Fermentation Microbiology and Biotechnology
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Fermentation Microbiology and Biotechnology

Fermentation Microbiology and Biotechnology


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About the Book

Fermentation Microbiology and Biotechnology, Third Edition explores and illustrates the diverse array of metabolic pathways employed for the production of primary and secondary metabolites as well as biopharmaceuticals. This updated and expanded edition addresses the whole spectrum of fermentation biotechnology, from fermentation kinetics and dynam

Table of Contents:
Fermentation Microbiology and Biotechnology: An Historical Perspective. Microbiology of Industrial Fermentation: Central and Modern Concepts. Fermentation Kinetics: Central and Modern Concepts. Microbial Synthesis of Primary Metabolites: Current Trends and Future Prospects. Microbial and Plant Cell Synthesis of Secondary Metabolites and Strain Improvement. Applications of Metabolomics to Microbial "Cell Factories" for Biomanufacturing: Current Trends and Future Prospects. Flux Control Analysis and Stoichiometric Network Modeling: Basic Principles and Industrial Applications. Enzyme and Cofactor Engineering: Current Trends and Future Prospects in the Pharmaceutical and Fermentation Industries. Conversion of Renewable Resources to Biofuels and Fine Chemicals: Current Trends and Future Prospects. Functional Genomics: Current Trends, Tools, and Future Prospects in the Fermentation and Pharmaceutical Industries. Beyond Cells: Culturing Complex Plant Tissues for the Production of Metabolites and Elite Genotypes. Cell Immobilization and Its Applications in Biotechnology: Current Trends and Future Prospects. Biosensors in Bioprocess Monitoring and Control: Current Trends and Future Prospects. Solid-State Fermentation: Current Trends and Future Prospects. Bioreactors: Design, Operation, and Applications. Control of Industrial Fermentations: An Industrial Perspective. Monitoring and Control Strategies for Ethanol Production in Saccharomyces Cerevisiae. Appendix: Suppliers. List. Index.

About the Author :
Dr. Mansi El-Mansi was the first to postulate and unravel the role of HS-CoA in the partition of carbon flux among enzymes of central metabolism during growth of Escherichia coli on acetate. He was also the first to provide evidence supporting Dan Kosahland's theory of "ultrasensitivity". His research activities, which span the best part of 30 years, yielded an extensive list of publications of which four are single-author publications in peer-reviewed journals. He is currently a professor of biotechnology at Sharda University, Greater Noida, India. Dr. Charlie Bryce has held posts as Head of the School of Life Sciences and Dean of the Faculty of Sciences for over 20 years at Edinburgh Napier University. For the last three years, he focused on International Development for the Faculty of Health, Life and Social Sciences and, more recently extended this to developing international research and technology transfer links for all areas of the university. He now acts as an independent international consultant for program development, learning support material development including e-learning, continuing professional development, and quality assessment and audit at the departmental and institutional level.Dr. Arnold Demain has published extensively on enzyme fermentations, mutational biosynthesis, bioconversions, and metabolic regulation of primary and secondary metabolism. His success is evident in a long list of publications (over 530), 14 books of which he is co-editor or co-author, and 21 U.S. patents. His ability to "hybridize" basic studies and industrial applications was recognized by his election to the presidency of the Society for Industrial Microbiology in 1990, membership in the National Academy of Sciences in 1994, the Mexican Academy of Sciences in 1997, and in the Hungarian Academy of Science in 2002. In recognition of his outstanding contribution to our curren

Review :
“… provide a comprehensive resource, introducing the history and basics of fermentation and industrial microbiology. The list of contributing authors on the whole is distinguished and represents some of the leaders in this field, and draws not only from an academic, but also a process background. … it does provide a good, overall perspective on this subject and provides much more depth in areas such as control and monitoring. On the whole , this is a good addition to the teaching resources for fermentation science.” —Paul Hoskisson, University of Strathclyde, Society for General Microbiology (SGM), July 2007 "The book gives solid general information with some more specific topics covering modern aspects of fermentation technology regarding the design and the operation of the modeling of the fermenters, software sensors, and the control of fermentation processes . . . clearly reflects the importance of fermentation technology and its exploitation in the production of important compounds for human use. It is reasonably priced for a textbook, which can be purchased by students majoring in microbiology, biotechnology and allied subjects, and is an important source of information for research scientists working in these areas." – Ara Kanekanian, UWIC, in International Journal of Dairy Technology, May 2009, Vol. 62, No. 2


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Product Details
  • ISBN-13: 9781439855812
  • Publisher: Taylor & Francis Inc
  • Publisher Imprint: CRC Press Inc
  • Language: English
  • No of Pages: 555
  • ISBN-10: 1439855811
  • Publisher Date: 12 Dec 2011
  • Binding: Digital (delivered electronically)
  • No of Pages: 555


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