Bioprocess Technology

Contents: Foreword. Preface. I. Fermentation technology: 1. Overview of bioprocessing. 2. Types of fermentation. 3. Structure and anatomy of fermenter. 4. Types of fermenter. 5. Isolation and screening of industrially important microbes. 6. Media for industrial fermentation. 7. Process control in fermentation. 8. Downstream processing. II. Food bioprocessing: 9. Microbial contamination and spoilage of food. 10. General methods of preserving food. 11. Production of milk products. 12. Production of bakery products. 13. Production of fermented beverages. 14. Single cell proteins. 15. Mushroom. III. Pharmaceutical bioprocessing: 16. Vaccines. 17. Antibiotic production. IV. Enzyme bioprocessing: 18. Industrial enzymes. 19. Immobilization. 20. Enzyme kinetics. V. Industrial bioprocessing: 21. Organic acids. 22. Vitamins. 23. Microbial Polysaccharides. VI. Agricultural bioprocessing: 24. Biofertilizers. 25. Biopesticides. VII. Environmental bioprocessing: 26. Bioremediation and transformation. 27. Biological waste treatment. VIII. Energy bioprocessing: 28. Biogas production. 29. Biofuels. 30. Ethanol. 31. Biodiesel. Glossary. References. Index.

"Bioprocess Technology represents the integration of concepts and ideas from biological sciences, engineering disciplines, material sciences and clinical procedures. This book covers a broad area of fermentation techniques, and microbial production. It provides a clear and in depth knowledge about the types of fermenters and its designing, operation methods, optimization methods and production of various products. The various fields of bioprocessing including food bioprocessing, pharmaceutical bioprocessing, Enzyme bioprocessing, Industrial bioprocessing, Agricultural bioprocessing, Energy bioprocessing and Environmental bioprocessing have been dealt with in detail."