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Principles of Fermentation Technology

Principles of Fermentation Technology
A Book

by Peter F. Stanbury,Allan Whitaker,Stephen J Hall

  • Publisher : Elsevier
  • Release : 2013-10-22
  • Pages : 376
  • ISBN : 1483292916
  • Language : En, Es, Fr & De
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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

Principles of Fermentation Technology
A Book

by Peter F. Stanbury,Allan Whitaker

  • Publisher : Pergamon
  • Release : 1984
  • Pages : 255
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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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 rather than the detail of a series of individual processes.

Principles and Applications of Fermentation Technology

Principles and Applications of Fermentation Technology
A Book

by Arindam Kuila,Vinay Sharma

  • Publisher : John Wiley & Sons
  • Release : 2018-09-05
  • Pages : 480
  • ISBN : 1119460263
  • Language : En, Es, Fr & De
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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

Principles of Fermentation Technology

Principles of Fermentation Technology
A Book

by Frank Ross

  • Publisher : Unknown Publisher
  • Release : 2018
  • Pages : 329
  • ISBN : 9781684696949
  • Language : En, Es, Fr & De
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Fermentation Technology

Fermentation Technology
A Book

by Ray Medina

  • Publisher : Scientific e-Resources
  • Release : 2019-05-21
  • Pages : 344
  • ISBN : 1839473495
  • Language : En, Es, Fr & De
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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.

Essentials in Fermentation Technology

Essentials in Fermentation Technology
A Book

by Aydin Berenjian

  • Publisher : Springer
  • Release : 2019-07-15
  • Pages : 313
  • ISBN : 3030162303
  • Language : En, Es, Fr & De
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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

Microbial Technology

Microbial Technology
Fermentation Technology

by H. J. Peppler,D. Perlman

  • Publisher : Academic Press
  • Release : 2014-05-10
  • Pages : 554
  • ISBN : 1483268276
  • Language : En, Es, Fr & De
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Microbial Technology: Fermentation Technology, Second Edition is a collection of papers that deals with fermentations and modifications of plant or animal products for foods, beverages, and feeds. The papers also review microbial technology: general principles, culture selection, laboratory methods, instrumentation, computer control, product isolation, immobilized cell usage, economics, and microbial patents. Several papers explain the process of fermentation and food modification in cheese, soy sauce, vinegar, mushroom, inocula for blue-veined cheeses, and blue cheese flavor. One paper discusses the technology of isolation, production, and application of microbial cultures which are commercially available or imminent as inocula for the treatment of wastes, The paper describes these cultures in terms of product characteristics, types of cultures, and application guidelines for waste treatment. Another paper outlines the procedures used by investigators involved in microbial reaction engineering, as follows: (1) identification of main products and substrates: (2) stoichiometry of the process; (3) kinetics and process rate; and (4) reactor design. One paper cites examples of immobilized cell systems utilized to prepare fine chemicals, such as the research of Chibata et al. (1975) and Yamamoto et al (1976, 1977). The collection is suitable for food technologists, bio-chemists, cellular biologists, micro-biologists, and scientists involved in food production, medicine, agriculture, and environmental control.

Handbook of Food and Beverage Fermentation Technology

Handbook of Food and Beverage Fermentation Technology
A Book

by Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield

  • Publisher : CRC Press
  • Release : 2004-03-19
  • Pages : 1000
  • ISBN : 0824751221
  • Language : En, Es, Fr & De
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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 Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

Fermentation Processes

Fermentation Processes
A Book

by Brycen Soto

  • Publisher : Scientific e-Resources
  • Release : 2019-03-20
  • Pages : 324
  • ISBN : 1839473487
  • Language : En, Es, Fr & De
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Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. The science of fermentation is known as zymology. Fermentation process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation is achieved by somewhat different chemical sequences in different species of organisms. Two closely related paths of fermentation predominate for glucose. When muscle tissue receives sufficient oxygen supply, it fully metabolizes its fuel glucose to water and carbon dioxide. Fermentation is a process which does not necessarily have to be carried out in an anaerobic environment. For example, even in the presence of abundant oxygen, yeast cells greatly prefer fermentation to aerobic respiration, as long as sugars are readily available for consumption (a phenomenon known as the Crabtree effect). The antibiotic activity of hops also inhibits aerobic metabolism in yeast. 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.

Fermentation Processes: Emerging and Conventional Technologies

Fermentation Processes: Emerging and Conventional Technologies
A Book

by Mohamed Koubaa,Francisco J. Barba,Shahin Roohinejad

  • Publisher : John Wiley & Sons
  • Release : 2021-02-11
  • Pages : 240
  • ISBN : 1119505836
  • Language : En, Es, Fr & De
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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: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.

Fermentation Microbiology and Biotechnology, Second Edition

Fermentation Microbiology and Biotechnology, Second Edition
A Book

by E. M. T. El-Mansi,C. F. A. Bryce,Arnold L. Demain,A.R. Allman

  • Publisher : CRC Press
  • Release : 2006-10-25
  • Pages : 576
  • ISBN : 9780849353345
  • Language : En, Es, Fr & De
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The pace of progress in fermentation microbiology and biotechnology is fast and furious, with new applications being implemented that are resulting in a spectrum of new products, from renewable energy to solvents and pharmaceuticals Fermentation Microbiology and Biotechnology, Second Edition builds on the foundation of the original seminal work, extending its reach to reflect the multidisciplinary and expansive nature of fermentation research and advancements. While retaining valuable information from the previous edition including a brief history of the industry, as well as an overview of instrumentation and fermentor design, fermentation kinetics, and flux control analysis, the second edition addresses numerous topics that have risen to prominence in the past few years. New chapters explore the diverse array of microbial biosynthetic pathways currently used by the fermentation and pharmaceutical industries for the production of primary and secondary metabolites such as amino acids, vitamins, antibiotics, immunosuppressants, and anti-tumor agents. The authors also examine recent advances in enzyme and co-factor engineering and cell immobilization with respect to both novel drug development and improved yields from microbial processes. Beyond pharmaceuticals, this volume considers the emerging role of fermentation in the conversion of renewable resources to fine chemicals, as well as its potential use in converting lignocellulosic waste to ethanol. In addition, readers will also discover new chapters devoted to discussions of industrial issues such as modeling and sensor technology, as well as supervision and control in the fermentation process. The text is packed with examples and case studies from the industry, carefully chosen to illuminate and reinforce principles and methodology discussed in the chapters. Organized and written in a concise and lucid manner that requires only a general background in microbiology, this volume meets the needs

Philippine Fermented Foods

Philippine Fermented Foods
Principles and Technology

by Priscilla C. Sanchez

  • Publisher : UP Press
  • Release : 2008-01-01
  • Pages : 516
  • ISBN : 9715425542
  • Language : En, Es, Fr & De
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"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.

Computer Applications in Fermentation Technology: Modelling and Control of Biotechnological Processes

Computer Applications in Fermentation Technology: Modelling and Control of Biotechnological Processes
A Book

by N. M. Fish

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 472
  • ISBN : 9400911416
  • Language : En, Es, Fr & De
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Richard Fox Chairman, Scientific Programme Committee Between 25th and 29th September, 1988, 243 people who either apply or research the use of computers in fermentation gathered together at Robinson College, Cambridge, UK. They came from 30 countries. The conference brought together two traditions. Firstly, it continued the series on Computer Applications in Fermentation Technology (ICCAFT) inaugurated by Henri Blanchere in Dijon in 1973 and carried forward in Philadelphia and Manchester. Secondly, it brought the expertise of the many members of the International Federation of Automatic Control (IFAC), who focused their attention on biotechnology at Noordwijkerhout in the Netherlands in December, 1985. I am happy to say that the tradition carries on and a successor meeting will hopefully take place in the USA in 1991. If you find these proceedings useful or stimulating, then we hope to see you there. We set out to make ICCAFT4 a close-knit friendly conference. We housed all who cared to in Robinson College itself and organised no parallel sessions. Because we, the organisers, experience difficulty with the jargon of our colleagues from other disciplines, we asked Bruce Beck to present a breakfast tutorial on modern control and modelling techniques, and we set up informal panel discussions after dinner on two evenings. Neville Fish chaired a forum on the microbiological principles behind models, while Professors Derek Linkens and Ron Leigh led a discussion on expert systems in control.

The Australian Journal of Dairy Technology

The Australian Journal of Dairy Technology
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1982
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Microbial Technology: Fermentation technology

Microbial Technology: Fermentation technology
A Book

by Henry J. Peppler,D. Perlman

  • Publisher : Unknown Publisher
  • Release : 1979
  • Pages : 552
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Academic American Encyclopedia

Academic American Encyclopedia
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1990
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Journal of Fermentation and Bioengineering

Journal of Fermentation and Bioengineering
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1998
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Molecular Biology and Biotechnology

Molecular Biology and Biotechnology
A Book

by John M. Walker,E. B. Gingold,Royal Society of Chemistry (Great Britain)

  • Publisher : Unknown Publisher
  • Release : 1993
  • Pages : 428
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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This volume provides a revised and updated introduction to the techniques of molecular biology and its industrial applications. It should be of particular benefit to undergraduates and researchers in other biological areas.

The Principles of Biotechnology

The Principles of Biotechnology
Engineering Considerations

by Charles L. Cooney,Arthur Earl Humphrey

  • Publisher : Unknown Publisher
  • Release : 1985
  • Pages : 632
  • ISBN : 9780080325101
  • Language : En, Es, Fr & De
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Bioreactors in Biotechnology

Bioreactors in Biotechnology
A Practical Approach

by Alan H. Scragg

  • Publisher : Ellis Horwood Limited
  • Release : 1991
  • Pages : 330
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Discusses many aspects of bioreactor use and design in biotechnology. There is coverage of conventional and airlift bioreactor design, instrumentation, control and simulation of bioreactor runs, bioreactors for plant and animal culture and a descriptions of experiments.