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Brar, Satinder K.

Microbial Sensing in Fermentation

Brar, Satinder K. - Microbial Sensing in Fermentation, e-kirja

174,00€

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ISBN: 9781119247975
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Tulostus103 sivua ja lisä sivu kertyy joka 7. tunti, ylärajana 103 sivua
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A comprehensive review of the fundamental molecular mechanisms in fermentation and explores the microbiology of fermentation technology and industrial applications

Microbial Sensing in Fermentation presents the fundamental molecular mechanisms involved in the process of fermentation and explores the applied art of microbiology and fermentation technology. The text contains descriptions regarding the extraordinary sensing ability of microorganisms towards small physicochemical changes in their surroundings. The contributors — noted experts in the field — cover a wide range of topics such as microbial metabolism and production (fungi, bacteria, yeast etc); refined and non-refined carbon sources; bioprocessing; microbial synthesis, responses and performance; and biochemical, molecular and extra/intracellular controlling.

This resource contains a compilation of literature on biochemical and cellular level mechanisms for microbial controlled production and includes the most significant recent advances in industrial fermentation.

The text offers a balanced approach between theory and practical application, and helps readers gain a clear understanding of microbial physiological adaptation during fermentation and its cumulative effect on productivity. This important book:

  • Presents the fundamental molecular mechanisms involved in microbial sensing in relation to fermentation technology
  • Includes information on the significant recent advances in industrial fermentation
  • Contains contributions from a panel of highly-respected experts in their respective fields
  • Offers a resource that will be essential reading for scientists, professionals and researchers from academia and industry with an interest in the biochemistry and microbiology of fermentation technology

Written for researchers, graduate and undergraduate students from diverse backgrounds, such as biochemistry and applied microbiology, Microbial Sensing in Fermentation offers a review of the fundamental molecular mechanisms involved in the process of fermentation.

Avainsanat:

alternative carbon source; applied microbiology; bio-process engineering; biochemical events; biochemical science; biochemicals; biochemistry; bioprocessing; cell biology; cellular events; environmental stress; fermentation; fermentation science; fermentation technology; industrial fermentation; industrial fermentation; industrial scale fermentation; microbial controlled production; microbial metabolic pathways; microbial metabolism; microbial metabolism; microbial performance; microbial physiological adaptation; microbial physiological adaptation; microbial product synthesis; microbial production; microbial products; microbial sensing; microbial synthesis; microbiology; microorganisms; molecular biology; molecular mechanisms; new high value products; non-refined carbon sources; qualitative control; quantitative control; refined carbon sources; value added products

, Biotechnology (Chemistry), Food Biotechnology, Biotechnology (Chemistry), Food Biotechnology
Toimittaja
 
 
Julkaisija
John Wiley and Sons, Inc.
Julkaisuvuosi
2017
Kieli
en
Painos
1
Sarja
No Longer Used
Sivumäärä
344 sivua
Kategoria
Eksaktit luonnontieteet
Tiedostomuoto
E-kirja
eISBN (ePUB)
9781119247975
Painetun ISBN
9781119247968

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