biofuels
  • biocatalysis

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (4 papers)

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Research

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2332 KiB  
Article
Optimization of Thermo-Alkali Stable Amylase Production and Biomass Yield from Bacillus sp. Under Submerged Cultivation
by Ameer Khusro, Kaliyan Barathikannan, Chirom Aarti and Paul Agastian
Fermentation 2017, 3(1), 7; https://doi.org/10.3390/fermentation3010007 - 4 Feb 2017
Cited by 33 | Viewed by 9390
Abstract
The present context was investigated to optimize amylase production and cell biomass of poultry-associated Bacillus sp. using a conventional as well as statistical approach. Box-Behnken design (BBD) matrix at N = 29 was employed to optimize four independent variables, selected from one factor [...] Read more.
The present context was investigated to optimize amylase production and cell biomass of poultry-associated Bacillus sp. using a conventional as well as statistical approach. Box-Behnken design (BBD) matrix at N = 29 was employed to optimize four independent variables, selected from one factor at a time (OFAT) technique, for maximum amylase production and biomass yield. The relative activity of crude amylase obtained from the isolate showed stability at high temperature (60 °C) and alkaline condition (pH 9) up to 4 h of incubation, thereby indicating its alkali-tolerant and thermo-stable property. The BBD resulted in enhanced amylase activity of 145.32 U/mL when the basal medium was slightly acidic (pH 6) and kept at a temperature of 35 °C with the shaking speed of 130 rpm, in addition to being incubated for 24 h. The selected factors, when employed with this statistical optimization approach, showed 1.5-fold and 2-fold enhancements in the amylase production and biomass yield respectively compared to the OFAT method. Analysis of variance (ANOVA) revealed high coefficient of determination (R2) of 0.96 to 0.99 for both the responses at significant level (p < 0.05). Three-dimensional response and 2D contour plot of the quadratic model showed interdependent interaction between the effective variables. Long-term thermo-alkali stability of amylase obtained from Bacillus sp. suggested not only its wide applications in pharmaceutical, food and biotechnological industries, but also suggested a potent replacement of existing amylases on the market. Full article
(This article belongs to the Special Issue Industrial Biotechnology: An Emerging Area)
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412 KiB  
Article
Probiotic Viability, Physicochemical and Sensory Properties of Probiotic Pineapple Juice
by Bukola AdebayoTayo and Stephanie Akpeji
Fermentation 2016, 2(4), 20; https://doi.org/10.3390/fermentation2040020 - 8 Dec 2016
Cited by 29 | Viewed by 9669
Abstract
(1) Background: Probiotication is an important method in the food industry, and the use of probiotic dairy products has prevented lactose intolerant patients and vegetarians from their consumption. Hence, there is a need to incorporate probiotics in fruit juice without lactose; (2) Method: [...] Read more.
(1) Background: Probiotication is an important method in the food industry, and the use of probiotic dairy products has prevented lactose intolerant patients and vegetarians from their consumption. Hence, there is a need to incorporate probiotics in fruit juice without lactose; (2) Method: Probiotic viability, and physicochemical and sensory evaluation of stored probioticated pineapple juice using lactic acid bacteria (LAB) (Pediococcus pentosaceus LaG1, Lactobacillus rhamnosus GG, Pediococcus pentosaceus LBF2) as a single and mixed starter was investigated; (3) Results: There was an increase in the lactic acid production, and reduction in pH, vitamin C content, and colour during storage. At weeks 3 and 4, Propp2 and Pcontrol samples had the highest lactic acid content (317.9 mg/L and 160.34 mg/L). The vitamin C content ranged from 2.91–7.10 mg/100 g. There was a general reduction in total soluble solids during storage. The probiotic LAB were viable throughout the storage time (1.05–1.10 × 109 cfu/mL) in the juice samples. There was no significant difference in terms of taste, aroma, colour, or appearance during the time of storage; (4) Conclusion: The pineapple juice supported the viability, lactic acid production, vitamin C development, and the antagonistic potential of the probiotic candidate. This result is useful for the development of probiotic fruit juice as functional foods and nutraceuticals with health beneficial effect. Full article
(This article belongs to the Special Issue Industrial Biotechnology: An Emerging Area)
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746 KiB  
Article
Multiple Parameter Optimization for Maximization of Pectinase Production by Rhizopus sp. C4 under Solid State Fermentation
by Shweta Handa, Nivedita Sharma and Shruti Pathania
Fermentation 2016, 2(2), 10; https://doi.org/10.3390/fermentation2020010 - 4 May 2016
Cited by 37 | Viewed by 6709
Abstract
A novel strain Rhizopus sp. C4 was isolated from compost for the production of pectinase. Cultivation of Rhizopus sp. C4 on orange peel substrate under various solid-state fermentation (SSF) conditions was evaluated for pectinase yield along with the enzyme activity profile as a [...] Read more.
A novel strain Rhizopus sp. C4 was isolated from compost for the production of pectinase. Cultivation of Rhizopus sp. C4 on orange peel substrate under various solid-state fermentation (SSF) conditions was evaluated for pectinase yield along with the enzyme activity profile as a potential, low-cost alternative to submerged-liquid fermentation. Response surface methodology (RSM) was employed to optimize various environmental parameters for pectinase production. Various parameters, namely temperature, moisture and incubation days, were studied statistically for a total of 20 runs using central composite design. The highest yield of the enzyme, i.e., 11.63 IU/mL, was obtained from 1:3.5 moisture ratios in 7 days at 30°C. The study demonstrated that optimization through RSM could improve the enzymatic characteristics and yield of the enzyme. Full article
(This article belongs to the Special Issue Industrial Biotechnology: An Emerging Area)
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Review

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2202 KiB  
Review
A Review of Process-Design Challenges for Industrial Fermentation of Butanol from Crude Glycerol by Non-Biphasic Clostridium pasteurianum
by Tahereh Sarchami, Garret Munch, Erin Johnson, Sascha Kießlich and Lars Rehmann
Fermentation 2016, 2(2), 13; https://doi.org/10.3390/fermentation2020013 - 15 Jun 2016
Cited by 35 | Viewed by 13766
Abstract
Butanol, produced via traditional acetone-butanol-ethanol (ABE) fermentation, suffers from low yield and productivity. In this article, a non-ABE butanol production process is reviewed. Clostridium pasteurianum has a non-biphasic metabolism, alternatively producing 1,3-propanediol (PDO)-butanol-ethanol, referred to as PBE fermentation. This review discusses the advantages [...] Read more.
Butanol, produced via traditional acetone-butanol-ethanol (ABE) fermentation, suffers from low yield and productivity. In this article, a non-ABE butanol production process is reviewed. Clostridium pasteurianum has a non-biphasic metabolism, alternatively producing 1,3-propanediol (PDO)-butanol-ethanol, referred to as PBE fermentation. This review discusses the advantages of PBE fermentation with an emphasis on applications using biodiesel-derived crude glycerol, currently an inexpensive and readily available feedstock. To address the process design challenges, various strategies have been employed and are examined and reviewed; genetic engineering and mutagenesis of C. pasteurianum, characterization and pretreatment of crude glycerol and various fermentation strategies such as bioreactor design and configuration, increasing cell density and in-situ product removal. Where research deficiencies exist for PBE fermentation, the process solutions as employed for ABE fermentation are reviewed and their suitability for PBE is discussed. Each of the obstacles against high butanol production has multiple solutions, which are reviewed with the end-goal of an integrated process for continuous high level butanol production and recovery using C. pasteurianum and biodiesel-derived crude glycerol. Full article
(This article belongs to the Special Issue Industrial Biotechnology: An Emerging Area)
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