Practical Fermentation Technology

Author : Brian McNeil,Linda Harvey
Publisher : John Wiley & Sons
Page : 402 pages
File Size : 42,5 Mb
Release : 2008-04-15
Category : Science
ISBN : 9780470725283

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Practical Fermentation Technology by Brian McNeil,Linda Harvey Pdf

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).

Author : Brian McNeil,Linda M. Harvey
Publisher : Unknown
Page : 402 pages
File Size : 49,6 Mb
Release : 2008
Category : Electronic
ISBN : OCLC:474125813

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Practical Fermentation Technology by Brian McNeil,Linda M. Harvey Pdf

Author : Peter F. Stanbury,Allan Whitaker,Stephen J Hall
Publisher : Elsevier
Page : 376 pages
File Size : 55,6 Mb
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 9781483292915

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Principles of Fermentation Technology by Peter F. Stanbury,Allan Whitaker,Stephen J Hall Pdf

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.

Author : S. Kulandaivel,S. Janarthanan
Publisher : Unknown
Page : 0 pages
File Size : 52,7 Mb
Release : 2012-10-30
Category : Fermentation
ISBN : 9381141800

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Practical Manual on Fermentation Technology by S. Kulandaivel,S. Janarthanan Pdf

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.

Author : John Schollar,Benedikte Watmore
Publisher : Unknown
Page : 18 pages
File Size : 49,9 Mb
Release : 1999
Category : Fermentation
ISBN : 095368380X

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Practical Fermentation by John Schollar,Benedikte Watmore Pdf

Author : Caroline Gilmartin
Publisher : The Crowood Press
Page : 490 pages
File Size : 42,8 Mb
Release : 2020-10-26
Category : Cooking
ISBN : 9781785007583

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Fermented Foods by Caroline Gilmartin Pdf

The age-old practice of food fermentation is enjoying a well-earned renaissance. As knowledge around the importance of our gut microbiota has grown, so too has the evidence that fermented foods can help support a healthy gastrointestinal tract, boost the immune system and even improve mood. This is due to both the probiotic microbes they contain, and the enhanced nutritional value of fermented foods themselves. In this comprehensive guide, fermentation specialist Caroline Gilmartin delves into the processes and mechanisms involved in both wild and cultured fermentation, examining the microbes involved, parameters for optimal fermentation and what happens if you alter them. Topics covered include the importance of the microbiota; gut health; milk and water kefir; yoghurt; kombucha; vegetable fermentations; appetizing recipes; suggested flavour combinations and finally, safety measures and troubleshooting.

Author : Henry C. Vogel,Celeste M. Todaro
Publisher : William Andrew
Page : 828 pages
File Size : 45,5 Mb
Release : 1996-12-31
Category : Technology & Engineering
ISBN : 9780815517139

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Fermentation and Biochemical Engineering Handbook, 2nd Ed. by Henry C. Vogel,Celeste M. Todaro Pdf

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.

Author : Matteo Bordiga
Publisher : CRC Press
Page : 440 pages
File Size : 55,8 Mb
Release : 2017-12-15
Category : Technology & Engineering
ISBN : 9781351651097

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Post-Fermentation and -Distillation Technology by Matteo Bordiga Pdf

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®.

Author : B. McNeil,L. M. Harvey
Publisher : Oxford University Press
Page : 226 pages
File Size : 51,6 Mb
Release : 1990
Category : Fermentation.
ISBN : 0199630453

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Fermentation by B. McNeil,L. M. Harvey Pdf

This new guide provides information on all aspects of setting up and using fermentation units in academic and industrial laboratories. The volume emphasizes the interdisciplinary nature of fermentation and the wide range of uses of small scale fermenters. It includes coverage of fermentation modeling, sterilization, and instrumentation, and will be of equal value to those involved with industry and scientific research.

Author : Karl Ockert
Publisher : Master Brewers Association of Americas
Page : 270 pages
File Size : 42,5 Mb
Release : 2005
Category : Basements
ISBN : CORNELL:31924101584955

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Fermentation, Cellaring, and Packaging Operations by Karl Ockert Pdf

Author : Aydin Berenjian
Publisher : Springer
Page : 320 pages
File Size : 47,8 Mb
Release : 2019-07-15
Category : Science
ISBN : 9783030162306

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Essentials in Fermentation Technology by Aydin Berenjian Pdf

This textbook teaches the principles and applications of fermentation technology, bioreactors, bioprocess variables and their measurement, key product separation and purification techniques as well as bioprocess economics in an easy to understand way. The multidisciplinary science of fermentation applies scientific and engineering principles to living organisms or their useful components to produce products and services beneficial for our society. Successful exploitation of fermentation technology involves knowledge of microbiology and engineering. Thus the book serves as a must-have guide for undergraduates and graduate students interested in Biochemical Engineering and Microbial Biotechnology

Author : Hrudayanath Thatoi,Pradeep K. Das Mohapatra,Sonali Mohapatra,Keshab C. Mondal
Publisher : CRC Press
Page : 269 pages
File Size : 44,8 Mb
Release : 2020-04-29
Category : Medical
ISBN : 9780429590221

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Microbial Fermentation and Enzyme Technology by Hrudayanath Thatoi,Pradeep K. Das Mohapatra,Sonali Mohapatra,Keshab C. Mondal Pdf

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.

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Page : 530 pages
File Size : 41,9 Mb
Release : 2012
Category : Cooking
ISBN : 9781603582865

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The Art of Fermentation by Sandor Ellix Katz Pdf

"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times *Named a "Best Gift for Gardeners" by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.

Author : Saurabh Saran,Vikash Babu,Asha Chaubey
Publisher : John Wiley & Sons
Page : 476 pages
File Size : 51,9 Mb
Release : 2019-04-09
Category : Science
ISBN : 9781119460015

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High Value Fermentation Products, Volume 1 by Saurabh Saran,Vikash Babu,Asha Chaubey Pdf

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.

Author : Christoph Wittmann,James C. Liao
Publisher : John Wiley & Sons
Page : 642 pages
File Size : 47,9 Mb
Release : 2017-03-06
Category : Science
ISBN : 9783527341818

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Industrial Biotechnology by Christoph Wittmann,James C. Liao Pdf

The latest volume in the Advanced Biotechnology series provides an overview of the main product classes and platform chemicals produced by biotechnological processes today, with applications in the food, healthcare and fine chemical industries. Alongside the production of drugs and flavors as well as amino acids, bio-based monomers and polymers and biofuels, basic insights are also given as to the biotechnological processes yielding such products and how large-scale production may be enabled and improved. Of interest to biotechnologists, bio and chemical engineers, as well as those working in the biotechnological, chemical, and food industries.