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Chemistry

Fermentation Microbiology and Biotechnology

Fermentation Microbiology and Biotechnology

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Attempts to provide an overview of the various components of industrial fermentation process, mainly focusing on various types of fermentations products and the basic steps in a typical fermentation process. With contributions from a global group of eminent academics and industry experts, this book is certain to pave the way for new innovations in the exploitation of microorganisms for the benefit of mankind, an integration of the studies with a singular aim to improve the quality and quantity of the product.

This book is an attempts to provide an overview of the various components of industrial fermentation process, mainly focusing on various types of fermentations products and the basic steps in a typical fermentation process. The major industrial applications of fermentation are constantly improved with the advances in molecular biology, microbiology and biotechnology, as fermentation is essentially an integration of all of these studies with a singular aim to improve the quality and quantity of the product. In the present era, the fermentation processes are basically used for medicinally or pharmaceutically relevant products and the fermented food production for human consumption. We are applying and optimizing the natural or manipulated biological systems as well as their environment to increase the yield of commercially viable products, like enzymes, antibodies, antibiotics, hormones and much more.

Vikas Mishra

Vikas Mishra

Vikas obtained his Ph.D. from King George’s Medical University, India in 2010. His interests span from bio-resources, fermentation technology to medical virology and neuroscience research. He is currently working as a research associate at the University of British Columbia.