Chapter 1. Fermentation: An Overview

  1. Prof. Dr. H.-J. Rehm3 and
  2. Dr. G. Reed4
  1. Barry C. Buckland1 and
  2. Malcolm D. Lilly2

Published Online: 7 MAY 2008

DOI: 10.1002/9783527620999.ch1b

Biotechnology Set, Second Edition

Biotechnology Set, Second Edition

How to Cite

Buckland, B. C. and Lilly, M. D. (2001) Fermentation: An Overview, in Biotechnology Set, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620999.ch1b

Editor Information

  1. 3

    Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-4400 Münster

  2. 4

    2131 N. Summit Ave., Apartment #304, Milwaukee, WI 53202-1347, USA

Author Information

  1. 1

    Rahway, NJ 07065–0900, USA

  2. 2

    London, UK

Publication History

  1. Published Online: 7 MAY 2008
  2. Published Print: 10 MAY 2001

ISBN Information

Print ISBN: 9783527257621

Online ISBN: 9783527620999

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Keywords:

  • fermentations;
  • metabolites;
  • reproducibility;
  • sophisticated;
  • erythromycin

Summary

This chapter contains sections titled:

  • Introduction

  • Fermentation Products

  • Types of Fermentor

  • Fermentor Operations

  • Influence of Product Recovery

  • Fermentation Process Development

  • Conclusions

  • References