Principles of Fermentation Technology Book
Score: 4
From 1 Ratings

Principles of Fermentation Technology


  • Author : Peter F. Stanbury
  • Publisher : Elsevier
  • Release Date : 2013-10-22
  • Genre: Technology & Engineering
  • Pages : 376
  • ISBN 10 : 9781483292915

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Principles of Fermentation Technology Excerpt :

This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial applications. The book now covers new aspects such as recombinant DNA techniques in the improvement of industrial micro-organisms, as well as including comprehensive information on fermentation media, sterilization procedures, inocula, and fermenter design. Chapters on effluent treatment and fermentation economics are also incorporated. The text is supported by plenty of clear, informative diagrams. This book is of great interest to final year and post-graduate students of applied biology, biotechnology, microbiology, biochemical and chemical engineering.

Principles of Fermentation Technology Book

Principles of Fermentation Technology


  • Author : Peter F. Stanbury
  • Publisher : Butterworth-Heinemann is
  • Release Date : 2016
  • Genre: Uncategoriezed
  • Pages : null
  • ISBN 10 : OCLC:986643419

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Principles of Fermentation Technology Excerpt :

"The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes. This accurate and accessible third edition recognizes the increased importance of animal cell culture, the impact of the post-genomics era on applied science and the huge contribution that heterologous protein production now makes to the success of the pharmaceutical industry. This title is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. Stanbury, Whitaker and Hall have integrated the biological and engineering aspects of fermentation to make the content accessible to members of both disciplines with a focus on the practical application of theory. This text collates all the fermentation fundamentals into one concise reference, making it a valuable resource for fermentation scientists, as well as those studying in the field"--OCLC.

Principles and Applications of Fermentation Technology Book

Principles and Applications of Fermentation Technology


  • Author : Arindam Kuila
  • Publisher : John Wiley & Sons
  • Release Date : 2018-07-30
  • Genre: Science
  • Pages : 480
  • ISBN 10 : 9781119460480

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Principles and Applications of Fermentation Technology Excerpt :

The book covers all aspects of fermentation technology such as principles, reaction kinetics, scaling up of processes, and applications. The 20 chapters written by subject matter experts are divided into two parts: Principles and Applications. In the first part subjects covered include: Modelling and kinetics of fermentation technology Sterilization techniques used in fermentation processes Design and types of bioreactors used in fermentation technology Recent advances and future prospect of fermentation technology The second part subjects covered include: Lactic acid and ethanol production using fermentation technology Various industrial value-added product biosynthesis using fermentation technology Microbial cyp450 production and its industrial application Polyunsaturated fatty acid production through solid state fermentation Application of oleaginous yeast for lignocellulosic biomass based single cell oil production Utilization of micro-algal biomass for bioethanol production Poly-lactide production from lactic acid through fermentation technology Bacterial cellulose and its potential impact on industrial applications

Essentials in Fermentation Technology Book
Score: 4
From 1 Ratings

Essentials in Fermentation Technology


  • Author : Aydin Berenjian
  • Publisher : Springer
  • Release Date : 2019-07-15
  • Genre: Science
  • Pages : 313
  • ISBN 10 : 9783030162306

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Essentials in Fermentation Technology Excerpt :

This textbook teaches the principles and applications of fermentation technology, bioreactors, bioprocess variables and their measurement, key product separation and purification techniques as well as bioprocess economics in an easy to understand way. The multidisciplinary science of fermentation applies scientific and engineering principles to living organisms or their useful components to produce products and services beneficial for our society. Successful exploitation of fermentation technology involves knowledge of microbiology and engineering. Thus the book serves as a must-have guide for undergraduates and graduate students interested in Biochemical Engineering and Microbial Biotechnology

Fermentation and Biochemical Engineering Handbook  2nd Ed  Book

Fermentation and Biochemical Engineering Handbook 2nd Ed


  • Author : Henry C. Vogel
  • Publisher : William Andrew
  • Release Date : 1996-12-31
  • Genre: Technology & Engineering
  • Pages : 828
  • ISBN 10 : 9780815517139

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Fermentation and Biochemical Engineering Handbook 2nd Ed Excerpt :

This is a well-rounded handbook of fermentation and biochemical engineering presenting techniques for the commercial production of chemicals and pharmaceuticals via fermentation. Emphasis is given to unit operations fermentation, separation, purification, and recovery. Principles, process design, and equipment are detailed. Environment aspects are covered. The practical aspects of development, design, and operation are stressed. Theory is included to provide the necessary insight for a particular operation. Problems addressed are the collection of pilot data, choice of scale-up parameters, selection of the right piece of equipment, pinpointing of likely trouble spots, and methods of troubleshooting. The text, written from a practical and operating viewpoint, will assist development, design, engineering and production personnel in the fermentation industry. Contributors were selected based on their industrial background and orientation. The book is illustrated with numerous figures, photographs and schematic diagrams.

Handbook of Food and Beverage Fermentation Technology Book
Score: 4
From 4 Ratings

Handbook of Food and Beverage Fermentation Technology


  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release Date : 2004-03-19
  • Genre: Technology & Engineering
  • Pages : 1000
  • ISBN 10 : 0203913558

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Handbook of Food and Beverage Fermentation Technology Excerpt :

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel

Food Microbiology Book

Food Microbiology


  • Author : Osman Erkmen
  • Publisher : John Wiley & Sons
  • Release Date : 2016-06-13
  • Genre: Medical
  • Pages : 944
  • ISBN 10 : 9781119237761

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Food Microbiology Excerpt :

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

Practical Fermentation Technology Book

Practical Fermentation Technology


  • Author : Brian McNeil
  • Publisher : John Wiley & Sons
  • Release Date : 2008-04-15
  • Genre: Science
  • Pages : 402
  • ISBN 10 : 9780470725283

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Practical Fermentation Technology Excerpt :

A hands-on book which begins by setting the context;- defining 'fermentation' and the possible uses of fermenters, and setting the scope for the book. It then proceeds in a methodical manner to cover the equipment for research scale fermentation labs, the different types of fermenters available, their uses and modes of operation. Once the lab is equipped, the issues of fermentation media, preservation strains and strain improvement strategies are documented, along with the use of mathematical modelling as a method for prediction and control. Broader questions such as scale-up and scale down, process monitoring and data logging and acquisition are discussed before separate chapters on animal cell culture systems and plant cell culture systems. The final chapter documents the way forward for fermenters and how they can be used for non-manufacturing purposes. A glossary of terms at the back of the book (along with a subject index) will prove invaluable for quick reference.Edited by academic consultants who have years of experience in fermentation technology, each chapter is authored by experts from both industry and academia. Industry authors come from GSK (UK), DSM (Netherlands), Eli Lilly (USA) and Broadley James (UK-USA).

Fermentation Technology Book

Fermentation Technology


  • Author : Ray Medina
  • Publisher : Scientific e-Resources
  • Release Date : 2019-05-21
  • Genre: Uncategoriezed
  • Pages : 344
  • ISBN 10 : 9781839473494

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Fermentation Technology Excerpt :

Fermentation is the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast or any group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substances. In fermentation a chemical change is brought on by the action of microscopic yeast, molds and bacteria. Fermentation is the process involving the biochemical activity of organisms, during their growth, develA-opment, reproduction, even senescence and death. Fermentation technology is the use of organisms to produce food, pharmaceuticals and alcoholic beverages on a large scale industrial basis. The basic principle involved in the industrial fermentation technology is that organisms are grown under suitable conditions, by providing raw materials meeting all the necessary requirements such as carbon, nitrogen, salts, trace elements and vitamins. The end products formed as a result of their metabA-olism during their life span are released into the media, which are extracted for use by human being and that have a high commercial value. The field of Fermentation Technology has been the science of many stormy developments in the past decade. The major products of fermentation technology produced economA-ically on a large scale industrial basis are wine, beer, cider, vinegar, ethanol, cheese, hormones, antibiotics, complete proteins, enzymes and other useful products. The aim of the book is to provide an in-depth study of the principles of fermentation technology and recent advances and developments in the field of fermentation technology, focusing on industrial applications.

Philippine Fermented Foods Book

Philippine Fermented Foods


  • Author : Priscilla C. Sanchez
  • Publisher : UP Press
  • Release Date : 2008-01-01
  • Genre: Technology & Engineering
  • Pages : 516
  • ISBN 10 : 9789715425544

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Philippine Fermented Foods Excerpt :

"Based on the author's extensive experience as professor and practitioner in the field of applied microbiology, the book provides a detailed description of Philippine fermented foods, the process of improving traditional fermentation methods, and the production of nutritious, safe, and wholesome foods through fermentation. Standards, regulations, and laws promulgated for the proper monitoring of fermented foods to ensure their safety are also discussed." "The comprehensive data presented on ethnic foods are not found elsewhere, making it an indispensable resource for scientists, food technologists, students, teachers, as well as the food industry."--BOOK JACKET.

Handbook of Fermented Meat and Poultry Book

Handbook of Fermented Meat and Poultry


  • Author : Fidel Toldrá
  • Publisher : John Wiley & Sons
  • Release Date : 2008-04-15
  • Genre: Technology & Engineering
  • Pages : 576
  • ISBN 10 : 9780470376348

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Handbook of Fermented Meat and Poultry Excerpt :

Modern Solid State Fermentation Book

Modern Solid State Fermentation


  • Author : Hongzhang Chen
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-03-22
  • Genre: Science
  • Pages : 324
  • ISBN 10 : 9789400760431

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Modern Solid State Fermentation Excerpt :

“Modern Solid State Fermentation: Theory and Practice” covers state-of-the-art studies in the field of solid state fermentation (SSF). In terms of different characteristics of microbial metabolites, this book catalogs SSF into two main parts: anaerobic and aerobic SSF. Based on the principles of porous media and strategies of process control and scale-up, which are introduced in the book, it not only presents a well-founded explanation of essence of solid state fermentation, but also their influence on microbial physiology. In addition, due to the rapid development of this field in recent years, inert support solid state fermentation is also examined in detail. At last, the modern solid state fermentation technology platform is proposed, which will be used in solid biomass bioconversion. This book is intended for biochemists, biotechnologists and process engineers, as well as researchers interested in SSF. Dr. Hongzhang Chen is a Professor at Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China.

Fermentation Microbiology and Biotechnology  Third Edition Book

Fermentation Microbiology and Biotechnology Third Edition


  • Author : E. M. T. El-Mansi
  • Publisher : CRC Press
  • Release Date : 2011-12-12
  • Genre: Medical
  • Pages : 555
  • ISBN 10 : 9781439855812

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Fermentation Microbiology and Biotechnology Third Edition Excerpt :

Fermentation Microbiology and Biotechnology, Third Edition explores and illustrates the diverse array of metabolic pathways employed for the production of primary and secondary metabolites as well as biopharmaceuticals. This updated and expanded edition addresses the whole spectrum of fermentation biotechnology, from fermentation kinetics and dynamics to protein and co-factor engineering. The third edition builds upon the fine pedigree of its earlier predecessors and extends the spectrum of the book to reflect the multidisciplinary and buoyant nature of this subject area. To that end, the book contains four new chapters: Functional Genomics Solid-State Fermentations Applications of Metabolomics to Microbial Cell Factories Current Trends in Culturing Complex Plant Tissues for the Production of Metabolites and Elite Genotypes Organized and written in a concise manner, the book’s accessibility is enhanced by the inclusion of definition boxes in the margins explaining any new concept or specific term. The text also contains a significant number of case studies that illustrate current trends and their applications in the field. With contributions from a global group of eminent academics and industry experts, this book is certain to pave the way for new innovations in the exploitation of microorganisms for the benefit of mankind.

Fermentation Processes  Emerging and Conventional Technologies Book

Fermentation Processes Emerging and Conventional Technologies


  • Author : Mohamed Koubaa
  • Publisher : John Wiley & Sons
  • Release Date : 2021-02-11
  • Genre: Technology & Engineering
  • Pages : 240
  • ISBN 10 : 9781119505846

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Fermentation Processes Emerging and Conventional Technologies Excerpt :

Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve processes and productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries. The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies—such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation—for biomass fractionation and microbial stimulation. This authoritative resource: Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomass Describes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditions Highlights the advantages of new technologies, such as reduced energy consumption and increased efficiency Discusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Em