288 pages, Figs, tabs.
Of major economic, environmental and social importance, industrial microbiology involves the utilization of microorganisms in the production of a wide range products, including enzymes, foods, beverages, chemical feedstocks, fuels and pharmaceuticals, and in clean technologies employed for waste treatment and pollution control. Aimed at undergraduates studying the applied aspects of biology, particularly those on biotechnology and microbiology courses and students of food science and biochemical engineering, this text provides a wide-ranging introduction to the field of industrial microbiology.
The content is divided into three sections: key aspects of microbial physiology, exploring the versatility of microorganisms, their diverse metabolic activities and products, industrial microorganisms and the technology required for large-scale cultivation and isolation of fermentation products, investigation of a wide range of established and novel industrial fermentation processes and products. Written by experienced lecturers with industrial backgrounds, "Industrial Microbiology" provides the reader with a grounding in both the fundamental principles of microbial biology and the various traditional and novel applications of microorganisms to industrial processes, many of which have been made possible or enhanced by recent developments in genetic engineering technology.
In today's world, it is important that students understand the fundamentals, but it is also important that the application of these concepts be encouraged. Moreover, a vision of how concepts can be applied often fuels thirst for basic knowledge. In this respect, Industrial Microbiology is a valuable text. Paul B Rainey, Times Higher Education Supplement, 29 November 2002 "...fascinating overview of the metabolic diversity of microorganisms and the key roles they play in inudstrial processes...an excellent text for undergraduate students. The chapters are consistently well written and the figures and tables supplement the text very well." Bob Sotak, E-Streams, vol 5, no. 12, December 2002 "In view of the advent of 'modern' biotechnologies, the question 'What is biotechnology?' has been asked and discussed broadly during the last decades. One of the best answers to define those activities that characterize the utilization of microorganisms for the production of enzymes and fermentation products is Industrial Microbiology ... Thus, if you are interested in obtaining a rather sound and at the same time comprehensive introduction to enzyme and fermentation technology, including the necessary basic knowledge of relevant micro-organisms, this text could be a good choice." M Roehr, Acta Biotechnolgica, September 2003
PrefaceAcknowledgementsIntroduction To Industrial MicrobiologyPart I: Microbial Physiology1. Microbial Cell Structure And Function2. Microbial Growth And Nutrition3. Microbial MetabolismPart II: Bioprocessing4. Industrial Microorganisms5. Fermentation Media6. Fermentation Systems7. Downstream Processing8. Product Development, Regulation And SafetyPart III: Industrial Processes And Products9. Microbial Enzymes10. Fuels And Industrial Chemicals11. Health Care Products12. Food And Beverage Fermentations13. Food Additives14. Microbial Biomass Production15. Environmental Biotechnology16. Microbial Biodeterioration Of Materials And Its Control 17. Animal And Plant Cell CultureIndex
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