Microbial Fermentations in Nature and as Designed Processes

Fermentation is one of the most important metabolic tools that biology has developed and microorganisms in many ways seem to have become the true masters of fermentative metabolism. Each of the fermentative microbial functions evolved to fit an energetic opportunity, and each function has ecological value.

This book provides its readers with:

• Understanding regarding the commonalities and distinctions between aerobic and anaerobic fermentations as performed by microorganisms.
• A summary of knowledge regarding the ways in which animals and plants depend upon symbiotic interactions with their fermenting microbial partners including the deconstruction of complex polysaccharides. Information is also included about how those natural technologies constitute adaptation into designed processes for anaerobic degradation of lignocellulosic materials.
• The important role of rhizosphere microbes that facilitate availability of inorganic and organic phosphates for plants. These phosphates get stored in the plant’s seeds. After ruminant animals ingest the seeds, enzymes produced by gastrointestinal microbial fermentation allow the animals to utilize their dietary phosphates.
• History of how microbial fermentation has been harnessed from prehistoric times to the present for processing and preserving food products for humans and fodder for our domesticated animals.
• Insight into the ways that microbial fermentations are used as an engineering tool for producing chemicals, including enzymes and pharmaceuticals, which improve the health of ourselves and our domesticated animals.
• Perspectives on possible future research directions for the field of applied microbial fermentation that will help to advance agriculture and industry.

Christon J. Hurst, PhD, is a Consulting Microbiologist in Cincinnati, Ohio, USA, and a Lifetime Visiting Professor at the Universidad del Valle, Cali, Colombia. He has worked on environmental microbiology and microorganism detection in multiple industries, and has published extensively on microorganisms and related subjects.

Section I              An Introduction to Microbial Fermentation

Chapter 1            “Microbial fermentation: understanding and using one of nature’s tools”

Author: Christon J. Hurst

Chapter 2            “Rhodotorula toruloides as a biofactory of carotenoids, lipids and enzymes”

Authors: Nayra Ochoa Viñals, Dania Alonso Estrada, Evelyn Faife Pérez, Lourdes Georgina Michelena Álvarez, José Luis Martínez-Hernández, Roberto Arredondo Valdés, Arianna Núñez Caraballo, and Anna Iliná

Section II             The Role of Microbial Fermentation in Digestion Processes

Chapter 3            “Gut Microbial Ecology”

Author: Erin A. McKenney

Chapter 4            “Fermentation in the rumen”

Authors: Emilio M. Ungerfeld, Nathaly Cancino-Padilla, and Nelson Vera-Aguilera

Chapter 5            “Microbial degradation of lignocellulose in natural and engineered systems – from the smallest to the biggest bioreactor”

Authors: Xavier Goux, Tong Liu, Maria Westerholm and Magdalena Calusinska

Section III            Using Microbial Fermentation to Produce Beer and Wine

Chapter 6            “Archaeological evidence for fermented alcoholic beverages in ritual feasts of Neolithic China”  

Author: Li Liu

Chapter 7            “Brews of the Past: Bioarchaeology of microbial fermentation”  

Author: Keith Thomas

Chapter 8            “An Accidental Artform: Spontaneous Fermentation of Beer” 

Author: Cassandra Suther

Chapter 9            “Japanese traditional fermentation uses solid-state fungal cultivation to produce Sake”  

Authors: Norio Takeshita, Ken Oda

Section IV            Using Microbial Fermentation to Produce Food and Fodder

Chapter 10         “Safety Demonstration of Food and Feed Cultures”

Authors: François Bourdichon, Alessandra Fontana, Vania Patrone, Lorenzo Morelli         

Chapter 11 “Starter cultures and their role in fermented foods”

Author: Marta Laranjo

Chapter 12         “African Fermented Foods and Beverages. Potential Impact on Health”

Authors: Victoria Bell, José Guina, Tito H. Fernandes

Chapter 13         “Fermented foods of south asia”

Authors: Gomathy M, Sabarinathan KG, Rajakumar D, Manoj M, HD Bhimani, Priya John, Tharanee Wijayaratne, Sagarika Ekanayake, Uma Maheswari, Anu Rajan S, Dilip Saikia, Dilip Tamang, Simana Bora, Theradimani M, and Ramya P

Chapter 14         “The Ensiling Fermentation of Forage Crops” 

Author: Zwi G. Weinberg

Section V             A Closing Perspective of Microbial Fermentation

Chapter 15         “The intersection of microbial fermentation and evolutionary ecology: We provide the habitat, you provide the fermentation”

Author: Christon J. Hurst

INDEX

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