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Biotechnology, 6. Special Applications

  1. Horst Werner Doelle1,
  2. Armin Fiechter2,
  3. Martijn van Griensven7,
  4. Cornelia Kasper3,
  5. Ralf Pörtner4,
  6. Günther Schlegel5,
  7. Sakayu Shimizu6,
  8. Frank Stahl3,
  9. Kirstin Suck3,
  10. Hideaki Yamada6,
  11. Holger Zorn8

Published Online: 15 JUL 2009

DOI: 10.1002/14356007.n04_n06

Ullmann's Encyclopedia of Industrial Chemistry

Ullmann's Encyclopedia of Industrial Chemistry

How to Cite

Doelle, H. W., Fiechter, A., van Griensven, M., Kasper, C., Pörtner, R., Schlegel, G., Shimizu, S., Stahl, F., Suck, K., Yamada, H. and Zorn, H. 2009. Biotechnology, 6. Special Applications. Ullmann's Encyclopedia of Industrial Chemistry. .

Author Information

  1. 1

    University of Queensland, Department of Microbiology, St. Lucia, Queensland, Australia

  2. 2

    Eidgenössische Technische Hochschule, Institute of Biotechnology, Zürich, Switzerland

  3. 3

    University of Hannover, Institute of Technical Chemistry, Germany

  4. 4

    Technical University of Hamburg-Harburg, Institute for Bioprocess Engineering, Germany

  5. 5

    University of Göttingen, Institute of Microbiology, Göttingen, Germany

  6. 6

    Kyoto University, Department of Agricultural Chemistry, Kyoto, Japan

  7. 7

    Ludwig Boltzmann Institute, Wien, Austria

  8. 8

    University of Hannover, Institute of Food Chemistry, Germany

Publication History

  1. Published Online: 15 JUL 2009

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Abstract

The article contains sections titled:

1.Mammalian Cell Culture Technology
1.1.Introduction
1.2.Products from Mammalian Cells
1.3.Cell Types
1.4.Growth Medium for Cell Culture
1.5.Small-Scale Culture Systems for Routine Use
1.6.Types of Bioreactors
1.7.Process Strategies
1.8.Downstream Processes
1.9.Regulatory and Safety Issues
2.Tissue Engineering
2.1.Application of Tissue Engineering
2.2.Principle of Tissue Engineering
2.3.Strategies
2.4.The Essentials
2.5.Cells
2.6.Biomatrices
2.7.Bioreactors for Tissue Engineering
2.8.Growing New from Old
3.Biotechnology and Food
3.1.Production of Food Additives by Cell Culture Systems
3.1.1.Amino Acids
3.1.2.Organic Acids
3.1.3.Vitamins
3.1.4.Sweet Compounds
3.1.5.Sugar Alcohols
3.1.6.Microbial Saccharides
3.1.7.Conjugated Linoleic Acids (CLA)
3.1.8.Lactulose
3.2.Enzyme-Catalyzed Processes
3.2.1.Starch-Modifying Enzymes
3.2.2.Lipases
3.2.3.Pectin-Degrading Enzymes
3.2.4.Chymosin (Aspartic Protease)
4.Biotechnology and Health
4.1.Individualized Medicine
4.2.Clinical Diagnosis as Indicated in Genetic Anomalies in Cancer
4.3.Pharmaceutical Development
4.4.Define Molecular Mechanisms of Toxicity
4.5.Detection of Genetically Modified Organisms