Principles of Fermentation Technology By P F Stanbury, A. Whitaker, S.J. Hall

22nd June 2011
Wednesday 01:59 PM

Fermentation is an integral part of pharmaceutical technology. The Term 'fermentation' is derived from the Latin verb fervere, to boil, thus describing the appearance of the action of yeast on extracts of fruit or malted grain. The boiling appearence is due to the production of carbonn di oxide caused by the anerobic catabolism of the sugars present in the extract. Here this one is the finest book about fermentation technology.Hope that you will enjoy reading it.

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Principles of Fermentation Technology 2nd Edition by P. F. Stanbury, A. Whitaker, S.J. Hall

This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial applications. The book now covers new aspects such as recombinant DNA techniques in the improvement of industrial micro-organisms, and includes comprehensive information on fermentation media, sterilization procedures, inocula, and fermenter design. Chapters on effluent treatment and fermentation economics are also incorporated. The text is supported by numerous clear, informative diagrams. The book is of great interest to final year and post-graduate students of applied biology, biotechnology, microbiology, biochemical and chemical engineering.