Sources And Management Of Micro Organisms For The Development Of A Fermentation Industry
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Sources And Management Of Micro Organisms For The Development Of A Fermentation Industry
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Author : Clifford William Hesseltine
language : en
Publisher:
Release Date : 1974
Sources And Management Of Micro Organisms For The Development Of A Fermentation Industry written by Clifford William Hesseltine and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with Fermentation categories.
Sources And Management Of Micro Organisms For The Development Of A Fermentation Industry
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Author : C. William Hesseltine
language : en
Publisher:
Release Date : 1974
Sources And Management Of Micro Organisms For The Development Of A Fermentation Industry written by C. William Hesseltine and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with Fermentation categories.
Sources And Management Of Micro Organisms For The Development Of A Fermentation Industry
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Author :
language : en
Publisher:
Release Date : 1974
Sources And Management Of Micro Organisms For The Development Of A Fermentation Industry written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with Fermentation categories.
Sources And Management Of Micro Organisms For The Development Of A Fermentation Industry
DOWNLOAD
Author :
language : en
Publisher:
Release Date : 1974
Sources And Management Of Micro Organisms For The Development Of A Fermentation Industry written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with Fermentation categories.
Industrial Fermentation
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Author : Jürgen Krause
language : en
Publisher:
Release Date : 2010
Industrial Fermentation written by Jürgen Krause and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Fermentation categories.
During fermentation processes, the determination of microbiological population density and diversity, nutrients concentration and products formation are the most important variables. Nowadays many different approaches are being developed for the monitoring of fermentation processes. The authors review different strategies to monitor alcoholic fermentation processes, ranging from offline to online approaches. In addition, research on fermentation is important in the specific branch of biomedical science, food science. In this book, the authors summarise such research from Thailand, a well-known agricultural country from Asia. The authors also summarise recent reports focusing on the metagenomics analysis and application of the fermentation industry. Furthermore, increasing demand for high-value oils has focused commercial attention on the provision of suitable biosynthetic framework for their production. This book examines the biotechnological production and application of high-value microbial oils. Also highlighted in this book are the recent findings and new strategies in tailoring some relevant industrial products by submerged fermentation. Additional chapters review the application of agro-industrial residues and by-products in biotechnological processes, nutritional needs and sources of n-3 fat and production strategies for microbial DHA and EPA production, and the development and interaction of microbes important for dairy product manufacturing and fermented beverages.
Food Fermentation
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Author : M. J. Robert Nout
language : en
Publisher:
Release Date : 2005
Food Fermentation written by M. J. Robert Nout and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Business & Economics categories.
Fermented foods represent a wide variety of daily foods consumed world-wide, made from ingredients of animal (milk, meat, fish) and plant (cereals, starchy crops, leguminous seeds, fruits) origin. Notwithstanding the antique roots of food fermentation, its products enjoy great popularity not only because of their attractive taste and flavour, but also for their prolonged shelf-life and safety, their wholesomeness and nutritional value and because of a number of recently proven health-promoting traits. This book is a reflection of one of the international advanced courses of the Graduate School VLAG of Wageningen University, The Netherlands. The focus is on state of the art technologies and scientific developments in academia and industry that contribute to the characterization and specification of fermentation starter microorganisms, to the present-day experimental approaches in product and process development and control, and to high throughput analytical techniques that facilitate the precise design of tailor-made fermented food products. Aspects covered include: microbial biodiversity of starter lactic acid bacteria, yeasts and moulds; product technology and functionality relating to flavour formation and control; health promoting aspects of foods and of probiotic and nutraceutical microbes; European legislation of fermented foods and ingredients; modelling and control of bacterial and fungal fermentation processes; and the relevance of ~omics (genomics, transcriptomics, proteomics, metabolomics) in starter design, metabolic control and safety assurance. This volume surely is an essential up-date for R & Dprofessionals and advanced students of food science and technology.
Fermentation Microbiology And Biotechnology
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Author : E. M. T. El-Mansi
language : en
Publisher: CRC Press
Release Date : 2006-10-25
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 2006-10-25 with Science 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 semina
High Value Fermentation Products Volume 1
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Author : Saurabh Saran
language : en
Publisher: John Wiley & Sons
Release Date : 2019-03-12
High Value Fermentation Products Volume 1 written by Saurabh Saran 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 2019-03-12 with Science categories.
Green technologies are no longer the “future” of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to “go greener,” and this is nowhere more apparent than in fermentation technology. This book describes relevant aspects of industrial-scale fermentation, an expanding area of activity, which already generates commercial values of over one third of a trillion US dollars annually, and which will most likely radically change the way we produce chemicals in the long-term future. From biofuels and bulk amino acids to monoclonal antibodies and stem cells, they all rely on mass suspension cultivation of cells in stirred bioreactors, which is the most widely used and versatile way to produce. Today, a wide array of cells can be cultivated in this way, and for most of them genetic engineering tools are also available. Examples of products, operating procedures, engineering and design aspects, economic drivers and cost, and regulatory issues are addressed. In addition, there will be a discussion of how we got to where we are today, and of the real world in industrial fermentation. This chapter is exclusively dedicated to large-scale production used in industrial settings.
Fermentation Processes Emerging And Conventional Technologies
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Author : Mohamed Koubaa
language : en
Publisher: John Wiley & Sons
Release Date : 2021-02-11
Fermentation Processes Emerging And Conventional Technologies written by Mohamed Koubaa 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 2021-02-11 with Technology & Engineering categories.
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.
Fermentation And Algal Biotechnologies For The Food Beverage And Other Bioproduct Industries
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Author : James Chukwuma Ogbonna
language : en
Publisher: CRC Press
Release Date : 2022-05-10
Fermentation And Algal Biotechnologies For The Food Beverage And Other Bioproduct Industries written by James Chukwuma Ogbonna and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-05-10 with Technology & Engineering categories.
This book covers a range of important topics on dairy and fermented foods and microalgae biotechnologies for food, beverage and bioproduct industries. The topics range from traditionally fermented African foods, fermentation technologies for large-scale industrial enzyme production to microalgae cultivation and nutraceuticals in Africa, etc. The editors provide detailed information on approaches towards harnessing indigenous bioresources for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation and healthcare delivery. The book will be useful reference material for scientists and researchers working in the field of dairy and food biotechnology, fermentation technology, enzyme biotechnology, algal biotechnology and cultivation systems, biofuels and other bioproducts from algal biomass and underutilized and novel African food sources. Emphasizes recent advances in biotechnologies that could ameliorate the high-level global food insecurity through fermentation technologies applicable to traditional African indigenous and underutilized novel foods, algal biotechnology and value-added bioproducts Provides detailed information on how to harness indigenous bioresources including microalgae for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation and healthcare delivery Introduces new frontiers in the area of large-scale enzyme production using fermentation biotechnologies and their applications in the food and beverage industries Discusses current biotechnologies applicable in the food, beverage and bioproduct industries James Chukwuma Ogbonna, Ph.D., is a Professor of Microbiology and Biotechnology, and Director, National Biotechnology Development Agency, South East Zonal Biotechnology Centre, University of Nigeria, Nsukka, Nigeria. Sylvia Uzochukwu, Ph.D., is a Professor of Food Science and Biotechnology, and Director, Biotechnology Centre, Federal University, Oye-Ekiti, Nigeria. Emeka Godfrey Nwoba, Ph.D., is a research scholar at the Algae Research & Development Centre, Murdoch University, Western Australia. Charles Oluwaseun Adetunji, Ph.D., is an Associate Professor of Microbiology and Biotechnology, and Director of Intellectual Property and Technology Transfer, Edo State University Uzairue, Nigeria. Nwadiuto (Diuoto) Esiobu, Ph.D., is a Professor of Microbiology and Biotechnology at Florida Atlantic University, Boca Raton, FL, USA, and the President and Founder of Applied Biotech Inc. and ABINL, Abuja, Nigeria. Abdulrazak B. Ibrahim, Ph.D., is a Capacity Development Expert at the Forum for Agricultural Research in Africa (FARA), and Associate Professor of Biochemistry, Ahmadu Bello University, Zaria, Nigeria. Benjamin Ewa Ubi, Ph.D., is a Professor of Plant Breeding and Biotechnology and Director, Biotechnology Research and Development Centre, Ebonyi State University, Abakaliki, Nigeria.