Fermentation: A Practical Approach is a collection of methods and techniques covering the setting up and use of fermentation units in academic research and industrial laboratories. The emphasis is on the breadth of usage of small-scale fermenters and the interdisciplinary nature of fermentation itself. The topics covered include fermentation modelling, sterilization, and instrumentation. This area of research has many important industrial
applications, as evidenced by the affiliations of the authors (Hoechst, ICI, Beecham Pharmaceuticals).
'The book contains a wealth of practical information and guidance, which would be of great value to newcomers to fermentation ... it can be thoroughly recommended.'
G.T. Banks, Federation of European Biochemical Societies, Vol. 268, No.1, August 1990
'fills a long-standing gap in the literature and should find wide acceptance among practising microbiologists'
David W. Tempest, Society for General Microbiology Quarterly, November 1990
B. McNeil & L. Harvey: Setting up equipment for laboratory fermentation; T. Irvine: Laboratory fermentation; Parton & Willis: Inoculum preparation and fermenters; C.G. Sinclair & D. Canter: Fermentation modelling; C.G. Sinclair and D. Canter: Fed batch and continuous culture; P. Halling: Electrodes for fermentation; P. Dusseljee: Instrumentation and control; C. Kent: Sterilisation; M. Lavery: Animal cell culture
Series: Practical Approach Series
Number Of Pages: 240
Published: 18th January 1990
Publisher: Oxford University Press
Country of Publication: GB
Dimensions (cm): 23.0 x 15.6
Weight (kg): 0.41