Description

This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial applications. The book now covers new aspects such as recombinant DNA techniques in the improvement of industrial micro-organisms, as well as including comprehensive information on fermentation media, sterilization procedures, inocula, and fermenter design. Chapters on effluent treatment and fermentation economics are also incorporated. The text is supported by plenty of clear, informative diagrams.

This book is of great interest to final year and post-graduate students of applied biology, biotechnology, microbiology, biochemical and chemical engineering.

Readership

For post-graduate students of applied biology, biotechnology, microbiology, biochemical and chemical engineering.

Table of Contents

Chapter headings: An introduction to fermentation processes. Microbial growth kinetics. The isolation, preservation and improvement of industrial micro-organisms. Media for industrial fermentations. Sterilization. The development of inocula for industrial fermentations. Design of a fermenter. Instrumentation and control. Aeration and agitation. The recovery and purification of fermentation products. Effluent treatment. Fermentation economics.

approx. 200 line drawings, 10 halftones

Details

Language:
English
Copyright:
© 1995
Published:
Imprint:
Pergamon
Print ISBN:
9780080361314
Electronic ISBN:
9781483292915

About the authors

Stephen J. Hall

Stephen Hall, MSc, PhD, Senior Lecturer at University of Hertfordshire Stephen’s career as Senior Lecturer at the University of Hertfordshire has encompassed teaching in numerous fields across the Chemical, Biological and Environmental Sciences together with research in effluent treatment, microbial physiology and fermentation technology. He is a member of the Society of Chemistry and Industry, and a Fellow of the Higher Education Academy.

Allan Whitaker

Prior to joining the University of Hertfordshire, Allan was a research scientist with ICI working on aspects of fungal physiology and plant tissue culture. His career as Senior Lecturer at the University of Hertfordshire encompassed teaching in microbiology and research in microbial physiology and fermentation technology. Allan retired from the University and continued as a Visiting Lecturer but also combined his interest in local history and microbiology in his research on the history of the brewing industry in Hertfordshire. Allan has taken an advisory role in the development of this edition but the influence he had on the previous two editions very much remains. He is a member of the Microbiology Society and was previously convener of its Teaching Group.