Cover -- Half-Title Page -- Series Page -- Title Page -- Copyright Page -- Contents -- Preface -- 1 Role of Microbes in the Pharmaceutical Industry -- 1.1 Introduction -- 1.1.1 Microbes with Medical Significance -- 1.1.1.1 Production of Insulin -- 1.1.1.2 Production of Somatotropin -- 1.2 Role of Microbes in Drug Discovery -- 1.2.1 Microbes in Antibiotic Production -- 1.2.1.1 Beta-Lactams -- 1.2.1.2 Macrolides -- 1.2.1.3 Tetracyclines -- 1.2.1.4 Aminoglycosides -- 1.2.1.5 Glycopeptides -- 1.2.2 Microbes in Antivirals and Antifungals -- 1.2.2.1 Microbes in Antiviral Production -- 1.2.2.2 Microbes in Antifungal Production -- 1.3 Microbes in Vaccines -- 1.3.1 Live Attenuated Vaccines -- 1.3.2 Bacterial Attenuated Vaccines -- 1.3.3 Viral Attenuated Vaccines -- 1.3.4 Inactivated Vaccines -- 1.3.5 Subunit Vaccines -- 1.4 Microbes in Medically Important Food Products or Nutraceuticals -- 1.4.1 Acidophilus -- 1.4.2 Buttermilk -- 1.4.3 Dahi -- 1.4.4 Kefir -- 1.4.5 Yogurt -- 1.4.6 Algae -- 1.4.7 Marine-Derived Fungi -- 1.4.8 Marine-Derived Actinomycetes -- 1.4.9 Other Marine Sources of Nutraceuticals -- 1.5 Major Challenges and Future Prospects -- 1.6 Conclusions -- References -- 2 Emerging Nutraceutical Prospective of Microbes and their Therapeutic Aspects for Lifestyle Diseases -- 2.1 Introduction -- 2.2 Different Types of Nutraceuticals -- 2.2.1 Probiotics -- 2.2.2 Prebiotics -- 2.2.3 Polyphenols -- 2.2.4 Spices -- 2.2.5 Polyunsaturated Fatty Acids -- 2.2.6 Antioxidant Vitamins -- 2.2.7 Dietary Fibers -- 2.3 Improving the Yields of Nutraceuticals Using Microbes -- 2.3.1 Potential of Seaweed Bioactive Compounds as Functional Foods and Nutraceuticals -- 2.3.1.1 Polysaccharides -- 2.3.1.2 Phenolic Compounds -- 2.3.1.3 Proteins -- 2.4 Nutraceuticals as an Alternative for Pharmaceuticals -- 2.5 Therapeutic Aspects of Nutraceuticals for Lifestyle Diseases.

2.5.1 Anti-Diabetic Effect -- 2.5.2 Anti-Hypertensive Effect -- 2.5.3 Anti-Cholesterol Effects -- 2.5.4 Anti-Cancer Effect -- 2.5.5 Anti-Obesity Effect -- 2.5.6 Cardiovascular Diseases -- 2.5.7 Nutraceuticals in Other Complications -- 2.6 Current Market of Nutraceuticals -- 2.7 Future Perspective of Nutraceutical Development -- 2.8 Conclusion -- References -- 3 Role of Microbes in the Food Industry -- 3.1 Introduction -- 3.2 Microflora of Food Products -- 3.2.1 Bacteria -- 3.2.2 Yeast -- 3.2.3 Molds -- 3.2.4 Viruses -- 3.3 Different Types of Food Products -- 3.3.1 Fermented Dairy Products -- 3.3.2 Alcoholic Beverages -- 3.3.3 Sourdough -- 3.3.4 Fermented Pickles -- 3.4 Effect of Food Microbes on Human Gut Microflora -- 3.5 Probiotics -- 3.6 Prebiotics -- 3.7 Factors Affecting the Microbial Load in Food Products -- 3.7.1 Intrinsic Factors -- 3.7.1.1 pH -- 3.7.1.2 Water Activity (aw) -- 3.7.1.3 Oxidation-Reduction (O/R) Potential -- 3.7.1.4 Nutrient Content -- 3.7.1.5 Antimicrobial Components -- 3.7.1.6 Biological Structures -- 3.7.2 Extrinsic Factors -- 3.7.2.1 Temperature of Storage -- 3.7.2.2 Relative Humidity of Environment -- 3.7.2.3 Level of Gases in the Storage Environment -- 3.7.2.4 Competitive Microorganisms -- 3.8 Food Spoilage -- 3.9 Foodborne Disease -- 3.10 Analysis of Microbial Contaminants of Food -- 3.10.1 Traditional Method -- 3.10.2 Microscopic Method -- 3.10.3 Biochemical Method -- 3.10.4 Immunological Method -- 3.10.5 Molecular Methods -- 3.10.6 Chromatographic Methods -- 3.10.7 Biosensor -- 3.11 Conclusion -- References -- 4 Food Preservatives From Microbial Origin: Industrial Perspectives -- 4.1 Introduction -- 4.2 The Need for Food Biopreservation -- 4.3 Antimicrobial Peptides (AMPs) and Their Mode of Action -- 4.3.1 Bacteriocin -- 4.3.2 Nisin -- 4.3.3 Biosynthesis -- 4.3.4 Mode of Action.

4.3.4.1 Membrane Permeabilizing Mechanism of Action: Immediate Execution -- 4.3.4.2 Direct Killing: Non-Membrane Targeting Mechanism of Action -- 4.3.4.3 Immune Modulating Mechanism -- 4.4 Applications of AMPs for Food Preservation -- 4.4.1 Fruits and Vegetables -- 4.4.2 Animal Foods -- 4.5 Future Outlook and Limitations -- 4.5.1 AMPs and Nanotechnology -- 4.5.2 AMPs and Hurdle Technology -- 4.5.3 Limitations and Drawbacks -- 4.5.4 Scope -- 4.6 Conclusions -- References -- 5 Marine Microbes as a Resource for Novel Enzymes -- 5.1 Introduction -- 5.2 Marine-Derived Microbial Enzymes -- 5.3 Enzymes for Industrial Applications: The Potential of Marine Microbes -- 5.4 Novel Enzyme Identification from Marine Microbes Through Metagenomics -- 5.5 Future Prospects -- 5.6 Conclusion -- References -- 6 Cyanobacteria as a Source of Novel Bioactive Compounds -- 6.1 Introduction -- 6.2 Factors Affecting Toxicity -- 6.2.1 Growth Stage -- 6.2.2 Nutritional Factors -- 6.2.2.1 Nitrogen Sources -- 6.2.2.2 Phosphorus -- 6.3 Biosynthesis of Bioactive Compounds -- 6.3.1 Non-Ribosomal Peptides Synthesis -- 6.3.2 Novel Bioactive Compounds from Cyanobacteria -- 6.3.3 Cyanobacterial Drug for Anticancerous Compounds -- 6.3.4 Cyanobacterial Drug for Antiviral Compounds -- 6.3.5 Cyanobacterial Drug for Antibacterial Compounds -- 6.4 Methods for Detection of Cyanotoxin -- 6.5 Genetic Basis of Cyanotoxin Production -- 6.5.1 Genetic Basis of Microcystin and Nodularin Production -- 6.6 Conclusions -- Acknowledgments -- References -- 7 Actinobacteria in Natural Product Research: Avenues and Challenges -- 7.1 Introduction -- 7.2 Occurrence, Habitat, and Diversity of Actinobacteria -- 7.2.1 Soil Habitat -- 7.2.2 Plant Habitat -- 7.2.3 Marine Habitat -- 7.2.4 Diversity -- 7.3 Natural Products from Actinobacteria -- 7.3.1 Discovery of Novel Bioactive Compound -- 7.3.1.1 Antibiotics.

7.3.1.2 Insecticidal Compound -- 7.3.1.3 Antifungal and Antibacterial Agents -- 7.3.2 Discovery of Prominent Enzymes -- 7.3.2.1 Amylases -- 7.3.2.2 Pectinases -- 7.3.2.3 Xylanases -- 7.3.2.4 Proteases -- 7.4 Metabolic Engineering of Natural Product Biosynthesis -- 7.4.1 Tools for Metabolic Engineering -- 7.4.1.1 SSR (Site-Specific Recombinases) -- 7.4.1.2 CRISPR/Cas9 (Clustered Regularly Interspaced Short Palindromic Repeats) -- 7.5 Future Outlook -- 7.6 Conclusion -- References -- 8 Production of Bioethanol from Lignocellulosic Waste Parali -- 8.1 Introduction -- 8.2 Production Process of Bioethanol from Lignocellulosic Waste -- 8.2.1 Lignocellulosic Waste as a Raw Material -- 8.2.2 Pre-Treatment Methods -- 8.2.2.1 Physical Treatment -- 8.2.2.2 Chemical Treatment -- 8.2.2.3 Physiochemical Treatment -- 8.2.2.4 Biological Treatment -- 8.2.2.5 Combined Pre-Treatment -- 8.2.3 Hydrolysis -- 8.2.4 Fermentation -- 8.3 Environmental Issues which can be Mitigated by the Production of Bioethanol Using Rice Straw -- 8.4 Modern Usage: An Hour's Requirement -- 8.5 Conclusion -- References -- 9 Modeling and Optimization of Microbial Production of Xylitol -- 9.1 Introduction -- 9.2 Xylitol -- 9.2.1 Applications and Demand -- 9.2.2 Methods of Xylitol Production -- 9.2.2.1 Chemical Method of Xylitol Production -- 9.2.2.2 Microbial Method of Xylitol Production -- 9.3 Modeling of Biotechnological Processes -- 9.3.1 Classification of Mathematical Models -- 9.3.2 Modeling of Microbial Production of Xylitol -- 9.3.2.1 Unstructured Modeling -- 9.3.2.2 Structured Modeling -- 9.3.2.3 Cybernetic Modeling -- 9.3.3 Optimization Techniques in Biotechnological Processes -- Xylitol Production as a Case Study -- 9.3.3.1 One-Factor-at-a-Time Design -- 9.3.3.2 Design of Experiments -- 9.4 Conclusions and Perspectives -- References.

10 Recovery of Valuable Products from Vegetable Wastes -- 10.1 Introduction -- 10.2 Extraction of Valuable Products from Onion Waste -- 10.2.1 Disposal Through Dehydration of Wastes -- 10.2.2 Supercapacitors from Onion Peels -- 10.2.3 Insulating Material from Onion Peel Dust -- 10.2.4 Effects of Onion Extracts -- 10.2.5 Valorization of Onion Waste -- 10.2.6 Electrocatalyst -- 10.2.7 Extraction of Valuable Products from Capsicum Waste -- 10.3 Capsicum Seeds as the Source of a Bioactive Compound -- 10.3.1 Generation of Single-Cell Proteins from Waste Capsicum Powder -- 10.3.2 Chili (Capsicum Annum) Spent Residue -- 10.3.3 Chili Seeds Extract as an Antimicrobial Agent -- 10.4 Extraction of Valuable Products from Cauliflower Waste -- 10.4.1 Cauliflower Leaves Powder Waste to Utilize in Traditional Product -- 10.4.2 Nutritional Evaluation of Dehydrated Cauliflower Stems Powder -- 10.5 Extraction of Valuable Products from Tomato Waste -- 10.5.1 Tomato Wastes as a Source of Essential Raw Materials -- 10.6 Extraction of Valuable Products from Ginger Waste -- 10.6.1 Ginger (Zingiber officinale Roscoe) Spent Residue -- 10.7 Extraction of Valuable Products from Carrot Waste -- 10.7.1 Value-Added Product from Carrot Pomace -- 10.7.2 Processing and Stability of Carotenoid Powder from Carrot Pulp Waste -- 10.8 Extraction of Valuable Products from Coriander Waste -- 10.8.1 Coriander (Coriandrum sativum) Spent -- 10.9 Extraction of Valuable Products from Potato Waste -- 10.9.1 Utilization of Potato Waste for Animal Feed -- 10.9.2 Bioplastics -- 10.9.3 Medicine and Pharmacy -- 10.10 Extraction of Valuable Products from Beetroot Waste -- 10.10.1 Flour Extracted from Beetroot Waste -- 10.11 Extraction of Valuable Products from Bitter Gourd Waste -- 10.11.1 Bitter Gourd Seed Oil as a Nutraceutical Purpose -- 10.12 Extraction of Valuable Products from Bottle Gourd Waste.