Book Details

1. An introduction to fermentation processes
o Abstract
o Introduction
o The range of fermentation processes
o The chronological development of the fermentation industry
o The component parts of a fermentation process
o Summary
o References

2. Microbial growth kinetics
o Abstract
o Introduction
o Batch culture
o Continuous culture
o Fed-batch culture
o Summary
o References

3. The isolation and improvement of industrially important microorganisms
o Abstract
o Introduction
o Isolation of industrially important microorganisms
o Improvement of industrial microorganisms
o Summary
o References

4. Media for industrial fermentations
o Abstract
o Introduction
o Typical media
o Medium formulation
o Water
o Energy sources
o Carbon sources
o Nitrogen sources
o Minerals
o Growth factors
o Nutrient recycle
o Buffers
o The addition of precursors and metabolic regulators to media
o Oxygen requirements
o Antifoams
o Medium optimization
o Animal cell media
o Summary
o References

5. Sterilization
o Abstract
o Introduction
o Medium sterilization
o Design of batch sterilization processes
o Design of continuous sterilization processes
o Sterilization of the fermenter
o Sterilization of the feeds
o Sterilization of liquid wastes
o Sterilization by filtration
o Summary
o References

6. Culture preservation and inoculum development
o Abstract
o Introduction
o Preservation of industrially important cell cultures and microorganisms
o Inoculum development
o Criteria for the transfer of inoculum
o Development of inocula for animal cell processes
o Development of inocula for yeast processes
o Development of inocula for unicellular bacterial processes
o Development of inocula for mycelial processes
o Aseptic inoculation of plant fermenters
o Summary
o References

7. Design of a fermenter
o Abstract
o Introduction
o Basic functions of a fermenter
o Aseptic operation and containment
o Fermenter body construction
o Aeration and agitation
o Achievement and maintenance of aseptic conditions
o Valves and steam traps
o Pressure-reduction valves
o Other fermentation vessels
o Animal cell culture
o Summary
o References

8. Instrumentation and control
o Abstract
o Introduction
o Methods of measuring process variables
o On-line analysis of other chemical factors
o Control systems
o Computer applications in fermentation technology
o Summary
o References

9. Aeration and agitation
o Abstract
o Introduction
o Oxygen requirements of industrial fermentations
o Oxygen supply
o Determination of KLa values
o Fluid rheology
o Factors affecting KLa values in fermentation vessels
o Balance between oxygen supply and demand
o Scale-up and scale-down
o Summary
o References

10. The recovery and purification of fermentation products
o Abstract
o Introduction
o Removal of microbial cells and other solid matter
o Foam separation (floatation)
o Precipitation
o Filtration
o Centrifugation
o Cell disruption
o Liquid–liquid extraction
o Solvent recovery
o Two-phase aqueous extraction
o Reversed micelle extraction
o Supercritical fluid extraction
o Adsorption
o Removal of volatile products
o Chromatography
o Membrane processes
o Drying
o Crystallization
o Whole broth processing
o Summary
o References

11. Effluent treatment
o Abstract
o Introduction
o Dissolved oxygen concentration as an indicator of water quality
o Site surveys
o Strengths of fermentation effluents
o Treatment and disposal of effluents
o Disposal
o Treatment processes
o By-products
o Summary
o References

12. The production of heterologous proteins
o Abstract
o Introduction
o Heterologous protein production by bacteria
o Heterologous protein production by yeast
o Heterologous protein production by mammalian cell cultures
o Summary
o References