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48)
Food Research International 27 (1994) 213-214
Book Reviews Biosurfactants - production. Properties. Applications (Surfactant Science SerW48) Edited by Naim Kosaric. Marcel Dekker, Inc., New York, 1993. pp. 498, Price $175.00 ISBN O-8247-88 1l-7
than summarizing a particular product. Chapter 4 describes the production of one of the major six classes of biosurfactants, lipopeptide, by a selected microbial source, Bacillus lichenformis. The chapter deals mainly with the physiology of biosurfactant production by B. Zichenformis and the purification and identification of surface-active compounds. Chapter 5 describes an integrated new process for aerobic continuous biosynthesis of a selected biosurfactant, rhamnolipid, from low concentrated substrates using P. aeruginosa. The use of two integrated membrane units into this process, one for cell recycle and product stream preparation and the second for oxygenation and carbon dioxide removal resulted in the enhancement of the productivity of the bioreactor and the efficiency of subsequent downstream processing. As most of the microbial polysaccharides described in the literature are of bacterial origin and not enough focus has been given to polysaccharides from fungi, Chapter 6 reviews the production, properties and practical applications of fungal polysaccharides. A great number of fungi produce such biopolymers, and these biopolymers are mainly uncharged in contrast to most of the bacterial polysaccharides. This property might be an additional advantage in certain field of application. Chapter 7 summarizes an outlook on the bioconversion of oils and sugars to glycolipids. This chapter describes the efforts underway to refine the raw materials such as agricultural surplus and waste products into more valuable products using biotechnological processes. Among the various possibilities are biomodification of oils, fats, and sugars with microbes or enzymes leading to natural glycolipids. Part II of the book is related to the properties of biosurfactants and covered in 5 chapters. Chapter 8 reviews the current knowledge concerning the genetic factors affecting the synthesis and/or composition of amphipathic surface-active compounds such as lipopolysaccharides, glycolipids, lipolipids, and amphiphilic peptides. Chapter 9 covers an interesting theme which is the biological activities of biosurfactants, particularly lipopeptides and glyco-
Because of their advantage over synthetic surfactants, biosurfactants are increasingly being utilized in new applications in medical, pharmaceutical, food, environmental and cosmetic fields. This book is a follow-up of a previous publication on biosurfactants, with the same editor (Biosurfactats and Biotechnology, Marcel Dekker, 1987). Thirty-two authors participated in writing the 17 chapters in this new book. The book is divided mainly into three parts, Production, Properties, and Applications. Part I covers the Production aspects, including a wide range of topics written in 7 chapters. Chapter 1 summarizes the pathways of biosynthesis for the principal components of microbial surfactants: fatty acids and related components including the various long-chain acylated components, the carbohydrates and polyol moieties of the glycolipids, and the amino acids used in a number of different ways both water-soluble entities and as water-insoluble moieties. Chapter 2 gives a brief account of the sources and properties of various classes of biosurfactants and reviews the present status of biosurfactant production. I feel that there is a lack of information about the classification and properties of biosurfactants and more details in this matter are required. Although the title of Chapter 3 is a general introduction of prospects and limits for the production of biosurfactants using immobilized ‘biocatalysts’, the authors describe specifically a particular surfactant, the rhamnolipids. It is obvious from literature that little has been investigated concerning immobilized biocatalysts for the production of biosurfactants, however, it would be more interesting to review the status of progress in this area rather Food Research International (27) (1994)---G
1994 Canadian
Institute of Food Science and Technology 213
214
Book Reviews
lipids. Chapter 10 deals with biophysics of microbial surfactants, particularly the growth on insoluble substances. This chapter indicates that through analysis of interfacial free energies and determination of the surface energies of the cells and relevant solids, an analytical procedure for developing an understanding of the physical processes involved in the microbial attack of insoluble substrates could be provided. Chapter 11 addresses a very specific topic which is the surface properties and function of alveolar and airway surfactants. The studies on alveolar surfactant should enhance the understanding of the mechanics involved in fihn formation, structure and refinement. The studies on airway surfactant should provide new information on the structure and function of this type of surfactant and particle kinetics. Chapter 12 gives a description for the microbial lipopolysaccharides, particularly of bacterial origin. Part III of the book covers selected applications of biosurfactants. Chapter 13 has an interesting topic dealing with factors influencing the economics of biosurfactants. This chapter reviews the choice of inexpensive raw materials used in biosurfactant production, how to increase the biosurfactant yield, the optimization of the fermentation process, the recovery of the product and the biosurfactant properties, particularly in terms of efficiency and effectiveness. Chapter 14 summarizes a very selective area conceming the biosurfactants used for cosmetic products. Chapter 15 gives a good brief description for biosurfactants from marine organisms - however, this description is limited only to marine organisms from coastal areas of the Mediterranean sea. Chapter 16 addresses an interesting and growing field of application for the use of biosurfactants; the food area. Chapter 16 gives an overview of some of the physical properties of food that can be directly influenced by surface-active substances and to elucidate the potential of microbial biosurfactants as food additives through examples from patent literature and studies of their application in test recipes. Although Chapter 17 deals with a growing and important area of applications of biosurfactants, the environment, only two areas of applications are covered in this chapter, the degradation of spilt oil in the sea and the biodegradation of spilt hydrocarbons in soil. It would be more interesting if this chapter was developed to introduce other areas of environmental applications. Although my main criticism of this book is that some chapters deal with particular topics, rather than a general approach as anticipated by the title, the book is very rich in a wide range of topics. This book could be useful for people from
academia and industry who are involved in research and work with the growing and interesting area of biosurfactants. S&n Kermasha
Lactic Acid Bacteria (Food Science & Technology Series/58) Edited by Seppo Salminen and Atte von Wright, Marcel Dekker, Inc. New York, 1993. pp. 456, price US$165.00 ISBN o-8247-8907-5 Numerous symposia and books dealing with biotechnology have been published but none has adequately addressed the needs of the food processing industry and the food scientist to obtain essential information on lactic acid bacteria. This volume is the first book to provide a concentrated source of information in this vital area. The 14 chapters are organized into (1) Lactic acid bacteria: classification and physiology; (2) Industrial use and production of lactic acid bacteria; (3) Stability of lactic acid bacteria in fermented milk; (4) Lactic acid bacteria in cereal-based products; (5) Antimicrobial components from lactic acid bacteria; (6) Genetic modification of lactic acid bacteria; (7) Lactic acid bacteria in health and disease; (8) Lactic acid bacteria and intestinal drug and cholesterol metabolism; (9) Development of individual lactic acid microflora in the human microbial, ecosystem; (10) Substrates and lactic acid bacteria; (11) Toxicity of lactic acid bacteria; (12) Lactic acid bacteria as animal probiotics; (13) Bifidobacteria and probiotic action; and (14) Future aspects in research and product development on lactic acid bacteria. This is a very useful book for someone interested in up-to-date information on lactic acid bacteria. Most chapters are authoritatively and comprehensively presented. The book is well presented, except for occasional overlapping in certain subjects and could prove to be a good text or backbone for a course in lactic acid bacteria. A useful addition to the volume would have been the inclusion of additional chapters on cheese ripening and flavor development and more up-to-date information on lactic bacterial enzymes, molecular genetics, and protein engineering. B. H. Lee
Book Reviews Biosurfactants - production. Properties. Applications (Surfactant Science SerW48) Edited by Naim Kosaric. Marcel Dekker, Inc., New York, 1993. pp. 498, Price $175.00 ISBN O-8247-88 1l-7
than summarizing a particular product. Chapter 4 describes the production of one of the major six classes of biosurfactants, lipopeptide, by a selected microbial source, Bacillus lichenformis. The chapter deals mainly with the physiology of biosurfactant production by B. Zichenformis and the purification and identification of surface-active compounds. Chapter 5 describes an integrated new process for aerobic continuous biosynthesis of a selected biosurfactant, rhamnolipid, from low concentrated substrates using P. aeruginosa. The use of two integrated membrane units into this process, one for cell recycle and product stream preparation and the second for oxygenation and carbon dioxide removal resulted in the enhancement of the productivity of the bioreactor and the efficiency of subsequent downstream processing. As most of the microbial polysaccharides described in the literature are of bacterial origin and not enough focus has been given to polysaccharides from fungi, Chapter 6 reviews the production, properties and practical applications of fungal polysaccharides. A great number of fungi produce such biopolymers, and these biopolymers are mainly uncharged in contrast to most of the bacterial polysaccharides. This property might be an additional advantage in certain field of application. Chapter 7 summarizes an outlook on the bioconversion of oils and sugars to glycolipids. This chapter describes the efforts underway to refine the raw materials such as agricultural surplus and waste products into more valuable products using biotechnological processes. Among the various possibilities are biomodification of oils, fats, and sugars with microbes or enzymes leading to natural glycolipids. Part II of the book is related to the properties of biosurfactants and covered in 5 chapters. Chapter 8 reviews the current knowledge concerning the genetic factors affecting the synthesis and/or composition of amphipathic surface-active compounds such as lipopolysaccharides, glycolipids, lipolipids, and amphiphilic peptides. Chapter 9 covers an interesting theme which is the biological activities of biosurfactants, particularly lipopeptides and glyco-
Because of their advantage over synthetic surfactants, biosurfactants are increasingly being utilized in new applications in medical, pharmaceutical, food, environmental and cosmetic fields. This book is a follow-up of a previous publication on biosurfactants, with the same editor (Biosurfactats and Biotechnology, Marcel Dekker, 1987). Thirty-two authors participated in writing the 17 chapters in this new book. The book is divided mainly into three parts, Production, Properties, and Applications. Part I covers the Production aspects, including a wide range of topics written in 7 chapters. Chapter 1 summarizes the pathways of biosynthesis for the principal components of microbial surfactants: fatty acids and related components including the various long-chain acylated components, the carbohydrates and polyol moieties of the glycolipids, and the amino acids used in a number of different ways both water-soluble entities and as water-insoluble moieties. Chapter 2 gives a brief account of the sources and properties of various classes of biosurfactants and reviews the present status of biosurfactant production. I feel that there is a lack of information about the classification and properties of biosurfactants and more details in this matter are required. Although the title of Chapter 3 is a general introduction of prospects and limits for the production of biosurfactants using immobilized ‘biocatalysts’, the authors describe specifically a particular surfactant, the rhamnolipids. It is obvious from literature that little has been investigated concerning immobilized biocatalysts for the production of biosurfactants, however, it would be more interesting to review the status of progress in this area rather Food Research International (27) (1994)---G
1994 Canadian
Institute of Food Science and Technology 213
214
Book Reviews
lipids. Chapter 10 deals with biophysics of microbial surfactants, particularly the growth on insoluble substances. This chapter indicates that through analysis of interfacial free energies and determination of the surface energies of the cells and relevant solids, an analytical procedure for developing an understanding of the physical processes involved in the microbial attack of insoluble substrates could be provided. Chapter 11 addresses a very specific topic which is the surface properties and function of alveolar and airway surfactants. The studies on alveolar surfactant should enhance the understanding of the mechanics involved in fihn formation, structure and refinement. The studies on airway surfactant should provide new information on the structure and function of this type of surfactant and particle kinetics. Chapter 12 gives a description for the microbial lipopolysaccharides, particularly of bacterial origin. Part III of the book covers selected applications of biosurfactants. Chapter 13 has an interesting topic dealing with factors influencing the economics of biosurfactants. This chapter reviews the choice of inexpensive raw materials used in biosurfactant production, how to increase the biosurfactant yield, the optimization of the fermentation process, the recovery of the product and the biosurfactant properties, particularly in terms of efficiency and effectiveness. Chapter 14 summarizes a very selective area conceming the biosurfactants used for cosmetic products. Chapter 15 gives a good brief description for biosurfactants from marine organisms - however, this description is limited only to marine organisms from coastal areas of the Mediterranean sea. Chapter 16 addresses an interesting and growing field of application for the use of biosurfactants; the food area. Chapter 16 gives an overview of some of the physical properties of food that can be directly influenced by surface-active substances and to elucidate the potential of microbial biosurfactants as food additives through examples from patent literature and studies of their application in test recipes. Although Chapter 17 deals with a growing and important area of applications of biosurfactants, the environment, only two areas of applications are covered in this chapter, the degradation of spilt oil in the sea and the biodegradation of spilt hydrocarbons in soil. It would be more interesting if this chapter was developed to introduce other areas of environmental applications. Although my main criticism of this book is that some chapters deal with particular topics, rather than a general approach as anticipated by the title, the book is very rich in a wide range of topics. This book could be useful for people from
academia and industry who are involved in research and work with the growing and interesting area of biosurfactants. S&n Kermasha
Lactic Acid Bacteria (Food Science & Technology Series/58) Edited by Seppo Salminen and Atte von Wright, Marcel Dekker, Inc. New York, 1993. pp. 456, price US$165.00 ISBN o-8247-8907-5 Numerous symposia and books dealing with biotechnology have been published but none has adequately addressed the needs of the food processing industry and the food scientist to obtain essential information on lactic acid bacteria. This volume is the first book to provide a concentrated source of information in this vital area. The 14 chapters are organized into (1) Lactic acid bacteria: classification and physiology; (2) Industrial use and production of lactic acid bacteria; (3) Stability of lactic acid bacteria in fermented milk; (4) Lactic acid bacteria in cereal-based products; (5) Antimicrobial components from lactic acid bacteria; (6) Genetic modification of lactic acid bacteria; (7) Lactic acid bacteria in health and disease; (8) Lactic acid bacteria and intestinal drug and cholesterol metabolism; (9) Development of individual lactic acid microflora in the human microbial, ecosystem; (10) Substrates and lactic acid bacteria; (11) Toxicity of lactic acid bacteria; (12) Lactic acid bacteria as animal probiotics; (13) Bifidobacteria and probiotic action; and (14) Future aspects in research and product development on lactic acid bacteria. This is a very useful book for someone interested in up-to-date information on lactic acid bacteria. Most chapters are authoritatively and comprehensively presented. The book is well presented, except for occasional overlapping in certain subjects and could prove to be a good text or backbone for a course in lactic acid bacteria. A useful addition to the volume would have been the inclusion of additional chapters on cheese ripening and flavor development and more up-to-date information on lactic bacterial enzymes, molecular genetics, and protein engineering. B. H. Lee