Verwandte Artikel zu Fermentation Technology and Microbial Proteins: DE

Fermentation Technology and Microbial Proteins: DE - Softcover

Sun, Wenli; Shahrajabian, Mohamad Hesam

 
9786206845003: Fermentation Technology and Microbial Proteins: DE
Softcover
ISBN 10: 6206845001 ISBN 13: 9786206845003
Verlag: LAP LAMBERT Academic Publishing, 2023

Inhaltsangabe

Fermentation is being used since ages as a safe technique for food preservation and uses minimal resources. Most common fermentations are alcohol fermentation, lactic acid (homofermentation), lactic acid (heterofermentation), butyric acid, mixed acid, propionic acid and acetic acid. The protein industry uses fermentation in three primary ways, 1) Traditional fermentation, 2) Biomass fermentation, 3) Precision fermentation: uses microbial hosts as cell factories for producing specific functional ingredients that typically need greater purity than the primary protein ingredients and are incorporated at lower levels. This book is aimed to both introduce and survey the fermentation technology and its relationship with functional foods, as well as, investigate and inspect different research progresses of protein factory-microbial fermentation technology.

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Über die Autorin bzw. den Autor

La dott.ssa Wenli Sun è ricercatrice senior e team leader che lavora su temi correlati alla medicina tradizionale cinese, all'influenza allelopatica e all'agricoltura sostenibile. Si occupa anche di argomenti legati alle biotecnologie e alle scienze molecolari.

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Verlag
LAP LAMBERT Academic Publishing
Erscheinungsdatum
2023
Sprache
Englisch
ISBN 10 
6206845001
ISBN 13 
9786206845003
Einband
Taschenbuch
Anzahl der Seiten
68
Kontakt zum Hersteller
Alphascript Publishing
customerservice@vdm-vsg.de

Brivibas gatve 197
Riga
1039
Lettland