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 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 Essentials in Fermentation Technology written by Aydin Berenjian and published by Springer. This book was released on 2019-07-15 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Practical Fermentation Technology written by Brian McNeil and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: A hands-on book which begins by setting the context;- defining 'fermentation' and the possible uses of fermenters, and setting the scope for the book. It then proceeds in a methodical manner to cover the equipment for research scale fermentation labs, the different types of fermenters available, their uses and modes of operation. Once the lab is equipped, the issues of fermentation media, preservation strains and strain improvement strategies are documented, along with the use of mathematical modelling as a method for prediction and control. Broader questions such as scale-up and scale down, process monitoring and data logging and acquisition are discussed before separate chapters on animal cell culture systems and plant cell culture systems. The final chapter documents the way forward for fermenters and how they can be used for non-manufacturing purposes. A glossary of terms at the back of the book (along with a subject index) will prove invaluable for quick reference.Edited by academic consultants who have years of experience in fermentation technology, each chapter is authored by experts from both industry and academia. Industry authors come from GSK (UK), DSM (Netherlands), Eli Lilly (USA) and Broadley James (UK-USA).

Download or read book Handbook of Food and Beverage Fermentation Technology written by Y. H. Hui and published by CRC Press. This book was released on 2004-03-19 with total page 934 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Fermentation and Biochemical Engineering Handbook written by Henry C. Vogel and published by William Andrew. This book was released on 1996-12-31 with total page 831 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a well-rounded handbook of fermentation and biochemical engineering presenting techniques for the commercial production of chemicals and pharmaceuticals via fermentation. Emphasis is given to unit operations fermentation, separation, purification, and recovery. Principles, process design, and equipment are detailed. Environment aspects are covered. The practical aspects of development, design, and operation are stressed. Theory is included to provide the necessary insight for a particular operation. Problems addressed are the collection of pilot data, choice of scale-up parameters, selection of the right piece of equipment, pinpointing of likely trouble spots, and methods of troubleshooting. The text, written from a practical and operating viewpoint, will assist development, design, engineering and production personnel in the fermentation industry. Contributors were selected based on their industrial background and orientation. The book is illustrated with numerous figures, photographs and schematic diagrams.

Download or read book Fermentation Technology written by Ray Medina and published by Scientific e-Resources. This book was released on 2019-05-21 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Food Microbiology 2 Volume Set written by Osman Erkmen and published by John Wiley & Sons. This book was released on 2016-06-13 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

Download or read book Handbook of Fermented Meat and Poultry written by Fidel Toldrá and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 575 pages. Available in PDF, EPUB and Kindle. Book excerpt: An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.

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 Philippine Fermented Foods written by Priscilla C. Sanchez and published by UP Press. This book was released on 2008 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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.

Download or read book Fermentation Microbiology and Biotechnology written by E. M. T. El-Mansi and published by CRC Press. This book was released on 2011-12-12 with total page 543 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation Microbiology and Biotechnology, Third Edition explores and illustrates the diverse array of metabolic pathways employed for the production of primary and secondary metabolites as well as biopharmaceuticals. This updated and expanded edition addresses the whole spectrum of fermentation biotechnology, from fermentation kinetics and dynam

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 332 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 Handbook of Dough Fermentations written by Karel Kulp and published by CRC Press. This book was released on 2003-05-20 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.

Download or read book Principles of Fermentation Technology written by Peter F Stanbury and published by Butterworth-Heinemann. This book was released on 2016-08-31 with total page 826 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Industrial Biotechnology Commercialization Handbook written by Mark Warner Pe and published by . This book was released on 2019-08-14 with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt: How much will it cost, how long will it take and is the technology ready to commercialize? These are the three most common questions received from founders, investors and employees looking to commercialize novel biotechnologies. This handbook provides industry insight and practical explanations of the commercialization process, including common pitfalls to avoid on the way to success. Mark Warner is a registered professional chemical engineer who started his career at Monsanto Chemical, turning waste pulp and paper byproducts into foods and chemicals. After spending a decade in large engineering firms, he joined an early-stage renewable energy venture and has not looked back. Mark leveraged the initial biofuels experience to hold executive level positions with industry names such as Impossible Foods, Solazyme, Harris Group and Imperium Renewables. Warner Advisors LLC was founded in 2015 with a mission of assisting early-stage biotechnology companies in commercializing their technologies. To date, Mark has consulted for over 40 industrial biotechnology ventures and is recognized as an expert in biotechnology commercialization.

Download or read book Bioprocess Engineering Principles written by Pauline M. Doran and published by Elsevier. This book was released on 1995-04-03 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: The emergence and refinement of techniques in molecular biology has changed our perceptions of medicine, agriculture and environmental management. Scientific breakthroughs in gene expression, protein engineering and cell fusion are being translated by a strengthening biotechnology industry into revolutionary new products and services. Many a student has been enticed by the promise of biotechnology and the excitement of being near the cutting edge of scientific advancement. However, graduates trained in molecular biology and cell manipulation soon realise that these techniques are only part of the picture. Reaping the full benefits of biotechnology requires manufacturing capability involving the large-scale processing of biological material. Increasingly, biotechnologists are being employed by companies to work in co-operation with chemical engineers to achieve pragmatic commercial goals. For many years aspects of biochemistry and molecular genetics have been included in chemical engineering curricula, yet there has been little attempt until recently to teach aspects of engineering applicable to process design to biotechnologists.This textbook is the first to present the principles of bioprocess engineering in a way that is accessible to biological scientists. Other texts on bioprocess engineering currently available assume that the reader already has engineering training. On the other hand, chemical engineering textbooks do not consider examples from bioprocessing, and are written almost exclusively with the petroleum and chemical industries in mind. This publication explains process analysis from an engineering point of view, but refers exclusively to the treatment of biological systems. Over 170 problems and worked examples encompass a wide range of applications, including recombinant cells, plant and animal cell cultures, immobilised catalysts as well as traditional fermentation systems.* * First book to present the principles of bioprocess engineering in a way that is accessible to biological scientists* Explains process analysis from an engineering point of view, but uses worked examples relating to biological systems* Comprehensive, single-authored* 170 problems and worked examples encompass a wide range of applications, involving recombinant plant and animal cell cultures, immobilized catalysts, and traditional fermentation systems* 13 chapters, organized according to engineering sub-disciplines, are groupled in four sections - Introduction, Material and Energy Balances, Physical Processes, and Reactions and Reactors* Each chapter includes a set of problems and exercises for the student, key references, and a list of suggestions for further reading* Includes useful appendices, detailing conversion factors, physical and chemical property data, steam tables, mathematical rules, and a list of symbols used* Suitable for course adoption - follows closely curricula used on most bioprocessing and process biotechnology courses at senior undergraduate and graduate levels.