FOOD AND INDUSTRIAL MICROBIOLOGY

Abstract

Introduction Concepts of Industrial Microbiology Microbial Products of Industrial Use Energy Generating Pathways: Fermentations and Respiration Regulation of Metabolic Pathways Screening of Microbes Culture Preservation Strain Development Strategy Microbial Growth and its Kinetics Fermentor & Fermentation Process Fermentation Media Inoculum Development Downstream Processing Commercial Production of Penicillin (Sub Merged Fermentation) Commercial Production of Citric Acid (Solid state fermentation) Microbial Biomass Production: Bakers yeast Enzyme / Cell Immobiliztion