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SOLID STATE FERMENTATION RESEARCH AND INDUSTRIAL APPLICATIONS (HB 2019) at Meripustak

SOLID STATE FERMENTATION RESEARCH AND INDUSTRIAL APPLICATIONS (HB 2019)

Books from same Author: Susanne Steudler Anett Werner Jay J. Cheng

Books from same Publisher: Springer Nature Switzerland AG

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    • General Information  
    Author(s)Susanne Steudler Anett Werner Jay J. Cheng
    PublisherSpringer Nature Switzerland AG
    Edition1st ed. 2019
    ISBN9783030236748
    Pages172
    BindingHardback
    LanguageEnglish
    Publish YearJuly 2019

    Description

    Springer Nature Switzerland AG SOLID STATE FERMENTATION RESEARCH AND INDUSTRIAL APPLICATIONS (HB 2019) by Susanne Steudler Anett Werner Jay J. Cheng

    This book reviews the wide range of products and applications of solid state fermentation as well as the development of this cultivation technology over the last years. In this book readers will also learn about the challenges of solid state fermentation including process management reactor design scale-up and the formation of process-specific products. Solid fermentation is a traditional cultivation technique of food technology and involves all cultivations of microorganisms on a solid substrate without free liquid phase. In the course of development of Biotechnology it was replaced by liquid cultivation mainly in the western countries. Over the past few years solid-state fermentation is now becoming more important and has moved more back into focus. Especially it is suitable for the cultivation of filamentous organisms like ascomycetes and basidiomycetes but also for various yeasts and bacteria. The products and applications of solid-state fermentation are as diverse as the microorganisms. They range from enzyme production to the production of antibiotics and pigments to the use in environmental technology and energy production.