PDF | On May 27, , Yusuf Chisti and others published Fermentation technology. Principles of Fermentation Technology Second Edition Other books of related interest BIRCH, G. G., CAMERON, A. G. & S. Library of Congress Cataloguing in Publication Data. Stanbury, Peter F. Principles of fermentation technology/Peter F. Stanbury, Allan Whitaker, Stephen J. Hall.
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An Introduction to Fermentation Technology Ms Grace Ijoma 1 DEFINITION Fermentation • Derived from Latin fervere meaning “to boil” • Biochemical: – To. The text book on "Pharmacuetical Biotechnology" has been written keeping in view of the tingrakecoupde.gacy (IV Year) syllabus of Jawaharlal Nehru Technological. The book covers all aspects of fermentation technology such as principles, reaction kinetics, scaling up of processes, and applications.
Semi-continuous fermentation 3. Continuous fermentation 4. Aerobic fermentation: Anaerobic fermentation: Fermentation process.
Solid substrate cultivation. Doelle H. Mitchell and C.
Rolz eds. Biochemical engineering and biotechnology handbook. Flag for inappropriate content.
Related titles. Jump to Page. Search inside document. Chapter 2: Mode of fermentation operation 1.
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basic Fermentation Technology
An important element for industrial fermentations is scale up. This is the conversion of a laboratory procedure to an industrial process. It is well established in the field of industrial microbiology that what works well at the laboratory scale may work poorly or not at all when first attempted at large scale.
It is generally not possible to take fermentation conditions that have worked in the laboratory and blindly apply them to industrial-scale equipment.
Although many parameters have been tested for use as scale up criteria, there is no general formula because of the variation in fermentation processes. The most important methods are the maintenance of constant power consumption per unit of broth and the maintenance of constant volumetric transfer rate. Growth of the inoculum does not occur immediately. This is the period of adaptation, called the lag phase.
This phase, where the increase of the rate of growth is checked, is the deceleration phase.
Applied Microbiology: Fermentation Technology
After the deceleration phase, growth ceases and the culture enters a stationary phase or a steady state. The biomass remains constant, except when certain accumulated chemicals in the culture lyse the cells chemolysis. Unless other micro-organisms contaminate the culture, the chemical constitution remains unchanged. If all of the nutrients in the medium are consumed, or if the concentration of toxins is too great, the cells may become scenescent and begin to die off.
The total amount of biomass may not decrease, but the number of viable organisms will decrease.
Fermentation medium[ edit ] The microbes or eukarytic cells used for fermentation grow in or on specially designed growth medium which supplies the nutrients required by the organisms or cells. A variety of media exist, but invariably contain a carbon source, a nitrogen source, water, salts, and micronutrients. In the production of wine, the medium is grape must. In the production of bio-ethanol, the medium may consist mostly of whatever inexpensive carbon source is available.
Carbon sources are typically sugars or other carbohydrates, although in the case of substrate transformations such as the production of vinegar the carbon source may be an alcohol or something else altogether. For large scale fermentations, such as those used for the production of ethanol, inexpensive sources of carbohydrates, such as molasses , corn steep liquor ,  sugar cane juice, or sugar beet juice are used to minimize costs.
More sensitive fermentations may instead use purified glucose , sucrose , glycerol or other sugars, which reduces variation and helps ensure the purity of the final product. Organisms meant to produce enzymes such as beta galactosidase , invertase or other amylases may be fed starch to select for organisms that express the enzymes in large quantity. Fixed nitrogen sources are required for most organisms to synthesize proteins , nucleic acids and other cellular components. Depending on the enzyme capabilities of the organism, nitrogen may be provided as bulk protein, such as soy meal; as pre-digested polypeptides, such as peptone or tryptone ; or as ammonia or nitrate salts.
Cost is also an important factor in the choice of a nitrogen source. Elsevier Trends Journals, Cambridge: Fig. Ellis Horwood: Fig. Tables 3.
Inceltech LH, Reading: Figs 7. International Thomson Publishing Services: Figs 5. Institute of Chemical Engineering: Fig.
Institute of Water Pollution Control: Fig. IRL Press, Fig.
Microbial Growth Dynamics, , Fig. Fermentation-A Practical Approach , Fig.
Principles of Fermentation Technology
Computers in Microbiology: A Practical Approach Kluwer Academic Publishers: Fig. MacMillan: Table 1.
Marshall Biotechnology Ltd: Fig. Mcgraw Hill, New York: Fig. New Brunswick Ltd, Hatfield, Figs 7. New York Academy of Sciences: Figs 2.
Royal Netherlands Chemical Society: Table The Royal Society, London: Fig. Society for General Microbiology: Figs 3. Springer Verlag GmbH and Co. KG: Table 7. John Wiley and Sons Inc. Last but not least we wish to express our thanks to Lesley, John, David and Abigail Stanbury and Lorna, Michael and Ben Whitaker for their encouragement and patience during all stages in the preparation of this edition of the book.
December, Peter is now retired but returns as a Visiting Lecturer in the field. You can change your ad preferences anytime.
Stephen J. You just clipped your first slide! In the first part subjects covered include:
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