Peter F Stanbury, Allan Whitaker, Stephen J Hall

Principles of Fermentation Technology

• Broschiertes Buch

Produktbeschreibung

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.

Produktdetails

• Verlag: Elsevier Science
• 4th edition
• Seitenzahl: 880
• Erscheinungstermin: 1. Februar 2026
• Englisch
• ISBN-13: 9780323992732
• ISBN-10: 0323992730
• Artikelnr.: 73729369

Autorenporträt

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.

Inhaltsangabe

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