Vista normal Vista MARC

Solid state fermentation: research and industrial applications / Susanne Steudler, Anett Werner, Jay J. Cheng, editores

Steudler, Susanne [editora] | Werner, Anett [editora] | Cheng, Jay J [editor].
Tipo de material: Libro impreso(a) y electrónico Libro impreso(a) y electrónico Series Editor: Cham, Switzerland: Springer Nature Switzerland AG, c2019Descripción: viii, 172 páginas : fotografías, ilustraciones ; 24 centímetros.ISBN: 3030236749; 9783030236748.Tema(s): Fermentación en estado sólido | Aplicaciones industrialesFormatos físicos adicionales: Solid state fermentation: research and industrial applicationsClasificación: 660.28449 / S6 Nota de acceso: Disponible para usuarios de ECOSUR con su clave de acceso Nota de bibliografía: Incluye bibliografía e índice: páginas 169-172 Número de sistema: 59704Contenidos:Mostrar Resumen:
Inglés

This book reviews the wide range of products and applications of solid state fermentation as well as the development of this cultivation technology over the last years. In this book, readers will also learn about the challenges of solid state fermentation, including process management, reactor design, scale-up and the formation of process-specific products. Solid fermentation is a traditional cultivation technique of food technology and involves all cultivations of microorganisms on a solid substrate without free liquid phase. In the course of development of Biotechnology it was replaced by liquid cultivation mainly in the western countries. Over the past few years, solid-state fermentation is now becoming more important and has moved more back into focus. Especially, it is suitable for the cultivation of filamentous organisms, like ascomycetes and basidiomycetes, but also for various yeasts and bacteria. The products and applications of solid-state fermentation are as diverse as the microorganisms. They range from enzyme production to the production of antibiotics and pigments to the use in environmental technology and energy production.

Recurso en línea: https://link.springer.com/book/10.1007%2F978-3-030-23675-5
Etiquetas de esta biblioteca: No hay etiquetas de esta biblioteca para este título. Ingresar para agregar etiquetas.
Star ratings
    Valoración media: 0.0 (0 votos)
Existencias
Tipo de ítem Biblioteca actual Colección Signatura Estado Fecha de vencimiento Código de barras
Libros Biblioteca Electrónica
Recursos en línea (RE) 		Acervo General Recurso digital ECO400597044136
Libros Biblioteca Tapachula

Texto colocado en la configuración de la biblioteca Tapachula

Acervo General (AG) 		Acervo General 660.28449 S6 Disponible ECO020011192

Incluye bibliografía e índice: páginas 169-172

Part I Cultivation of Microbes Under Solid-State Fermentation.. Cultivation of Medicinal Mushroom Biomass by Solid-State Bioprocessing in Bioreactors .. Design and Operation of a Pilot-Scale Packed-Bed Bioreactor for the Production of Enzymes by Solid-State Fermentation.. It Is the Mix that Matters: Substrate-Specific Enzyme Production from Filamentous Fungi and Bacteria Through Solid-State Fermentation.. Part II Application of Solid-State Fermentation for Product Generation.. Aroma Profile Analyses of Filamentous Fungi Cultivated on Solid Substrates.. Stimulating Production of Pigment-Type Secondary Metabolites from Soft Rotting Wood Decay Fungi ("Spalting" Fungi .. Fermented Solids and Their Application in the Production of Organic Compounds of Biotechnological Interest.. Solid-State Anaerobic Digestion for Waste Management and Biogas Production.. Index

Disponible para usuarios de ECOSUR con su clave de acceso

This book reviews the wide range of products and applications of solid state fermentation as well as the development of this cultivation technology over the last years. In this book, readers will also learn about the challenges of solid state fermentation, including process management, reactor design, scale-up and the formation of process-specific products. Solid fermentation is a traditional cultivation technique of food technology and involves all cultivations of microorganisms on a solid substrate without free liquid phase. In the course of development of Biotechnology it was replaced by liquid cultivation mainly in the western countries. Over the past few years, solid-state fermentation is now becoming more important and has moved more back into focus. Especially, it is suitable for the cultivation of filamentous organisms, like ascomycetes and basidiomycetes, but also for various yeasts and bacteria. The products and applications of solid-state fermentation are as diverse as the microorganisms. They range from enzyme production to the production of antibiotics and pigments to the use in environmental technology and energy production. eng

Disponible en línea

Adobe Acrobat profesional 6.0 o superior

Con tecnología Koha