Download or read book Current Developments in Solid state Fermentation written by Ashok Pandey and published by Springer Science & Business Media. This book was released on 2008-09-16 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Solid state Fermentation written by Ashok Pandey and published by . This book was released on 1994 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Papers presented at Specialist Group Meeting & Symposium on Solid State Fermentation, held at Trivandrum, during March 23-24, 1994, organized by the Regional Research Laboratory, Trivandrum.

Download or read book Advances in Solid State Fermentation written by S. Roussos and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 641 pages. Available in PDF, EPUB and Kindle. Book excerpt: G.HAINNAUX Departement Milieu et Activites Agricoles, Centre ORSTOM, 911 Avenue d' Agropolis, B.P. 5045, 34032 Montpellier Cedex , France. Solid state fermentation, popularly abbreviated as SSF, is currently investigated by many groups throughout the world. The study of this technique was largely neglected in the past in European and Western countries and there is now a high demand for SSF, meaning in food, environment, agricultural, phannaceutical and many other biotechnological applications. It gives me satisfaction to note that the importance of this technique was realised at my department way back in 1975 since then, our team has put concentrated efforts on developing this technique. xvii Foreword Advances in Solid State Fermentation Foreword M. PUYGRENIER Agropolis Valorisation, Avenue d' Agropolis, 34394 Montpellier Cedex 5, France. On the name of the Scientific Community, I would like to express the wish that this International Symposium on SSF should be successful. Solid State Fermentation is part of biotechnology research. It consists on seeding solid culture medium with bacteria or fungi (filamentous or higher) and on producing, in this medium (solid components and exudates) metabolites and high value products. In fact, this process is very old. In older industries such the food and agricultural, this technique has been extensively used. An example of this is the production of pork sausages and Roquefort cheese. Pharmaceutical industry could make extensive use of SSF in the production of secondary metabolites of many kinds and development in this direction is soon expected.

Download or read book Modern Solid State Fermentation written by Hongzhang Chen and published by Springer Science & Business Media. This book was released on 2013-03-22 with total page 324 pages. Available in PDF, EPUB and Kindle. Book 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.

Download or read book Solid State Fermentation Bioreactors written by David A. Mitchell and published by Springer Science & Business Media. This book was released on 2006-08-02 with total page 481 pages. Available in PDF, EPUB and Kindle. Book excerpt: This concise professional reference provides a fundamental framework for the design and operation of solid-state fermentation bioreactors, enabling researchers currently working at laboratory scale to scale up their processes. The authors survey bioreactor types in common use, and describe in depth how to plan a project, and model heat transfer phenomena. The book includes case studies, and a review of practical issues involved in bioreactor performance.

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 172 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 Current Developments in Biotechnology and Bioengineering written by Ashok Pandey and published by Elsevier. This book was released on 2017-09-12 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: Current Developments in Biotechnology and Bioengineering: Current Advances in Solid-State Fermentation provides knowledge and information on solid-state fermentation involving the basics of microbiology, biochemistry, molecular biology, genetics and principles of genetic engineering, metabolic engineering and biochemical engineering. This volume of the series is on Solid-State fermentation (SSF), which would cover the basic and applied aspects of SSF processes, including engineering aspects such as design of bioreactors in SSF. The book offers a pool of knowledge on biochemical and microbiological aspects as well as chemical and biological engineering aspects of SSF to provide an integrated knowledge and version to the readers. Provides state-of-the-art information on basic and fundamental principles of solid-state fermentation Includes key features for the education and understanding of biotechnology education and R&D, in particular on SSF Lists fermentation methods for the production of a wide variety of enzymes and metabolites Provides examples of the various industrial applications of enzymes in solid state fermentation

Download or read book Solid State Fermentation for Foods and Beverages written by Jian Chen and published by CRC Press. This book was released on 2013-11-23 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Solid State Fermentation for Foods and Beverages covers these new technologies and their application to food and beverage production. The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional foods produced by SSF such as sufu, vinegar, soy sauce, Chinese distilled spirit, and rice wine. The authors address such engineering issues as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation. Covering the latest developments and achievements in the field of SSF, the book provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues, and consumer perception. It explores real advantages of SSF processes and how their application at real scale for high quality production that is more and less costly.

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 2021-02-11 with total page 240 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 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 Current Developments in Biotechnology and Bioengineering written by Christian Larroche and published by Elsevier. This book was released on 2016-09-17 with total page 850 pages. Available in PDF, EPUB and Kindle. Book excerpt: Current Developments in Biotechnology and Bioengineering: Bioprocesses, Bioreactors and Controls provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends, reviewing industrial biotechnology and bioengineering practices that facilitate and enhance the transition of processes from lab to plant scale, which is becoming increasingly important as such transitions continue to grow in frequency. Focusing on industrial bioprocesses, bioreactors for bioprocesses, and controls for bioprocesses, this title reviews industrial practice to identify bottlenecks and propose solutions, highlighting that the optimal control of a bioprocess involves not only maximization of product yield, but also taking into account parameters such as quality assurance and environmental aspects. Describes industrial bioprocesses based on the reaction media Lists the type of bioreactors used for a specific bioprocess/application Outlines the principles of control systems in various bioprocesses

Download or read book Solid state Fermentation in Biotechnology written by Ashok Pandey and published by . This book was released on 2001 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book complements others in biotechnology especially in industrialmicrobiology-biotechnology. It has been written with a research andacademic readership in mind but will prove equally beneficial to theprocess technologists and scientists working in biotechnology-basedbusiness and industries, large and small. The chapters include theinformation and facts based on the practically applicable knowledgegathered from up-to-date complete research published on the subjectand related topics. The contents of each chapter deal with How-to , asopposed to a Review of Literature with citation of a large number ofnon-applicable references .

Download or read book Current Developments in Biotechnology and Bioengineering written by Sunita Varjani and published by Elsevier. This book was released on 2020-03-04 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt: Current Developments in Biotechnology and Bioengineering: Emerging Organic Micropollutants summarizes the current knowledge of emerging organic micropollutants in wastewater and the possibilities of their removal/elimination. This book attempts a thorough and exhaustive discussion on ongoing research and future perspectives on advanced treatment methods and future directions to maintain and protect the environment through microbiological, nanotechnological, application of membrane technology, molecular biological and by policymaking means. In addition, the book includes the latest developments in biotechnology and bioengineering pertaining to various aspects in the field of emerging organic micropollutants, including their sources, health effects and environmental impacts. Includes testing methods for the analysis and characterization of emerging organic micropollutants in wastewater Discusses the environmental impact and health hazards of emerging organic micropollutants in wastewater Provides a useful guide to identify priority areas of research demand in the remediation/removal of emerging organic micropollutants

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 480 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 Food Industry Wastes written by Maria Kosseva and published by Academic Press. This book was released on 2013-01-31 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts from around the world, this book provides a guide for implementing bioprocessing techniques. It also helps researchers develop new options for the recuperation of these wastes for community benefit. More than 34 million tons of food waste was generated in the United States in 2009, at a cost of approximately $43 billion. And while less than three percent of that waste was recovered and recycled, there is growing interest and development in recovering and recycling food waste. These processes have the potential not only to reduce greenhouse gases, but to provide energy and resources for other purposes. This book examines these topics in detail, starting with sources, characterization and composition of food wastes, and development of green production strategies. The book then turns to treatment techniques such as solid-state fermentation and anaerobic digestion of solid food waste for biogas and fertilizer. A deep section on innovative biocatalysts and bioreactors follows, encompassing hydrogen generation and thermophilic aerobic bioprocessing technologies. Rounding out the volume are extensive sections on water footprints, including electricity generation from microbial fuel cells (MFCs), and life cycle assessments. Food waste is an area of focus for a wide range of related industries from food science to energy and engineering Outlines the development of green product strategies International authoring team represents the leading edge in research and development Highlights leading trends of current research as well as future opportunities for reusing food waste

Download or read book Current Developments in Biotechnology and Bioengineering written by Ashok Pandey and published by Elsevier. This book was released on 2016-09-17 with total page 886 pages. Available in PDF, EPUB and Kindle. Book excerpt: Current Developments in Biotechnology and Bioengineering: Production, Isolation and Purification of Industrial Products provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends, focusing on industrial biotechnology and bioengineering practices for the production of industrial products, such as enzymes, organic acids, biopolymers, and biosurfactants, and the processes for isolating and purifying them from a production medium. During the last few years, the tools of molecular biology and genetic and metabolic engineering have rendered tremendous improvements in the production of industrial products by fermentation. Structured by industrial product classifications, this book provides an overview of the current practice, status, and future potential for the production of these agents, along with reviews of the industrial scenario relating to their production. Provides information on industrial bioprocesses for the production of microbial products by fermentation Includes separation and purification processes of fermentation products Presents economic and feasibility assessments of the various processes and their scaling up Links biotechnology and bioengineering for industrial process development

Download or read book Intensification of Biobased Processes written by Andrzej Gorak and published by Royal Society of Chemistry. This book was released on 2018-06-18 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years bioprocessing has increased in popularity and importance, however, bioprocessing still poses various important techno-economic and environmental challenges, such as product yields, excessive energy consumption for separations in highly watery systems, batch operation or the downstream processing bottlenecks in the production of biopharmaceutical products. Many of those challenges can be addressed by application of different process intensification technologies discussed in the present book. The first book dedicated entirely to this area, Intensification of Biobased Processesprovides a comprehensive overview of modern process intensification technologies used in bioprocessing. The book focusses on four different categories of biobased products: bio-fuels and platform chemicals; cosmeceuticals; food products; and polymers and advanced materials. It will cover various intensification aspects of the processes concerned, including (bio)reactor intensification; intensification of separation, recovery and formulation operations; and process integration. This is an invaluable source of information for researchers and industrialists working in chemical engineering, biotechnology and process engineering.