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.
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