by Satinder Kaur Brar, Ratul Kumar Das, Saurabh Jyoti Sarma
A comprehensive review of the
fundamental molecular mechanisms in fermentation and explores the
microbiology of fermentation technology and industrial applications
Microbial Sensing in Fermentation
presents the fundamental molecular mechanisms involved in the process
of fermentation and explores the applied art of microbiology and
fermentation technology. The text contains descriptions regarding the
extraordinary sensing ability of microorganisms towards small
physicochemical changes in their surroundings. The contributors — noted
experts in the field — cover a wide range of topics such as microbial
metabolism and production (fungi, bacteria, yeast etc); refined and
non-refined carbon sources; bioprocessing; microbial synthesis,
responses and performance; and biochemical, molecular and
extra/intracellular controlling.
This resource contains a
compilation of literature on biochemical and cellular level mechanisms
for microbial controlled production and includes the most significant
recent advances in industrial fermentation.
The text offers a
balanced approach between theory and practical application, and helps
readers gain a clear understanding of microbial physiological adaptation
during fermentation and its cumulative effect on productivity. This
important book:
- Presents the fundamental molecular mechanisms involved in microbial sensing in relation to fermentation technology
- Includes information on the significant recent advances in industrial fermentation
- Contains contributions from a panel of highly-respected experts in their respective fields
- Offers
a resource that will be essential reading for scientists, professionals
and researchers from academia and industry with an interest in the
biochemistry and microbiology of fermentation technology
Written
for researchers, graduate and undergraduate students from diverse
backgrounds, such as biochemistry and applied microbiology, Microbial Sensing in Fermentation offers a review of the fundamental molecular mechanisms involved in the process of fermentation.
