By Gareth M. Evans, Judith C. Furlong
Biotechnology has come to play an more and more vital position in lots of facets of way of life. as soon as a dear and mostly strange choice, it has now develop into a pragmatic substitute to many confirmed ways for production, land remediation, pollutants regulate and waste administration. the applying of biologically-engineered suggestions to environmental difficulties has turn into way more without problems appropriate in precept and biotechnology, as a rule, extra extensively understood, yet there continues to be a few uncertainty among practitioners relating to how and the place the microscopic, sensible point suits into the macroscopic, useful functions. it truly is accurately this hole which the publication units out to fill.
Environmental Biotechnology: idea and alertness takes a thematic and environmentally targeted technique, and breaks clear of conventional inflexible divisions to supply a unified exposition of the topic and a correct mirrored image of environmental biotechnology in present perform. Dividing the subject into logical strands masking toxins, waste and production, the publication examines the potential of biotechnological interventions and present business perform, with the underpinning microbial concepts and strategies defined, in context, by contrast heritage. each one bankruptcy is supported by means of positioned case stories from quite a number industries and nations to supply readers with an summary of the variety of functions for biotechnology.
This publication is key examining fabric for undergraduates and Masters scholars taking modules in Biotechnology or toxins keep watch over as a part of Environmental technological know-how, Environmental administration or Environmental Biology programmes. it's also appropriate for pros concerned with water, waste administration and pollutants keep an eye on.
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Extra resources for Environmental Biotechnology - Theory and Application
Whitby (13) has reported that the traditional method of preparing ahai is much the same as for pito, an acid-alcohol beer brewed from sorghum or millet in West Africa, except that ahai is not boiled again after fermentation. So far, no studies have been made on the microbiological, biochemical, and nutritional changes that take place during ahai production. Ting Ting is a staple food for a large proportion of the population of Botswana. It is prepared from maize by natural fermentation. In other regions it is prepared from sorghum or millet.
Properties of Interest Several properties could be enhanced using genetic engineering. For example, bacteriocins are natural proteins produced by certain bacteria that inhibit the growth of other often closely related bacteria. In some cases, these antimicrobial agents are antagonistic to pathogens and spoilage organisms commonly found as contaminants in fermented foods. Transfer of bacteriocin production to microbial starter cultures could improve the safety of fermented products. Acid production is one of the primary functions of lactobacilli during fermentation.
Preparation of masato is similar to that of chica by the Andean Indians. As a first step of fermentation, cassava is chewed and spat out by women. In Mozambique women chew the yucca plant to produce a similar product. So far, no scientific account of the masato fermentation process has been published. Studies on improving the traditional methods of production are necessary to save this ancient art of the Andean Indians from extinction. Chuno Chuno is a food product from potato prepared by the inhabitants of the high Andes of Peru, Chile, Ecuador, Colombia, and Bolivia.
Environmental Biotechnology - Theory and Application by Gareth M. Evans, Judith C. Furlong