Principles of Fermentation Technology, Fourth Edition covers key components of the fermentation process, including growth kinetics, strain isolation and improvement, inoculum development, fermentation media, fermenter design, control and operation, sterilization, product recovery, and the environmental impact of processes. The book recognizes the increasing importance of animal cell culture, the continuing impact of the post-genomics era and CRISPR technology on applied science, and the huge contribution that heterologous protein production now makes in the success of the pharmaceutical industry. In addition, the importance of the vaccine sector is reflected in its increased coverage.
It is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. The book's authors have integrated the engineering and biological aspects of fermentation to make the content accessible to members of both disciplines, with a focus on the practical application of theory. This book collates all fermentation fundamentals into one concise reference, making it an indispensable resource for fermentation scientists and anyone studying in the field.
1. Chapter 1. An introduction to fermentation processes - p. 1 2. Chapter 2. The growth kinetics of microbial and animal cell cultures - p. 25 3. Introduction - p. 25 4. Mathematical models and exponential growth - p. 25 5. Batch culture - p. 31 6. Continuous culture - p. 41 7. Fed-batch culture - p. 69 8. Conclusions - p. 80 9. Chapter 3. The isolation of industrially important microorganisms - p. 91 10. Chapter 4. The improvement of industrially important microorganisms - p. 157 11. Introduction - p. 157 12. Improvement of strains producing primary biosynthetic products - p. 158 13. Improvement of strains producing secondary biosynthetic products - p. 221 14. Conclusions - p. 275 15. Chapter 5. The design of media for microbial and animal cell fermentations - p. 295 16. Introduction - p. 295 17. Typical media - p. 298 18. Medium formulation - p. 299 19. Water - p. 302 20. Energy sources - p. 304 21. Carbon sources - p. 304 22. Nitrogen sources - p. 315 23. Minerals - p. 319 24. Chelators - p. 321 25. Growth factors - p. 322 26. Buffers - p. 322 27. The addition of precursors and metabolic regulators to media - p. 323 28. Oxygen requirements - p. 327 29. Medium optimization - p. 331 30. Animal cell media - p. 342 31. Conclusions - p. 353 32. Chapter 6. Sterilization and aseptic operation - p. 371 33. Chapter 7. Culture preservation and inoculum development - p. 433 34. Introduction - p. 433 35. Preservation of cell cultures and microorganisms - p. 433 36. Inoculum development - p. 439 37. Conclusion - p. 501 38. Chapter 8. Design of a fermenter - p. 515 39. Introduction - p. 515 40. Basic functions of a fermenter - p. 516 41. Aseptic operation and containment - p. 518 42. Fermenter body construction - p. 526 43. Achievement and maintenance of aseptic conditions - p. 549 44. Monitoring and control of various parameters - p. 559 45. Valves and steam traps - p. 559 46. Complete loss of contents from a fermenter - p. 572 47. Testing new fermenters - p. 573 48. Scale-up of fermenters - p. 573 49. Other fermentation vessels - p. 574 50. Conclusions - p. 620 51. Chapter 9. Instrumentation and control - p. 635 52. Introduction - p. 635 53. Methods of measuring process variables - p. 639 54. Control systems - p. 675 55. The bigger picture - p. 687 56. Conclusions - p. 700 57. Chapter 10. Aeration and agitation - p. 713 58. Introduction - p. 713 59. Oxygen requirements of industrial fermentations - p. 713 60. Oxygen supply - p. 723 61. Determination of KLA values - p. 726 62. Fluid rheology - p. 734 63. Factors affecting KLA values in fermentation vessels - p. 738 64. Balance between oxygen supply and demand - p. 770 65. Scale-up and scale-down - p. 773 66. Conclusions - p. 791 67. Chapter 11. The recovery and purification of fermentation products - p. 805 68. Introduction - p. 805 69. Removal of microbial or animal cells and other solid matter - p. 812 70. Cell disruption - p. 846 71. Liquid–liquid extraction - p. 856 72. Aqueous two-phase extraction systems - p. 864 73. Reversed micelle extraction - p. 865 74. Supercritical fluid extraction - p. 866 75. Adsorption - p. 868 76. Removal of volatile products - p. 869 77. Chromatography - p. 870 78. Membrane processes - p. 882 79. Drying - p. 885 80. Crystallization - p. 887 81. Whole broth processing - p. 888 82. Conclusions - p. 896 83. Chapter 12. The treatment of fermentation waste products - p. 911 84. Chapter 13. Biopharmaceuticals - p. 965 85. Index - p. 1033
Principles of Fermentation Technology, Fourth Edition covers key components of the fermentation process, including growth kinetics, strain isolation and improvement, inoculum development, fermentation media, fermenter design, control and operation, sterilization, product recovery, and the environmental impact of processes. The book recognizes the increasing importance of animal cell culture, the continuing impact of the post-genomics era and CRISPR technology on applied science, and the huge contribution that heterologous protein production now makes in the success of the pharmaceutical industry. In addition, the importance of the vaccine sector is reflected in its increased coverage.
It is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. The book's authors have integrated the engineering and biological aspects of fermentation to make the content accessible to members of both disciplines, with a focus on the practical application of theory. This book collates all fermentation fundamentals into one concise reference, making it an indispensable resource for fermentation scientists and anyone studying in the field.
1. Chapter 1. An introduction to fermentation processes - p. 1 2. Chapter 2. The growth kinetics of microbial and animal cell cultures - p. 25 3. Introduction - p. 25 4. Mathematical models and exponential growth - p. 25 5. Batch culture - p. 31 6. Continuous culture - p. 41 7. Fed-batch culture - p. 69 8. Conclusions - p. 80 9. Chapter 3. The isolation of industrially important microorganisms - p. 91 10. Chapter 4. The improvement of industrially important microorganisms - p. 157 11. Introduction - p. 157 12. Improvement of strains producing primary biosynthetic products - p. 158 13. Improvement of strains producing secondary biosynthetic products - p. 221 14. Conclusions - p. 275 15. Chapter 5. The design of media for microbial and animal cell fermentations - p. 295 16. Introduction - p. 295 17. Typical media - p. 298 18. Medium formulation - p. 299 19. Water - p. 302 20. Energy sources - p. 304 21. Carbon sources - p. 304 22. Nitrogen sources - p. 315 23. Minerals - p. 319 24. Chelators - p. 321 25. Growth factors - p. 322 26. Buffers - p. 322 27. The addition of precursors and metabolic regulators to media - p. 323 28. Oxygen requirements - p. 327 29. Medium optimization - p. 331 30. Animal cell media - p. 342 31. Conclusions - p. 353 32. Chapter 6. Sterilization and aseptic operation - p. 371 33. Chapter 7. Culture preservation and inoculum development - p. 433 34. Introduction - p. 433 35. Preservation of cell cultures and microorganisms - p. 433 36. Inoculum development - p. 439 37. Conclusion - p. 501 38. Chapter 8. Design of a fermenter - p. 515 39. Introduction - p. 515 40. Basic functions of a fermenter - p. 516 41. Aseptic operation and containment - p. 518 42. Fermenter body construction - p. 526 43. Achievement and maintenance of aseptic conditions - p. 549 44. Monitoring and control of various parameters - p. 559 45. Valves and steam traps - p. 559 46. Complete loss of contents from a fermenter - p. 572 47. Testing new fermenters - p. 573 48. Scale-up of fermenters - p. 573 49. Other fermentation vessels - p. 574 50. Conclusions - p. 620 51. Chapter 9. Instrumentation and control - p. 635 52. Introduction - p. 635 53. Methods of measuring process variables - p. 639 54. Control systems - p. 675 55. The bigger picture - p. 687 56. Conclusions - p. 700 57. Chapter 10. Aeration and agitation - p. 713 58. Introduction - p. 713 59. Oxygen requirements of industrial fermentations - p. 713 60. Oxygen supply - p. 723 61. Determination of KLA values - p. 726 62. Fluid rheology - p. 734 63. Factors affecting KLA values in fermentation vessels - p. 738 64. Balance between oxygen supply and demand - p. 770 65. Scale-up and scale-down - p. 773 66. Conclusions - p. 791 67. Chapter 11. The recovery and purification of fermentation products - p. 805 68. Introduction - p. 805 69. Removal of microbial or animal cells and other solid matter - p. 812 70. Cell disruption - p. 846 71. Liquid–liquid extraction - p. 856 72. Aqueous two-phase extraction systems - p. 864 73. Reversed micelle extraction - p. 865 74. Supercritical fluid extraction - p. 866 75. Adsorption - p. 868 76. Removal of volatile products - p. 869 77. Chromatography - p. 870 78. Membrane processes - p. 882 79. Drying - p. 885 80. Crystallization - p. 887 81. Whole broth processing - p. 888 82. Conclusions - p. 896 83. Chapter 12. The treatment of fermentation waste products - p. 911 84. Chapter 13. Biopharmaceuticals - p. 965 85. Index - p. 1033
