Basics of Biotechnology. Zayadan B.K. , Dzhansugurova L.B., Turasheva S.K.

4 000 4 600 

This book represents the application of biotechnology in life, shows examples, explains the methods of growing and spreading of living organisms, explains how to obtain and clean the necessary objects of biotechnology.
The aim of this book is to familiarize students with the main principles and tendencies of biotechnology.
Basics of Biotechnology is intended for the Bachelor students of 5В070100-Biotechnology specialty.

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Product Description

CONTENT
INTRODUCTION…………………………………………………………………………………………….3
PART I. MICROBIAL BIOTECHNOLOGY
Chapter 1. HISTORY OF MICROBIAL BIOTECHNOLOGY…………………………………………..6
Chapter 2. OBJECTS OF BIOTECHNOLOGY AND THEIR APPLICATION…………………..9
2.1 Basic nature of cells………………………………………………………………………………….9
2.2 Classification of living organisms: three domains of living organisms……………………11
2.3 Microorganisms in industrial microbiology and biotechnology………………………..13
Chapter 3. MICROBIOTECHNOLOGY…………………………………………………………………………16
3.1 Microorganisms – objects of biotechnology, their demands…………………………….16
3.2 Stages and kinetics of microbial growth………………………………………………..17
3.3 Products of microbial fermentation and metabolism………………………………………..18
3.4 Asepsis, antiseptics and disinfection. Sterilization methods in biotechnology……..20
3.5 Organization of biotechnological production…………………………………….23
3.6 Methods of microorganism cultivation………………………………………………………..26
3.6.1 The aerated stirred batch fermenter…………………………………………….27
3.6.2 Systems of cultivation with full replacement……………………………………29
3.7 Obtaining of microbial synthesis products………………………………………………30
3.8 Purifying of microbial synthesis products…………………………………………….32
3.9 Modern methods of substances separation………………………………………………..34
3.10 Methods of microbial culture storage……………………………………………………39
Chapter 4. SELECTION OF MICROORGANISMS –
PRODUCERS OF IMPORTANT SUBSTANCES………………………………………..42
4.1 The choice of initial microorganism for selection……………………………………..44
4.2 Preparation of the initial strain for selection……………………………………………..45
4.3 Production of mutants………………………………………………………………47
4.4 Methods of selection mutants with high productive level……………………………..49
4.5 Selection of random (unpredictable) mutations…………………………………….49
4.6 Receiving practically important strains through genetic engineering……………..50
Chapter 5. APPLICATION OF BIOTECHNOLOGICALOBJECTS IN DIFFERENT INDUSTRIES………………………………………………..52

5.1.1 Microorganisms used in the fermentation and production of yeasts…………………..52
5.1.2 Yeast production……………………………………………………………………………….55
5.1.3 Beer fermentation. Conditions for beer making…………………………………….56
5.1.4 Manufacture of dairy products. Microorganisms used
in the production of dairy products. Sour-milk drinks and
technological processes of their production…………………………………………..57
5.1.5 Ayran (kefir) and its technology of production………………………………………57
5.1.6 Technology of Kumys and Shubat production………………………………………..59
5.2 Agricultural biotechnology……………………………………………………………….62
5.2.1 Biopesticides……………………………………………………………………….63
5.2.2 Biochemical Pesticides………………………………………………………………….63
5.2.3 Microbial Pesticides…………………………………………………………………….63
5.2.4 The nitrogen cycle and nitrogen fixation………………………………………………65
5.2.5 Mechanism of biological nitrogen fixation………………………………………………66
5.2.6 Products obtained from nitrogen fixitation……………………………………………69
5.3 Environmental biotechnology……………………………………………………………………..69
5.3.1 Biodegradation……………………………………………………………………………69
5.3.2 Anaerobic biodegradation of pollutants……………………………………………..70
5.3.3 Role of microorganisms in biodegradation of pollutants……………………..71
5.3.4 Biodegradable pollutants……………………………………………………….71
5.3.5 Types of bioremediation…………………………………………………………….74
5.3.6 Bioremediation technology…………………………………………………………….76
5.3.7 Natural attenuation……………………………………………………………….77
5.3.8 Biostimulation………………………………………………………………………………..78
5.3.9 Bioaugmentation………………………………………………………….78
5.3.10 Microbial metabolism…………………………………………………………..79

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Мягкий, Твердый

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