Essentials in fermentation technology / Aydin Berenjian, editor.
2019
QR151 .E87 2019
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Details
Title
Essentials in fermentation technology / Aydin Berenjian, editor.
ISBN
9783030162306 (electronic book)
3030162303 (electronic book)
303016229X
9783030162290
3030162303 (electronic book)
303016229X
9783030162290
Published
Cham, Switzerland : Springer, [2019]
Language
English
Description
1 online resource
Item Number
10.1007/978-3-030-16
Call Number
QR151 .E87 2019
Dewey Decimal Classification
572/.49
Summary
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.
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Access limited to authorized users.
Source of Description
Description based on online resource; title from digital title page (viewed on August 26, 2019).
Added Author
Berenjian, Aydin, editor.
Series
Learning materials in biosciences.
Available in Other Form
Print version: 9783030162290
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Table of Contents
1. Fermentation at a glance
2. Microorganisms
3. Nutrient
4. Sterilization
5. Liquid and solid state bioreactors
6. Bioreactor operating conditions
7. Bioreactor scale up
8. Cell separation and disruption
9. Product recovery and purification
10. Bioprocess economics.
2. Microorganisms
3. Nutrient
4. Sterilization
5. Liquid and solid state bioreactors
6. Bioreactor operating conditions
7. Bioreactor scale up
8. Cell separation and disruption
9. Product recovery and purification
10. Bioprocess economics.