Solid State Fermentation for Foods and Beverages, Chen, Jian

Автор: Baglio, Ettore
Название: Chemistry and technology of yoghurt fermentation
ISBN: 3319073761 ISBN-13(EAN): 9783319073767
Издательство: Springer
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Цена: 7685.00 р.
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Описание: This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with microbial organisms (such as Lactobacillus bulgaricus and Streptococcus thermophilus). It has been found that this symbiosis has an optimal development at a temperature of ca. 45°C with the transformation of lactose into lactic acid and small amounts of acetaldehyde, diacetyl and volatile acids. This Brief explains the chemical and physical results of the fermentation process, such as precipitation of proteins and the acid coagulation of milk with a clot formation in the final semi-solid mass. The Brief sheds light on the accomplishments of the fermenting organisms: they are responsible for the biochemical reactions of carbohydrate metabolism, proteolysis, lipolysis and flavour production in the process of yoghurt production. It also briefly reviews formulations and food additives used in the modern yoghurt producing industry.

Название: Lactic acid fermentation of fruits and vegetables
ISBN: 0367782677 ISBN-13(EAN): 9780367782672
Издательство: Taylor&Francis
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Цена: 7348.00 р.
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Описание: Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain g

Автор: Mehta, Bhavbhuti M.
Название: Fermentation
ISBN: 1439853347 ISBN-13(EAN): 9781439853344
Издательство: Taylor&Francis
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Цена: 36749.00 р.
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Автор: Atsushi Yokota; Masato Ikeda
Название: Amino Acid Fermentation
ISBN: 4431565183 ISBN-13(EAN): 9784431565185
Издательство: Springer
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Цена: 41925.00 р.
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Описание: This book presents the latest findings on amino acid fermentation and reviews the 50-year history of their development.

Автор: Yokota Atsushi, Ikeda Masato
Название: Amino Acid Fermentation
ISBN: 4431568107 ISBN-13(EAN): 9784431568100
Издательство: Springer
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Цена: 48913.00 р.
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Описание: This book presents the latest findings on amino acid fermentation and reviews the 50-year history of their development.

Автор: Paramithiotis, Spiros
Название: Lactic Acid Fermentation of Fruits and Vegetables
ISBN: 1498726909 ISBN-13(EAN): 9781498726900
Издательство: Taylor&Francis
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Цена: 31390.00 р.
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Название: Encapsulation in Food Processing and Fermentation
ISBN: 0367258315 ISBN-13(EAN): 9780367258313
Издательство: Taylor&Francis
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Цена: 24499.00 р.
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Описание: The book Encapsulation in food processing and fermentations provides new insights into food encapsulation processes. The chapters are organized in a manner that even readers who are not familiar with encapsulation will find the information of interest.

Автор: David A. Mitchell; Nadia Krieger; Marin Berovic
Название: Solid-State Fermentation Bioreactors
ISBN: 3642068391 ISBN-13(EAN): 9783642068393
Издательство: Springer
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Цена: 26120.00 р.
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Описание: This concise professional reference provides a fundamental framework for the design and operation of solid-state fermentation bioreactors, enabling researchers currently working at laboratory scale to scale up their processes.

Автор: Susanne Steudler; Anett Werner; Jay J. Cheng
Название: Solid State Fermentation
ISBN: 3030236749 ISBN-13(EAN): 9783030236748
Издательство: Springer
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Цена: 46118.00 р.
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Описание: This book reviews the wide range of products and applications of solid state fermentation as well as the development of this cultivation technology over the last years. In this book, readers will also learn about the challenges of solid state fermentation, including process management, reactor design, scale-up and the formation of process-specific products. Solid fermentation is a traditional cultivation technique of food technology and involves all cultivations of microorganisms on a solid substrate without free liquid phase. In the course of development of Biotechnology it was replaced by liquid cultivation mainly in the western countries. Over the past few years, solid-state fermentation is now becoming more important and has moved more back into focus. Especially, it is suitable for the cultivation of filamentous organisms, like ascomycetes and basidiomycetes, but also for various yeasts and bacteria. The products and applications of solid-state fermentation are as diverse as the microorganisms. They range from enzyme production to the production of antibiotics and pigments to the use in environmental technology and energy production.

Автор: Ashok Pandey; Carlos Ricardo Soccol; Christian Lar
Название: Current Developments in Solid-state Fermentation
ISBN: 1441925856 ISBN-13(EAN): 9781441925855
Издательство: Springer
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Цена: 19589.00 р.
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Описание: Several commercial ventures have come up based on SSF in different parts of the world.The contents are organized into four parts: Part 1 deals with the General and Fundamentals aspects of SSF;

Автор: Hiroshi Takagi; Hiroshi Kitagaki
Название: Stress Biology of Yeasts and Fungi
ISBN: 4431552472 ISBN-13(EAN): 9784431552475
Издательство: Springer
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Цена: 22359.00 р.
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Описание: This book describes cutting-edge science and technology of the characterization, breeding, and development of yeasts and fungi used worldwide in fermentation industries such as alcohol beverage brewing, bread making, and bioethanol production. The book also covers numerous topics and important areas the previous literature has missed, ranging widely from molecular mechanisms to biotechnological applications related to stress response/tolerance of yeasts and fungi. During fermentation processes, cells of yeast and fungus, mostly Saccharomyces and Aspergillus oryzae spp., respectively, are exposed to a variety of fermentation “stresses”. Such stresses lead to growth inhibition or cell death. Under severe stress conditions, their fermentation ability and enzyme productivity are rather limited. Therefore, in terms of industrial application, stress tolerance is the key characteristic for yeast and fungal cells. The first part of this book provides stress response/tolerance mechanisms of yeast used for the production of sake, beer, wine, bread, and bioethanol. The second part covers stress response/tolerance mechanisms of fungi during environmental changes and biological processes of industrial fermentation. Readers benefit nicely from the novel understandings and methodologies of these industrial microbes. The book is suitable for both academic scientists and graduate-level students specialized in applied microbiology and biochemistry and biotechnology and for industrial researchers and engineers who are involved in fermentation-based technologies. The fundamental studies described in this book can be applied to the breeding of useful microbes (yeasts, fungi), the production of valuable compounds (ethanol, CO2, amino acids, organic acids, and enzymes) and the development of promising processes to solve environmental issues (bioethanol, biorefinery).

Автор: Ceccato-Antonini
Название: Microbiology of Ethanol Fermentation in Sugarcane Biofuels
ISBN: 3031122917 ISBN-13(EAN): 9783031122910
Издательство: Springer
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Цена: 16769.00 р.
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Описание: This book discusses the microbiology of fermentation for the production of bioethanol from sugarcane. Coverage includes how selected yeasts improve ethanol yield and productivity concerning recent advances at genomic, transcriptomic, and proteomic levels, how microorganisms (bacteria and yeasts) interact with each other in fermentation vats, and the application of microbiological monitoring methods with safety and precision. Special attention is given to antimicrobial strategies used to decrease contamination. The book is aimed at professionals working in the bioethanol industry, as well as students and researchers studying biological and biotechnological aspects of applied matters such as industrial microbiology and industrial fermentations. The English translation of this book from its Portuguese original manuscript was done with the help of artificial intelligence (machine translation by the service provider DeepL.com). A subsequent human revision of the content was done by the author. * Covers common microbiological monitoring techniques; * Reviews selected yeasts used in the bioethanol industry; * Examines the role of bacteria and native yeasts in ethanolic fermentation and methods to control their growth.