New Frontiers In Screening For Microbial Biocatalysts

With screening and selection of biocatalysts being undervalued in Europe in comparison with USA and especially Japan, the working parties "Applied Biocatalysis" and "Microbial Physiology" of the European Federation of Biotechnology decided to organise an international symposium entitled "New Frontiers in Screening for Microbial Biocatalysts". Novel screening techniques, microbial biodiversity, microbial physiology and molecular genetics were discussed to give better insights into possibilities and limitations of obtaining biocatalysts from nature. These proceedings provide a comprehensive overview of the present state-of-the-art in the field of biocatalysts screening.

A growing awareness of the contributions that functional foods, bioactive compounds, and nutraceuticals make to health is creating a tremendous market for these products. In order for manufacturers to match this demand with stable, high volume production while maintaining defined and reliable composition, they must have ready access to the very lat

Organic Synthesis Using Biocatalysis provides a concise background on the application of biocatalysis for the synthesis of organic compounds, including the important biocatalytic reactions and application of biocatalysis for the synthesis of organic compounds in pharmaceutical and non-pharmaceutical areas. The book provides recipes for carrying out various biocatalytic reactions, helping both newcomers and non-experts use these methodologies. It is written by experts in their fields, and provides both a current status and future prospects of biocatalysis in the synthesis of organic molecules. Provides a concise background of the application of biocatalysis for the synthesis of organic compounds Expert contributors present recipes for carrying out biocatalytic reactions, including subject worthy discussions on biocatalysis in organic synthesis, biocatalysis for selective organic transformation, enzymes as catalysis for organic synthesis, biocatalysis in Industry, including pharmaceuticals, and more Contains detailed, separate chapters that describe the application of biocatalysis

“Frontiers in Natural Product Chemistry” is an Ebook series devoted to publishing the latest and most important advances in natural product chemistry. The Ebook series covers all aspects of research in the chemistry and biochemistry of naturally occurring compounds including coverage of work on natural substances of land and sea and of plants, microbes and animals. Discussion of structure elucidation, synthesis and experimental biosynthesis of natural products as well as developments of new methods are included. Chosen eminent scientists write contributions and each volume are devoted to major advances in natural product chemistry. Topics include the isolation, structure, biosynthesis, biological activity, and chemistry of the major groups of natural products such as alkaloids, terpenoids, steroids, aliphatic, aromatic and O-heterocyclic compounds, and other metabolites of plant, marine and microbial origins, developments in enzymology, nucleic acids, genetics, chemical ecology, primary and secondary metabolism, isolation and analytical techniques, and other areas which will be of general interest to all workers in the area. “Frontiers in Natural Product Chemistry” is essential for all scientists involved in natural product chemistry who wish to keep abreast of rapid and important developments in the field.

The second edition of Handbook of Essential Oils: Science, Technology, and Applications provides a much-needed compilation of information related to the development, use, and marketing of essential oils. It focuses particularly on the chemistry, pharmacology, and biological activities of essential oils, with contributions from a worldwide group of

Food flavour technology is of key importance for the food industry.Increasingly, food products must comply with legal requirements andconform to consumer demands for “natural” products, butthe simple fact is that, if foods do not taste good, they will notbe consumed and any nutritional benefit will be lost. Thereis therefore keen interest throughout the world in the production,utilisation and analysis of flavours. The second edition of this successful book offers a broadintroduction to the formulation, origins, analysis and performanceof food flavours, updating the original chapters and addingvaluable new material that introduces some of the newermethodologies and recent advances. The creation of flavourings is the starting point for the book,outlining the methodology and constraints faced byflavourists. Further constraints are considered in a chapterdealing with international legislation. The origins of flavours aredescribed in three chapters covering thermal generation,biogeneration and natural sources, keeping in mind the adjustmentsthat manufacturers have had to make to their raw materials andprocesses to meet the demand for natural products whilst complyingwith cost issues. Delivery of flavours using encapsulation orthrough an understanding of the properties of the food matrix isdescribed in the next two chapters, and this section is followed bychapters describing the different ways to analyse flavours usinginstrumental, modelling and sensory techniques. The book is aimedat food scientists and technologists, ingredients suppliers,quality assurance personnel, analytical chemists andbiotechnologists.

This book describes the essential steps in the development of biocatalytic processes from concept to completion. It is a carefully integrated text which combines the fundamentals of biocatalysis with technological experience and in-depth commercial case studies. The book starts with an introductory look at the characteristics and present applicatio

Many organisms in deep-sea environments are extremophiles thriving in extreme conditions: high pressure, high or low temperature, or high concentrations of inorganic compounds. This book presents the microbiology of extremophiles living in the deep sea and describes the isolation, cultivation, and taxonomic identification of microorganisms retrieved from the Mariana Trench, the world's deepest point. Also explained are techniques for recovering pressure-loving bacteria, the barophiles (piezophiles), and for whole genome analysis of Bacillus halodurans C-125. Physiological analysis of the pressure effect in Saccharomyces cerevisiae and Escherichia coli is used to answer the question of how deep-sea organisms survive under high hydrostatic pressure. These research results are useful in both basic science and industrial applications. Readers discover a new microbial world in the ocean depths, with state-of-the-science information on extremophiles.