British fermentation industries
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British fermentation industries by John Marshall Whitmarsh

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Published by Pitman in London .
Written in English


Book details:

Edition Notes

StatementJ.M. Whitmarsh.
The Physical Object
Paginationxiv, 133p. :
Number of Pages133
ID Numbers
Open LibraryOL18707763M

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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 : $ The range of products manufactured by fermentation is discussed followed by an explanation of the chronological development of the industry and the six key steps in its evolution, from the production of organic solvents to recombinant proteins and animal cell processes. A complete reference for fermentation engineers engaged in commercial chemical and pharmaceutical production, Fermentation and Biochemical Engineering Handbook emphasizes the operation, development and design of manufacturing processes that use fermentation Price: $ Describes equipment and facilities for industrial fermentation. This textbook describes several bioprocesses used in waste treatment and pollution control Jan

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The book also notes the impact of manufacturing industries on agriculture. The book considers the importance of biological factors to the design and operation of power stations, as well as the biological processes in the treatment and disposal of waste waters. Satin, ). Today, fermentation is still widely practised as a household or village-level technology in many countries, but comparatively very few operations are carried out at an industrial level (Holzapfel, ). As a technology, food fermentation dates back at least 6 years, and probably originated from microbial interactions. Fermentation Basics Fermentation is the term used by microbiologists to describe any process for the production of a product by means of the mass culture of a microorganism. The product can either be: 1. The cell itself: referred to as biomass production. International Technical Information Institute, “Japan’s Most Advanced Industrial Fermentation: Technology and Industry,” International Technical Information Institute, Tokyo, Google Scholar.