This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial appl

A hands-on book which begins by setting the context;- defining 'fermentation' and the possible uses of fermenters, and setting the scope for the book. It then p

Fermentation is the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast or any group of chemical reactions induced by living or nonliving ferme

This textbook teaches the principles and applications of fermentation technology, bioreactors, bioprocess variables and their measurement, key product separatio

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu