Principles of Fermentation Technology
Autor Peter F Stanbury, Allan Whitaker, Stephen J Hallen Limba Engleză Paperback – 14 sep 2016
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
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Specificații
ISBN-13: 9780080999531
ISBN-10: 0080999530
Pagini: 824
Ilustrații: 150 illustrations
Dimensiuni: 191 x 235 x 47 mm
Greutate: 1.59 kg
Ediția:Revised
Editura: ELSEVIER SCIENCE
ISBN-10: 0080999530
Pagini: 824
Ilustrații: 150 illustrations
Dimensiuni: 191 x 235 x 47 mm
Greutate: 1.59 kg
Ediția:Revised
Editura: ELSEVIER SCIENCE
Public țintă
Final year and post-graduate students of applied biology, biotechnology, microbiology, biochemical and chemical engineering.Cuprins
1. An introduction to fermentation processes
2. Microbial growth kinetics
3. The isolation and improvement of industrially important microorganisms
4. Media for industrial fermentations
5. Sterilization
6. Culture preservation and inoculum development
7. Design of a fermenter
8. Instrumentation and control
9. Aeration and agitation
10. The recovery and purification of fermentation products
11. Effluent treatment
12. The production of heterologous proteins
2. Microbial growth kinetics
3. The isolation and improvement of industrially important microorganisms
4. Media for industrial fermentations
5. Sterilization
6. Culture preservation and inoculum development
7. Design of a fermenter
8. Instrumentation and control
9. Aeration and agitation
10. The recovery and purification of fermentation products
11. Effluent treatment
12. The production of heterologous proteins