Advanced Fermentation and Cell Technology, Kunwar Digvijay Singh Thakur, Urvashi Swami and Kunwar Digvijay Singh Thakur
Автор: Aydin Berenjian Название: Essentials in Fermentation Technology ISBN: 303016229X ISBN-13(EAN): 9783030162290 Издательство: Springer Рейтинг: Цена: 60550.00 T Наличие на складе: Невозможна поставка. Описание:
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
Название: Wine Fermentation ISBN: 3038976741 ISBN-13(EAN): 9783038976745 Издательство: Неизвестно Рейтинг: Цена: 71110.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Wineries are facing new challenges due to actual market demands for the creation of products exhibiting more particular flavors. In addition, climate change has lead to the requirement for grape varieties with specific features, such as convenient maturation times, enhanced tolerance towards dryness, osmotic stress, and resistance against plant-pathogens. The next generation of yeast starter cultures should produce wines with an appealing sensory profile and less alcohol. This Special Issue comprises actual studies addressing some of the problems and solutions for the environmental, technical, and consumer challenges of wine making today:
Development of sophisticated mass spectroscopic methods enable the identification of the major metabolite spectrum of grapes/wine and deliver detailed insights in terroir and yeast-specific traits;
Knowledge of the origin and reactions of reductive sulphur compounds facilitates the avoidance of unpleasant wine odors;
Innovative physical-chemical treatments support effective and sustainable color extraction from red grape varieties;
Enological enzymes from yeasts used directly or in the form of starter cultures are promising tools to increase the juice yields, color intensity, and aroma of wine;
Natural and artificial Saccharomyces hybrids as well as collections of adapted wild isolates from various ecological niches will extend winemakers repertoire, allowing individual fermentations;
Exact process control of wine fermentations by convenient computer programs will guarantee consistently high product quality.
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.
Автор: Baglio, Ettore Название: Chemistry and technology of yoghurt fermentation ISBN: 3319073761 ISBN-13(EAN): 9783319073767 Издательство: Springer Рейтинг: Цена: 51230.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with microbial organisms (such as Lactobacillus bulgaricus and Streptococcus thermophilus). It has been found that this symbiosis has an optimal development at a temperature of ca. 45°C with the transformation of lactose into lactic acid and small amounts of acetaldehyde, diacetyl and volatile acids. This Brief explains the chemical and physical results of the fermentation process, such as precipitation of proteins and the acid coagulation of milk with a clot formation in the final semi-solid mass. The Brief sheds light on the accomplishments of the fermenting organisms: they are responsible for the biochemical reactions of carbohydrate metabolism, proteolysis, lipolysis and flavour production in the process of yoghurt production. It also briefly reviews formulations and food additives used in the modern yoghurt producing industry.
Автор: Arindam Kuila, Vinay Sharma Название: Principles and Applications of Fermentation Technology ISBN: 1119460263 ISBN-13(EAN): 9781119460268 Издательство: Wiley Рейтинг: Цена: 188970.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
The book covers all aspects of fermentation technology such as principles, reaction kinetics, scaling up of processes, and applications.
The 20 chapters written by subject matter experts are divided into two parts: Principles and Applications. In the first part subjects covered include:
Modelling and kinetics of fermentation technology
Sterilization techniques used in fermentation processes
Design and types of bioreactors used in fermentation technology
Recent advances and future prospect of fermentation technology
The second part subjects covered include:
Lactic acid and ethanol production using fermentation technology
Various industrial value-added product biosynthesis using fermentation technology
Microbial cyp450 production and its industrial application
Polyunsaturated fatty acid production through solid state fermentation
Application of oleaginous yeast for lignocellulosic biomass based single cell oil production
Utilization of micro-algal biomass for bioethanol production
Poly-lactide production from lactic acid through fermentation technology
Bacterial cellulose and its potential impact on industrial applications
Автор: Eduardo Pires; Tom?? Br?nyik Название: Biochemistry of Beer Fermentation ISBN: 3319151886 ISBN-13(EAN): 9783319151885 Издательство: Springer Рейтинг: Цена: 55890.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by “microworkers” – yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts
Автор: Hongzhang Chen Название: Modern Solid State Fermentation ISBN: 9400760426 ISBN-13(EAN): 9789400760424 Издательство: Springer Рейтинг: Цена: 174150.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book covers state-of-the-art studies in solid state fermentation (SSF), both anaerobic and aerobic. Coverage includes a thorough explanation of differences between liquid state and solid state fermentation, and their influence on micribial physiology.
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