E. M. T. El-Mansi, C. F. A. Bryce, Arnold L. Demain, A.R. Allman
October 25, 2006
by CRC Press
Reference - 576 Pages - 152 B/W Illustrations
ISBN 9780849353345 - CAT# 5334
SAVE $21.59 on each
Fermentation Microbiology and Biotechnology, Second Edition builds on the foundation of the original seminal work, extending its reach to reflect the multidisciplinary and expansive nature of fermentation research and advancements. While retaining valuable information from the previous edition including a brief history of the industry, as well as an overview of instrumentation and fermentor design, fermentation kinetics, and flux control analysis, the second edition addresses numerous topics that have risen to prominence in the past few years.
New chapters explore the diverse array of microbial biosynthetic pathways currently used by the fermentation and pharmaceutical industries for the production of primary and secondary metabolites such as amino acids, vitamins, antibiotics, immunosuppressants, and anti-tumor agents. The authors also examine recent advances in enzyme and co-factor engineering and cell immobilization with respect to both novel drug development and improved yields from microbial processes.
Beyond pharmaceuticals, this volume considers the emerging role of fermentation in the conversion of renewable resources to fine chemicals, as well as its potential use in converting lignocellulosic waste to ethanol. In addition, readers will also discover new chapters devoted to discussions of industrial issues such as modeling and sensor technology, as well as supervision and control in the fermentation process.
The text is packed with examples and case studies from the industry, carefully chosen to illuminate and reinforce principles and methodology discussed in the chapters. Organized and written in a concise and lucid manner that requires only a general background in microbiology, this volume meets the needs
“… provide a comprehensive resource, introducing the history and basics of fermentation and industrial microbiology. The list of contributing authors on the whole is distinguished and represents some of the leaders in this field, and draws not only from an academic, but also a process background. … it does provide a good, overall perspective on this subject and provides much more depth in areas such as control and monitoring. On the whole , this is a good addition to the teaching resources for fermentation science.”
—Paul Hoskisson, University of Strathclyde, Society for General Microbiology (SGM), July 2007
"The book gives solid general information with some more specific topics covering modern aspects of fermentation technology regarding the design and the operation of the modeling of the fermenters, software sensors, and the control of fermentation processes . . . clearly reflects the importance of fermentation technology and its exploitation in the production of important compounds for human use. It is reasonably priced for a textbook, which can be purchased by students majoring in microbiology, biotechnology and allied subjects, and is an important source of information for research scientists working in these areas."
– Ara Kanekanian, UWIC, in International Journal of Dairy Technology, May 2009, Vol. 62, No. 2