Fermentation Processes: Emerging and Conventional Technologies

PDF
Märgi loetuks
Kuidas lugeda raamatut pärast ostmist
  • Lugemine ainult LitRes “Loe!”
Raamatu kirjeldus

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.

Täpsemad andmed
Vanusepiirang:
0+
Maht:
243 lk.
ISBN:
9781119505846
Kogusuurus:
7 MB
Lehekülgi kokku:
243
Lehekülje mõõdud:
x мм
Toimetajad:
Francisco J. Barba, Mohamed Koubaa, Shahin Roohinejad
Kirjastaja:
Wiley
Copyright:
John Wiley & Sons Limited
"Fermentation Processes: Emerging and Conventional Technologies" — loe veebis tasuta üht katkendit raamatust. Kirjutage kommentaare ja ülevaateid, hääletage oma lemmiku poolt.

Отзывы

Сначала популярные

Оставьте отзыв