Principles of Fermentation Technology, Fourth Edition covers key components of the fermentation process, including growth kinetics, strain isolation and improvement, inoculum development, fermentation media, fermenter design, control and operation, sterilization, product recovery, and the environmental impact of processes. The book recognizes the increasing importance of animal cell culture, the continuing impact of the post-genomics era and CRISPR technology on applied science, and the huge contribution that heterologous protein production now makes in the success of the pharmaceutical industry. In addition, the importance of the vaccine sector is reflected in its increased coverage.

It 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. The book's authors have integrated the engineering and biological aspects of fermentation to make the content accessible to members of both disciplines, with a focus on the practical application of theory. This book collates all fermentation fundamentals into one concise reference, making it an indispensable resource for fermentation scientists and anyone studying in the field.

Autorentext

Peter's career as a Principal Lecturer at the University of Hertfordshire encompassed teaching and research in microbial physiology and fermentation technology. He spent sabbatical periods at ICI Fermentation Products, the Warren Spring Laboratory and in the laboratory of Professor Ayaaki Ishizaki, Kyushu University, Fukuoka, Japan. He also held managerial responsibilities as Head of Biochemistry and Microbiology and Associate Head of the School of Life Sciences. Peter is now retired, but returned as a Visiting Lecture and was awarded a University Fellowship by the University of Hertfordshire in 2016. He is a member of the Microbiology Society and was previously the. Treasurer of the Society and Convener of the Fermentation Group.

Prior to joining the University of Hertfordshire, Allan was a research scientist with ICI, working on aspects of fungal physiology and plant tissue culture. His career as a Senior Lecturer at the University of Hertfordshire encompassed teaching in microbiology and research in microbial physiology and fermentation technology. Allan retired from the University and continued as a visiting lecturer but also combined his interests in microbiology and local history in his research into the history of brewing in Hertfordshire.

Stephen's career as Senior Lecturer at The University of Hertfordshire has encompassed teaching in numerous fields across the Chemical, Biological and Environmental Sciences, together with research in effluent treatment, microbial physiology and fermentation technology. He was a member of the Society of Chemical Industry and a Fellow of the Higher Education Academy.

Both Allan and Stephen have taken an advisory role in the development of this edition but the influence they had on the previous three editions very much remain as a foundation of the current book.

Klappentext

Principles of Fermentation Technology, Fourth Edition covers key components of the fermentation process, including growth kinetics, strain isolation and improvement, inoculum development, fermentation media, fermenter design, control and operation, sterilization, product recovery, and the environmental impact of processes. The book recognizes the increasing importance of animal cell culture, the continuing impact of the post-genomics era and CRISPR technology on applied science, and the huge contribution that heterologous protein production now makes in the success of the pharmaceutical industry. In addition, the importance of the vaccine sector is reflected in its increased coverage.

It 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. The book's authors have integrated the engineering and biological aspects of fermentation to make the content accessible to members of both disciplines, with a focus on the practical application of theory. This book collates all fermentation fundamentals into one concise reference, making it an indispensable resource for fermentation scientists and anyone studying in the field.

Inhalt

1. An introduction to fermentation processes
2. The Growth Kinetics of Microbial and Animal Cell Cultures
3. The Isolation of Industrially Important Microorganisms
4. The Improvement of Industrially Important Microorganisms
5. The design of Media for Microbial and Animal Cell Fermentations
6. Sterilization and Aseptic Operation
7. Culture preservation and inoculum development
8. Design of a fermenter
9. Instrumentation and control
10. Aeration and agitation
11. The recovery and purification of fermentation products
12. The treatment of Fermentation Waste Products
13. Biopharmaceuticals