This book provides a consistent, modern analysis of process development in antibiotic fermentation. It is divided into three parts: the first deals with the scientific background of the subject, the second with process development in the laboratory, and the third with industrial fermentation plants and pilot plants. The discussion shows how problems change as processes and yields change. Written from a practical standpoint, the book gives examples of development work that lend support to the background information. It will be particularly useful to students of applied microbiology and to those postgraduate microbiologists who are widening their experience to include both microbiology and engineering.
|Publisher:||Cambridge University Press|
|Series:||Cambridge Studies in Biotechnology Series , #4|
|Product dimensions:||5.90(w) x 8.90(h) x 0.60(d)|
Table of Contents
Preface; Part I. Background: 1. Introduction; 2. The microorganisms and methods of culture; 3. Microbial physiology; 4. Microbial biochemistry; 5. Subsidiary factors important in production fermentations; 6. Submerged culture conditions: the interaction between environment and genotype; Part II. Process Development in the Laboratory: 7. Laboratory fermentation process development; 8. Assessment and understanding of experimental results; 9. Strain improvement; 10. Methods for laboratory process development; Part III. Industrial Fermentation Plants and Pilot Plants: 11. Fermentation plants and pilot plants; 12. Process development in the fermentation plant; 13. Two plant problems: infection and variations in the level of production; Postscript; Bibliography; References; Index.