Principles of Fermentation Technology

Peter F. Stanbury, Allan Whitaker, Stephen J. Hall (Autoren)

Buch | Softcover

880 Seiten

2026 | 4th edition
Butterworth-Heinemann Inc (Verlag)
978-0-323-99273-2 (ISBN)

Noch nicht erschienen (ca. Juni 2026)
Versandkostenfrei
Auch auf Rechnung

Artikel merken

Principles of Fermentation Technology, Fourth Edition covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inoculum development, fermentation media, fermenter design, control and operation, sterilization, product recovery, and the environmental impact of processes. It recognizes the increasing importance of animal cell culture, the continuing impact of the post-genomics era and CRISPR technology on applied science and the huge contribution that heterologous protein production now makes to the success of the pharmaceutical industry. In addition, the importance of the vaccine sector is reflected in its increased coverage. This book is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. Stanbury, Whitaker and Hall have integrated the engineering and biological aspects of fermentation to make the content accessible to members of both disciplines with a focus on the practical application of theory. This book collates all the fermentation fundamentals into one concise reference, making it a indispensable resource for fermentation scientists, as well as those studying in the field.

Peter F. Stanbury, MSc, DIC, Visiting Lecturer at University of Hertfordshire. Peter’s career as Principal Lecturer at the University of Hertfordshire encompassed teaching and research in microbial physiology and fermentation technology. He spent sabbatical periods at ICI Fermentation Products, the Warren Spring Laboratory and in the laboratory of Professor Ayaaki Ishizaki, Kyushu University, Japan. He also held managerial responsibilities as Head of Biochemistry and Microbiology, and as Associate Head of the School of Life Sciences. Peter is now retired but returns as a Visiting Lecturer in the field. He is a member of the Microbiology Society and was previously Treasurer of the Society and Convener of the Fermentation Group. Prior to joining the University of Hertfordshire, Allan was a research scientist with ICI working on aspects of fungal physiology and plant tissue culture. His career as Senior Lecturer at the University of Hertfordshire encompassed teaching in microbiology and research in microbial physiology and fermentation technology. Allan retired from the University and continued as a Visiting Lecturer but also combined his interest in local history and microbiology in his research on the history of the brewing industry in Hertfordshire. Allan has taken an advisory role in the development of this edition but the influence he had on the previous two editions very much remains. He is a member of the Microbiology Society and was previously convener of its Teaching Group. Stephen J. Hall, MSc, PhD, Senior Lecturer at University of Hertfordshire. Stephen’s career as Senior Lecturer at the University of Hertfordshire has encompassed teaching in numerous fields across the Chemical, Biological and Environmental Sciences together with research in effluent treatment, microbial physiology and fermentation technology. He is a member of the Society of Chemistry and Industry, and a Fellow of the Higher Education Academy.

1. An introduction to fermentation processes
2. Microbial growth kinetics
3. The isolation and improvement of industrially important microorganisms
4. Media for industrial fermentations
5. Sterilization
6. Culture preservation and inoculum development
7. Design of a fermenter
8. Instrumentation and control
9. Aeration and agitation
10. The recovery and purification of fermentation products
11. Effluent treatment
12. The production of heterologous proteins

Erscheint lt. Verlag	1.6.2026
Verlagsort	Woburn
Sprache	englisch
Maße	191 x 235 mm
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-323-99273-0 / 0323992730
ISBN-13	978-0-323-99273-2 / 9780323992732
Zustand	Neuware