Download or read book Principles and Applications of Fermentation Technology written by Arindam Kuila and published by John Wiley & Sons. This book was released on 2018-07-30 with total page 385 pages. Available in PDF, EPUB and Kindle. Book 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

Download or read book Fermentation Processes written by Angela Jozala and published by BoD – Books on Demand. This book was released on 2017-02-08 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is a theme widely useful for food, feed and biofuel production. Indeed each of these areas, food industry, animal nutrition and energy production, has considerable presence in the global market. Fermentation process also has relevant applications on medical and pharmaceutical areas, such as antibiotics production. The present book, Fermentation Processes, reflects that wide value of fermentation in related areas. It holds a total of 14 chapters over diverse areas of fermentation research.

Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Download or read book Fermentation Processes and Applications written by Jeffery Goodman and published by Syrawood Publishing House. This book was released on 2023-09-26 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is a metabolic process in which organisms anaerobically convert starch or sugar to alcohol or an acid releasing energy. The process of fermentation is catalyzed with the help of enzymes. The science of fermentation is known as zymology. The first process of fermentation is the same as cellular respiration, which involves the formation of pyruvic acid by glycolysis where a total of two ATP molecules are synthesized. In the next process, pyruvate is reduced to lactic acid, ethanol or other products resulting in the formation of NAD+, which is re-utilized back in the glycolysis process. Based on the end-product formed, there are four types of fermentation, namely, lactic acid fermentation, alcohol fermentation, acetic acid fermentation, and butyric acid fermentation. Fermentation process is widely used to make products such as wine, beer, biofuels, yoghurt, pickles, bread, sour foods containing lactic acid, etc. The consumption of fermented food can benefit people by making food nutritious, digestible, and flavorful. It also helps in reducing lactose intolerance and improving the immune system. This book outlines the processes and applications of fermentation in detail. It is appropriate for students as well as for experts seeking detailed information in the area of zymology.

Download or read book Fermentation Processes Engineering in the Food Industry written by Carlos Ricardo Soccol and published by CRC Press. This book was released on 2013-03-27 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of the engineering technology aspects of fermentation processes in diverse food sectors. The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients. Exploring a host of important topics in engineering fermentation processes, the book covers topics such as: Methods and techniques for the isolation, improvement, and preservation of the microbial cultures used in the food fermentation industry The fundamentals of fermentation processes, modes of fermentation, and the principles of upstream operation Physical and chemicals factors that affect fermentation processes Different types of fermenters employed in submerged and solid-state fermentation Unitary operations for solid-liquid separation, concentration, and drying of fermented foods Instrumentation and control of industrial fermentation processes The final chapter discusses the potential application of a biorefinery concept to add value to food industry wastes and presents a case study describing an integrated project in which the concept was applied. An essential reference for all food sector professionals, this volume surveys critical trends in the food, beverage, and additive industry and explores the sustainability of these processes.

Download or read book Fermentation Processes Emerging and Conventional Technologies written by Mohamed Koubaa and published by John Wiley & Sons. This book was released on 2021-02-16 with total page 244 pages. Available in PDF, EPUB and Kindle. Book 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: 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.

Download or read book Computer Applications in Fermentation Technology Modelling and Control of Biotechnological Processes written by N. M. Fish and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 451 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Fermentation Processes written by Brycen Soto and published by Scientific e-Resources. This book was released on 2019-03-20 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book New Advances on Fermentation Processes written by Rosa María Martínez-Espinosa and published by BoD – Books on Demand. This book was released on 2020-02-05 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, there has been an increase in the concern of society and industries about how food and beverages are produced, the production of natural compounds as well as the concern of industries on fermentation-based processes. Thus, there are several approaches worldwide that are looking for low time and low cost fermentation-based processes integrating not only molecular biology procedures but also engineering. This book contains eleven chapters written by international experts in the field of fermentation. It covers all recent aspects on fermentation-based processes with potential applications in many fields such as bio combustible production, food and beverage processing, and biomedicine.

Download or read book Solid State Fermentation written by Susanne Steudler and published by Springer. This book was released on 2019-07-16 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reviews the wide range of products and applications of solid state fermentation as well as the development of this cultivation technology over the last years. In this book, readers will also learn about the challenges of solid state fermentation, including process management, reactor design, scale-up and the formation of process-specific products. Solid fermentation is a traditional cultivation technique of food technology and involves all cultivations of microorganisms on a solid substrate without free liquid phase. In the course of development of Biotechnology it was replaced by liquid cultivation mainly in the western countries. Over the past few years, solid-state fermentation is now becoming more important and has moved more back into focus. Especially, it is suitable for the cultivation of filamentous organisms, like ascomycetes and basidiomycetes, but also for various yeasts and bacteria. The products and applications of solid-state fermentation are as diverse as the microorganisms. They range from enzyme production to the production of antibiotics and pigments to the use in environmental technology and energy production.

Download or read book Fermentation as Metaphor written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2020-10-15 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Los Angeles Times Best Cookbooks 2020 Saveur Magazine "Favorite Cookbook to Gift" Esquire Magazine Best Cookbooks of 2020 "The book weaves in reflections on art, religion, culture, music, and more, so even if you’re not an epicure, there’s something for everyone."—Men's Journal Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change. Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe—images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope—exalting microbial life from the level of “germs” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment.” Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. It’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike. "It will reshape how you see the world."—Esquire

Download or read book Computer Control of Fermentation Processes written by Daniel R. Omstead and published by CRC Press. This book was released on 2020-11-25 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: The purpose of this volume is to describe the components, assembly, and implementation of computer-based process control systems. Presented in two sections, it illustrates how such systems have been used to monitor and control industrial fermentation processes as a means to improve our understanding of product biosynthesis. This book covers the fields of indirect parameter estimation and fermentation-specific control algorithms. It also includes chapters which describe system architecture and process application, process control, on-line liquid sampling and computer system architecture. This is an ideal source for anyone involved with biotechnology, bioengineering, microbial technology, chemical engineering, and computer control.

Download or read book Fermentation written by Marta Laranjo and published by BoD – Books on Demand. This book was released on 2021-11-03 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers a variety of topics in the field of fermentation processes. With evolving technology and increasing knowledge regarding the benefits and risks of distinct fermentation processes, new information is available on diverse topics in this broad field. Chapters present information on industrial applications of different fermentation processes and different aspects of fermented foods such as milk, cheese, coffee, and many others. The book compiles current, expert information useful to both students and researchers.

Download or read book Principles of Fermentation Technology written by Peter F. Stanbury and published by Elsevier. This book was released on 2013-10-22 with total page 376 pages. Available in PDF, EPUB and Kindle. Book 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.

Download or read book Theory and Design of Fermentation Processes written by Davide Dionisi and published by . This book was released on 2022 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: "The book covers the kinetics and design of fermentation processes, defined in the broader sense as any industrial processes that use living microorganisms or cells, both under aerobic and anaerobic conditions. It starts with concise introduction to microbes and their metabolism, followed by rate equations, stoichiometry, derivation and use of mass balances for the design processes. It covers oxygen transfer and mass balances, heat transfer, and design and scale-up/sale-down of fermentation processes. It further includes industrially relevant process examples, over hundred solved examples, questions and problems, and solution of differential equations and systems of equations in Excel. Features: Uses chemical engineering principles for the study of fermentation processes. Provides detailed coverage of stoichiometry and kinetics of fermentation processes. Discusses pertinent oxygen transfer theory and its applications. Concisely covers microorganisms' biochemistry and metabolism. Includes solved examples and problems with solutions manual. This book is designed as a textbook for undergraduate students in chemical engineering, however it is also suitable for postgraduate students and for process engineers interested in these topics"--

Download or read book Advanced Fermentation and Cell Technology 2 Volume Set written by Byong H. Lee and published by John Wiley & Sons. This book was released on 2021-10-25 with total page 951 pages. Available in PDF, EPUB and Kindle. Book excerpt: ADVANCED FERMENTATION AND CELL TECHNOLOGY A comprehensive and up-to-date reference covering both conventional and novel industrial fermentation technologies and their applications Fermentation and cell culture technologies encompass more than the conventional microbial and enzyme systems used in the agri-food, biochemical, bioenergy and pharmaceutical industries. New technologies such as genetic engineering, systems biology, protein engineering, and mammalian cell and plant cell systems are expanding rapidly, as is the demand for sustainable production of bioingredients, drugs, bioenergy and biomaterials. As the growing biobased economy drives innovation, industrial practitioners, instructors, researchers, and students must keep pace with the development and application of novel fermentation processes and a variety of cell technologies. Advanced Fermentation and Cell Technology provides a balanced and comprehensive overview of the microbial, mammalian, and plant cell technologies used by the modern biochemical process industry to develop new and improved processes and products. This authoritative volume covers the essential features of advanced fermentation and cell technology, and highlights the interaction of food fermentation and cell culture biopharmaceutical actives. Detailed chapters, organized into five sections, cover microbial cell technology, animal and plant cell technology, safety issues of new biotechnologies, and applications of microbial fermentation to food products, chemicals, and pharmaceuticals. Written by an internationally-recognized expert in food biotechnology, this comprehensive volume: Covers both conventional and novel industrial fermentation technologies and their applications in a range of industries Discusses current progress in novel fermentation, cell culture, commercial recombinant bioproducts technologies Includes overviews of the global market size of bioproducts and the fundamentals of cell technology Highlights the importance of sustainability, Good Manufacturing Practices (GMP), quality assurance, and regulatory practices Explores microbial cell technology and culture tools and techniques such as genome shuffling and recombinant DNA technology, RNA interference and CRISPR technology, molecular thermodynamics, protein engineering, proteomics and bioinformatics, and synthetic biology Advanced Fermentation and Cell Technology is an ideal resource for students of food science, biotechnology, microbiology, agricultural sciences, biochemical engineering, and biochemistry, and is a valuable reference for food scientists, researchers, and technologists throughout the food industry, particularly the dairy, bakery, and fermented beverage sectors.

Download or read book Advanced Fermentation and Cell Technology written by Byong H. Lee and published by John Wiley & Sons. This book was released on 2021-10-25 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: ADVANCED FERMENTATION AND CELL TECHNOLOGY A comprehensive and up-to-date reference covering both conventional and novel industrial fermentation technologies and their applications Fermentation and cell culture technologies encompass more than the conventional microbial and enzyme systems used in the agri-food, biochemical, bioenergy and pharmaceutical industries. New technologies such as genetic engineering, systems biology, protein engineering, and mammalian cell and plant cell systems are expanding rapidly, as is the demand for sustainable production of bioingredients, drugs, bioenergy and biomaterials. As the growing biobased economy drives innovation, industrial practitioners, instructors, researchers, and students must keep pace with the development and application of novel fermentation processes and a variety of cell technologies. Advanced Fermentation and Cell Technology provides a balanced and comprehensive overview of the microbial, mammalian, and plant cell technologies used by the modern biochemical process industry to develop new and improved processes and products. This authoritative volume covers the essential features of advanced fermentation and cell technology, and highlights the interaction of food fermentation and cell culture biopharmaceutical actives. Detailed chapters, organized into five sections, cover microbial cell technology, animal and plant cell technology, safety issues of new biotechnologies, and applications of microbial fermentation to food products, chemicals, and pharmaceuticals. Written by an internationally-recognized expert in food biotechnology, this comprehensive volume: Covers both conventional and novel industrial fermentation technologies and their applications in a range of industries Discusses current progress in novel fermentation, cell culture, commercial recombinant bioproducts technologies Includes overviews of the global market size of bioproducts and the fundamentals of cell technology Highlights the importance of sustainability, Good Manufacturing Practices (GMP), quality assurance, and regulatory practices Explores microbial cell technology and culture tools and techniques such as genome shuffling and recombinant DNA technology, RNA interference and CRISPR technology, molecular thermodynamics, protein engineering, proteomics and bioinformatics, and synthetic biology Advanced Fermentation and Cell Technology is an ideal resource for students of food science, biotechnology, microbiology, agricultural sciences, biochemical engineering, and biochemistry, and is a valuable reference for food scientists, researchers, and technologists throughout the food industry, particularly the dairy, bakery, and fermented beverage sectors.