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INNOVATIONS IN
FERMENTATION AND
PHYTOPHARMACEUTICAL
TECHNOLOGIES
INNOVATIONS IN
FERMENTATION AND
PHYTOPHARMACEUTICAL
TECHNOLOGIES
Edited by

HRUDAYANATH THATOI
Department of Biotechnology, Maharaja Sriram Chandra
Bhanja Deo University, Baripada, Odisha, India

SONALI MOHAPATRA
Department of Biotechnology, Odisha University
of Technology and Research (Formerly College of
Engineering and Technology), Bhubaneswar, Odisha, India

SWAGAT KUMAR DAS

Department of Biotechnology, Odisha University
of Technology and Research (Formerly College of
Engineering and Technology), Bhubaneswar, Odisha, India
Elsevier
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Typeset by STRAIVE, India

Contents

Contributors xiii

PART A Concepts of reactor designing

1. Photo bioreactors for production of biodiesel from algae:
A short review 3
Bikash Chandra Behera, Harisankar Dey, Riya Jalan,
Rashmi Ranjan Mishra, and Sonali Mohapatra
1.1 Introduction 3
1.2 Methods of biodiesel production from algae using PBR 4
1.3 Conclusion 11
References 11

2. Mixing and agitation in photobioreactors 13

Paulo Cesar de Souza Kirnev, Luciana Porto de Souza Vandenberghe,
Carlos Ricardo Soccol, and Júlio Cesar de Carvalho
2.1 Introduction 14
2.2 Mixing and agitation—Basic concepts 16
2.3 Mechanical agitation and mixing 18
2.4 Pneumatic agitation and mixing 23
2.5 Shear sensitivity of microalgal cells 27
2.6 Conclusion 30
References 30

3. Membrane reactors for mammalian cell culture 37

Dibyajyoti Samantaray and Swagat Kumar Das
3.1 Introduction 37
3.2 Membrane bioreactor taxonomy 38
3.3 Differential aspects of membrane bioreactors over other reactors
used in cell culture 39
3.4 Membrane bioreactors offer varying operations and modalities 39
3.5 Membrane bioreactors: Presenting numerous opportunities in
mammalian cell product manufacturing 42

v
vi Contents

3.6 Conclusion 43
References 43

4. Advances in fermentative systems for the production

of ethanol from lignocellulosic biomass 47
M. Láinez, J.A. García-B
ejar, G. Flores-Cosío, E.J. Herrera-López,
and L. Amaya-Delgado
4.1 Lignocellulosic ethanol production process 47
4.2 Fermentation systems 50
4.3 Factors that affect alcoholic fermentation 60
4.4 Innovative strategies to improve ethanol productivity 61
4.5 Modeling, instrumentation, and process control strategies 66
4.6 Ethanol production at commercial scale 68
4.7 Conclusions 70
References 70

5. Liquid extraction with immobilized liquids for product

recovery from fermentation broths 75
Alan D. Pe
rez, Angelo Go
€ssi, Wolfgang Riedl, Boelo Schuur,
and Javier Fontalvo

5.1 Introduction 75
5.2 Considerations for liquid extraction techniques to recover products from
fermentation broths 82
5.3 Liquid membranes in microchannels 84
5.4 Membrane-assisted extraction 93
5.5 Conclusions and outlook 100
References 102

PART B Upstream processes in bioprocessing of food,

phytopharmaceuticals, and biofuels
6. Recent advancements in the extraction of phytoconstituents
from herbal sources 109
Deepak Pradhan, Prativa Biswasroy, Goutam Rath, and Goutam Ghosh

6.1 Introduction 109

6.2 Recent advances in extraction techniques 113
6.3 Conclusion 122
References 123
 Contents vii

7. Emerging biosensor technology and its potential

application in food 127
Deepak Kumar Verma, Mamta Thakur, Soubhagya Tripathy,
Balaram Mohapatra, Smita Singh, Ami R. Patel, Alok Kumar Gupta,
Mónica L. Chávez-González, Prem Prakash Srivastav, Jos

e Sandoval-Cortes,
and Cristóbal N. Aguilar
7.1 Introduction 127
7.2 Potential application in food industry 131
7.3 Major industrial challenges and suggestions for food analysis 140
7.4 Future outlooks: Research development and further
directions 144
7.5 Concluding remarks 152
References 152

8. Current trends in green processing: Improvements

of food product 165
Gauri Singhal, Priya Singh, Anjani Sihag, and Nidhi Srivastava

8.1 Introduction 165

8.2 Concepts and strategies of green physical processing 166
8.3 Green physical techniques and their applications in food
improvement 167
8.4 Conclusion 177
References 177

9. Phytochemicals and their nanoformulation in sustained

drug delivery and therapy 181
Upasana Kapoor-Narula and Nibedita Lenka

9.1 Lifestyle, metabolism, and disease link 181

9.2 Conventional therapeutic intervention and limitations 182
9.3 Phytochemicals as drug adjuvants and natural sources
for therapeutic intervention 182
9.4 Types of phytochemicals and their use 183
9.5 Bioavailability of phytochemicals 187
9.6 Targeted therapy: The importance and requisites 188
9.7 Carriers for drug targeting 190
9.8 Diseases and nanodrug delivery of phytochemicals 202
9.9 SWOT analysis of phytochemical conjugated NPs 211
9.10 Conclusion 211
References 212
viii Contents

10. Biohydrogen evolution in microbial electrolysis cell,

a novel electrofermentation technology:
Influence of reactor design 221
Pooja Dange, Ankit Kumar, Nishit Savla, Santimoy Khilari, Subhasish Dutta,
Piyush K. Gupta, Krishna Kumar Pandey, Abhilasha S. Mathuriya, Kanupriya,
Sharad Agarwal, and Soumya Pandit
10.1 Introduction 221
10.2 Microbial electrolysis cell 229
10.3 Challenges of EF at the industrial level 236
10.4 Future outlook 239
10.5 Conclusion 239
References 240

PART C Downstream processes in bioprocessing of food,

phytopharmaceuticals, and biofuels
11. Mechanism, regulation, and inhibition of alkaloids in cancer
therapy targeting JAK/STAT pathway 247
Sankhadip Bose, Sabyasachi Banerjee, Deepak Kumar Verma, Mamta Thakur,
Smita Singh, Mónica L. Chávez González, and Cristóbal N. Aguilar
11.1 Introduction 247
11.2 Structure of JAKs and STATs 249
11.3 Mechanisms of action of JAK/STAT signaling pathway 253
11.4 Role in development of cell division 257
11.5 Coordination between JAK and STAT 258
11.6 Regulations 258
11.7 Alkaloids targeting JAK/STAT pathway inhibition 261
11.8 Concluding remarks 267
References 267

12. Biological production of xylitol: A process development

approach 271
Ashish Prabhu

12.1 Introduction 271

12.2 Xylitol and its potential application 273
12.3 Chemical route of xylitol production 274
12.4 Biological formation of xylitol 275
12.5 Microorganism used for xylitol production 276
12.6 Strain engineering strategy for xylitol production 278
12.7 Factors affecting xylitol production 281
12.8 Bioreactor operation and cell recycling 283
 Contents ix

12.9 Downstream processing of xylitol 284

12.10 Conclusion 285
Competing interests 286
References 286

13. Production of methyl ethyl ketone applying process

intensification strategies 295
Eduardo Sánchez-Ramírez, Gabriel Contreras-Zarazua,
Ana Gabriela Romero-García, Brenda Huerta-Rosas,
Juan Jos
e Quiroz-Ramirez, and Juan Gabriel Segovia-Hernández
13.1 Introduction 296
13.2 Cases of study 300
13.3 Methodology to design the intensified alternatives 301
13.4 Performance evaluation indices 304
13.5 Results 306
13.6 Conclusions 311
References 312

14. Microbial xylanases, their structural characteristics, and

industrial applications: A biotechnological advancement 315
Manish Paul and Hrudayanath Thatoi
14.1 Introduction 315
14.2 Lignocellulolytic enzymes 316
14.3 Lignocellulolytic microorganisms 317
14.4 Xylanase 322
14.5 Application of xylanase 326
14.6 Isolation and screening of xylanolytic bacteria 327
14.7 Growth profile analysis 329
14.8 Biochemical identification 329
14.9 Enzyme assay for determination of xylanase activity 330
14.10 Optimization strategy for production of bacterial xylanase
enzyme 330
14.11 In silico study 331
14.12 Conclusion 333
References 334

15. Advances in fermented foods and therapeutics 341

Pankaj Taneja, Samuel Shiferaw Biresaw, Neetu KumraTaneja,
Saurabh Kumar Jha, Belay Zeleke, Saumya Srivastava, Mayank Taneja,
and Sahdeo Prasad
15.1 Introduction 341
x Contents

15.2 Human evolution and nutrition 342

15.3 Fermented foods on society perspective 343
15.4 Health benefits of fermented foods and beverages 345
15.5 Potential benefits and risks of fermentation 346
15.6 The role of gut microbiota 347
15.7 Gut microbiota, fermented foods, and beverages 349
15.8 Conclusions 352
Acknowledgments 352
Conflict of interest statement 352
References 352

PART D By-product utilization for production

of value-added products
16. Wine waste as a potential source of bioactive compounds 361
Daisy Amaya-Chantaca, Adriana C. Flores-Gallegos, Anna Iliná,
Cristóbal N. Aguilar, Deepak Kumar Verma, Deepika Baranwal,
and Mónica L. Chávez-González

16.1 Introduction 361

16.2 Grape composition 362
16.3 Grape waste 365
16.4 Common uses of grape waste 367
16.5 Bioactive compounds in wine waste 367
16.6 Solid and submerged fermentation 372
16.7 Concluding remarks 375
Acknowledgments 375
References 375

17. Agro-industrial wastes for production of single-cell

protein (SCP) 381
Rocío del Carmen Carranza-M
endez, Leonardo Sepúlveda-Torre,
Rodolfo Ramos-González, Deepak Kumar Verma, Deepika Baranwal,
Cristóbal N. Aguilar, and Mónica L. Chávez-González

17.1 Introduction 381

17.2 Single-cell protein 382
17.3 SCP production from agro-industrial wastes 386
17.4 Factors affecting the SCP process 390
17.5 Advantages and disadvantages of SCP 393
17.6 Concluding remarks 393
Acknowledgments 393
References 394
 Contents xi

18. β-Glucan production through bioconversion of sugarcane

bagasse by Saccharomyces cerevisiae and Aspergillus niger 397
Gemilang Lara Utama, Mega Oktaviani Kurniawan, Yana Cahyana,
and Roostita Lobo Balia

18.1 Introduction 398

18.2 Materials and methods 399
18.3 Results and discussion 401
18.4 Conclusion 411
Acknowledgments 411
Ethics approval and consent to participate 412
Consent for publication 412
Availability of data and materials 412
Competing interests 412
Funding 412
Authors’ contributions 412
References 412

19. Value-added product development from food scraps 417

Vartika Verma, Lavisha Rao, Sunanda Joshi, Monika Choudhary,
and Nidhi Srivastava
19.1 Introduction 417
19.2 Food waste as a renewable sourced material 419
19.3 Application of waste materials in the development of value-added
product lines 419
19.4 Some of the other value-added products from food waste 426
19.5 Conclusions 429
References 430
Further reading 435

20. Evaluation of various possibilities of underutilized fish

processing biomass as a value-added product:
A waste-to-wealth approach 437
Supriya Dash, Shyamalini Shyamasuta, and Pratik Dash
20.1 Introduction 437
20.2 Fish processing biomass 438
20.3 Bioactive compounds present in fish biomass and their utilization 441
20.4 Bioactive compounds from fish 445
20.5 Conclusion 452
References 453
Further reading 455
xii Contents

21. Value-added products from industrial wastes of

phytopharmaceutical industries 457
Md Nur Kabidul Azam, Tushar Ahmed Shishir, Amia Khandker,
and Md Nazmul Hasan

21.1 Introduction 457

21.2 Drug and medicine in modern phytopharmaceutical
approaches 461
21.3 Phytopharmaceutical wastes 462
21.4 Value-added products from phytopharmaceuticals 463
21.5 Biomass 465
21.6 Bioethanol 469
21.7 Enzyme production 470
21.8 Composting 474
21.9 Organic fertilizer 475
21.10 Fish and poultry feed 476
21.11 Microbial conversion 476
21.12 Conclusion 480
References 480

Index 491
Contributors

Sharad Agarwal
School of Basic Sciences and Research, Sharda University, Greater Noida, Uttar Pradesh,
India
Cristóbal N. Aguilar
Bioprocesses and Bioproducts Research Group, Food Research Department, School of
Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila, M
exico
Daisy Amaya-Chantaca
Bioprocesses and Bioproducts Research Group, Food Research Department; Nano-
bioscience Group, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo,
Coahuila, M
exico
L. Amaya-Delgado
Industrial Biotechnology Unit, Center for Research and Assistance in Technology and
Design of the State of Jalisco, A.C., Zapopan, Jalisco, Mexico
Md Nur Kabidul Azam
Laboratory of Pharmaceutical Biotechnology, Department of Genetic Engineering and
Biotechnology, Jashore University of Science and Technology, Jashore; Department of
Biotechnology, TechB Nutrigenomics, Dhaka, Bangladesh
Roostita Lobo Balia
Veterinary Study Program, Faculty of Medicine, Universitas Padjadjaran, Bandung; Faculty
of Animal Husbandry, Universitas Padjadjaran, Sumedang, Indonesia
Sabyasachi Banerjee
Gupta College of Technological Sciences, Asansol, West Bengal, India
Deepika Baranwal
Department of Home Science, Arya Mahila Post Graduate College, Varanasi, Uttar Pradesh,
India
Bikash Chandra Behera
School of Biological Sciences, NISER, Bhubaneswar, Odisha, India
Samuel Shiferaw Biresaw
Department of Biotechnology, Sharda University, Greater Noida, Uttar Pradesh, India
Prativa Biswasroy
School of Pharmaceutical Sciences, Siksha ‘O’ Anusandhan (Deemed to be University),
Bhuabaneswar, Odisha, India
Sankhadip Bose
Bengal School of Technology, A College of Pharmacy, Hooghly, West Bengal, India
Yana Cahyana
Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia

xiii
xiv Contributors

Mónica L. Chávez-González
Nanobioscience Group; Bioprocesses and Bioproducts Research Group, Food Research
Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila,
M
exico
Monika Choudhary
Department of Bioscience and Biotechnology, Banasthali Vidyapith, Banasthali, Rajasthan,
India
Gabriel Contreras-Zarazua
Departamento de Ingenierı́a Quı́mica, Universidad de Guanajuato, Guanajuato, Mexico
Pooja Dange
Amity Institute of Biotechnology, Amity University, Mumbai, Maharashtra, India
Swagat Kumar Das
Department of Biotechnology, Odisha University of Technology and Research (Formerly
College of Engineering and Technology), Bhubaneswar, Odisha, India
Pratik Dash
Department of Biotechnology, Odisha University of Technology and Research (Formerly
College of Engineering and Technology), Bhubaneswar, Odisha, India
Supriya Dash
Department of Biotechnology, Odisha University of Technology and Research (Formerly
College of Engineering and Technology), Bhubaneswar, Odisha, India
Júlio Cesar de Carvalho
Bioprocess Engineering and Biotechnology Department, Federal University of Paraná, ACF
Centro Polit
ecnico, Curitiba, Paraná, Brazil
Paulo Cesar de Souza Kirnev
Bioprocess Engineering and Biotechnology Department, Federal University of Paraná, ACF
Centro Polit
ecnico, Curitiba, Paraná, Brazil
Luciana Porto de Souza Vandenberghe
Bioprocess Engineering and Biotechnology Department, Federal University of Paraná, ACF
Centro Polit
ecnico, Curitiba, Paraná, Brazil
Rocı́o del Carmen Carranza-M
endez
Bioprocesses and Bioproducts Research Group, Food Research Department;
Nanobioscience Group, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo,
Coahuila, M
exico
Harisankar Dey
P.G. Department of Botany, Ramakrishna Mission Vivekananda Centenary College,
Kolkata, West Bengal, India
Subhasish Dutta
Chemical Engineering Division, Center of Innovative and Applied Bioprocessing (CIAB),
Mohali, Punjab, India
G. Flores-Cosı́o
Industrial Biotechnology Unit, Center for Research and Assistance in Technology and
Design of the State of Jalisco, A.C., Zapopan, Jalisco, Mexico
 Contributors xv

Adriana C. Flores-Gallegos
Bioprocesses and Bioproducts Research Group, Food Research Department, School of
Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila, M
exico
Javier Fontalvo
Laboratory of Process Intensification and Hybrid Systems, Faculty of Engineering and
Architecture, Universidad Nacional de Colombia, Campus La Nubia, Manizales, Colombia
J.A. Garcı́a-B
ejar
Industrial Biotechnology Unit, Center for Research and Assistance in Technology and
Design of the State of Jalisco, A.C., Zapopan, Jalisco, Mexico
Goutam Ghosh
School of Pharmaceutical Sciences, Siksha ‘O’ Anusandhan (Deemed to be University),
Bhuabaneswar, Odisha, India
Angelo G€ ossi
University of Twente, Faculty of Science and Technology, Sustainable Process Technology
Group, Enschede, The Netherlands; University of Applied Sciences and Arts Northwestern
Switzerland, School of Life Sciences, Institute for Chemistry and Bioanalytics, Muttenz,
Switzerland
Alok Kumar Gupta
Division of Postharvest Management, ICAR-Central Institute for Subtropical Horticulture
(Ministry of Agriculture and Farmers Welfare, Government of India), Lucknow, Uttar
Pradesh, India
Piyush K. Gupta
School of Basic Sciences and Research, Sharda University, Greater Noida, Uttar Pradesh,
India
Md Nazmul Hasan
Laboratory of Pharmaceutical Biotechnology, Department of Genetic Engineering and
Biotechnology, Jashore University of Science and Technology, Jashore, Bangladesh
E.J. Herrera-López
Industrial Biotechnology Unit, Center for Research and Assistance in Technology and
Design of the State of Jalisco, A.C., Zapopan, Jalisco, Mexico
Brenda Huerta-Rosas
Departamento de Ingenierı́a Quı́mica, Universidad de Guanajuato, Guanajuato, Mexico
Anna Iliná
Nanobioscience Group, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo,
Coahuila, M
exico
Riya Jalan
Department of Biotechnology, MITS School of Biotechnology, Bhubaneswar, Odisha, India
Saurabh Kumar Jha
Department of Biotechnology, Sharda University, Greater Noida, Uttar Pradesh, India
Sunanda Joshi
Department of Bioscience and Biotechnology, Banasthali Vidyapith, Banasthali, Rajasthan,
India
xvi Contributors

Kanupriya
School of Basic Sciences and Research, Sharda University, Greater Noida, Uttar Pradesh,
India
Upasana Kapoor-Narula
National Centre for Cell Science, Pune, India
Amia Khandker
Department of Biotechnology, TechB Nutrigenomics, Dhaka, Bangladesh
Santimoy Khilari
Department of Chemistry, Guru Ghasidas Vishwavidyalaya, Bilaspur, Chhattisgarh, India
Ankit Kumar
School of Basic Sciences and Research, Sharda University, Greater Noida, Uttar Pradesh,
India
Neetu KumraTaneja
Department of Microbiology, National Institute of Food Technology and Entrepreneurship
and Management, Sonipat, Haryana, India
Mega Oktaviani Kurniawan
Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
M. Láinez
Industrial Biotechnology Unit, Center for Research and Assistance in Technology and
Design of the State of Jalisco, A.C., Zapopan, Jalisco, Mexico
Nibedita Lenka
National Centre for Cell Science, Pune, India
Abhilasha S. Mathuriya
CRZ and Industry-III, Environmental Impact Assessment Division, Ministry of Environ-
ment, Forest and Climate Change, Government of India, New Delhi, India
Rashmi Ranjan Mishra
Department of Biotechnology, MITS School of Biotechnology, Bhubaneswar, Odisha, India
Balaram Mohapatra
Department of Bioscience and Bioengineering, Indian Institute of Technology Bombay,
Bombay, Maharashtra, India
Sonali Mohapatra
Department of Biotechnology, Odisha University of Technology and Research (Formerly
College of Engineering and Technology), Bhubaneswar, Odisha, India
Krishna Kumar Pandey
Department of Physics, School of Basic Sciences and Research, Sharda University, Greater
Noida, Uttar Pradesh, India
Soumya Pandit
School of Basic Sciences and Research, Sharda University, Greater Noida, Uttar Pradesh,
India
 Contributors xvii

Ami R. Patel
Division of Dairy Microbiology, Mansinhbhai Institute of Dairy & Food Technology-
MIDFT, Mehsana, Gujarat, India
Manish Paul
Department of Biotechnology, Maharaja Sriram Chandra Bhanja Deo University, Baripada,
Odisha, India
Alan D. P
erez
University of Twente, Faculty of Science and Technology, Sustainable Process Technology
Group, Enschede, The Netherlands; Laboratory of Process Intensification and Hybrid Sys-
tems, Faculty of Engineering and Architecture, Universidad Nacional de Colombia, Campus
La Nubia, Manizales, Colombia; University of Applied Sciences and Arts Northwestern
Switzerland, School of Life Sciences, Institute for Chemistry and Bioanalytics, Muttenz,
Switzerland
Ashish Prabhu
Department of Biotechnology, National Institute of Technology Warangal, Warangal,
Telangana, India
Deepak Pradhan
School of Pharmaceutical Sciences, Siksha ‘O’ Anusandhan (Deemed to be University),
Bhuabaneswar, Odisha, India
Sahdeo Prasad
Department of Immunotherapeutics and Biotechnology, Texas Tech University of Health
Science Center, Abilene, TX, United States
Juan Jos
e Quiroz-Ramirez
CONACyT-CIATEC A.C Centro de Innovación Aplicada en Tecnologı́as Competitivas,
León, Mexico
Rodolfo Ramos-González
Nanobioscience Group, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo,
Coahuila, M
exico
Lavisha Rao
Department of Bioscience and Biotechnology, Banasthali Vidyapith, Banasthali, Rajasthan,
India
Goutam Rath
School of Pharmaceutical Sciences, Siksha ‘O’ Anusandhan (Deemed to be University),
Bhuabaneswar, Odisha, India
Wolfgang Riedl
University of Applied Sciences and Arts Northwestern Switzerland, School of Life Sciences,
Institute for Chemistry and Bioanalytics, Muttenz, Switzerland
Ana Gabriela Romero-Garcı́a
Departamento de Ingenierı́a Quı́mica, Universidad de Guanajuato, Guanajuato, Mexico
xviii Contributors

Dibyajyoti Samantaray
Department of Biotechnology, Odisha University of Technology and Research (Formerly
College of Engineering and Technology), Bhubaneswar, Odisha, India
Eduardo Sánchez-Ramı́rez
Departamento de Ingenierı́a Quı́mica, Universidad de Guanajuato, Guanajuato, Mexico
Jos
e Sandoval-Cortes
Food Research Department, School of Chemistry, Autonomous University of Coahuila,
Saltillo, Mexico
Nishit Savla
Amity Institute of Biotechnology, Amity University, Mumbai, Maharashtra, India
Boelo Schuur
University of Twente, Faculty of Science and Technology, Sustainable Process Technology
Group, Enschede, The Netherlands
Juan Gabriel Segovia-Hernández
Departamento de Ingenierı́a Quı́mica, Universidad de Guanajuato, Guanajuato, Mexico
Leonardo Sepúlveda-Torre
Bioprocesses and Bioproducts Research Group, Food Research Department, School of
Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila, M
exico
Tushar Ahmed Shishir
Department of Mathematics and Natural Sciences, BRAC University, Dhaka, Bangladesh
Shyamalini Shyamasuta
Department of Biotechnology, Odisha University of Technology and Research (Formerly
College of Engineering and Technology), Bhubaneswar, Odisha, India
Anjani Sihag
Department of Bioscience and Biotechnology, Banasthali Vidyapith, Tonk, Rajasthan, India
Priya Singh
Department of Bioscience and Biotechnology, Banasthali Vidyapith, Tonk, Rajasthan, India
Smita Singh
Department of Life Sciences (Food Technology), Graphic Era (Deemed to be) University,
Dehradun, Uttarakhand, India
Gauri Singhal
Department of Biotechnology, School of Basic and Applied Sciences, Sanskriti University,
Mathura, Uttar Pradesh, India
Carlos Ricardo Soccol
Bioprocess Engineering and Biotechnology Department, Federal University of Paraná, ACF
Centro Polit
ecnico, Curitiba, Paraná, Brazil
Prem Prakash Srivastav
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur,
Kharagpur, West Bengal, India
 Contributors xix

Nidhi Srivastava
Department of Biotechnology, National Institute of Pharmaceutical Education and Research
(NIPER), Lucknow, Uttar Pradesh, India
Saumya Srivastava
Department of Biotechnology, Sharda University, Greater Noida, Uttar Pradesh, India
Mayank Taneja
Netaji Subhash Institute of Technology, Dwarka, Delhi, India
Pankaj Taneja
Department of Biotechnology, Sharda University, Greater Noida, Uttar Pradesh, India
Mamta Thakur
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering
and Technology, Longowal, Punjab, India
Hrudayanath Thatoi
Department of Biotechnology, Maharaja Sriram Chandra Bhanja Deo University, Baripada,
Odisha, India
Soubhagya Tripathy
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur,
Kharagpur, West Bengal, India
Gemilang Lara Utama
Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang; Centre for
Environment and Sustainability Science, Universitas Padjadjaran, Bandung, Indonesia
Deepak Kumar Verma
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur,
Kharagpur, West Bengal, India
Vartika Verma
Department of Bioscience and Biotechnology, Banasthali Vidyapith, Banasthali, Rajasthan,
India
Belay Zeleke
Department of Biotechnology, Sharda University, Greater Noida, Uttar Pradesh, India
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ixcoh; Dk. winyan, tawicu; DD. eyuné.
Mujer que se entierra viva con su marido.—Atebeane nequén.
 N
Nada.—Mayaní; Kg. nalakí.
No.—Uá; Ci. uá; Gl. uá; Kg. nalajá.
Nosotros.—Guakía; Ci, guakía; Ar. guakia.
 Ñ
Ñame morado.—Mapiiey.
 O
Ojo.—Cáku; Ci. acú; Kg. úba.
Ojos zarcos.—Buticáku.
Ojos negros.—Xeitícáku.
Oro.—Caona; Ci. caonau; Cn. kurí; Kg. niúba.
Otro.—Abo; Ar. aba; Ci. amoin.
Oye.—Osama.
 P
Padre.—Baba; Ci. baba; Cn. ucuchili; Gl. baba; Ar. ababa; Gní.
tuba; Ru. papa; Chb. paba; My. Ntl. tatli; Qé. ahau; Qchú. táita; Kg.
hatei; Dk. ate.
Palma real.—Manaca; Ar. maunaka; Kg. alunká.
Paletilla de madera para voltear la torta de casabe puesto el burén
al fuego.—Cuisa.
Palo ahumado para cavar la tierra.—Coa.
Pan.—Casabí; Ci. aleiba; Cn. ereba; Gl. alepa; Ar. kalí; Ru. uzú;
Chb. fun; My. omal, pecuah. De la palabra indo-antillana procede la
voz provincial casabe; y de la galibi la venezolana arepa.
Pan delgado.—Xau-xau.
Pantano.—Itabó.
Papagayo.—Higuaca.
Paloma torcaz.—Biajaní.
Pato silvestre.—Yaguasa.
Pato de la florida.— Guanana.
Pavo común.—Guanajo.
Pecho (la mama).—Manatí; Gl. manatí.
Pedregoso.—Sibana.
Pelota.—Batú.
Pequeño.—Bi.
Pez de agua dulce.—Guabina.—Biajara.
Pez para ayudar á pescar.—Guavrán.
Pez con muchas espinas.—Macabí.
Pez chiquito.—Setí; Cuba, tetí.
Pendiente para las orejas.—Tatagua.
Piedra.—Siba; Ci. tebú; Cn. topú; Gl. tobú; Ru. tepú; Ar. siba; Gní.
ita; los indios Baré de la región del Orinoco, tiba; los indios Baniba
de las riberas del Atahuapo, afluente del Guaviare, iba, ipa; My. tun,
cec; Ntl. tell; Qé. abuh; Kg. hágui; Dk. inyan.
Piedra grande.—Bosiba.
Piedras muchas.—Sibanacán.
Pimienta.—Ají; Ci. pomú, pomi; Cn. pomú, achí; Gl. pomí; Ar.
atchí; Ru. achí; Apalai, aichí; Carijona, ají; los indios del río
Guaviare, azichí; los del Caura, achí; Chb. quibsa; My. champotú; Kg.
mucua.
Piña.—Yayama; Gl. nana; Ar. nana; Ru. nuna; los Baniba,
mabuiro; Kg. biguija; Qchú. achupalla.
Piñón purgativo.—Tau-túa.
Piso alto para granero.—Barbacoa.
Plaza.—Batey.
Pitirre.—Guatibirí.
Planta de cuyas raices se hace el casabe.—Yucubía.
Planta que da la batata.—Yucaba.
Planta fétida.—Anamú.
¿Por qué?—Anaque.
¿Por qué yo?—Naneque.
¿Por qué tú?—Baneque.
¿Por qué él?—Laneque.
¿Por qué nosotros?-Guaneque.
¿Por qué vosotros?—Janeque.
¿Por qué ellos?—Najaneque.
Pulga penetrante.—Nigua; Gl. chico; Ru. chiqué; Chb. sote;
Cariniato, tchiklo; Kg. máshi.
Pueblo de indios.—Yucayeque.
Provisión de viaje.—Guacabina.
 Q
¿Qué me importa?—Macabuca.
Quebrada de agua dulce.—Calichi; Ar. kalitchi.
Quieto.—Tey.
 R
Rallo.—Guayo; Ci. chimali; Cn. chinari; Ru arúa; Carijona, taruati;
Kg. iláula.
Raíz comestible.—Guávaru.
Raíz para hacer el pan.—Yuca.
Raíz para asar.—Batata, Boniatu, Aje.
Rana.—Cokí; Carijona, mohaké; Piapoco, baysé; Gní. yuí, guereré;
Ci. tibí; Chb. zijista; Ntl. cueyatl; Qé. xtutz; Kg. taclaká; Dk. naska.
Rapé para la ceremonia religiosa.—Cojoba.
Resplandeciente.—Tureyguá.
Remo.—Naje.
Romance histórico.—Areyto.
Río.—Ní, toa.—Ci. tona; Cn. tona; Gl. tuna; Ru. tuna; Ar. uení; los
Baniba, uení; los Otomacos, beaí; Gní. i; Chb. sic; Kg. nina; My. a,
ukum; Ntl. atoyatl; Qé. ha, ya; Dk. wakpa.
Río grande.—Toa.
Roñoso (por enfermedad de la piel).—Caracaracol.
 S
Sacerdote médico.—Bohique; Ci. boy-ez; Cn. piache.
Saco para exprimir la yuca rallada.—Sibucán; Ru. kinkin.
Saco de algodón, en forma de canasta.—Jaba.
Sandía.—Jibiría.
Señor.—Bajarí, guajerí, guamí, bo; Ci. ubutú.
Si.—Jan-ián; Ci. han-han; Gl. ya, teré; Ru. yo; los Piapocas,
haahaata; los Cauris, ahahauta; los Baniba, ché; los Carianacos,
taarú; Chb. o, cam; My. hika, bayxan; Kg. azéin, uñá.
Señor de tierra y agua.—Guamíkení.
Sirviente.—Naborí.
Sitio.—Yara. Como sufijos abo y coa.
Sitio de guayo.—Jayuya.
Sitio de agua.—Guainabo.
Sitio de yuca.—Yabucoa.
Sitio pedregoso.—Arasibo.
Sitio grande.—Habana.
Sol.—Giiey; Ci. huei; Kg. nüi.
Sol grande.—Agiieybana.
Sub-jefe.—Nitayno.
Solitario.—Baracutey.
 T
Tabaco.—Cojibá; Ci, tamán; Gl. tamuí; los Cumanagotos, tam; Ru.
tamuí; los Apalai, tamuí; los Carijonas, tamuinto; los Oyampi,
pétum; los Otomacas, guí; los Cariniacos, tamuí; My. kutz; Chb.
hosca; Kg. nóai.
Tambor de madera.—Magiiey.
Tea para alumbrar.—Guaconax.
Tea de yagua y resina.—Tabanuku.
Templo.—Ku; Qchú, puaca.
Tierra.—Ké: Ci. nonum; Cn. monha, nonum; Gl. nono; Gní. ibi; los
Baniba, yatsipé; los Apalai, pulolo; los Carijonas, nono; los Oyampi,
issing; los Piapocos, carí; los Cumanagotos, nono; Chb. hicha; My.
ma, lum; Ntl. tlalli; Qé. uleu; Kg. guinuí; Dk. maka; D. D. né. (Chino,
tién.)
Tiburón.—Cajaya.
Tinte colorado, para tatuaje y tintorería.—Bija.
Tinte negro, para tatuaje y tintorería.—Jagua; Ru. yenupa. De
donde procede el nombre jenipa dado á este fruto en la América
meridional.
Tinte azul para tintorería.—Jikileti.
Tres.—Yamokún; Ru. helé-uan.
Tortuga de mar.—Carey.
Tortuga de agua dulce.—Jicotea; Ru. gamí.
Tú.—Uara; Ci. amanle, bu.
Trompeta hecha de un caracol.—Guamo.
 V
Vasija de barro para agua.—Canarí; Gl. tuma; Ru. carana.
Vasija de higüera.—Guataca.—De donde se deriva nuestra voz
provincial jataca.
Vasija de higüera con agua. Baberoní.
Vaca marina.—Manatí.
Vagina de cada penca de palma real.—Yagua.
Vagina de cada racimo de palma real.—Tirigiiibi.
Vara flexido.—Cuje.
Verdolaga.—Manibari.
Véte (imperativo).—Guaibá.
Viejo.—Guatucán; Ar. uadukán.
Vega.—Magua.
Ven.—Guarico.
 U
Uno.—Jeketí; Ci. ábana; Ru. anirú.
Uvero de playa.—Guiabara.
 Y
Yautía.—Yajutía.
Yuca dulce.—Boniata.
Yuca dulce (Parecida á la).—Ymocona.
Yuca brava.—Yuka.
Yerba de sabana.—Y.
Yerba para cubrir chozas.—Bijao.
Yo.—Daca; Ci. ao, na; Gl. au; Ar. dama. Kg. nás.
Yerba comestible.—Yraca.
 Z
Zarzillo.—Tatagua.
 CAPITULO XI.

Estudio de la oración dominical en el lenguaje de algunas tribus

indígenas.—Pérdida de la traducción en el lenguaje indo-
antillano.—El padre nuestro en caribe continental,
conservado por el venezolano Figuera Montes de Oca.—La
misma oración conservada en caribe insular por el padre
Raymond Breton.—Recopilación de la traducción del padre
nuestro en lenguas indo-venezolanas por Arístides Rojas.—
La oración dominical en tupí-guaraní.—La misma, en el
lenguaje actual de los arhuacos de la Sierra Nevada de
Santa Marta, de Colombia, recogida por el presbítero
Celedón.—Un esfuerzo de construcción de una plegaria
religiosa en lenguaje indo-antillano, para que se note la
harmonía y suavidad del idioma de los indios de las
Antillas.

Sabemos que el padre nuestro fué puesto en lenguas indígenas por

los misioneros de las órdenes religiosas que vinieron á América.
Indudablemente, que en el lenguaje indo-antillano fué trasladado
también; supuesto que había la orden terminante de los Reyes, de
adoctrinar á los indios en la religión cristiana. Desde luego, que la
traducción sería adaptándola á la imaginación pueril del indígena,
para poderle dar una idea positiva de las nuevas creencias y poder
dominar por completo su inteligencia. Este interesante trabajo, tal
vez fué el primero en llevarlo á cabo fray Román Pane, ó alguno de
sus dos acompañantes, el Bermejo ó Tisím. Nada hemos podido
hallar sobre estas materias. No es de extrañar, cuando los cuadernos
originales de los viajes del gran Almirante están perdidos ó
traspapelados: y así mismo muchísimos documentos referentes á los
primeros tiempos del Descubrimiento.
 ⁂
El erudito venezolano Figuera Montes de Oca ha conservado la
traducción del padre nuestro en el idioma caribe del Continente. Lo
tomamos de Arístides Rojas.[253] En este trabajo nos llama la atención
que Montes de Oca traduce padre, adaptando la palabra á la
pronunciación fuerte del caribe continental, poniendo en lugar de la
d dos t; pero conservando el mismo vocablo español. No vemos la
razón de no traducir padre con la propia palabra caribe umú. El
padre fray Matías Ruíz Blanco no titubea en trasladar en
cumanagoto la idea de padre por la indígena papue[254]; y el padre
Breton en caribe insular traduce nuestro padre por ki-umue.[255]
Nosotros, siguiendo á Lucien Adam[256], traduciríamos en caribe
continental nuestro padre por ki-umú-e. He aquí el trabajo del señor
Figuera Montes de Oca:

Pattre kiur hóima cap, saónte otuara adetunu, osconi nágno á

nonor; íschanco íro-potomo. Póereta nagnoi cupaco coye, kíseme-
péme nagnoi, yeberúlo kíseme-morate; moro-camapcú boni-
mencaro-yabo. Capanosco-moro onozco-pásparo-yabo. Ameni.
 TRADUCCIÓN.

Pattre kiur, Padre mío,

hóima kap que estás cielo
saónte otuara santo es tu
adetunu; nombre;
osconí venga
nagno á nosotros
á nonor; tu heredad;
íschanco haz tu voluntad
íro-pomotomo. en todas partes.
Póereta Pan
nagnoi nuestro
cupaco-coye; danos hoy;
kíseme-péme perdona deuda
nagnoi, nuestra,
yeberúlo para
kíseme-morate; perdonar nosotros;
moro-camapcú no nos dejes caer
boni en
mencaro-yabo. pensamientos malos.
Capanosco-moro Sálvanos
onosco de
pásparo-yabo. todo mal.
Ameni. Amen.

⁂
En el primer fascículo de nuestro Repertorio Histórico de Puerto
Rico[257] dimos á conocer la traducción de la oración dominical en
caribe de las Antillas menores, tomada del Petit Catechisme del
padre Raymond Breton. Este célebre misionero fué sub-prior del
convento de hermanos predicadores de Blainville. En 1664 publicó el
padre Breton, en Auxerre, este interesante trabajo, con otras
oraciones, en lengua caribe insular, para el uso de los reverendos
padres, que se dedicaban en las islas de Barlovento á la conversión
de los indios. Esta labor lenguística fué llevada á cabo por el activo
misionero en la isla Domínica. El entendido catequista tuvo que
adaptar la pronunciación caribe al sistema ortográfico francés. Para
la pronunciación de la u, tal como la pronunciamos en español,
escribe ou. Para el sonido de nuestra e abierta, pone eu. La ll vale por
l. La h debe ser aspirada. Es de notar, comparando el idioma caribe
continental con el insular, que donde aquellos usaban p y r los de las
islas cambiaban en b y l. Vamos á procurar adaptar la traducción del
padre Breton á nuestra fonética, despojándola de la ortografía
francesa.
Kiumúe titanyem ubécuyum, santiket ála eyéti; nembuila
biubutúmali-bátali; maingaté-catú-thoatica ayéula tibuic mon ba
cachi tibuic bali ubécu. Huerébali imébue bimále luágo lica huéyu
coigne; royacatú-kia-bánum huénocaten hui-uine cachi roya-uábali
nhiuine innocatitium uáone; aca ménepetonuahatica toróman
tachauonnete buironi; irheu chibacaiketabáua tuária tulíbani. Han-
han-catu.
 TRADUCCIÓN.

1.— Ki-umú-e titanyem ubécuyum, santiket ála eyéti.—Nuestro

padre, que estás en los cielos, vuestro nombre sea
santificado.
2.— Nembuila biubutúmali-bátali.—Vuestro reino nos venga.
3.— Maingaté-catú-thoatica ayéula tibuic monba cachi tibuic bali
ubécu.—Vuestra voluntad sea hecha en la tierra como en el
cielo.
4.— Huerébali im-ébue bimále luágo lica huéyu coigne.—Danos
hoy nuestro pan cuotidiano.
5.— Roya-catú-kia-bánum hué-nocaten huí-uíne cachi roya-
uábali nhi-uine innocatitium uáone. Y perdónanos nuestras
ofensas, como nosotros las perdonamos á aquellos que nos
han ofendido.
6.— Aca menépeton-uahatica toróman tachauonnete buironi.—Y
no nos dejes caer en tentación.
7.— Yrheu chibapaíketa-báua tuária tulíbani. Han-han-catú.—
Mas, líbranos del mal. Así sea.
⁂
El señor Arístides Rojas, ilustrado venezolano,[258] ha recopilado
algunas traducciones en lenguas de los indígenas de Venezuela,
tomadas de varios autores. De esta compilación, tomamos la oración
dominical en tupí-guaraní, sometiéndola á algunas modificaciones
en la anotación fonética. Héla aquí:
Orerúba ibapa ereibae, imboyerobiá ripiramó nederéra toycó;
tunderecomabán gatúorébe; nederemínbotára tiyayé ibipe ibape y-
yayeyabé; orerembiú ara naboguara emée coára pipeorebe; nedéng-
iró orey-gangai pabaipé orebe maraharupé oregn-gir onungá
haeorepo eyarimé; toremboá iméganoaipá orepithiró epecatú mebae
pochi guí. Amen.
 TRADUCCIÓN.

1.— Orerúba ibape ereibae.—Nuestro padre en cielo tú eres quien.

2.— Imboyerobiá ripiramó nederéra toycó.—Honrado tu nombre
sea.
3.— Tunderecomabán gatúorébe.—Venga tu ser bueno á nosotros
también.
4.— Nederemínbotára tiyayé ibipe ibape y-yayéyabé.—Tu
voluntad esta sea en tierra, en cielo hecha sea también.
5.— Orerembiú ara naboguara emée coára pipeorebe.—Nuestro
sustento diario á cada necesitado da este día sobre nosotros.
6.— Nedéng iró orey-gangai pabaipé orebe marahá-rupé oregn-
gír onungá haeoropo eyarimé.—Perdona nuestras deudas á
nosotros; nosotros perdonamos.
7.— Toremboa imégan oiapá orepithiró epecatú mebae pochiguí.
Amén.—Nos libra siempre sea de cosa mala. Amén.
⁂
Del presbítero Rafael Celedón[259] tomamos el padre nuestro en el
lenguaje de los arhuacos que habitan en la Sierra nevada de Santa
Marta, de la república de Colombia. Indudablemente, que estos
indígenas son descendientes de las grandes tribus aruacas, de las
cuales hacemos descender nosotros á los indo-antillanos. La acción
del tiempo, como es natural, les ha dado idioma propio. Hé aquí
dicha oración:
Nauijí játei nauiendi cuéin nialáu; jankiyeile mijí acanijoca; nacua
násan mijí jugucuí; mijí aluna jankibein gauanguá eikiga niguinuí
narjlao nauiendi; naují gacuei nuijín nuijín ijecáuanásan kaij-ga;
ainkí ijcabéita násan naují gajacuéin, eikiga narjlao násan ijcabeiki
niguancalau nauijí masacacuéin, ainkí masjabalali ipeinane násan
tainé; guajalicó acalegauá násan shanei. Asein.