Microbial Fermentations in Nature and as Designed Processes, Christon J. Hurst
Автор: Alexander Hollaender Название: Trends in the Biology of Fermentations for Fuels and Chemicals ISBN: 1468439820 ISBN-13(EAN): 9781468439823 Издательство: Springer Рейтинг: Цена: 93160.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The growing concern about where energy rich chemicals for the future will come from has stimulated a resurgence of interest in the potentialities of microbial fermentations to assist in meeting anti- cipated demands for fuels and chemicals.
Автор: Roderick Mackie; Bryan White Название: Gastrointestinal Microbiology ISBN: 146136843X ISBN-13(EAN): 9781461368434 Издательство: Springer Рейтинг: Цена: 243800.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Extremely diverse and complicated bacterial and protozoan populations inhabit the rumen and intestinal tract of animals, and there is a delicate balance among the individual populations within this complex microbial community.
Автор: Schwan, Rosane F. Название: Cocoa and Coffee Fermentations ISBN: 1439847916 ISBN-13(EAN): 9781439847916 Издательство: Taylor&Francis Рейтинг: Цена: 224570.00 T Наличие на складе: Нет в наличии.
Название: Handbook of Dough Fermentations ISBN: 0824742648 ISBN-13(EAN): 9780824742645 Издательство: Taylor&Francis Рейтинг: Цена: 275610.00 T Наличие на складе: Нет в наличии.
Автор: Roderick Mackie; Bryan White Название: Gastrointestinal Microbiology ISBN: 0412983613 ISBN-13(EAN): 9780412983610 Издательство: Springer Рейтинг: Цена: 243800.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Extremely diverse and complicated bacterial and protozoan populations inhabit the rumen and intestinal tract of animals, and there is a delicate balance among the individual populations within this complex microbial community.
Автор: Hiroshi Takagi; Hiroshi Kitagaki Название: Stress Biology of Yeasts and Fungi ISBN: 4431552472 ISBN-13(EAN): 9784431552475 Издательство: Springer Рейтинг: Цена: 149060.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book describes cutting-edge science and technology of the characterization, breeding, and development of yeasts and fungi used worldwide in fermentation industries such as alcohol beverage brewing, bread making, and bioethanol production. The book also covers numerous topics and important areas the previous literature has missed, ranging widely from molecular mechanisms to biotechnological applications related to stress response/tolerance of yeasts and fungi. During fermentation processes, cells of yeast and fungus, mostly Saccharomyces and Aspergillus oryzae spp., respectively, are exposed to a variety of fermentation “stresses”. Such stresses lead to growth inhibition or cell death. Under severe stress conditions, their fermentation ability and enzyme productivity are rather limited. Therefore, in terms of industrial application, stress tolerance is the key characteristic for yeast and fungal cells. The first part of this book provides stress response/tolerance mechanisms of yeast used for the production of sake, beer, wine, bread, and bioethanol. The second part covers stress response/tolerance mechanisms of fungi during environmental changes and biological processes of industrial fermentation. Readers benefit nicely from the novel understandings and methodologies of these industrial microbes. The book is suitable for both academic scientists and graduate-level students specialized in applied microbiology and biochemistry and biotechnology and for industrial researchers and engineers who are involved in fermentation-based technologies. The fundamental studies described in this book can be applied to the breeding of useful microbes (yeasts, fungi), the production of valuable compounds (ethanol, CO2, amino acids, organic acids, and enzymes) and the development of promising processes to solve environmental issues (bioethanol, biorefinery).
Автор: Zhang Le, Tong Yen Wah, Zhang Jingxin Название: Biomass, Biofuels, Biochemicals: Microbial Fermentation of Biowastes ISBN: 0323906338 ISBN-13(EAN): 9780323906333 Издательство: Elsevier Science Рейтинг: Цена: 202120.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Microbial Fermentation of Biowastes summarizes new advances in the development of various strategies for enhanced microbial fermentation for organic waste conversion to bioenergy/biochemicals, and for biodegradation of plastic waste. Sections cover principles of additive strategies, multi-stage bioreactors, microbial bioaugmentation strategies, genetically engineered microorganisms, co-digestion strategies, feedstock pre-treatment strategies, enzyme technologies, and hybrid technologies methods. In addition, the book reviews progress in the conversion of common wastes to bioenergy and biochemicals via enhanced anaerobic digestion, also summarizing the significant progress achieved on enhancing anaerobic digestion via additive strategy, multi-stage bioreactor strategy, microbial bioaugmentation strategy, genetic engineering approach, and much more.
Автор: Reisman, Harold B. Название: Economic Analysis of Fermentation Processes ISBN: 0367206269 ISBN-13(EAN): 9780367206260 Издательство: Taylor&Francis Рейтинг: Цена: 178640.00 T Наличие на складе: Нет в наличии. Описание: Published in 1988: It is the purpose of this book to outline and detail the many steps which are involved in bringing a fermentation product to market.
Автор: Dionisi Davide Название: Theory and Design of Fermentation Processes ISBN: 1032108320 ISBN-13(EAN): 9781032108322 Издательство: Taylor&Francis Рейтинг: Цена: 46950.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
This book covers the kinetics and design of fermentation processes, defined in the broader sense as any industrial processes that use living microorganisms or cells, both under aerobic and anaerobic conditions. It starts with a concise introduction to microbes and their metabolism, followed by rate equations, stoichiometry, derivation and use of mass balances for the design processes. It covers oxygen transfer and mass balances, heat transfer and design and scale-up/scale-down of fermentation processes. It further includes industrially relevant process examples, over 100 solved examples, questions and problems, and solutions of differential equations and systems of equations in Excel.
Features
Uses chemical engineering principles for the study of fermentation processes
Provides detailed coverage of stoichiometry and kinetics of fermentation processes
Discusses pertinent oxygen transfer theory and its applications
Concisely covers microorganism biochemistry and metabolism
Includes solved examples and problems with solutions
This book is designed as a textbook for undergraduate students in chemical engineering; however, it is also suitable for postgraduate students and for process engineers interested in these topics.
Explores the use of conventional and novel technologies to enhance fermentation processes
Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve processes and productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries.
The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies--such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation--for biomass fractionation and microbial stimulation. This authoritative resource:
Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomass
Describes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditions
Highlights the advantages of new technologies, such as reduced energy consumption and increased efficiency
Discusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand
Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.
Автор: Dionisi, Davide (university Of Aberdeen, Aberdeen, Uk) Название: Theory and design of fermentation processes ISBN: 1032108282 ISBN-13(EAN): 9781032108285 Издательство: Taylor&Francis Рейтинг: Цена: 91860.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book covers the kinetics and design of fermentation processes, defined in the broader sense as any industrial processes that use living microorganisms or cells, both under aerobic and anaerobic conditions. It starts with a concise introduction to microbes and their metabolism, followed by rate equations, stoichiometry, derivation and use of mass balances for the design processes. It covers oxygen transfer and mass balances, heat transfer and design and scale-up/scale-down of fermentation processes. It further includes industrially relevant process examples, over 100 solved examples, questions and problems, and solutions of differential equations and systems of equations in Excel. FeaturesUses chemical engineering principles for the study of fermentation processesProvides detailed coverage of stoichiometry and kinetics of fermentation processesDiscusses pertinent oxygen transfer theory and its applicationsConcisely covers microorganism biochemistry and metabolismIncludes solved examples and problems with solutions This book is designed as a textbook for undergraduate students in chemical engineering; however, it is also suitable for postgraduate students and for process engineers interested in these topics.
Автор: Chongyang Liu; Zhaohua Gong Название: Optimal Control of Switched Systems Arising in Fermentation Processes ISBN: 3662437929 ISBN-13(EAN): 9783662437926 Издательство: Springer Рейтинг: Цена: 79190.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The book presents, in a systematic manner, the optimal controls under different mathematical models in fermentation processes. multistage time-delay systems and switched time-delay systems - for fed-batch fermentation processes are proposed and the theories and algorithms of their optimal control problems are studied and discussed.
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