High Value Fermentation Products, Volume 1
High Value Fermentation Products, Volume 1

Author: Saurabh Saran

Publisher: John Wiley & Sons

Published: 2019-04-09

Total Pages: 476

ISBN-13: 1119460018

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Green technologies are no longer the “future” of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to “go greener,” and this is nowhere more apparent than in fermentation technology. This book describes relevant aspects of industrial-scale fermentation, an expanding area of activity, which already generates commercial values of over one third of a trillion US dollars annually, and which will most likely radically change the way we produce chemicals in the long-term future. From biofuels and bulk amino acids to monoclonal antibodies and stem cells, they all rely on mass suspension cultivation of cells in stirred bioreactors, which is the most widely used and versatile way to produce. Today, a wide array of cells can be cultivated in this way, and for most of them genetic engineering tools are also available. Examples of products, operating procedures, engineering and design aspects, economic drivers and cost, and regulatory issues are addressed. In addition, there will be a discussion of how we got to where we are today, and of the real world in industrial fermentation. This chapter is exclusively dedicated to large-scale production used in industrial settings.

A Handbook on High Value Fermentation Products, Volume 2
A Handbook on High Value Fermentation Products, Volume 2

Author: Saurabh Saran

Publisher: John Wiley & Sons

Published: 2019-05-20

Total Pages: 430

ISBN-13: 1119555507

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Written by a group of world-renowned experts, the second volume in this groundbreaking set continues where the first volume left off, focusing on fermentation products that contribute to human welfare across a variety of industries. Green technologies are no longer the "future" of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to "go greener," and this is nowhere more apparent than in fermentation technology. This second volume in the groundbreaking new set, High Value Fermentation Products, focuses on industries that a concerned with human welfare, including the leather industry, textiles, pharmaceutical and medical, food processing, and others. Covering topics such as chitin and chitosan, microbial polyhydroxyalkanoates, propanediol, and many others, the editors and contributors have contributed to an extremely important facet of chemical and process engineering and how to move these industries into a much more sustainable and environmentally conscious direction. From converting waste into apparel to creating healthier foods and more effective medicines, this is truly a monumental work that is a must-have for any chemical engineer, scientist, or chemist.

High Value Fermentation Products, Volume 1
High Value Fermentation Products, Volume 1

Author: Saurabh Saran

Publisher: John Wiley & Sons

Published: 2019-03-12

Total Pages: 541

ISBN-13: 1119460069

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Green technologies are no longer the “future” of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to “go greener,” and this is nowhere more apparent than in fermentation technology. This book describes relevant aspects of industrial-scale fermentation, an expanding area of activity, which already generates commercial values of over one third of a trillion US dollars annually, and which will most likely radically change the way we produce chemicals in the long-term future. From biofuels and bulk amino acids to monoclonal antibodies and stem cells, they all rely on mass suspension cultivation of cells in stirred bioreactors, which is the most widely used and versatile way to produce. Today, a wide array of cells can be cultivated in this way, and for most of them genetic engineering tools are also available. Examples of products, operating procedures, engineering and design aspects, economic drivers and cost, and regulatory issues are addressed. In addition, there will be a discussion of how we got to where we are today, and of the real world in industrial fermentation. This chapter is exclusively dedicated to large-scale production used in industrial settings.

Practical Fermentation Technology
Practical Fermentation Technology

Author: Brian McNeil

Publisher: John Wiley & Sons

Published: 2008-04-15

Total Pages: 402

ISBN-13: 0470725281

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A hands-on book which begins by setting the context;- defining 'fermentation' and the possible uses of fermenters, and setting the scope for the book. It then proceeds in a methodical manner to cover the equipment for research scale fermentation labs, the different types of fermenters available, their uses and modes of operation. Once the lab is equipped, the issues of fermentation media, preservation strains and strain improvement strategies are documented, along with the use of mathematical modelling as a method for prediction and control. Broader questions such as scale-up and scale down, process monitoring and data logging and acquisition are discussed before separate chapters on animal cell culture systems and plant cell culture systems. The final chapter documents the way forward for fermenters and how they can be used for non-manufacturing purposes. A glossary of terms at the back of the book (along with a subject index) will prove invaluable for quick reference.Edited by academic consultants who have years of experience in fermentation technology, each chapter is authored by experts from both industry and academia. Industry authors come from GSK (UK), DSM (Netherlands), Eli Lilly (USA) and Broadley James (UK-USA).

Fermentation Processes: Emerging and Conventional Technologies
Fermentation Processes: Emerging and Conventional Technologies

Author: Mohamed Koubaa

Publisher: John Wiley & Sons

Published: 2021-02-11

Total Pages: 240

ISBN-13: 1119505836

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Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve processes and productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries. The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies—such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation—for biomass fractionation and microbial stimulation. This authoritative resource: Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomass Describes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditions Highlights the advantages of new technologies, such as reduced energy consumption and increased efficiency Discusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.

Industrial Biotechnology
Industrial Biotechnology

Author: Christoph Wittmann

Publisher: John Wiley & Sons

Published: 2017-03-06

Total Pages: 642

ISBN-13: 3527341811

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The latest volume in the Advanced Biotechnology series provides an overview of the main product classes and platform chemicals produced by biotechnological processes today, with applications in the food, healthcare and fine chemical industries. Alongside the production of drugs and flavors as well as amino acids, bio-based monomers and polymers and biofuels, basic insights are also given as to the biotechnological processes yielding such products and how large-scale production may be enabled and improved. Of interest to biotechnologists, bio and chemical engineers, as well as those working in the biotechnological, chemical, and food industries.

Biotransformation of Waste Biomass into High Value Biochemicals
Biotransformation of Waste Biomass into High Value Biochemicals

Author: Satinder Kaur Brar

Publisher: Springer Science & Business Media

Published: 2013-09-24

Total Pages: 500

ISBN-13: 1461480051

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Agro-industrial wastes are end-products emerging after industrial processing operations and also from their treatment and disposal e.g. solid fruit wastes and sludge. The agro-industrial wastes are often present in multiphase and comprise multicomponent. Nevertheless, these wastes are a goldmine as they possess valuable organic matter which can be diverted towards high value products ranging from polymers to antibiotics to platform chemicals. There have been plenty of books published on bioenergy, enzymes and organic acids, among others. However, this emerging field of biochemical has not yet been covered so far which is an important entity of the biorefinery model from waste biomass and needs to be understood from fundamental, applied as well as commercial perspective which has been laid out in this book.

Wild Fermentation
Wild Fermentation

Author: Sandor Ellix Katz

Publisher: Chelsea Green Publishing

Published: 2016

Total Pages: 322

ISBN-13: 1603586288

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Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.