Principles of Fermentation Technology
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Product details:
- Edition number 4
- Publisher Elsevier Science
- Date of Publication 1 June 2026
- ISBN 9780323992732
- Binding Paperback
- No. of pages880 pages
- Size 235x191 mm
- Language English 700
Categories
Long description:
Principles of Fermentation Technology, Fourth Edition covers key components of the fermentation process, including growth kinetics, strain isolation and improvement, inoculum development, fermentation media, fermenter design, control and operation, sterilization, product recovery, and the environmental impact of processes. The book recognizes the increasing importance of animal cell culture, the continuing impact of the post-genomics era and CRISPR technology on applied science, and the huge contribution that heterologous protein production now makes in the success of the pharmaceutical industry. In addition, the importance of the vaccine sector is reflected in its increased coverage.
It is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. The book's authors have integrated the engineering and biological aspects of fermentation to make the content accessible to members of both disciplines, with a focus on the practical application of theory. This book collates all fermentation fundamentals into one concise reference, making it an indispensable resource for fermentation scientists and anyone studying in the field.
Table of Contents:
1. 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
10. The recovery and purification of fermentation products
11. Effluent treatment
12. The production of heterologous proteins
