Fermentation Processes: Emerging and Conventional Technologies
1. Auflage März 2021
240 Seiten, Hardcover
Wiley & Sons Ltd
Fermentation Processes: Emerging and Conventional Technologies is focused on enhancing fermentation processes under conventional and non conventional conditions.
The application of emerging technologies (e.g. ultrasounds, pulsed electric fields, microwaves, etc.) to increase the accessibility and bioavailability of the substrates by microorganisms during fermentation has been demonstrated through numerous research works. These technologies have the advantages over conventional ones (e.g. grinding) of consuming less energy, reducing the processing time, along with using less and "green" solvents. Increasing the accessibility of the substrates has as a consequence an improved availability for the microorganisms and therefore enhanced productivity. The application of these non-conventional (emerging) technologies could be at sub-lethal levels before (inoculum) or during the fermentation process, also called as microbial stimulation, which increases the assimilation of substrates, release of enzymes in the medium for substrate hydrolysis, and other benefits. All together, lead to promote the microbial growth, and enhance the fermentation process. In addition to the application of emerging technologies, enhancing fermentation at conventional conditions by changing the medium composition, processing parameters, etc. are also discussed.
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Explores the use of conventional and novel technologies to enhance fermentation processes
Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial& growth and& can improve processes and& productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries.
The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies--such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation--for biomass fractionation and microbial stimulation. This authoritative resource:
* Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomass
* Describes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditions
* Highlights the advantages of new technologies, such as reduced energy consumption and increased efficiency
* Discusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand
Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.
Chapter 1: Conventional fermentation
1.2. Cell division and growth kinetic
1.3. Performance of a fermentation process
1.4. Parameters and modes of fermentation
1.5. Technologies of fermentation
Chapter 2: Current developments in industrial fermentation processes
2.2. Main achievements in industrial fermentation
2.3. Current development in industrial fermentation
Chapter 3: Culture condition changes for enhancing fermentation processes
3.2. Culture media used for fermentation
3.3. Impact of culture conditions on fermentation processes
Chapter 4: Emerging technologies and their mechanisms of action
4.2. Pulsed electric fields
4.4. High-hydrostatic pressure
4.5. Microwave irradiation
Chapter 5: Biomass fractionation using emerging technologies
5.2. Ultrasound application for biomass fractionation
5.3. Microwave irradiation for biomass fractionation
Chapter 6: Enhancing microbial growth using emerging technologies
6.2. Microbial stimulation using pulsed electric fields
6.3. Microbial stimulation using ultrasounds
6.4. Microbial stimulation using high-hydrostatic pressure
Concluding remarks and future directions
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