Grundlegende, leicht verstandliche Einfuhrung in das Modelling der Fermentationskinetik mit praktischen Lernhilfen.
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Biotechnology is one of the major technologies of the twenty-first century. Its wide-ranging, multi-disciplinary activities include recombinant DNA techniques, cloning and the application of microbiology to the production of goods from bread to antibiotics. In this new edition of the textbook Basic Biotechnology, biology and bioprocessing topics are uniquely combined to provide a complete overview of biotechnology. The fundamental principles that underpin all biotechnology are explained and a full range of examples are discussed to show how these principles are applied; from starting substrate to final product. A distinctive feature of this text are the discussions of the public perception of biotechnology and the business of biotechnology, which set the science in a broader context. This comprehensive textbook is essential reading for all students of biotechnology and applied microbiology, and for researchers in biotechnology industries.

Contents:
1. A Brief Introduction to Citric Acid Biotechnology Michael Mattey and Bjorn Kristiansen 2. Biochemistry of Citric Acid Accumulation by Aspergillus niger Markus Wolschek and Christian Kubicek 3. Biochemistry of Citric Acid Production by Yeasts Michael Mattey 4. Strain Improvement George Ruijter and Jaap Visser 5. Fungal Morphology Maria Papagianni 6. Redox Potential in Submerged Citric Acid Fermentation Marin Berovic 7. Modelling the Fermentation Process Frank Wayman, Ho Ai Meng amy and Bjorn Kristiansen 8. Mass and Energy Balance Liliana Krzystek and Staniskaw Ledakowicz 9. Downstream Processing in Citric Acid Production Pawel Gluszcz and Stanislaw Ledakowicz 10. Fermentation Substrates Wladyslaw Lesniak 11. Design of an Industrial Plant Jacobus Van Der Merwe.