Cambridge Studies in Biotechnology – serie

The utilization of unconventional microbial sources, particularly microalgae, for the production of feed, food, food additives, pharmaceuticals and fine chemicals is growing in importance. Research in the field is expanding worldwide. The author presents an account of research in algal production and utilization. The book explores in detail all steps of the subject, from the preparation of stock cultures to the growth in large outdoor ponds. Dr Becker provides a compilation of the different methods employed worldwide for the artificial cultivation of different microalgae, including recipes for culture media, description of outdoor and indoor cultivation systems as well as harvesting and processing methods. The book will be essential reading for advanced undergraduates, postgraduates and researchers in the field.

This volume provides a thorough account of the structure and synthesis of microbial exopolysaccharides and of their widespread application across a broad range of industries, including food, oil and medicine. The successful exploitation of these polysaccharides requires a sound scientific understanding of their chemical and physical properties and also their biochemistry and biosynthesis; this volume covers all these aspects in a concise and coherent way. Interest in these polysaccharides has been fuelled by their increasing use in food, in the oil industry and in medicine. The author provides an account of all these areas as well as looking further ahead to speculate how their unique properties might be harnessed for future products and processes.

Process development in antibiotic fermentation is of microbiological and commercial importance and this book gives a consistent treatment of the area. It is divided into three parts: the first deals with the scientific background to the subject, the second with process development in the laboratory and the third with industrial fermentation plants and pilot plants. The discussion shows how problems change as processes are scaled up and yields increase. The book is written from a practical angle and examples of development work are given to support the background information. It will be particularly useful to students of applied microbiology and to those postgraduate microbiologists who are widening their experience with the development of antibiotic fermentations in relation to the production plant, both as a lecturer and as an industrial consultant and he has made use of his wide knowledge of all these areas in this book.

Because of their complexity, the new generation of genetically engineered protein drugs can only be made by biotechnological methods, using cultures of animal cells. This book covers all aspects of the technologies needed to turn animal cells into an acceptable and cost-effective tool for drug production. This includes modifying them genetically so that they produce the right product in high yield, getting them to grow reproducibly on an industrial scale, and extracting the required product from them. It also covers biological safety issues, and the verification of the chemical and biological nature of the protein drug produced. The work covers developments in all of these areas and how they all need to be integrated for the design of an effective biotechnological production process. It therefore provides a comprehensive guide to this area of biotechnology.

Monoclonal antibodies are one of the most exciting developments in biotechnology in recent years; this book provides a comprehensive description of principles, methodologies and applications of this powerful technology to modern science and industry. The immune system of the body, in particular the role of antibodies, is described; and details provided on the isolation of antibody-producing cells, how hybridomas are formed and maintained in culture such that the required antibody can be produced to a very high degree of purity. The material is presented in such a way that students, researchers and managers in research and development will be able to make choices as to which are the most suitable techniques for their particular requirements. The text is comprehensively referenced and, in short, the book is a necessary resource for all those who have the need to be involved in the production of monoclonal antibodies from hybridoma cells in culture.

Monoclonal antibodies are one of the most exciting developments in biotechnology in recent years; this book provides a comprehensive description of principles, methodologies and applications of this powerful technology to modern science and industry. The immune system of the body, in particular the role of antibodies, is described; and details provided on the isolation of antibody-producing cells, how hybridomas are formed and maintained in culture such that the required antibody can be produced to a very high degree of purity. The material is presented in such a way that students, researchers and managers in research and development will be able to make choices as to which are the most suitable techniques for their particular requirements. The text is comprehensively referenced and, in short, the book is a necessary resource for all those who have the need to be involved in the production of monoclonal antibodies from hybridoma cells in culture.

The preparation and uses of immobilized enzymes are topics of great interest in biotechnology; the range of applications is still expanding. This 1987 book gives a coherent overview, illustrated by specific references to carefully selected examples from the literature. It includes discussion of the characteristics of immobilized cell preparations and of the types of reactors used, so that it covers those areas between engineer and biologist. The book is written by experienced teachers and uses a simple, direct style; the excessive use of specialist jargon is avoided and the book is highly readable.

Process development in antibiotic fermentation is of microbiological and commercial importance and this book gives a consistent treatment of the area. It is divided into three parts: the first deals with the scientific background to the subject, the second with process development in the laboratory and the third with industrial fermentation plants and pilot plants. The discussion shows how problems change as processes are scaled up and yields increase. The book is written from a practical angle and examples of development work are given to support the background information. It will be particularly useful to students of applied microbiology and to those postgraduate microbiologists who are widening their experience with the development of antibiotic fermentations in relation to the production plant, both as a lecturer and as an industrial consultant and he has made use of his wide knowledge of all these areas in this book.

The utilization of unconventional microbial sources, particularly microalgae, for the production of feed, food, food additives, pharmaceuticals and fine chemicals is growing in importance. Research in the field is expanding worldwide. The author presents an account of research in algal production and utilization. The book explores in detail all steps of the subject, from the preparation of stock cultures to the growth in large outdoor ponds. Dr Becker provides a compilation of the different methods employed worldwide for the artificial cultivation of different microalgae, including recipes for culture media, description of outdoor and indoor cultivation systems as well as harvesting and processing methods. The book will be essential reading for advanced undergraduates, postgraduates and researchers in the field.

This volume provides a thorough account of the structure and synthesis of microbial exopolysaccharides and of their widespread application across a broad range of industries, including food, oil and medicine. The successful exploitation of these polysaccharides requires a sound scientific understanding of their chemical and physical properties and also their biochemistry and biosynthesis; this volume covers all these aspects in a concise and coherent way. Interest in these polysaccharides has been fuelled by their increasing use in food, in the oil industry and in medicine. The author provides an account of all these areas as well as looking further ahead to speculate how their unique properties might be harnessed for future products and processes.

Now available in paperback for the first time, this book gives a clear, concise account of malting and brewing processes and the science on which they are based. There are chapters about barley and the malting of grain, about water, hops, and yeasts and bacteria as well as descriptions of fermentation and post-fermentation processes. The techniques of production of high-quality beers are also described. The whole description is placed within a biotechnological content: modern developments and the wider significance of the bacteria that commonly contaminate beer are carefully examined.