Chapter 3. Fermentation Technology

  1. Prof. Wim Soetaert and
  2. Prof. Erick J. Vandamme
  1. Yusuf Chisti

Published Online: 29 APR 2010

DOI: 10.1002/9783527630233.ch3

Industrial Biotechnology: Sustainable Growth and Economic Success

Industrial Biotechnology: Sustainable Growth and Economic Success

How to Cite

Chisti, Y. (2010) Fermentation Technology, in Industrial Biotechnology: Sustainable Growth and Economic Success (eds W. Soetaert and E. J. Vandamme), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527630233.ch3

Editor Information

  1. Ghent University, Department of Biochemical and Microbial Technology, Centre of Expertise – Industrial Biotechnology and Biocatalysis, Faculty of Bioscience Engineering, Coupure links 653, 9000 Gent, Belgium

Author Information

  1. Massey University, School of Engineering, Private Bag 11 222, Palmerston North 4442, New Zealand

Publication History

  1. Published Online: 29 APR 2010
  2. Published Print: 21 APR 2010

ISBN Information

Print ISBN: 9783527314423

Online ISBN: 9783527630233

SEARCH

Keywords:

  • solid-state culture;
  • submerged culture;
  • batchwise processing;
  • fed-batch processing;
  • continuous fermentation;
  • inoculum generation;
  • stirred tank fermenter;
  • bed fermenters;
  • product recovery

Summary

This chapter contains sections titled:

  • Introduction

  • Types of Fermentations

  • Fermentation Process

  • Fermentation Medium Design

  • Sterilization of Air and Fermentation Medium

  • Environmental Factors

  • Fermentation Kinetics

  • Fermentation Equipment

  • Recovery of Fermentation Products

  • Concluding Remarks

  • References