Principles of Fermentation Technology,

Principles of Fermentation Technology, Fourth Edition covers key components of the 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. The book 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 in the success of the pharmaceutical industry. In addition, the importance of the vaccine sector is reflected in its increased coverage.

It 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. The book's authors 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 fermentation fundamentals into one concise reference, making it an indispensable resource for fermentation scientists and anyone studying in the field.

Key Features

• Presents a fully revised, updated, and expanded new edition, retaining its successful structure and covering all components of the fermentation process
• Integrates the biological and engineering aspects of fermentation to discuss the most recent developments and advancements in the field
• Written in a style that is accessible to readers from either a biological or engineering background, with each chapter supported by an extensive bibliography