Fermentation Microbiology and Biotechnology, Third Edition explores and illustrates the diverse array of metabolic pathways employed for the production of primary and secondary metabolites as well as biopharmaceuticals.
This updated and expanded edition addresses the whole spectrum of fermentation biotechnology, from fermentation kinetics and dynamics to protein and co-factor engineering. The third edition builds upon the fine pedigree of its earlier predecessors and extends the spectrum of the book to reflect the multidisciplinary and buoyant nature of this subject area.
To that end, the book contains four new chapters:Functional GenomicsSolid-State FermentationsApplications of Metabolomics to Microbial Cell FactoriesCurrent Trends in Culturing Complex Plant Tissues for the Production of Metabolites and Elite GenotypesOrganized and written in a concise manner, the book's accessibility is enhanced by the inclusion of definition boxes in the margins explaining any new concept or specific term.
The text also contains a significant number of case studies that illustrate current trends and their applications in the field. With contributions from a global group of eminent academics and industry experts, this book is certain to pave the way for new innovations in the exploitation of microorganisms for the benefit of mankind.