Role of Microbes in Industrial Products and Processes
Mitwirkende(r): Resource type: Ressourcentyp: Buch (Online)Buch (Online)Sprache: Englisch Verlag: Newark : John Wiley & Sons, Incorporated, 2022Beschreibung: 1 Online-Ressource (425 p)Andere physische Formen: 9781119901181 | 1119901189 | 9781119901013 | Erscheint auch als: Role of Microbes in Industrial Products and Processes. Druck-Ausgabe Newark : John Wiley & Sons, Incorporated,c2022Online-Ressourcen: Zusammenfassung: Cover -- Half-Title Page -- Series Page -- Title Page -- Copyright Page -- Contents -- Preface -- 1 Role of Microbes in the Pharmaceutical Industry -- 1.1 Introduction -- 1.1.1 Microbes with Medical Significance -- 1.1.1.1 Production of Insulin -- 1.1.1.2 Production of Somatotropin -- 1.2 Role of Microbes in Drug Discovery -- 1.2.1 Microbes in Antibiotic Production -- 1.2.1.1 Beta-Lactams -- 1.2.1.2 Macrolides -- 1.2.1.3 Tetracyclines -- 1.2.1.4 Aminoglycosides -- 1.2.1.5 Glycopeptides -- 1.2.2 Microbes in Antivirals and Antifungals -- 1.2.2.1 Microbes in Antiviral ProductionZusammenfassung: 1.2.2.2 Microbes in Antifungal Production -- 1.3 Microbes in Vaccines -- 1.3.1 Live Attenuated Vaccines -- 1.3.2 Bacterial Attenuated Vaccines -- 1.3.3 Viral Attenuated Vaccines -- 1.3.4 Inactivated Vaccines -- 1.3.5 Subunit Vaccines -- 1.4 Microbes in Medically Important Food Products or Nutraceuticals -- 1.4.1 Acidophilus -- 1.4.2 Buttermilk -- 1.4.3 Dahi -- 1.4.4 Kefir -- 1.4.5 Yogurt -- 1.4.6 Algae -- 1.4.7 Marine-Derived Fungi -- 1.4.8 Marine-Derived Actinomycetes -- 1.4.9 Other Marine Sources of Nutraceuticals -- 1.5 Major Challenges and Future Prospects -- 1.6 Conclusions -- ReferencesZusammenfassung: 2 Emerging Nutraceutical Prospective of Microbes and their Therapeutic Aspects for Lifestyle Diseases -- 2.1 Introduction -- 2.2 Different Types of Nutraceuticals -- 2.2.1 Probiotics -- 2.2.2 Prebiotics -- 2.2.3 Polyphenols -- 2.2.4 Spices -- 2.2.5 Polyunsaturated Fatty Acids -- 2.2.6 Antioxidant Vitamins -- 2.2.7 Dietary Fibers -- 2.3 Improving the Yields of Nutraceuticals Using Microbes -- 2.3.1 Potential of Seaweed Bioactive Compounds as Functional Foods and Nutraceuticals -- 2.3.1.1 Polysaccharides -- 2.3.1.2 Phenolic Compounds -- 2.3.1.3 ProteinsZusammenfassung: 2.4 Nutraceuticals as an Alternative for Pharmaceuticals -- 2.5 Therapeutic Aspects of Nutraceuticals for Lifestyle Diseases -- 2.5.1 Anti-Diabetic Effect -- 2.5.2 Anti-Hypertensive Effect -- 2.5.3 Anti-Cholesterol Effects -- 2.5.4 Anti-Cancer Effect -- 2.5.5 Anti-Obesity Effect -- 2.5.6 Cardiovascular Diseases -- 2.5.7 Nutraceuticals in Other Complications -- 2.6 Current Market of Nutraceuticals -- 2.7 Future Perspective of Nutraceutical Development -- 2.8 Conclusion -- References -- 3 Role of Microbes in the Food Industry -- 3.1 Introduction -- 3.2 Microflora of Food Products -- 3.2.1 BacteriaZusammenfassung: 3.2.2 Yeast -- 3.2.3 Molds -- 3.2.4 Viruses -- 3.3 Different Types of Food Products -- 3.3.1 Fermented Dairy Products -- 3.3.2 Alcoholic Beverages -- 3.3.3 Sourdough -- 3.3.4 Fermented Pickles -- 3.4 Effect of Food Microbes on Human Gut Microflora -- 3.5 Probiotics -- 3.6 Prebiotics -- 3.7 Factors Affecting the Microbial Load in Food Products -- 3.7.1 Intrinsic Factors -- 3.7.1.1 pH -- 3.7.1.2 Water Activity (aw) -- 3.7.1.3 Oxidation-Reduction (O/R) Potential -- 3.7.1.4 Nutrient Content -- 3.7.1.5 Antimicrobial Components -- 3.7.1.6 Biological Structures -- 3.7.2 Extrinsic FactorsPPN: PPN: 1882645774Package identifier: Produktsigel: ZDB-4-NLEBK | BSZ-4-NLEBK-KAUBDieser Titel hat keine Exemplare