Fermentation Technology Books

«
»

We have compiled the list of Best Reference Books on Fermentation Technology subject. These books are used by students of top universities, institutes and colleges. Here is the full list of best books on Fermentation Technology along with reviews.

Kindly note that we have put a lot of effort into researching the best books on Fermentation Technology subject and came out with a recommended list of best books. The table below contains the Name of these best books, their authors, publishers and an unbiased review of books on “Fermentation Technology” as well as links to the Amazon website to directly purchase these books. As an Amazon Associate, we earn from qualifying purchases, but this does not impact our reviews, comparisons, and listing of these top books; the table serves as a ready reckoner list of these best books.

List of Fermentation Technology Books with author’s names, publishers, and an unbiased review as well as links to the Amazon website to directly purchase these books.

advertisement
1. “Computer Applications in Fermentation Technology: Modelling and Control of Biotechnological Processes” by N M Fish

“Computer Applications in Fermentation Technology: Modelling and Control of Biotechnological Processes” by N M Fish Book Review: Logical Program Committee Between 25th and 29th September, 1988, 243 individuals who either applied or researched the utilization of PCs in maturation assembled at Robinson College, Cambridge, UK. They came from 30 nations. The meeting united two customs. Initially, it proceeded with the arrangement on Computer Applications in Fermentation Technology (ICCAFT) introduced by Henri Blanchere in Dijon in 1973 and conveyed forward in Philadelphia and Manchester. Besides, it brought the mastery of the numerous individuals from the International Federation of Automatic Control (IFAC), who concentrated on biotechnology at Noordwijkerhout in the Netherlands in December, 1985. I’m glad to say that the custom continues and a replacement meeting will ideally occur in the USA in 1991. On the off chance that you discover these procedures valuable or animating, at that point we desire to see you there. We set out to make ICCAFT4 an affectionate agreeable gathering. We housed all who minded in Robinson College itself and coordinated no equal meetings. Since we, the coordinators, experience trouble with the language of our associates from different orders, we requested that Bruce Beck present a morning meal instructional exercise on current control and displaying strategies, and we set up casual board conversations after supper on two nights. Neville Fish led a gathering on the microbiological standards behind models, while Professors Derek Linkens and Ron Leigh drove a conversation on master frameworks in charge.

2. “Fermentation Technologies: Industrial applications” by P L Yu

“Fermentation Technologies: Industrial applications” by P L Yu Book Review: This subsequent release has been altogether refreshed to remember late advances and improvements for the field of maturation innovation, zeroing in on modern applications. The book presently covers new perspectives, for example, recombinant DNA strategies in the improvement of modern miniature life forms, just as remembering complete data for maturation media, disinfection techniques, inocula, and fermenter plan. Sections on gushing treatment and maturation financial matters are likewise fused. The content is upheld by a lot of clear, educational graphs. This book is of incredible interest to conclusive year and post-graduate understudies of applied science, biotechnology, microbiology, biochemical and substance designing.

advertisement
advertisement
3. “Microorganisms and Fermentation of Traditional Foods (Food Biology Series)” by Ramesh C Ray and Montet Didier

“Microorganisms and Fermentation of Traditional Foods (Food Biology Series)” by Ramesh C Ray and Montet Didier Book Review: “Maturation is probably the most established innovation for handling food and refreshments to improve characteristics, for example, broadened time span of usability and organoleptic properties. Matured food sources for the most part have an improved microbial soundness and wellbeing, along with satisfactory taste, and a few items can be put away even at surrounding temperatures. The regular microorganisms utilized in food maturations are microbes, yeasts and molds. The lactic corrosive microbes, eminently lactobacilli and streptococci are the most regularly discovered microorganisms in matured food sources, being able to create lactic corrosive from starches. Other significant microorganisms in matured nourishments are the acidic corrosive creating Acetobacter and the Bacillus species. The most significant beneficial yeasts regarding alluring food maturations have a place with the Saccharomyces family, particularly S. cerevisiae. These yeasts assume a critical part in the food business as they produce compounds that achieve different alluring biochemical responses engaged with the creation of mixed refreshments. Additionally, hardly any growths are generally used to deliver an extraordinary number of famous cheeses.

4. “Principles Of Fermentation Technology” by P F Stanbury Dr A Whitaker

“Principles Of Fermentation Technology” Book Review: This book is described for graduate engineering and undergraduate engineering students. This book covers the key component parts of a fermentation process. It includes growth kinetics, strain isolation and improvement, inocula development, fermentation media. It also includes fermenter design and operation, product recovery, and the environmental impact of processes. Retains its successful structure and covers all components of the fermentation process. This book gives fundamental information on fermentation in a methodical, logical fashion.

advertisement
5. “The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World” by Sandor Ellix Katz

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

6. “Practical Manual on Fermentation Technology” by S Kulandaivelu and S Janarthanan

“Practical Manual on Fermentation Technology” Book Review: The book is described for undergraduate and postgraduate students of microbiology. It is also described for industrial microbiology, applied microbiology, biotechnology, bioprocesses technology and bioresources technology. This book introduces fermentation technology methods and protocols on the screening of industrially important microbes. It contains the production of various industrially important compounds, enzymes, antibiotics, and vitamins by these microorganisms. It also provides protocols for the various industrially important microbial products.

advertisement
7. “Fermentation Technology” by Prasad M P Durga

“Fermentation Technology” Book Review: The book is described for undergraduate and postgraduate students of microbiology. It is also described for industrial microbiology, applied microbiology, biotechnology, bioprocesses technology and bioresources technology. It contains applications in food, medicine, cosmetics, and as a starting material in the chemical industry. This book deals with Production & Optimization of Glutamic acid by using mixed culture of Lactobacillus. The Fermentation is carried on by providing various kinds of growth conditions like different temperatures, pH.

8. “Fermentation and Enzyme Technology” by Wang D I C

“Fermentation and Enzyme Technology” Book Review: This book presents an overview of the basic microbiological, biochemical, genetic and engineering characteristics of fermentation. It also provides advanced procedures of fermentation and control. The text encompasses the concepts of the isolation of enzymes essentially those discovered in intracellular contents of microorganisms. It explains enzyme immobilization and the elements influencing the application of enzymes in reactors.

advertisement

People who are searching for Free downloads of books and free pdf copies of these books on Fermentation Technology – we would like to mention that we don’t have free downloadable pdf copies of these good books and one should look for free pdf copies from these Authors only if they have explicitly made it free to download and read them.

We have created a collection of best reference books on “Fermentation Technology” so that one can readily see the list of top books on “Fermentation Technology” and buy the books either online or offline.

If any more book needs to be added to the list of best books on Fermentation Technology subject, please let us know.

advertisement
advertisement
Subscribe to our Newsletters (Subject-wise). Participate in the Sanfoundry Certification contest to get free Certificate of Merit. Join our social networks below and stay updated with latest contests, videos, internships and jobs!

Youtube | Telegram | LinkedIn | Instagram | Facebook | Twitter | Pinterest
Manish Bhojasia - Founder & CTO at Sanfoundry
Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He lives in Bangalore, and focuses on development of Linux Kernel, SAN Technologies, Advanced C, Data Structures & Alogrithms. Stay connected with him at LinkedIn.

Subscribe to his free Masterclasses at Youtube & technical discussions at Telegram SanfoundryClasses.