Key features
Retains its successful structure and covers all components of the fermentation process
Integrates the biological and engineering aspects of fermentation to discuss the most recent developments and advancements in the field
Written in a style accessible to readers from either a biological or engineering background with each chapter supported by an extensive bibliography
The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes. This accurate and accessible third edition recognizes the increased importance of animal cell culture, the impact of the post-genomics era on applied science and the huge contribution that heterologous protein production now makes to the success of the pharmaceutical industry.

This title is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. Stanbury, Whitaker and Hall have integrated the biological and engineering aspects of fermentation to make the content accessible to members of both disciplines with a focus on the practical application of theory. This text collates all the fermentation fundamentals into one concise reference, making it a valuable resource for fermentation scientists, as well as those studying in the field.

Table of contents:
Dedication Acknowledgments Chapter 1: An introduction to fermentation processes Abstract The range of fermentation processes The chronological development of the fermentation industry The component parts of a fermentation process Chapter 2: Microbial growth kinetics Abstract Batch culture Continuous culture Fed-batch culture Chapter 3: The isolation and improvement of industrially important microorganisms Abstract Isolation of industrially important microorganisms Improvement of industrial microorganisms Summary Chapter 4: Media for industrial fermentations Abstract Introduction Typical media Medium formulation Water Energy sources Carbon sources Nitrogen sources Minerals Growth factors Nutrient recycle Buffers The addition of precursors and metabolic regulators to media Oxygen requirements Antifoams Medium optimization Animal cell media Chapter 5: Sterilization Abstract Introduction Medium sterilization Design of batch sterilization processes Design of continuous sterilization processes Sterilization of the fermenter Sterilization of the feeds Sterilization of liquid wastes Sterilization by filtration Chapter 6: Culture preservation and inoculum development Abstract Preservation of industrially important cell cultures and microorganisms Inoculum development Criteria for the transfer of inoculum Development of inocula for animal cell processes Development of inocula for yeast processes Development of inocula for unicellular bacterial processes Development of inocula for mycelial processes Aseptic inoculation of plant fermenters Chapter 7: Design of a fermenter Abstract Introduction Basic functions of a fermenter Aseptic operation and containment Fermenter body construction Aeration and agitation Achievement and maintenance of aseptic conditions Valves and steam traps Pressure-reduction valves Other fermentation vessels Animal cell culture Chapter 8: Instrumentation and control Abstract Introduction Methods of measuring process variables On-line analysis of other chemical factors Control systems Computer applications in fermentation technology Chapter 9: Aeration and agitation Abstract Introduction Oxygen requirements of industrial fermentations Oxygen supply Determination of KLa values Fluid rheology Factors affecting KLa values in fermentation vessels Balance between oxygen supply and demand Scale-up and scale-down Chapter 10: The recovery and purification of fermentation products Abstract Introduction Removal of microbial cells and other solid matter Foam separation (floatation) Precipitation Filtration Centrifugation Cell disruption Liquid–liquid extraction Solvent recovery Two-phase aqueous extraction Reversed micelle extraction Supercritical fluid extraction Adsorption Removal of volatile products Chromatography Membrane processes Drying Crystallization Whole broth processing Chapter 11: Effluent treatment Abstract Introduction Oxygen requirements of industrial fermentations Oxygen supply Determination of KLa values Fluid rheology Factors affecting KLa values in fermentation vessels Balance between oxygen supply and demand Scale-up and scale-down Chapter 10: The recovery and purification of fermentation products Abstract Introduction Removal of microbial cells and other solid matter Foam separation (floatation) Precipitation Filtration Centrifugation Cell disruption Liquid–liquid extraction Solvent recovery Two-phase aqueous extraction Reversed micelle extraction Supercritical fluid extraction Adsorption Removal of volatile products Chromatography Membrane processes Drying Crystallization Whole broth processing Chapter 11: Effluent treatment Abstract Introduction Dissolved oxygen concentration as an indicator of water quality Site surveys Strengths of fermentation effluents Treatment and disposal of effluents Disposal Treatment processes By-products Chapter 12: The production of heterologous proteins Abstract Introduction Heterologous protein production by bacteria Heterologous protein production by yeast Heterologous protein production by mammalian cell cultures Index