Principles and applications of fermentation technology/ Luis Robinson (Author)

Includes bibliographic references and index.

Fermentation: An Introduction
Microbial Processes in Fermentation: Mechanism
Fermenter Design and Types
Microbial Foods
Types of Fermentation Technology: Aerobic and Anaerobic Fermentation
Major Organisms used in Fermentation
Media for Industrial Fermentations
Controlling Fermentation: Temperature and Techniques
Computers in Fermentation Technology

"This text "Principles and Applications of Fermentation Technology" 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. Ihis accurate and accessible 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 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. Retains its successful structure and covers all components of the fermentation process integrates the biological and engineering aspects of fermentation to discuss the most recent developments and advancements in the field. The aim of the book is to provide an in-depth study of the principles of fermentation technology This is achieved by considering the common features of fermentation systems ratheritan de a series of individual processes."-- Back Cover

Robinson, L. (2024). Principles and applications of fermentation technology. American Academic Publisher.