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Fermentation Microbiology and Biotechnology

Vikas Mishra

392 pages
Arcler Education Inc
This book is an attempts to provide an overview of the various components of industrial fermentation process, mainly focusing on various types of fermentations products and the basic steps in a typical fermentation process. The major industrial applications of fermentation are constantly improved with the advances in molecular biology, microbiology and biotechnology, as fermentation is essentially an integration of all of these studies with a singular aim to improve the quality and quantity of the product. In the present era, the fermentation processes are basically used for medicinally or pharmaceutically relevant products and the fermented food production for human consumption. We are applying and optimizing the natural or manipulated biological systems as well as their environment to increase the yield of commercially viable products, like enzymes, antibodies, antibiotics, hormones and much more.
Author Bio
Vikas obtained his Ph.D. from King George’s Medical University, India in 2010. His interests span from bio-resources, fermentation technology to medical virology and neuroscience research. He has been involved in the research regarding neurological manifestations in various conditions, notably, HIV, malaria, Alzheimer’s and traumatic brain injury .