Practical Fermentation Technology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Practical Fermentation Technology write by Brian McNeil. This book was released on 2008-04-15. Practical Fermentation Technology available in PDF, EPUB and Kindle. A hands-on book which begins by setting the context;- defining 'fermentation' and the possible uses of fermenters, and setting the scope for the book. It then proceeds in a methodical manner to cover the equipment for research scale fermentation labs, the different types of fermenters available, their uses and modes of operation. Once the lab is equipped, the issues of fermentation media, preservation strains and strain improvement strategies are documented, along with the use of mathematical modelling as a method for prediction and control. Broader questions such as scale-up and scale down, process monitoring and data logging and acquisition are discussed before separate chapters on animal cell culture systems and plant cell culture systems. The final chapter documents the way forward for fermenters and how they can be used for non-manufacturing purposes. A glossary of terms at the back of the book (along with a subject index) will prove invaluable for quick reference.Edited by academic consultants who have years of experience in fermentation technology, each chapter is authored by experts from both industry and academia. Industry authors come from GSK (UK), DSM (Netherlands), Eli Lilly (USA) and Broadley James (UK-USA).
Principles of Fermentation Technology
Principles of Fermentation Technology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Principles of Fermentation Technology write by Peter F. Stanbury. This book was released on 2013-10-22. Principles of Fermentation Technology available in PDF, EPUB and Kindle. 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.
Practical Manual on Fermentation Technology
Practical Manual on Fermentation Technology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Practical Manual on Fermentation Technology write by S. Kulandaivel. This book was released on 2012-10-30. Practical Manual on Fermentation Technology available in PDF, EPUB and Kindle. Explores fermentation technology methods and protocols on the screening of industrially important microbes and the production of various industrially important compounds, enzymes, antibiotics, and vitamins by these microorganisms. It also provides protocols for the various industrially important microbial products.
Fermentation and Biochemical Engineering Handbook
Fermentation and Biochemical Engineering Handbook - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Fermentation and Biochemical Engineering Handbook write by Henry C. Vogel. This book was released on 1996-12-31. Fermentation and Biochemical Engineering Handbook available in PDF, EPUB and Kindle. This is a well-rounded handbook of fermentation and biochemical engineering presenting techniques for the commercial production of chemicals and pharmaceuticals via fermentation. Emphasis is given to unit operations fermentation, separation, purification, and recovery. Principles, process design, and equipment are detailed. Environment aspects are covered. The practical aspects of development, design, and operation are stressed. Theory is included to provide the necessary insight for a particular operation. Problems addressed are the collection of pilot data, choice of scale-up parameters, selection of the right piece of equipment, pinpointing of likely trouble spots, and methods of troubleshooting. The text, written from a practical and operating viewpoint, will assist development, design, engineering and production personnel in the fermentation industry. Contributors were selected based on their industrial background and orientation. The book is illustrated with numerous figures, photographs and schematic diagrams.
Post-Fermentation and -Distillation Technology
Post-Fermentation and -Distillation Technology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Post-Fermentation and -Distillation Technology write by Matteo Bordiga. This book was released on 2017-12-15. Post-Fermentation and -Distillation Technology available in PDF, EPUB and Kindle. While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post process aspects of stabilization, aging, and spoilage. This book serves as a comprehensive source of information on post-fermentation and -distillation technology applied to wine, beer, vinegar and distillates in a broad spectrum. Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage thoroughly describes all of the operations related to these products after the fermentation or distillation steps, focusing on the complex issues related to their stabilization, aging, and spoilage. The final product must be stable against microbial activity as well as undesirable chemical and physical chemical reactions that occur in the bottle. For example, clarity, stability, compositional adjustment, style development and packaging represent the five goals of "finishing" a wine. Concerning the visual defects associated with spoilage, it is crucial that wine at the point of consumption not be cloudy or contain any haze or precipitate, especially white wines. Similarly, it is also important to prevent unwanted microbial growth from occurring in the wine after the primary fermentation is complete, affecting the flavor and aroma profile in unpredicted ways. The book addresses all of these issues and more. Moreover, the discussion also involves beer, vinegar and distillates, giving this book a novel and interesting approach. The book combines referenced research with practical applications and case studies of novel technologies such as square barrels, synthetic closures, and Tetra Pak®.
