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Principles of Fermentation Technology

Author: Peter F. Stanbury

Publisher: Elsevier

ISBN:

Category: Technology & Engineering

Page: 376

View: 311

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.

Principles of Fermentation Technology

Author: Peter F. Stanbury

Publisher: Pergamon

ISBN:

Category: Technology & Engineering

Page: 255

View: 998

The aim of the book is to provide an in-depth study of the principles of fermentation technology. This is achieved by considering the common features of fermentation systems rather than the detail of a series of individual processes.

Principles and Applications of Fermentation Technology

Author: Arindam Kuila

Publisher: John Wiley & Sons

ISBN:

Category: Science

Page: 480

View: 202

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

Fermentation Technology

Author: Ray Medina

Publisher: Scientific e-Resources

ISBN:

Category:

Page: 344

View: 307

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.

Essentials in Fermentation Technology

Author: Aydin Berenjian

Publisher: Springer

ISBN:

Category: Science

Page: 313

View: 499

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

Handbook of Food and Beverage Fermentation Technology

Author: Y. H. Hui

Publisher: CRC Press

ISBN:

Category: Technology & Engineering

Page: 1000

View: 997

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 Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

Microbial Technology

Fermentation Technology

Author: H. J. Peppler

Publisher: Academic Press

ISBN:

Category: Science

Page: 554

View: 791

Microbial Technology: Fermentation Technology, Second Edition is a collection of papers that deals with fermentations and modifications of plant or animal products for foods, beverages, and feeds. The papers also review microbial technology: general principles, culture selection, laboratory methods, instrumentation, computer control, product isolation, immobilized cell usage, economics, and microbial patents. Several papers explain the process of fermentation and food modification in cheese, soy sauce, vinegar, mushroom, inocula for blue-veined cheeses, and blue cheese flavor. One paper discusses the technology of isolation, production, and application of microbial cultures which are commercially available or imminent as inocula for the treatment of wastes, The paper describes these cultures in terms of product characteristics, types of cultures, and application guidelines for waste treatment. Another paper outlines the procedures used by investigators involved in microbial reaction engineering, as follows: (1) identification of main products and substrates: (2) stoichiometry of the process; (3) kinetics and process rate; and (4) reactor design. One paper cites examples of immobilized cell systems utilized to prepare fine chemicals, such as the research of Chibata et al. (1975) and Yamamoto et al (1976, 1977). The collection is suitable for food technologists, bio-chemists, cellular biologists, micro-biologists, and scientists involved in food production, medicine, agriculture, and environmental control.

The Australian Journal of Dairy Technology

Author:

Publisher:

ISBN:

Category: Dairying

Page:

View: 970

Technical Mycology: Schizomycetic fermentation

Author: Franz Lafar

Publisher:

ISBN:

Category: Brewing

Page:

View: 551

Fermentation Processes

Author: Brycen Soto

Publisher: Scientific e-Resources

ISBN:

Category:

Page: 324

View: 627

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.

Microbial Technology: Fermentation technology

Author: Henry J. Peppler

Publisher:

ISBN:

Category: Technology & Engineering

Page: 552

View: 402

Biomass Conversion Technology

Principles and Practice

Author: M. Moo-Young

Publisher: Elsevier

ISBN:

Category: Technology & Engineering

Page: 220

View: 455

Biomass Conversion Technology: Principles and Practice covers all the aspects of biomass production and utilization, including fundamental principles as well as practical applications. The book presents papers on biomass pretreatment; the production of fuels and solvents; and the production of SCP. The text also includes papers on the production and action of cellulases as well as other biomass conversion technologies. Scientists, engineers and others who are interested in learning or reviewing some of the basics and current developments in biomass conversion technologies will find the book invaluable.

Food Science and Technology Abstracts

Author:

Publisher:

ISBN:

Category: Food

Page:

View: 127

Academic American Encyclopedia

Author:

Publisher:

ISBN:

Category: Encyclopedias and dictionaries

Page:

View: 783

Academic American Encyclopedia

Author:

Publisher:

ISBN:

Category: Encyclopedias and dictionaries

Page:

View: 737

A twenty-one volume encyclopedia with 32,000 entries and more than 16,000 illustrations.

Biotechnology Principles

Author: John E. Smith

Publisher:

ISBN:

Category: Bioengineering

Page: 119

View: 172

Fermentation Technology in Korea

Author: Chʻŏr-ho Yi

Publisher: 고려대학교출판부

ISBN:

Category: Biotechnology

Page: 330

View: 592

Includes 426 abstracts (in English) of research papers on Korean fermented foods published in Korean journals since 1960.

The Principles of Biotechnology

Engineering Considerations

Author: Charles L. Cooney

Publisher:

ISBN:

Category: Technology & Engineering

Page: 632

View: 918

Bioreactors in Biotechnology

A Practical Approach

Author: Alan H. Scragg

Publisher: Ellis Horwood Limited

ISBN:

Category: Technology & Engineering

Page: 330

View: 956

Discusses many aspects of bioreactor use and design in biotechnology. There is coverage of conventional and airlift bioreactor design, instrumentation, control and simulation of bioreactor runs, bioreactors for plant and animal culture and a descriptions of experiments.

Proceedings of the Annual Meeting

Author: American Society for Engineering Education

Publisher:

ISBN:

Category: Engineering

Page:

View: 912

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