This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology. This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial. P. F. Stanbury and A. Whitaker, Principles of Fermentation Technology (2nd Edition). XIV + S., zahlreiche Abb., Oxford—New York—Beijing—Frankfurt— Sao.
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Description 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.
Principles of Fermentation Technology
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 stanvury the practical application of theory. This text collates all the fermentation fundamentals into one concise stanury, making it a valuable resource for fermentation scientists, as well as those studying in the field. The Best Books of Check out the top books of the year on our page Best Books of Product details Format Paperback pages Dimensions x x Looking for beautiful books?
Visit our Beautiful Books page and find lovely books for kids, photography lovers and more. Table of contents 1.
Principles of fermentation technology – Peter F. Stanbury, Allan Whitaker – Google Books
An introduction to tehcnology processes 2. Microbial growth kinetics 3. The isolation and improvement of industrially important microorganisms 4. Media for industrial fermentations 5.
Culture preservation and inoculum development 7. Design of a fermenter 8. Instrumentation and control 9. Aeration and agitation The recovery and purification of fermentation products The production of heterologous proteins show more.
Principles of Fermentation Technology : Peter F Stanbury :
Peter is now retired but returns as a Visiting Lecturer in the field. Prior to joining the University of Hertfordshire, Allan was a research scientist with ICI working on aspects of fungal physiology teechnology plant tissue culture.
His career as 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 interest in local history and microbiology in his research on the history of the brewing industry in Hertfordshire. Allan has taken an advisory role in the development of this edition but the influence he had on the previous two editions very much remains.
He is a member of the Microbiology Society and was previously convener of its Teaching Group. Hall, MSc, PhD, Senior Lecturer at University of HertfordshireStephen’s career as Senior Lecturer at the University of Hertfordshire has encompassed teaching in numerous fields across the Chemical, Fsrmentation and Environmental Sciences together with research in effluent treatment, microbial physiology and fermentation technology.