8 Best Books on Fermentation Technology

“Computer Applications in Fermentation Technology: Modelling and Control of Biotechnological Processes” by N M Fish Book Review: This book provides a comprehensive exploration of the application of computer technology in the field of fermentation technology. The book covers a range of topics including process modeling, control strategies, and optimization techniques specific to biotechnological processes. With a focus on practical applications, the book delves into the integration of computer systems for process monitoring, data analysis, and automation. Each chapter offers valuable insights and case studies to enhance understanding. This book is an essential resource for researchers, engineers, and students interested in harnessing the power of computer technology in the realm of biotechnological processes.

“Fermentation Technologies: Industrial applications” by P L Yu Book Review: This book has been extensively updated to incorporate recent advances and developments in the field of fermentation technology, with a focus on industrial applications. The book now includes new perspectives, such as recombinant DNA techniques in the development of industrial microorganisms, and comprehensive information on fermentation media, sterilization methods, inocula, and fermenter design. Chapters on streaming treatment and fermentation economics have also been incorporated, and the text is supported by informative graphs. This book is of great interest to final year and post-graduate students of applied science, biotechnology, microbiology, biochemical and chemical engineering.

“Microorganisms and Fermentation of Traditional Foods (Food Biology Series)” by Ramesh C Ray and Montet Didier Book Review: This book is a comprehensive exploration of the role of microorganisms in the fermentation of traditional foods. The book covers a wide range of topics including the diversity of microorganisms involved in fermentation, their metabolic activities, and the biochemical changes they induce during the fermentation process. It also delves into the traditional food fermentation techniques used in different cultures around the world. With detailed chapters on specific fermented foods such as dairy products, fermented vegetables, and fermented beverages, this book serves as an invaluable resource for researchers, food scientists, and anyone interested in the science and cultural significance of traditional fermented foods.

“Principles Of Fermentation Technology” Book Review: This book is aimed at graduate and undergraduate engineering students, covering the key components of a fermentation process. It includes growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes. The book retains its successful structure and covers all components of the fermentation process, providing fundamental information on fermentation in a systematic, logical fashion.

“The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World” Book Review: This book is intended for experienced practitioners, containing concepts on fermentation in terms of biological and cultural evolution, health, and nutrition. It covers safety parameters, effective preservation techniques, and troubleshooting. This book provides essential wisdom for cooks, homesteaders, farmers, gleaners, and foragers, giving detailed information on fermenting vegetables, sugars into alcohol, sour tonic, milk, grains, beverages, and starchy tubers.

“Practical Manual on Fermentation Technology” Book Review: The book is intended for undergraduate and postgraduate students of microbiology as well as those in the fields of industrial microbiology, applied microbiology, biotechnology, bioprocesses technology, and bioresources technology. It serves as an introduction to the methods and protocols of fermentation technology, including the screening of industrially important microbes and the production of various industrially important compounds, enzymes, antibiotics, and vitamins by these microorganisms. In addition, it provides protocols for the production of various industrially important microbial products.

“Fermentation Technology” Book Review: The book is aimed at undergraduate and postgraduate students of microbiology, as well as those in the fields of industrial microbiology, applied microbiology, biotechnology, bioprocesses technology, and bioresources technology. It covers applications in the food, medicine, cosmetics, and chemical industries. Specifically, the book focuses on the production and optimization of glutamic acid using a mixed culture of Lactobacillus. The fermentation process is carried out under various growth conditions, such as different temperatures and pH levels.

“Fermentation and Enzyme Technology” Book Review: This book offers an overview of the fundamental microbiological, biochemical, genetic, and engineering characteristics of fermentation. It also includes advanced procedures for fermentation and control. The text covers the isolation of enzymes, particularly those found in the intracellular contents of microorganisms, as well as enzyme immobilization and the factors that affect the application of enzymes in reactors.