Fermentation Processes
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Fermentation Processes
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Author : Brycen Soto
language : en
Publisher: Scientific e-Resources
Release Date : 2019-03-20
Fermentation Processes written by Brycen Soto and has been published by Scientific e-Resources this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-20 with categories.
Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. The science of fermentation is known as zymology. Fermentation process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation is achieved by somewhat different chemical sequences in different species of organisms. Two closely related paths of fermentation predominate for glucose. When muscle tissue receives sufficient oxygen supply, it fully metabolizes its fuel glucose to water and carbon dioxide. Fermentation is a process which does not necessarily have to be carried out in an anaerobic environment. For example, even in the presence of abundant oxygen, yeast cells greatly prefer fermentation to aerobic respiration, as long as sugars are readily available for consumption (a phenomenon known as the Crabtree effect). The antibiotic activity of hops also inhibits aerobic metabolism in yeast. The aim of the book is to provide an in-depth study of the principles of fermentation technology and recent advances and developments in the field of fermentation technology, focusing on industrial applications.
Fermentation Processes Engineering In The Food Industry
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Author : Carlos Ricardo Soccol
language : en
Publisher: CRC Press
Release Date : 2013-03-27
Fermentation Processes Engineering In The Food Industry written by Carlos Ricardo Soccol and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-27 with Science categories.
With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of
Theory And Design Of Fermentation Processes
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Author : Davide Dionisi
language : en
Publisher: CRC Press
Release Date : 2021-10-06
Theory And Design Of Fermentation Processes written by Davide Dionisi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-06 with Medical categories.
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.
Computer Control Of Fermentation Processes
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Author : Daniel R. Omstead
language : en
Publisher: CRC Press
Release Date : 1989-10-31
Computer Control Of Fermentation Processes written by Daniel R. Omstead and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989-10-31 with Science categories.
The purpose of this volume is to describe the components, assembly, and implementation of computer-based process control systems. Presented in two sections, it illustrates how such systems have been used to monitor and control industrial fermentation processes as a means to improve our understanding of product biosynthesis. This book covers the fields of indirect parameter estimation and fermentation-specific control algorithms. It also includes chapters which describe system architecture and process application, process control, on-line liquid sampling and computer system architecture. This is an ideal source for anyone involved with biotechnology, bioengineering, microbial technology, chemical engineering, and computer control.
Fermentation Processes Emerging And Conventional Technologies
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Author : Mohamed Koubaa
language : en
Publisher: John Wiley & Sons
Release Date : 2021-02-16
Fermentation Processes Emerging And Conventional Technologies written by Mohamed Koubaa and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-02-16 with Technology & Engineering categories.
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.
Theory And Design Of Enzymatic And Fermentation Processes
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Author : Davide Dionisi
language : en
Publisher: CRC Press
Release Date : 2025-11-18
Theory And Design Of Enzymatic And Fermentation Processes written by Davide Dionisi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-11-18 with Medical categories.
The second edition of Theory and Design of Enzymatic and Fermentation Processes covers the kinetics and design of enzymatic and fermentation processes both under aerobic and anaerobic conditions. It discusses microorganism biochemistry and metabolism concisely, and covers process design, oxygen and heat transfer and scale-up/scale-down topics systematically. The book includes over a hundred solved examples, questions and problems. Features: Provides exclusive coverage of enzyme kinetics. Discusses pertinent aspects of the fermentation process, including kinetics, stoichiometry, mass balances and oxygen transfer. Explores oxygen transfer theory and its application to fermentation processes. Reviews stoichiometry and kinetics of fermentation processes. Includes computer simulations, homework problems, examples, PowerPoint slides and solutions manual. This book can be a useful resource as a textbook for undergraduate and graduate students in chemical engineering, as well as for process engineers working with enzymatic and fermentation reactions.
Fermentation Processes Emerging And Conventional Technologies
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Author : Mohamed Koubaa
language : en
Publisher: John Wiley & Sons
Release Date : 2021-02-11
Fermentation Processes Emerging And Conventional Technologies written by Mohamed Koubaa and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-02-11 with Technology & Engineering categories.
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.
Fermentation
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Author : Marta Laranjo
language : en
Publisher: BoD – Books on Demand
Release Date : 2021-11-03
Fermentation written by Marta Laranjo and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-03 with Technology & Engineering categories.
This book covers a variety of topics in the field of fermentation processes. With evolving technology and increasing knowledge regarding the benefits and risks of distinct fermentation processes, new information is available on diverse topics in this broad field. Chapters present information on industrial applications of different fermentation processes and different aspects of fermented foods such as milk, cheese, coffee, and many others. The book compiles current, expert information useful to both students and researchers.
New Advances On Fermentation Processes
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Author : Rosa María Martínez-Espinosa
language : en
Publisher: BoD – Books on Demand
Release Date : 2020-02-05
New Advances On Fermentation Processes written by Rosa María Martínez-Espinosa and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-02-05 with Science categories.
In recent years, there has been an increase in the concern of society and industries about how food and beverages are produced, the production of natural compounds as well as the concern of industries on fermentation-based processes. Thus, there are several approaches worldwide that are looking for low time and low cost fermentation-based processes integrating not only molecular biology procedures but also engineering. This book contains eleven chapters written by international experts in the field of fermentation. It covers all recent aspects on fermentation-based processes with potential applications in many fields such as bio combustible production, food and beverage processing, and biomedicine.
Fermentation
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Author : Bhavbhuti M. Mehta
language : en
Publisher: CRC Press
Release Date : 2012-04-12
Fermentation written by Bhavbhuti M. Mehta and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-12 with Technology & Engineering categories.
A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores: The complex microbial community in fermented foods The generation of the flavor and aroma compounds in fermented foods The effect of fermentation on the rheological properties and the color of foods The effect of fermentation on bioactivities of foods How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods Fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat Food safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles Mastering today’s art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.