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Essentials in Fermentation Technology

  • Textbook
  • © 2019

Overview

Editors:
  1. Aydin Berenjian

    1. School of Engineering, The University of Waikato, Hamilton, New Zealand

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  • Concise overview on fermentation technology in theory and practice
  • Covers the whole up- and downstream process
  • Teaches this multidisciplinary topic in a highly-readable manner

Part of the book series: Learning Materials in Biosciences (LMB)

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Table of contents (11 chapters)

  1. Front Matter

    Pages I-X
    Download chapter PDF

  2. Microorganisms in Fermentation

    • Sudhanshu S. Behera, Ramesh C. Ray, Urmimala Das, Sandeep K. Panda, P. Saranraj
    Pages 1-39

  3. Fundamentals of Fermentation Media

    • Kathrine Allikian, Rebecca Edgar, Rashad Syed, Shuguang Zhang
    Pages 41-84

  4. Sterilization Process

    • Hamideh Vaghari, Navideh Anarjan, Yahya Najian, Hoda Jafarizadeh-Malmiri
    Pages 85-103

  5. Solid-State Cultivation Bioreactors

    • David Alexander Mitchell, Nadia Krieger
    Pages 105-133

  6. Liquid State Bioreactor

    • Ercan Yatmaz, Irfan Turhan
    Pages 135-168

  7. Bioreactors Operating Conditions

    • Leonardo Machado da Rosa, Daniela Maria Koerich, Saulo Varela Della Giustina
    Pages 169-212

  8. Bioreactor Scale-Up

    • Ehsan Mahdinia, Deniz Cekmecelioglu, Ali Demirci
    Pages 213-236

  9. Cell Separation and Disruption, Product Recovery, and Purification

    • Sze Ying Lee, Kit Wayne Chew, Pau Loke Show
    Pages 237-271

  10. Bioprocess Simulation and Economics

    • Demetri Petrides, Doug Carmichael, Charles Siletti, Alexandros Koulouris
    Pages 273-305

  11. Case Study: Green Fluorescent Protein Production Plant

    • Vernon Shoaf, Aydin Berenjian, Doug Carmichael
    Pages 307-313

  12. Correction to: Bioreactor Scale-Up

    • Aydin Berenjian
    Pages C1-C1
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Keywords

About this book

This textbook teaches the principles and applications of fermentation technology, bioreactors, bioprocess variables and their measurement, key product separation and purification techniques as well as bioprocess economics in an easy to understand way. The multidisciplinary science of fermentation applies scientific and engineering principles to living organisms or their useful components to produce products and services beneficial for our society. Successful exploitation of fermentation technology involves knowledge of microbiology and engineering. Thus the book serves as a must-have guide for undergraduates and graduate students interested in Biochemical Engineering and Microbial Biotechnology

Editors and Affiliations

  • School of Engineering, The University of Waikato, Hamilton, New Zealand

    Aydin Berenjian

About the editor

Dr. Aydin Berenjian Assistant Professor
Faculty of Engineering
The University of Waikato
Hamilton, Waikato
New Zealand




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