Microbial Fermentations
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Microbial Fermentations In Nature And As Designed Processes
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Author : CJ Hurst
language : en
Publisher: John Wiley & Sons
Release Date : 2024-01-04
Microbial Fermentations In Nature And As Designed Processes written by CJ Hurst and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-01-04 with categories.
Microorganisms And Fermentation Of Traditional Foods
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Author : Ramesh C. Ray
language : en
Publisher: CRC Press
Release Date : 2014-08-21
Microorganisms And Fermentation Of Traditional Foods written by Ramesh C. Ray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-08-21 with Technology & Engineering categories.
The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.
Microbial Fermentation And Enzyme Technology
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Author : Hrudayanath Thatoi
language : en
Publisher: CRC Press
Release Date : 2020-04-29
Microbial Fermentation And Enzyme Technology written by Hrudayanath Thatoi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-29 with Medical categories.
The discovery of enzymes as biocatalysts has led to various biotechnological developments. The capability of enzymes to catalyse various chemical reactions both in vivo and in vitro has led them to applications in various industries, such as food, feed, pharmaceutical, diagnostics, detergent, textile, paper, leather, and fine chemical industries. Microbial Fermentation and Enzyme Technology mainly focuses on production and application of enzymes in various industries. Further, it also discusses recent developments in enzyme engineering particularly those involved in creating and improving product formations through enzyme and fermentation technology. Salient features: Includes current research and developments in the area of microbial aspects in different fields like food, chemicals, pharmaceutical, bioprocess, etc. Discusses various enzymes that are used in refinement of environmental pollutions and its application in different industrial sectors Focuses on production and application of enzymes in various industries Highlights recent developments in enzyme engineering with respect to its application in textile, pharmaceutical, nanobiotechnology, bioremediation and many other related fields.
Bacterial Fermentations
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Author : Horace Albert Barker
language : en
Publisher:
Release Date : 1956
Bacterial Fermentations written by Horace Albert Barker and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1956 with Bacteria categories.
Microbiology Of Food Fermentations
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Author : Carl Severin Pederson
language : en
Publisher:
Release Date : 1971
Microbiology Of Food Fermentations written by Carl Severin Pederson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1971 with Fermentation categories.
Microbial Sensing In Fermentation
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Author : Satinder K. Brar
language : en
Publisher: John Wiley & Sons
Release Date : 2019-01-04
Microbial Sensing In Fermentation written by Satinder K. Brar and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-04 with Science categories.
A comprehensive review of the fundamental molecular mechanisms in fermentation and explores the microbiology of fermentation technology and industrial applications Microbial Sensing in Fermentation presents the fundamental molecular mechanisms involved in the process of fermentation and explores the applied art of microbiology and fermentation technology. The text contains descriptions regarding the extraordinary sensing ability of microorganisms towards small physicochemical changes in their surroundings. The contributors — noted experts in the field — cover a wide range of topics such as microbial metabolism and production (fungi, bacteria, yeast etc); refined and non-refined carbon sources; bioprocessing; microbial synthesis, responses and performance; and biochemical, molecular and extra/intracellular controlling. This resource contains a compilation of literature on biochemical and cellular level mechanisms for microbial controlled production and includes the most significant recent advances in industrial fermentation. The text offers a balanced approach between theory and practical application, and helps readers gain a clear understanding of microbial physiological adaptation during fermentation and its cumulative effect on productivity. This important book: Presents the fundamental molecular mechanisms involved in microbial sensing in relation to fermentation technology Includes information on the significant recent advances in industrial fermentation Contains contributions from a panel of highly-respected experts in their respective fields Offers a resource that will be essential reading for scientists, professionals and researchers from academia and industry with an interest in the biochemistry and microbiology of fermentation technology Written for researchers, graduate and undergraduate students from diverse backgrounds, such as biochemistry and applied microbiology, Microbial Sensing in Fermentation offers a review of the fundamental molecular mechanisms involved in the process of fermentation.
Microbiology And Technology Of Fermented Foods
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Author : Robert W. Hutkins
language : en
Publisher: John Wiley & Sons
Release Date : 2018-09-04
Microbiology And Technology Of Fermented Foods written by Robert W. Hutkins and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-04 with Technology & Engineering categories.
The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes: Discussions of major fermented foods from across the globe Background information on the science and history behind food fermentation Information on relevant industrial processes, technologies, and scientific discoveries Two new chapters covering distilled spirits and cocoa, coffee, and cereal products Expanded chapters on microorganisms and metabolism Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.
Fermentation Microbiology And Biotechnology
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Author : E. M. T. El-Mansi
language : en
Publisher: CRC Press
Release Date : 2011-12-12
Fermentation Microbiology And Biotechnology written by E. M. T. El-Mansi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-12-12 with Medical categories.
Fermentation Microbiology and Biotechnology, Third Edition explores and illustrates the diverse array of metabolic pathways employed for the production of primary and secondary metabolites as well as biopharmaceuticals. This updated and expanded edition addresses the whole spectrum of fermentation biotechnology, from fermentation kinetics and dynam
Microbial Fermentations
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Author : R. G. Board
language : en
Publisher:
Release Date : 1995
Microbial Fermentations written by R. G. Board and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Fermentation categories.
Fermentation Microbiology And Biotechnology Second Edition
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Author : E. M. T. El-Mansi
language : en
Publisher: CRC Press
Release Date : 2006-10-25
Fermentation Microbiology And Biotechnology Second Edition written by E. M. T. El-Mansi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-10-25 with Technology & Engineering categories.
The pace of progress in fermentation microbiology and biotechnology is fast and furious, with new applications being implemented that are resulting in a spectrum of new products, from renewable energy to solvents and pharmaceuticals Fermentation Microbiology and Biotechnology, Second Edition builds on the foundation of the original seminal work, extending its reach to reflect the multidisciplinary and expansive nature of fermentation research and advancements. While retaining valuable information from the previous edition including a brief history of the industry, as well as an overview of instrumentation and fermentor design, fermentation kinetics, and flux control analysis, the second edition addresses numerous topics that have risen to prominence in the past few years. New chapters explore the diverse array of microbial biosynthetic pathways currently used by the fermentation and pharmaceutical industries for the production of primary and secondary metabolites such as amino acids, vitamins, antibiotics, immunosuppressants, and anti-tumor agents. The authors also examine recent advances in enzyme and co-factor engineering and cell immobilization with respect to both novel drug development and improved yields from microbial processes. Beyond pharmaceuticals, this volume considers the emerging role of fermentation in the conversion of renewable resources to fine chemicals, as well as its potential use in converting lignocellulosic waste to ethanol. In addition, readers will also discover new chapters devoted to discussions of industrial issues such as modeling and sensor technology, as well as supervision and control in the fermentation process. The text is packed with examples and case studies from the industry, carefully chosen to illuminate and reinforce principles and methodology discussed in the chapters. Organized and written in a concise and lucid manner that requires only a general background in microbiology, this volume meets the needs