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Principles of Fermentation Technology

Principles of Fermentation Technology
A Book

by Peter F Stanbury,Allan Whitaker,Stephen J Hall

  • Publisher : Butterworth-Heinemann
  • Release : 2016-08-31
  • Pages : 824
  • ISBN : 0444634088
  • Language : En, Es, Fr & De
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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. 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 Written in a style accessible to readers from either a biological or engineering background with each chapter supported by an extensive bibliography

Principles of Fermentation Technology

Principles of Fermentation Technology
A Book

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

  • Publisher : Unknown Publisher
  • Release : 1995
  • Pages : 357
  • ISBN : 9780750645010
  • 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, and includes 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 numerous clear, informative diagrams. The 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,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.

Concepts in Biotechnology

Concepts in Biotechnology
A Book

by Charles F. A. Bryce,D. Balasubramanian Et Al., Charles F.A. Bryce

  • Publisher : Universities Press
  • Release : 2004-10
  • Pages : 515
  • ISBN : 9788173714832
  • Language : En, Es, Fr & De
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The Book Covers The Fundamental Principles And Concepts In Biotechnology Which Form The Basis For The Subject And Illustrates Their Applications In Selected Areas Such As Health Care, Agriculture, Animal Systems, Bioprocess Technologies And Environmental Aspects. This Textbook Is The Outcome Of A Costed-Ibn Project On Curriculum Development In Biotechnology For Undergraduate Study. It Is Designed To Provide A Strong Base In This Emerging, Interdisciplinary Are Which Holds Great Promise For Economic Development.

Principles and Applications of Fermentation Technology

Principles and Applications of Fermentation Technology
A Book

by Arindam Kuila,Vinay Sharma

  • Publisher : John Wiley & Sons
  • Release : 2018-07-31
  • Pages : 480
  • ISBN : 1119460468
  • 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 : 129
  • ISBN : 9781684696949
  • Language : En, Es, Fr & De
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Chemical and Biochemical Reactors and Process Control

Chemical and Biochemical Reactors and Process Control
A Book

by John Metcalfe Coulson,J.F. Richardson

  • Publisher : Elsevier
  • Release : 1994-01-15
  • Pages : 778
  • ISBN : 9780080410036
  • Language : En, Es, Fr & De
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The publication of the third edition of "Chemical Engineering Volume" marks the completion of the re-orientation of the basic material contained in the first three volumes of the series. Volume 3 is devoted to reaction engineering (both chemical and biochemical), together with measurement and process control. This text is designed for students, graduate and postgraduate, of chemical engineering.

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.

Microbial Processes and Products

Microbial Processes and Products
A Book

by José-Luis Barredo

  • Publisher : Springer Science & Business Media
  • Release : 2005
  • Pages : 520
  • ISBN : 1592598471
  • Language : En, Es, Fr & De
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The development of recombinant DNA techniques over the last 20 years has greatly expanded the opportunities for using microorganisms to produce a broad range of valuable substances. In Microbial Processes and Products, outstanding leaders in using microorganisms as cell factories describe in detail their best laboratory procedures for many processes and products mediated by microorganisms. An overview chapter describes how to develop strain improvement programs and strategies to optimize fermentation processes. Taking advantage of the most recent developments in such processes, the authors offer step-by-step experimental methods for the optimal design of microbial metabolite production, including semisynthetic derivatives of cephalosporins, erythromycin, antitumor compounds, plasmids for gene therapy and DNA vaccination, L-lysine, vitamins B2 and B12, the sweet-tasting protein thaumatin, the carotenoids b-carotene and astaxanthin, the polysaccharide gellan, and bacteria-producing bacteria for sausage fermentation. Additionally, the use of phenylacetyl-CoA catabolon for enzymatic synthesis of penicillins, aromatic biotransformations, synthesis of new bioplastics, biosensor design, or synthesis of drug vehicles, and the development of a phosphate encoding gene as a reporter and to monitor gene expression are illustrated. The diverse chemicals and biochemicals produced can be used in human health, nutrition, and environmental protection. Additional chapters offer techniques for analysis of antimicrobial metabolites and carotenoids, volatile sulfur compounds, metabolic pathway fluxes, gene expression arrays, proteome analysis, bacterial modulation of the innate immune response, bioleaching activity, and heavy metal remediation. Finally, three overview chapters on transport of biological material, deposit of biological material for patent purposes, and protection of biotechnological inventions are shown. The protocols follow the successful Methods in BiotechnologyTM series format, each offering step-by-step laboratory instructions, an introduction outlining the principle behind the technique, lists of the necessary equipment and reagents, and tips on troubleshooting and avoiding known pitfalls. A companion volume, Microbial Enzymes and Biotransformations, describes in detail cutting-edge techniques for the screening, evolution, production, immobilization, and use of enzymes. Wide-ranging and practical, Microbial Processes and Products offers laboratory and industrial scientists a wealth of readily reproducible techniques for the successful microbial generation of biochemical products to serve the needs of human health, nutrition, and environmental protection.

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.

Current Developments in Solid-state Fermentation

Current Developments in Solid-state Fermentation
A Book

by Ashok Pandey,Carlos Ricardo Soccol,Christian Larroche

  • Publisher : Springer Science & Business Media
  • Release : 2008-09-16
  • Pages : 517
  • ISBN : 0387752137
  • Language : En, Es, Fr & De
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Over the period of last two decades, there has been significant resurgence in solid-state fermentation due to the numerous benefits it offers, especially in the engineering and environmental aspects. SSF has shown much promise in the development of several bioprocesses and products. This resurgence gained further momentum during the last 5-6 years with the developments in fundamental and applied aspects. A good deal of information has been generated in published literature and patented information. Several commercial ventures have come up based on SSF in different parts of the world. The contents are organized into four parts: Part 1 deals with the General and Fundamentals aspects of SSF; Part 2 deals with the production of bulk chemicals and products such as enzymes, organic acids, spores and mushrooms in SSF; Part 3 is on the use of SSF for specialty chemicals such as gibberellic acid, antibiotics and other pharmaceutically valuable secondary metabolites, pigments, and aroma compounds; Part 4 deals with the use of SSF miscellaneous application such as SSF for food and feed applications, agro-industrial residues as substrates in SSF and the production of silage and vermicompost.

Monitoring and Control of Fermenters

Monitoring and Control of Fermenters
A Book

by Gary Montague

  • Publisher : IChemE
  • Release : 1997
  • Pages : 183
  • ISBN : 9780852953952
  • Language : En, Es, Fr & De
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Surveys the state-of-the-art in industrial fermentation monitoring and control. The main aim of the report is to encourage industry to take up methodologies suggested by research. It draws its conclusions from a one-year study into issues such as: improving data analysis procedures and monitoring techniques; applying estimation methods to enhance on-line information; easing the task of establishing effective closed-loop control systems; utilizing artificial intelligence techniques to improve process fault detection and diagnosis and provide general operator assistance; using optimization approaches where possible to enhance bioprocess profitability from development laboratory scale to large-scale production.

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

Principles of Fermentation Technology

Principles of Fermentation Technology
A Book

by Juliana Lang

  • Publisher : Larsen and Keller Education
  • Release : 2021-11-16
  • Pages : 220
  • ISBN : 9781641726764
  • Language : En, Es, Fr & De
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The metabolic process that produces chemical changes in organic substrates by the action of enzymes is referred to as fermentation. It plays an important role in food production where it includes microorganisms for bringing desirable changes to a foodstuff or beverage. Fermentation is the primary means of producing ATP within microorganisms through the degradation of organic nutrients anaerobically. Some of the major products, which are produced using the process of fermentation are ethanol lactic acid and hydrogen gas. The procedures used within industrial fermentation are classified into batch and batch-fed procedures. The different ingredients are combined and the reactions proceed without any interference in the batch procedure. During the fed-batch procedure, a few ingredients are added during the process of fermentation. This book presents the complex subject of fermentation in the most comprehensible and easy to understand language. Different approaches, evaluations and methodologies on fermentation have been included herein. Experts and students actively engaged in this field will find this book full of crucial and unexplored concepts.

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

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 : 1119505844
  • 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.

Biosorption of Heavy Metals

Biosorption of Heavy Metals
A Book

by Bohumil Volesky

  • Publisher : CRC Press
  • Release : 1990-08-15
  • Pages : 408
  • ISBN : 9780849349171
  • Language : En, Es, Fr & De
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This state-of-the-art volume represents the first comprehensively written book which focuses on the new field of biosorption. This fascinating work conveys essential fundamental information and outlines the perspectives of biosorption. It summarizes the metal-sorbing properties of nonliving bacterial, fungal, and algal biomass, plus highlights relevant metal-binding mechanisms. This volume also discusses the aspects of obtaining and processing microbial biomass and metal-chelating chemicals into industrially applicable biosorbent products. Microbiologists, chemists, and engineers with an interest in new technological and scientific horizons will find this reference indispensable.

Postharvest Technology of Fruits and Vegetables: General concepts and principles

Postharvest Technology of Fruits and Vegetables: General concepts and principles
A Book

by L. R. Verma

  • Publisher : Indus Publishing
  • Release : 2000
  • Pages : 1222
  • ISBN : 9788173871085
  • Language : En, Es, Fr & De
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Molecular Biology and Biotechnology

Molecular Biology and Biotechnology
A Book

by John M. Walker,Ralph Rapley,E. B. Gingold

  • Publisher : Royal Society of Chemistry
  • Release : 2000
  • Pages : 563
  • ISBN : 9780854046065
  • 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.

Modern Technologies and Their Influence in Fermentation Quality

Modern Technologies and Their Influence in Fermentation Quality
A Book

by Santiago Benito

  • Publisher : MDPI
  • Release : 2020-05-20
  • Pages : 220
  • ISBN : 3039289470
  • Language : En, Es, Fr & De
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During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.