Industrial Fermentation

Texte du rabat

During fermentation processes, the determination of microbiological population density and diversity, nutrients concentration and products formation are the most important variables. Nowadays many different approaches are being developed for the monitoring of fermentation processes. The authors review different strategies to monitor alcoholic fermentation processes, ranging from offline to online approaches. In addition, research on fermentation is important in the specific branch of biomedical science, food science. In this book, the authors summarise such research from Thailand, a well-known agricultural country from Asia. The authors also summarise recent reports focusing on the metagenomics analysis and application of the fermentation industry. Furthermore, increasing demand for high-value oils has focused commercial attention on the provision of suitable biosynthetic framework for their production. This book examines the biotechnological production and application of high-value microbial oils. Also highlighted in this book are the recent findings and new strategies in tailoring some relevant industrial products by submerged fermentation. Additional chapters review the application of agro-industrial residues and by-products in biotechnological processes, nutritional needs and sources of n-3 fat and production strategies for microbial DHA and EPA production, and the development and interaction of microbes important for dairy product manufacturing and fermented beverages.

Contenu

Preface; Microbial Interaction in Fermented Beverages; Fermented Milk Products; Traditional foods & beverages from South America: microbial communities & production strategies; N-3 Fats: Nutritional Needs, Sources & Microbial Production Strategies; Strategies to Monitor Alcoholic Fermentation Processes; Biotechnological Production & Application of High-Value Microbial Oils; Fermentation Strategies: Nutritional Requirements; Tailoring of Industrial Products by Submerged Fermentation; Agro-Industrial Residues in Biotechnological Processes; Prebiotic in Dairy Products: Benefits to Health & Technology Features; Synthesis, Separation & Properties of Polythioesters Produced by Microorganisms; Use of the Response Surface Methodology to Optimise the Pre-Treatment of Cassava Wastewater Employed as Substrates for the Production Biosurfactants; Researches on Industrial Fermentation from Thailand: A Summary; Metagenomics Analysis & Application in the Fermentation Industry; A Note from the Study on Parasitic Contamination in a Local Thai Fermented Food Product "Koong Jom" from a Local Small Industrial Village in Northeastern Thailand; Local Alcoholic Industry: A Story of Local Wisdom in Fermentation Industry in Thailand; Index.