The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes. This accurate and accessible third edition recognizes the increased importance of animal cell culture, the impact of the post-genomics era on applied science and the huge contribution that heterologous protein production now makes to the success of the pharmaceutical industry.
This title is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. Stanbury, Whitaker and Hall have integrated the biological and engineering aspects of fermentation to make the content accessible to members of both disciplines with a focus on the practical application of theory. This text collates all the fermentation fundamentals into one concise reference, making it a valuable resource for fermentation scientists, as well as those studying in the field.
1. Chapter 1: An introduction to fermentation processes - p. xix 2. Chapter 2: Microbial growth kinetics - p. 20 3. Chapter 3: The isolation and improvement of industrially important microorganisms - p. 74 4. Abstract - p. 74 5. Isolation of industrially important microorganisms - p. 75 6. Improvement of industrial microorganisms - p. 98 7. Summary - p. 194 8. Chapter 4: Media for industrial fermentations - p. 211 9. Chapter 5: Sterilization - p. 272 10. Chapter 6: Culture preservation and inoculum development - p. 333 11. Chapter 7: Design of a fermenter - p. 399 12. Chapter 8: Instrumentation and control - p. 485 13. Chapter 9: Aeration and agitation - p. 536 14. Abstract - p. 536 15. Introduction - p. 537 16. Oxygen requirements of industrial fermentations - p. 537 17. Oxygen supply - p. 547 18. Determination of KLa values - p. 549 19. Fluid rheology - p. 557 20. Factors affecting KLa values in fermentation vessels - p. 561 21. Balance between oxygen supply and demand - p. 591 22. Scale-up and scale-down - p. 594 23. Chapter 10: The recovery and purification of fermentation products - p. 618 24. Chapter 11: Effluent treatment - p. 686 25. Chapter 12: The production of heterologous proteins - p. 723 26. Index - p. 775
The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes. This accurate and accessible third edition recognizes the increased importance of animal cell culture, the impact of the post-genomics era on applied science and the huge contribution that heterologous protein production now makes to the success of the pharmaceutical industry.
This title is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. Stanbury, Whitaker and Hall have integrated the biological and engineering aspects of fermentation to make the content accessible to members of both disciplines with a focus on the practical application of theory. This text collates all the fermentation fundamentals into one concise reference, making it a valuable resource for fermentation scientists, as well as those studying in the field.
1. Chapter 1: An introduction to fermentation processes - p. xix 2. Chapter 2: Microbial growth kinetics - p. 20 3. Chapter 3: The isolation and improvement of industrially important microorganisms - p. 74 4. Abstract - p. 74 5. Isolation of industrially important microorganisms - p. 75 6. Improvement of industrial microorganisms - p. 98 7. Summary - p. 194 8. Chapter 4: Media for industrial fermentations - p. 211 9. Chapter 5: Sterilization - p. 272 10. Chapter 6: Culture preservation and inoculum development - p. 333 11. Chapter 7: Design of a fermenter - p. 399 12. Chapter 8: Instrumentation and control - p. 485 13. Chapter 9: Aeration and agitation - p. 536 14. Abstract - p. 536 15. Introduction - p. 537 16. Oxygen requirements of industrial fermentations - p. 537 17. Oxygen supply - p. 547 18. Determination of KLa values - p. 549 19. Fluid rheology - p. 557 20. Factors affecting KLa values in fermentation vessels - p. 561 21. Balance between oxygen supply and demand - p. 591 22. Scale-up and scale-down - p. 594 23. Chapter 10: The recovery and purification of fermentation products - p. 618 24. Chapter 11: Effluent treatment - p. 686 25. Chapter 12: The production of heterologous proteins - p. 723 26. Index - p. 775
