Professor Ashok Pandey is presently Scientist & Head of Biotechnology Division of Regional Research Laboratory, CSIR, Trivandrum. He graduated from the University of Kanpur in 1974 (Biology) and took his Master's degree with a first class in 1976 in Chemistry. He followed this with a PhD in Microbiology from the University of Allahabad. During 1982-1986, he worked as scientist in India and Germany and in 1987 he joined RRLT. During this period, Professor Pandey undertook short/long visits to several institutions in Germany, France, Italy, Greece, UK, Argentina, Brazil, Malaysia Thailand and Hungary.
Professor Pandey has strong research interest in the area of Industrial Biotechnology, especially in Bioprocess Technology. The research carried out till-date has credited him with 270 publications including patents (3), books/journals as author/editor (11), technical reports (11), reviews and chapters in the books (50), original papers (101) and research communications in conferences/symposia. Currently he is Ed Bd member of four journals and ad-hoc reviewer for several other biotech journals.
Professor Pandey is the recipient of many national and international awards and fellowships, which include the award of UNESCO Professorship in 2000, Visiting Professorship for Brazil during 1998-2000, Raman Research Fellowship Award in 1995, GBF, Germany and CNRS, France Fellowships in 1992, 1993 and Young Scientist Award in 1989.
Professor Carlos Ricardo Soccol is presently working as the Head of the Process Biotechnology Laboratory and Co-ordinator of the Ph D programme in Biotechnology in the Federal University of Parana, Curitiba, Brazil. He obtained his graduate degree in Chemical Engineering in 1979 and Master's degree in 1983 from UFPR, followed by the Ph D in Biotechnology from the Technological University of Compiegne, France in 1992. During 1994, he did his Professor Titular thesis in Industrial Biotechnology at UFPR. Professor Soccol has undertaken shorts visits to several institutions in France, UK, Mexico and Agrentina.
Professor Soccol has strong research interest in the area of Process Biotechnology, especially in the area of enzyme and fermentation technology. The research carried out till date has credited him with 236 publications including patents (2), books/journals as editor (2), review and chapters in the books (25), original papers (65) and research communications in conferences/symposia.
Professor Soccol has won several awards which include 'First Best Work' award in 10th Symposium of the International Society for Tropical Tuber Crops (1994), 'Best Scientific Work' award in First Latin-American Seminar on Potato Culture (1995), Science & Technology award of the Govt. Of Parana (1996), 'Best Scientific Work' award, VI South Regional Meeting of Food Science & Technology (1999), etc. He is occupying the position of the Editor of the Brazilian Archives of Biology and Technology since 1997.
Dr. Jose Angel Rodriguez Leon is a Senior Researcher at the ICIDCA (Cuban Research Institute for Derivatives nom the Sugar Industry). He graduated as Chemical Engineer at the Havana University in 1968. Since 1968 to 1970 he worked as Chemical Instructor in the Unit Operations Department at the School of Chemical Engineering of the Havana University. In 1970 he was selected as member of the Bioengineering Division of the National Research Center of Cuba (CNIC). He obtained his Ph.
D. in Biological Sciences at the Academy of Sciences of Cuba in 1983. Since 1972 to 1986 he was the Head of the Biotechnology Laboratory of the Chemical and Biological Institute of the Academy of Sciences of Cuba. He was trained as post graduated at the Chemical Technology School of Prague and in the Institute of Biochemistry and Physiology of Microorganism of the Academy of Sciences of Russia. Dr. Rodriguez-Leon is dedicated to the field of solid state fermentation since 1980 and published more than 30 scientific articles related with the subject and participated in more than 50 Scientific Congresses. He had obtained three patents related with solid state processes. Since 1992 he is. a permanent member of the Chemical Engineering Tribunal for Scientific Grades in Cuba. He was Member of the Expert Committee of the Ministry for Science, Technology and Environment of Cuba (CITMA) and collaborated in the field of Solid State Fermentation with other countries like Germany, Brazil, France, India and Mexico.
Dr. Poonam Nigam Ph D. 1985; 2-years R&D Germany (1985-1987), Chartered Biologist, London 1992; employed at the University of Ulster, UK since Jan. 1990. Twice nominated by Royal Society, London as visiting British Scientist to Indian National Science Academy. 20 years research experience in Microbial-Biotechnology, 10 years University-teaching experience. Invited author of six chapters in Encyclopaedia of Food Microbiology, 2000. Author of one European patent, 85 research papers, 25 reviews, 17 chapters in Encyclopaedia & books. Recipient of Grants from Royal-Society, UNESCO, Fed. Of Eur. Microbiol. Society, Eur. Reg. Dev. Fund, British Council & CSIR. Member of Editorial Boards of Bioresource Technology, World Journal of Microbiology & Biotechnology, Brazilian Archives of Biology & Technology. Peer Reviewer three other biotech journals. Included as Expert & Mentor in European Handbook of Women-Experts in Science, Engineering & Technology, Consultant Universidad de Antioquia, Colombia, and Prophyta GmbH, Malchow, Germany, Course-Director Biotechnology & Food Biotechnology. Supervisor of Postdoctoral, PhD, M. Res., Mphil projects.
This book complements others in biotechnology especially in industrial microbiology-biotechnology. It has been written with a research and academic readership in mind but will prove equally beneficial to the process-technologists and scientists working in biotechnology-based business and industries, large and small. The chapters include the information and facts based on the practically applicable knowledge gathered from up-to-date complete research published on the subject and related topics. Therefore, the contents of each chapter deal with "How-to", as opposed to "a Review of literature with citation of a large number of non-applicable references". A bibliography has been added in the end of book as recommended reading.
Biotechnology is one of the most applied technologies "microbial-biotechnology" in modern biology. This technology is concerned with microbiological systems and their products, and their applications to agriculture, industry and the environment. Many applications are not new and well known to general population having no proper scientific knowledge or training, with examples in silage, the traditional food and drink industry (fermented foods and beer, wine and ethanol), and waste treatment and recycling (mushroom and compost production).
Between the traditional biotechnology and the recent innovations there is a history of research and developments with a number of achievements. In any research of these developments it is clear that strategic and economic necessities as well as the inventiveness of biologists particularly microbiologists, chemists and engineers have contributed necessary desire for advances. The traditional fermentation industries were an art of brewing, baking, cheese making and eastern fermented foods, which solely depended on local skills and marketing of the products was confined to the geographical area of distribution and consumption. In general the successful products of biotechnology are either foods, food ingredients and high value materials with applications in agriculture, industry and environment.
One most important methodology and technique employed in biotechnology is solid-state fermentation (microbial growth and product formation using solid materials with low moisture contents) or solid-substrate fermentation (dealing with solid and insoluble substrates). This technology commonly known as Koji in the East is traditionally used to manufacture oriental foods, whereas in the West this technology is used for the production of familiar Western foods, e.g. mould-ripened cheese, fermented sausages and mushrooms. Although such fermentations include a number of well-known microbial-processes such as composting and silage, wood rotting, soil-growth, and surface cultures, being an economically viable, practically acceptable for large-scale bioconversion and biodegradation processes, this technology has established its significant contribution in modern-biotechnology.
There have been only few books written on the topic of solid-state fermentation but chapters were written in style of a review of literature or in some cases one chapter represented just one research-paper. Therefore, this book has been written with the aim that each chapter includes the knowledge and information concluded from published research on a topic.
The contents of the book have been divided into three important sections. First general section includes two chapters describing the history and development of solid-state fermentation and general considerations about this technique. Second section deals with the fundamental aspects of this technology and its five chapters include the information on factors affecting solid state fermentation, kinetics of the process, energy-balance, modelling of the overall fermentation and fermenter designs to perform this process for various metabolites and products. The third and final section written in five chapters, discusses the important industrial applications of solid-state fermentation related to food, pharmaceutical and chemical industry, agriculture and environment.
This book is result of the international collaboration of India, Brazil, Cuba and U.K. It is hoped that the readers will find its useful and interesting.