Innovations in Fermentation and Phytopharmaceutical Technologies

Innovations in Fermentation and Phytopharmaceutical Technologies

1st Edition - June 14, 2022

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  • Editors: Hrudayanath Thatoi, Sonali Mohapatra, Swagat Kumar Das
  • Paperback ISBN: 9780128218778
  • eBook ISBN: 9780128218921

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Innovations in Fermentation and Phytopharmaceutical Technologies discusses recent advancements in the field of different bioprocessing aspects for the development of different reactors, fermented products and phytopharmaceuticals. Written by leading experts in the field, the book presents the basic principles of upstream processing techniques, advanced downstream process technologies, and recycling of by-products during formation/production of various fermented and phytopharmaceutical products. The informative chapters in the book outline an application-oriented path for academicians, researchers and scientists in the field of industrial fermentation technology and phytopharmaceutical production.

Key Features

  • Includes concepts and examples of bioreactors, fermentation processes, fermentative and phytopharmaceutical products
  • Describes the application of concepts of product formation, product recovery and waste utilization
  • Provides new updates of information on the technological aspects of upstream and downstream processes/equipment and their respective products


Industrial and academic researchers, graduate and post graduate students and technicians working in the field of bioprocessing and phytopharmaceuticals. Students pursuing the undergraduate and graduate studies in the field of fermentation technology, bioreactor designing, pharmaceutical and industrial biotechnology

Table of Contents

  • Cover image
  • Title page
  • Table of Contents
  • Copyright
  • Contributors
  • Part A: Concepts of reactor designing
  • Chapter 1: Photo bioreactors for production of biodiesel from algae: A short review
  • Abstract
  • 1.1: Introduction
  • 1.2: Methods of biodiesel production from algae using PBR
  • 1.3: Conclusion
  • References
  • Chapter 2: Mixing and agitation in photobioreactors
  • Abstract
  • 2.1: Introduction
  • 2.2: Mixing and agitation—Basic concepts
  • 2.3: Mechanical agitation and mixing
  • 2.4: Pneumatic agitation and mixing
  • 2.5: Shear sensitivity of microalgal cells
  • 2.6: Conclusion
  • References
  • Chapter 3: Membrane reactors for mammalian cell culture
  • Abstract
  • 3.1: Introduction
  • 3.2: Membrane bioreactor taxonomy
  • 3.3: Differential aspects of membrane bioreactors over other reactors used in cell culture
  • 3.4: Membrane bioreactors offer varying operations and modalities
  • 3.5: Membrane bioreactors: Presenting numerous opportunities in mammalian cell product manufacturing
  • 3.6: Conclusion
  • References
  • Chapter 4: Advances in fermentative systems for the production of ethanol from lignocellulosic biomass
  • Abstract
  • 4.1: Lignocellulosic ethanol production process
  • 4.2: Fermentation systems
  • 4.3: Factors that affect alcoholic fermentation
  • 4.4: Innovative strategies to improve ethanol productivity
  • 4.5: Modeling, instrumentation, and process control strategies
  • 4.6: Ethanol production at commercial scale
  • 4.7: Conclusions
  • References
  • Chapter 5: Liquid extraction with immobilized liquids for product recovery from fermentation broths
  • Abstract
  • 5.1: Introduction
  • 5.2: Considerations for liquid extraction techniques to recover products from fermentation broths
  • 5.3: Liquid membranes in microchannels
  • 5.4: Membrane-assisted extraction
  • 5.5: Conclusions and outlook
  • References
  • Part B: Upstream processes in bioprocessing of food, phytopharmaceuticals, and biofuels
  • Chapter 6: Recent advancements in the extraction of phytoconstituents from herbal sources
  • Abstract
  • 6.1: Introduction
  • 6.2: Recent advances in extraction techniques
  • 6.3: Conclusion
  • References
  • Chapter 7: Emerging biosensor technology and its potential application in food
  • Abstract
  • 7.1: Introduction
  • 7.2: Potential application in food industry
  • 7.3: Major industrial challenges and suggestions for food analysis
  • 7.4: Future outlooks: Research development and further directions
  • 7.5: Concluding remarks
  • References
  • Chapter 8: Current trends in green processing: Improvements of food product
  • Abstract
  • 8.1: Introduction
  • 8.2: Concepts and strategies of green physical processing
  • 8.3: Green physical techniques and their applications in food improvement
  • 8.4: Conclusion
  • References
  • Chapter 9: Phytochemicals and their nanoformulation in sustained drug delivery and therapy
  • Abstract
  • 9.1: Lifestyle, metabolism, and disease link
  • 9.2: Conventional therapeutic intervention and limitations
  • 9.3: Phytochemicals as drug adjuvants and natural sources for therapeutic intervention
  • 9.4: Types of phytochemicals and their use
  • 9.5: Bioavailability of phytochemicals
  • 9.6: Targeted therapy: The importance and requisites
  • 9.7: Carriers for drug targeting
  • 9.8: Diseases and nanodrug delivery of phytochemicals
  • 9.9: SWOT analysis of phytochemical conjugated NPs
  • 9.10: Conclusion
  • References
  • Chapter 10: Biohydrogen evolution in microbial electrolysis cell, a novel electrofermentation technology: Influence of reactor design
  • Abstract
  • 10.1: Introduction
  • 10.2: Microbial electrolysis cell
  • 10.3: Challenges of EF at the industrial level
  • 10.4: Future outlook
  • 10.5: Conclusion
  • References
  • Part C: Downstream processes in bioprocessing of food, phytopharmaceuticals, and biofuels
  • Chapter 11: Mechanism, regulation, and inhibition of alkaloids in cancer therapy targeting JAK/STAT pathway
  • Abstract
  • 11.1: Introduction
  • 11.2: Structure of JAKs and STATs
  • 11.3: Mechanisms of action of JAK/STAT signaling pathway
  • 11.4: Role in development of cell division
  • 11.5: Coordination between JAK and STAT
  • 11.6: Regulations
  • 11.7: Alkaloids targeting JAK/STAT pathway inhibition
  • 11.8: Concluding remarks
  • References
  • Chapter 12: Biological production of xylitol: A process development approach
  • Abstract
  • 12.1: Introduction
  • 12.2: Xylitol and its potential application
  • 12.3: Chemical route of xylitol production
  • 12.4: Biological formation of xylitol
  • 12.5: Microorganism used for xylitol production
  • 12.6: Strain engineering strategy for xylitol production
  • 12.7: Factors affecting xylitol production
  • 12.8: Bioreactor operation and cell recycling
  • 12.9: Downstream processing of xylitol
  • 12.10: Conclusion
  • Competing interests
  • References
  • Chapter 13: Production of methyl ethyl ketone applying process intensification strategies
  • Abstract
  • 13.1: Introduction
  • 13.2: Cases of study
  • 13.3: Methodology to design the intensified alternatives
  • 13.4: Performance evaluation indices
  • 13.5: Results
  • 13.6: Conclusions
  • References
  • Chapter 14: Microbial xylanases, their structural characteristics, and industrial applications: A biotechnological advancement
  • Abstract
  • 14.1: Introduction
  • 14.2: Lignocellulolytic enzymes
  • 14.3: Lignocellulolytic microorganisms
  • 14.4: Xylanase
  • 14.5: Application of xylanase
  • 14.6: Isolation and screening of xylanolytic bacteria
  • 14.7: Growth profile analysis
  • 14.8: Biochemical identification
  • 14.9: Enzyme assay for determination of xylanase activity
  • 14.10: Optimization strategy for production of bacterial xylanase enzyme
  • 14.11: In silico study
  • 14.12: Conclusion
  • References
  • Chapter 15: Advances in fermented foods and therapeutics
  • Abstract
  • 15.1: Introduction
  • 15.2: Human evolution and nutrition
  • 15.3: Fermented foods on society perspective
  • 15.4: Health benefits of fermented foods and beverages
  • 15.5: Potential benefits and risks of fermentation
  • 15.6: The role of gut microbiota
  • 15.7: Gut microbiota, fermented foods, and beverages
  • 15.8: Conclusions
  • References
  • Part D: By-product utilization for production of value-added products
  • Chapter 16: Wine waste as a potential source of bioactive compounds
  • Abstract
  • Acknowledgments
  • 16.1: Introduction
  • 16.2: Grape composition
  • 16.3: Grape waste
  • 16.4: Common uses of grape waste
  • 16.5: Bioactive compounds in wine waste
  • 16.6: Solid and submerged fermentation
  • 16.7: Concluding remarks
  • References
  • Chapter 17: Agro-industrial wastes for production of single-cell protein (SCP)
  • Abstract
  • Acknowledgments
  • 17.1: Introduction
  • 17.2: Single-cell protein
  • 17.3: SCP production from agro-industrial wastes
  • 17.4: Factors affecting the SCP process
  • 17.5: Advantages and disadvantages of SCP
  • 17.6: Concluding remarks
  • References
  • Chapter 18: β-Glucan production through bioconversion of sugarcane bagasse by Saccharomyces cerevisiae and Aspergillus niger
  • Abstract
  • 18.1: Introduction
  • 18.2: Materials and methods
  • 18.3: Results and discussion
  • 18.4: Conclusion
  • References
  • Chapter 19: Value-added product development from food scraps
  • Abstract
  • 19.1: Introduction
  • 19.2: Food waste as a renewable sourced material
  • 19.3: Application of waste materials in the development of value-added product lines
  • 19.4: Some of the other value-added products from food waste
  • 19.5: Conclusions
  • References
  • Further reading
  • Chapter 20: Evaluation of various possibilities of underutilized fish processing biomass as a value-added product: A waste-to-wealth approach
  • Abstract
  • 20.1: Introduction
  • 20.2: Fish processing biomass
  • 20.3: Bioactive compounds present in fish biomass and their utilization
  • 20.4: Bioactive compounds from fish
  • 20.5: Conclusion
  • References
  • Further reading
  • Chapter 21: Value-added products from industrial wastes of phytopharmaceutical industries
  • Abstract
  • 21.1: Introduction
  • 21.2: Drug and medicine in modern phytopharmaceutical approaches
  • 21.3: Phytopharmaceutical wastes
  • 21.4: Value-added products from phytopharmaceuticals
  • 21.5: Biomass
  • 21.6: Bioethanol
  • 21.7: Enzyme production
  • 21.8: Composting
  • 21.9: Organic fertilizer
  • 21.10: Fish and poultry feed
  • 21.11: Microbial conversion
  • 21.12: Conclusion
  • References
  • Index

Product details

  • No. of pages: 520
  • Language: English
  • Copyright: © Elsevier 2022
  • Published: June 14, 2022
  • Imprint: Elsevier
  • Paperback ISBN: 9780128218778
  • eBook ISBN: 9780128218921

About the Editors

Hrudayanath Thatoi

Hrudayanath Thatoi is a Professor and Head of the Department of Biotechnology, Maharaja Sriram Chandra Bhanja Deo University, Odisha, India. He is also Director of the Centre for Similipal Studies and Director, HRDC, Maharaja Sriram Chandra BhanjaDeo University. Prof. Thatoi obtained his M.Sc., M.Phil., and Ph.D. from Utkal University, Odisha, and has more than 17 years of teaching and 27 years of research experience. He is a fellow recipient of the Society of Applied Biotechnology (FSAB), India. He has contributed immensely to the field of microbiology and biotechnology throughout his research and teaching career. His research activities are based on exploration microbial diversity, bioremediation, biofuel production, mangrove biology, bioactivity studies in medicinal plants and mushrooms, ethnopharmacology and in silico drug design and modeling etc. Prof. Thatoi has handled many research projects funded by the State and Central Government including DST, Govt. of Odisha, UGC-DAE, Govt. of India, Department of Forest, Govt. of Odisha amongst others. So far, 17 students have obtained their Ph.D. under his guidance and supervision, and some 7 students are still continuing. As well as this, several M.Sc., M.Tech., and B.Tech.students have received his guidance for their dissertation works. Prof. Thatoi has published more than 250 research papers in various nationally and internationally reputed journals with total citations of above 5802 with an h-index of 40 and i10-index of 81, and more than 30 book chapters in National and International publications. Dr. Thatoi has also filed two patents (one India another abroad) to his credit. Prof. Thatoi has also authored 18 reference books and Seminar Proceedings through various notable publishers like, Elsevier, Springer, Taylor & Francis (CRC &Apple Publications), Studium Press LLC USA, IK International, Narosa publishers, Biotech Books, APH Publication, etc. He has also authored two text books on “Microbiology and Immunology”, published by India Tech Publication, New Delhi, and “Practical Biotechnology: Principles and Protocols” by IK International Publications, New Delhi for Graduation and Post-Graduation students in the field of Life Sciences and Biotechnology.

Affiliations and Expertise

Professor, Department of Biotechnology, Maharaja Sriram Chandra BhanjaDeo University, Baripada, Odisha, India

Sonali Mohapatra

Sonali Mohapatra is an Assistant Professor in the Department of Biotechnology at Odisha University of Technology and Research (formerly College of Engineering and Technology) Bhubaneswar, Odisha, India. She has completed her B.Tech and M.Tech in the field of Industrial Biotechnology with distinction from Dr. MGR University, Chennai, India and Ph.D from Biju Patnaik University and Technology, Odisha (Sponsored by TEQIP-II, MHRD, Govt. of India). She has around eight years of research and teaching experience. She is a Fellow recipient of Eurasian Academy of Environmental Sciences (FEAES) and Society of Innovative Educationalist & Scientific Research Professional (FSIESRP).Her area of research focuses on fermentation technologies and waste management strategies. Her specific area of research includes conversion of lignocellulosic biomasses into bioenergy using various fermentation techniques. She has guided 07 M.Tech student and 20 B. Tech students for their dissertation work in the field of Microbial Fermentation and Environmental Technology. She has received various national and international awards for excellence in research and teaching. She has published 19 research articles in reputed international journals along with 10 book chapters. She has also filled an Indian patent and a Philippine patent in the field of industrial waste utilisation for value added products. She has also co-authored 3books that have been published by Springer Nature, CRC Press and Apple Publications.

Affiliations and Expertise

Assistant Professor in the Department of Biotechnology at Odisha University of Technology and Research

Swagat Kumar Das

Swagat Kumar Das, is currently working as an Assistant Professor in the Department of Biotechnology at Odisha University of Technology and Research, (Formerly College of Engineering and Technology) Bhubaneswar, Odisha, India. He obtained his B.Pharm degree from BPUT, Rourkela; M.Tech Biotechnology degree from Rajiv Gandhi Proudyogiki Vishwavidyalaya, Bhopal and Ph.D. degree from Ravenshaw University, Cuttack, India. He is a Fellow recipient of Eurasian Academy of Environmental Sciences (FEAES) and Society of Innovative Educationalist & Scientific Research Professional (FSIESRP). He has more than 11 years of research and teaching experience. His research interests include: phytochemical screening and bioactivity studies leading to possible drug development from mangrove plants for treatment of diabetes and oxidative stress associated complications. His post PhD research area also focused on green synthesis of nanoparticles and evaluation of their pharmacological potentials. He has guided 8 M.Tech and 25 B.Tech students for their dissertation work. He has published more than 26 publications in various National and International journals and 9 book chapters. He has co-authored three books on Practical Biotechnology (I.K. International Publications), Practical Pharmacological Biotechnology (Springer) and Practical Environmental Biotechnology (Springer) and two edited books in Springer and Apple Academic Press

Affiliations and Expertise

Assistant Professor in the Department of Biotechnology at Odisha University of Technology and Research, Odisha, India

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