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Microbial sensing in fermentation / edited by Prof. Satinder Kaur Brar, Dr. Ratul Kumar Das, Dr. Saurabh Jyoti Sarma.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Chichester, West Sussex : John Wiley & Sons Ltd, ©2019.Edition: First editionDescription: xiii, 328p.: ill., 25 cmISBN:
  • 9781119247982 (Adobe PDF)
  • 9781119247975 (ePub)
Subject(s): Additional physical formats: Print version:: Microbial sensing in fermentationDDC classification:
  • 664.024 23 SAT
Contents:
1. Biochemical Aspects of Microbial Product Synthesis: a RelookPham -- 2. Cellular Events of Microbial Production 3. Microbial Metabolism in a Refined Carbon Source 4. Non-refined Carbon Sources and Microbial Performance 5. Cellular versus Biochemical Control over Microbial Products 6. Pre-Treatment of Alternative Carbon Source 7. Microbial Metabolic Pathways in the Production of Valued-added Products 8. Communication for a Collective Response to Environmental Stress 9. Biochemical and Cellular Events in Controlling Microbial Performance 10. Qualitative vs. Quantitative Control Over Microbial Products 11. Microbes and Their Products as Sensors in Industrially Important Fermentations 12. Practical Aspects and Case Studies of Industrial Scale Fermentation 13. Future Market and Policy Initiatives of New High Value Products
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Holdings
Item type Current library Collection Call number Status Date due Barcode
General Books General Books CUTN Central Library Medicine, Technology & Management Non-fiction 664.024 SAT (Browse shelf(Opens below)) Available 43427

HB

1. Biochemical Aspects of Microbial Product Synthesis: a RelookPham --
2. Cellular Events of Microbial Production 3. Microbial Metabolism in a Refined Carbon Source 4. Non-refined Carbon Sources and Microbial Performance
5. Cellular versus Biochemical Control over Microbial Products 6. Pre-Treatment of Alternative Carbon Source 7. Microbial Metabolic Pathways in the Production of Valued-added Products 8. Communication for a Collective Response to Environmental Stress 9. Biochemical and Cellular Events in Controlling Microbial Performance 10. Qualitative vs. Quantitative Control Over Microbial Products
11. Microbes and Their Products as Sensors in Industrially Important Fermentations 12. Practical Aspects and Case Studies of Industrial Scale Fermentation 13. Future Market and Policy Initiatives of New High Value Products

Includes bibliographical references and index.

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