Microbes and Enzymes Basics and Applied

PART I MICROBES AND ENZYMES: BASICS
1. Introduction
2. Fundamentals of Microbiology
3. Proteins-An Overview
4. Enzymes-General Perspectives
5. Immobilization of Enzymes and Microbial Whole Cells
6. Nucleic Acids-Structure and Function
7. Genetic Engineering
PART II MICROBES AND ENZYMES: SCALE UP AND DOWNSTREAM PROCESSING
8. Submerged Culture Fermentation
9. Solid-State Fermentation
10. Downstream Processing
PART III MICROBES AND ENZYMES: APPLICATIONS
11. Enzyme Technology-Medical Applications
12. Enzyme Technology- Industrial Applications
13. Understanding of Skin Constituents for Application of Microbial Technology in Leather Industry
14. Microbial Control in Curing Process
15. Enzymes in Soaking
16. Dehairing-Conventional and Enzymatic Methods
17. Bating-State of Art
18. Degreasing-Analysis of Different Systems
19. Recent Trends in Waste Management
20. Protocols for Enzyme Evaluation
21. What is Ahead
Glossary
Index