Practical Fermentation Technology - Softcover

9780470014356: Practical Fermentation Technology

Softcover

ISBN 10: 0470014350 ISBN 13: 9780470014356

Publisher: Wiley–Blackwell, 2008

This specific ISBN edition is currently not available.

A hands–on book which begins by setting the context;– defining ′fermentation′ and the possible uses of fermenters, and setting the scope for the book. It then proceeds in a methodical manner to cover the equipment for research scale fermentation labs, the different types of fermenters available, their uses and modes of operation. Once the lab is equipped, the issues of fermentation media, preservation strains and strain improvement strategies are documented, along with the use of mathematical modelling as a method for prediction and control. Broader questions such as scale–up and scale down, process monitoring and data logging and acquisition are discussed before separate chapters on animal cell culture systems and plant cell culture systems. The final chapter documents the way forward for fermenters and how they can be used for non–manufacturing purposes. A glossary of terms at the back of the book (along with a subject index) will prove invaluable for quick reference.Edited by academic consultants who have years of experience in fermentation technology, each chapter is authored by experts from both industry and academia. Industry authors come from GSK (UK), DSM (Netherlands), Eli Lilly (USA) and Broadley James (UK–USA).

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From the Author

As researchers and teachers of fermentation science and engineering, we were increasingly aware of the lack of practical skills training in fermentation. This is especially noticeable amongst those who are new to the subject. This is a sizeable group nowadays, as perhaps most of those using fermentation techniques are simply using it as an enabling technology within their own research fields.
The problem is that many of these newcomers simply have no background in the area, and moreover, they don't know what they don't know!

So, the book is aimed at putting down in text some of that background knowledge of the practicalities of submerged liquid culture fermentation systems, which an experienced fermentation scientist would have accumulated.

We deliberately intended that we'd have a good mix of acedemic and industry authors, so that the viewpoint wasn't too narrow. We also intentionally included only underpinning theory absolutely necessary to put the practical elements in context, and cross-linked to other sources. At any rate, the more theoretical aspects are very well catered for in many other books.

We hope you will find the book of use, and will enjoy reading it.

Brian McNeil and Linda M. Harvey

From the Back Cover

This book is intended to aid the beginner, or less experienced fermentation scientist, by bringing together and setting down practical experiences in fermentation technology, with contributions from academic and industrial scientists and engineers with many years experience of carrying out fermentation processes of different types, from bench–top right up to the largest industrial production scales. It focuses on the practical skills and associated problems, cross–referencing to appropriate reading material dealing with the underpinning science or engineering where relevant.

The book

begins with a brief background on the development of fermentation, through the criteria for selection of lab based fermenters, with a chapter on the more specialised needs and challenges of equipping a lab for membrane protein expression, before moving on to practical aspects of cultivation modes, medium preparation and sterilisation, and culture preservation and inoculum work up techniques.
The modelling of fermentation processes is then discussed, followed by an examination of the practical aspects of scaling up or scaling down fermentations. The typical sensors used to monitor fermentations are then described and associated challenges presented. More specialised, and less frequently considered areas relating to fermentation are described, including the selection and use of Supervisory Control and Data Acquisition systems ( SCADA).
The penultimate chapter focuses on a brief discussion of the variability inherent in fermentation processes, their consequences and how this can be described and quantified.
The final chapter deals with a description of the various continuous culture systems (e.g. chemostats), and of how powerful these technologies are in helping us understand better the physiology of microbes, or cultured cells (animal or plant) via definition and control of their environment in the fermenter.

This volume is not intended to be a handbook, but by presenting some of the more challenging aspects of the practice of fermentation, the learning curve of the newcomer may be accelerated, and their path to competence smoothed a little.

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