In fermentation a chemical change is brought on by the action of microscopic yeast, molds and bacteria. Fermentation is the process involving the biochemical activity of organisms, during their growth, develA-opment, reproduction, even senescence and death. Fermentation technology is the use of organisms to produce food, pharmaceuticals and alcoholic beverages on a large scale industrial basis. The basic principle involved in the industrial fermentation technology is that organisms are grown under suitable conditions, by providing raw materials meeting all the necessary requirements such as carbon, nitrogen, salts, trace elements and vitamins.
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An introduction to fermentation processes 2. Microbial growth kinetics 3. The isolation and improvement of industrially important microorganisms 4.
Media for industrial fermentations 5. Sterilization 6. Culture preservation and inoculum development 7. Design of a fermenter 8. Instrumentation and control 9. Aeration and agitation The recovery and purification of fermentation products Effluent treatment Peter is now retired but returns as a Visiting Lecturer in the field. Prior to joining the University of Hertfordshire, Allan was a research scientist with ICI working on aspects of fungal physiology and plant tissue culture.
His career as Senior Lecturer at the University of Hertfordshire encompassed teaching in microbiology and research in microbial physiology and fermentation technology. Allan retired from the University and continued as a Visiting Lecturer but also combined his interest in local history and microbiology in his research on the history of the brewing industry in Hertfordshire. Allan has taken an advisory role in the development of this edition but the influence he had on the previous two editions very much remains.
He is a member of the Microbiology Society and was previously convener of its Teaching Group. Stephen J. Learn about new offers and get more deals by joining our newsletter Sign up now.
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An introduction to fermentation processes 2. Microbial growth kinetics 3. The isolation and improvement of industrially important microorganisms 4. Media for industrial fermentations 5.
Principles of Fermentation Technology