Fermentation Microbiology and Biotechnology
The pace of progress in fermentation biotechnology is fast and furious, particularly since the advent of genetic engineering and the recent advances in computer science and process control. This book addresses the multidisciplinary nature and the many fascinating aspects of this fermentation, providing a stepping stone in its progress as we enter a new era in which the use of renewable resources is recognized as an urgent need.In addition to central issues such as bioreactor design, fermentation kinetics, flux control analysis and modern strategies for productivity, the book also provides a good account of fermentation control through biosensors and software technologies. Chapters have been written by eminent academics and well known industrialists in the field, thus ensuring a good balance between theory and practice. Furthermore, extensive illustration and highlighting of key concepts are used throughout to enliven the subject and aid understanding.
- Paperback | 328 pages
- 176.8 x 243.8 x 15.5mm | 653.18g
- 26 Aug 1999
- Taylor & Francis Ltd
- London, United Kingdom
- 99 b&w line drawings, 3 halftones
Table of contents
1. Fermentation Biotechnology: An Historical Perspective E.M.T. El-Mansi, C.F.A.Bryce and B.S.Hartley 2. Fermentors: Design, Operation and Applications Anthony R. Allman 3. Microbiology of Industrial Fermentation \i E.M.T. El-Mansi 4. Fermentation Kinetics \i Jens Nielsen 5. Microbial Synthesis of Commercial Products and Strain Improvement \i Iain S. Hunter\i0 6. Optimization of Fermentation Processes by Quantitative Analysis: From Analytical Biochemistry to Chemical Engineering \i M.
About Mansi El-mansi
El-Mansi; Mansi Napier University, Edinburgh, UK,Bryce; Charles Napier University, England, UK,