Microbial Sensing in Fermentation - Rilegato

Rilegato

ISBN 10: 1119247969 ISBN 13: 9781119247968

Casa editrice: Blackwell Pub, 2018

Riassunto

A comprehensive review of the fundamental molecular mechanisms in fermentation and explores the microbiology of fermentation technology and industrial applications

Microbial Sensing in Fermentation presents the fundamental molecular mechanisms involved in the process of fermentation and explores the applied art of microbiology and fermentation technology. The text contains descriptions regarding the extraordinary sensing ability of microorganisms towards small physicochemical changes in their surroundings. The contributors — noted experts in the field — cover a wide range of topics such as microbial metabolism and production (fungi, bacteria, yeast etc); refined and non-refined carbon sources; bioprocessing; microbial synthesis, responses and performance; and biochemical, molecular and extra/intracellular controlling.

This resource contains a compilation of literature on biochemical and cellular level mechanisms for microbial controlled production and includes the most significant recent advances in industrial fermentation.

The text offers a balanced approach between theory and practical application, and helps readers gain a clear understanding of microbial physiological adaptation during fermentation and its cumulative effect on productivity. This important book:

• Presents the fundamental molecular mechanisms involved in microbial sensing in relation to fermentation technology

• Includes information on the significant recent advances in industrial fermentation
• Contains contributions from a panel of highly-respected experts in their respective fields
• Offers a resource that will be essential reading for scientists, professionals and researchers from academia and industry with an interest in the biochemistry and microbiology of fermentation technology

Written for researchers, graduate and undergraduate students from diverse backgrounds, such as biochemistry and applied microbiology, Microbial Sensing in Fermentation offers a review of the fundamental molecular mechanisms involved in the process of fermentation.

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Informazioni sull'autore

About the Editors

Satinder Kaur Brar: Institut national de la recherche scientifique, Centre ??? Eau Terre Environnement, Québec, Canada

Ratul Kumar Das: TERI-Deakin Nanobiotechnology Centre, Biotechnology and Management of Bioresources Division, The Energy and Resources Institute, Haryana, India

Saurabh Jyoti Sarma: Department of Biotechnology, Bennett University, Greater Noida, Uttar Pradesh, India

Dalla quarta di copertina

A comprehensive review of the fundamental molecular mechanisms in fermentation which explores the microbiology of fermentation technology and its industrial applications

Microbial Sensing in Fermentation??presents the fundamental molecular mechanisms involved in the process of fermentation and explores the application of microbiology in fermentation technology. The text contains descriptions regarding the extraordinary sensing ability of microorganisms towards small physicochemical changes in their surroundings. The contributors ? noted experts in the field ? cover a wide range of topics such as microbial metabolism and production (fungi, bacteria, yeast etc); refined and non-refined carbon sources; bioprocessing; microbial synthesis, responses and performance; and biochemical, molecular and extra/intracellular controlling.

This resource contains a compilation of literature on biochemical and cellular level mechanisms for microbial controlled production and includes the most significant recent advances in industrial fermentation.

The text offers a balanced approach between theory and practical application, and helps readers gain a clear understanding of microbial physiological adaptation during fermentation and its cumulative effect on productivity. This important book:

• Presents the fundamental molecular mechanisms involved in microbial sensing in relation to fermentation technology
• Includes information on the significant recent advances in industrial fermentation
• Contains contributions from a panel of highly-respected experts in their respective fields
• Offers a resource that will be essential reading for scientists, professionals and researchers from academia and industry with an interest in the biochemistry and microbiology of fermentation technology

Written for researchers, graduate and undergraduate students from diverse backgrounds, such as biochemistry and applied microbiology,??Microbial Sensing in Fermentation??offers a review of the fundamental molecular mechanisms involved in the process of fermentation.

Dettagli dell'edizione

• Editore: Blackwell Pub
• Data di pubblicazione: 2018
• Lingua: Inglese
• ISBN 10: 1119247969
• ISBN 13: 9781119247968
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 328
• Redattore: Brar Satinder Kaur, Das Ratul Kumar, Sarma Saurabh Jyoti
• Contatto del produttore: Easy Access System Europe Oü, 16879218; gpsr.requests@easproject.com; ; Mustamäe tee 50, 10621, Tallinn, Estonia; Tallinn; 10621; Estonia