Fermentation Processes: Emerging and Conventional Technologies

ISBN-13: 9781119505853 / Angielski / Twarda / 2021 / 240 str.

Mohamed Koubaa;Francisco Barba;Shahin Roohinejad

Spis treści

IntroductionChapter 1: Conventional fermentation1.1. Introduction1.2. Cell division and growth kinetic1.3. Performance of a fermentation process1.4. Parameters and modes of fermentation1.5. Technologies of fermentation1.6. ConclusionChapter 2: Current developments in industrial fermentation processes2.1. Introduction2.2. Main achievements in industrial fermentation2.3. Current development in industrial fermentation2.4. ConclusionChapter 3: Culture condition changes for enhancing fermentation processes3.1. Introduction3.2. Culture media used for fermentation3.3. Impact of culture conditions on fermentation processes3.4. ConclusionChapter 4: Emerging technologies and their mechanisms of action4.1. Introduction4.2. Pulsed electric fields4.3. Ultrasound4.4. High-hydrostatic pressure4.5. Microwave irradiation4.6. ConclusionChapter 5: Biomass fractionation using emerging technologies5.1. Introduction5.2. Ultrasound application for biomass fractionation5.3. Microwave irradiation for biomass fractionation5.4. ConclusionChapter 6: Enhancing microbial growth using emerging technologies6.1. Introduction6.2. Microbial stimulation using pulsed electric fields6.3. Microbial stimulation using ultrasounds6.4. Microbial stimulation using high-hydrostatic pressure6.5. ConclusionConcluding remarks and future directions

O autorze

MOHAMED KOUBAA, ESCOM, UTC, EA 4297 TIMR, Compiègne, France.FRANCISCO J. BARBA, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, València, Spain.SHAHIN ROOHINEJAD, Burn & Wound Healing Research Center, Shiraz University of Medical Science, Shiraz, Iran.