dr sheelendra m bhatt
@iimtu.edu.in
associate professor
iimt university
RESEARCH, TEACHING, or OTHER INTERESTS
Agricultural and Biological Sciences, Biotechnology, Molecular Biology, Biochemistry, Genetics and Molecular Biology
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
S.M. Bhatt
CRC Press
S.M. Bhatt
John Wiley & Sons, Ltd
Sheelendra M BHATT
thinkBiotech, LLC
The present manuscript addresses the effect of nanotechnology in various food sectors. Increasedfood functionality, enhanced flavor, reduced delivery of food additives are some of theappealing choices raising plausibility of high health advantages hypothesized in future. At theface of explosion of information, it is important to monitor them in a brief and updated manner.In this manner, new nanomaterials like carbon nanotubes, nano-biopolymers have diverseapplications in food packaging, good food release property with enhanced food safety features.Furthermore, nano-encapsulation of probiotics, nano applications in food processing sector andother related issues, new functional nanomaterials for use in food along with their propertieshave been talked about in this review paper.
S.M. Bhatt and Shilpa
Elsevier
Anand Mohan, S. M. Bhatt, Madhuri Girdhar, Geetanshu Goyal, Abid Ali Ansari, and Hasibur Rehman
Springer International Publishing
Sheelendra M. Bhatt and Shilpa
Informa UK Limited
The current review is an attempt to cover various pre-treatment strategies such as physical, chemical, organosolve and biological pre-treatment in order to change the crystallinity of lignocellulosic biomass along with methods and strategies for inhibitor detoxification for improving the cellulose hydrolysis and fermentation. The presence of lignin in lignocellulosic biomass is the biggest hurdle and therefore a judicial pre-treatment selection technique is important, based on lignocellulosic mass composition analysis for improving overall saccharification. The production of inhibitors during pre-treatment is another cause of low saccharification owing to deactivation of cellulase enzyme. In this review a comprehensive discussion has been made of the impact of various pre-treatment strategies on overall hydrolysis and saccharification in view of the varied composition of lignocellulosic biomass. Various detoxification approaches have also been discussed, along with the economical bioprocessing issue, and their advantages and disadvantages. Bio refinery approaches have been important in this regard to make bioethanol production more economical.
Sheelendra M. Bhatt, Pankaj Lakhwan, and Shilpa Shilpa
Oriental Scientific Publishing Company
The aim of the present work was to screen microbes related to alkaline cellulase production from rhizosphere of rice field soil from Phagwara, Punjab. Out of 9 isolates screened, isolate 6 th designated as SM1 was selected for alkaline cellulase study. Results of 16S rRNA revealed this strain as Bacillus licheniformis. Various medium conditions affecting cellulase activity such as pH, C/N ratio, Tween-20 and lactose were optimized using L9 conditions by Taguchi methodology in submerged conditions. Factors having significant impact over alkaline cellulase activity were in order pH > C/N ratio > Tween20 > Lactose. The most optimum conditions for cellulase production was pH 9; C/N, 1:2; Lactose, 1 % (w/v) and Tween 20, 1 %(v/v) at 50 0C.
S. M. Bhatt and S. K. Srivastava
Informa UK Limited
Lactic acid production parameter optimization was performed using cane molasses by design of experiment (DOE) with the help of Qualitek-4 software with bigger is better as quality characteristics with eight media components at three levels in submerged culture condition. Eight factors with three levels studied were yeast extract, CaCO3, MnSO4, pH, Temperature, molasses, urea, and Tween 80. These factors were optimized based on their S/N ratios obtained from Qualitek-4 software and their significant individual interactions, and interactions with each other have been studied. Effects of mixed N2 sources, Tween 80, and MnSO4 have been studied by their individual interactions and interactions among themselves. Lactic acid production was significantly affected by interactions of two factors such as temperature-urea, pH-CaCO3, temperature-Tween 80, but individually they have minimum impact on lactic acid production. Individually pH, yeast extract, molasses, and urea are the most significant factors in lactic acid production. Lower amount of CaCO3 and MnSO4 and Tween 80 enhanced lactic acid production. The expected yield of lactic acid under optimal condition was 98.66% and the actual yield was 96.8%. Overall 6% improvement in yield has been observed when compared with same (mutant) species grown on cane molasses with productivity of 3.15 g/l.h.