Fermentation Processes: Emerging and Conventional Technologies. Группа авторов
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Table of Contents
1 Cover
6 Preface
7 1 Introduction to Conventional Fermentation Processes 1.1 Bioprocesses 1.2 Energetic Metabolism 1.3 Microorganisms Used in Fermentation Processes 1.4 Fermentation Technology 1.5 Conclusions References
8 2 Current Developments in Industrial Fermentation Processes 2.1 Introduction 2.2 Main Achievements in Industrial Fermentation 2.3 Current Developments in Industrial Fermentation 2.4 Conclusions References
9 3 Culture Condition Changes for Enhancing Fermentation Processes 3.1 Introduction 3.2 Culture Media Used for Fermentation 3.3 Metabolic Approaches 3.4 Conclusions References
10 4 Emerging Technologies and Their Mechanism of Action on Fermentation 4.1 Introduction 4.2 HHP Processing 4.3 Ultrasound 4.4 Pulsed Electric Fields 4.5 Microwaves 4.6 Conclusions Acknowledgments References
11 5 Biomass Fractionation Using Emerging Technologies 5.1 Introduction 5.2 Ultrasound Application for Biomass Fractionation 5.3 Microwave Application for Biomass Fractionation 5.4 PEF Application for Biomass Fractionation 5.5 Enzyme‐Assisted Fractionation of Biomass 5.6 SCF Fractionation of Biomass 5.7 Conclusions References
12 6 Enhancing Microbial Growth Using Emerging Technologies 6.1 Introduction 6.2 Microbial Stimulation Using EFs 6.3 Stimulation Using US 6.4 Microbial Stimulation Using HP 6.5 Conclusions Acknowledgments References
13 7 Application of Fermentation to Recover High‐Added Value Compounds from Food By‐Products 7.1 Introduction 7.2 Food Industry By‐Products and Global Estimates 7.3 Food By‐Products as Sources of Antifungals or Antioxidants 7.4 Fermentation as a Strategy for Food By‐Product Valorization 7.5 Recovery of High‐Added Value Compounds from Food By‐Products 7.6 Technical and Economical Hurdles in Fermentation Assisted Recovery 7.7 Conclusions and Future Outlook References
14 Index
List of Tables
1 Chapter 2Table 2.1 Products provided by biological processes.Table 2.2 Names of some industrial fermentation companies with their fields o...Table 2.3 Rapid methods of analyses of yeast physiology and fermentation para...Table 2.4 Global world ethanol production in recent years (millions of liters...Table