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Essentials in fermentation technology

Berenjian, Aydin.

Essentials in fermentation technology

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Essentials in fermentation technologyedited by Aydin Berenjian.
其他作者:	Berenjian, Aydin.
出版者:	Cham :Springer International Publishing :2019.
面頁冊數:	x, 313 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	FermentationTechnological innovations.
電子資源:	https://doi.org/10.1007/978-3-030-16230-6
ISBN:	9783030162306$q(electronic bk.)

Essentials in fermentation technology
Essentials in fermentation technology[electronic resource] /edited by Aydin Berenjian. - Cham :Springer International Publishing :2019. - x, 313 p. :ill., digital ;24 cm. - Learning materials in biosciences,2509-6125. - Learning materials in biosciences..

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.

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.

ISBN: 9783030162306$q(electronic bk.)

Standard No.: 10.1007/978-3-030-16230-6doiSubjects--Topical Terms:

849159
Fermentation
--Technological innovations.

LC Class. No.: QR151 / .E874 2019

Dewey Class. No.: 572.49

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520 $a 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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