editedbook
Publication: IIP Proceedings Year: 2022, Month: November Page No: 214-223, ISSN/ISBN: 978-93-95632-88-1, DOI/Link: https://rsquarel.org/assets/docupload/rsl2023270F6EA9191DF5A.pdf
FERMENTATION TECHNOLOGY
Area/Stream: Biotechnology, Authors: Dr. Chandan Das, Dr. Debajyoti Das, Mr. Ashutosh Meher, Miss. Kumudini Sahoo Keywords: Fermentation, Biotech, pasteurization, phosphorylation, bioreactors, batch culture Book Name /series: Futuristic Trends in Biotechnology, Volume 2, Book 27, Part 2, Chapter 5Publication: IIP Proceedings Year: 2022, Month: November Page No: 214-223, ISSN/ISBN: 978-93-95632-88-1, DOI/Link: https://rsquarel.org/assets/docupload/rsl2023270F6EA9191DF5A.pdf
Abstract:
The term "fermentation" refers to the process by which microorganisms can grow and produce products in environments with either aerobic, microaerobic, or anaerobic conditions. The efficiency of the fermenter is determined by the organism that is able to develop inside of it given the appropriate pH, temperature, oxygen levels, and any other environmental conditions. The process of fermentation can be broken down into three distinct stages. Various parts of fermentation technology are used, with modern applications in the manufacture of staple foods, drinks, the processing of meat and fish, the creation of organic solvents, pharmaceutical, etc. industries, among others. The present chapter provides a comprehensive overview of several varieties of fermentation technology, as well as its scope, history, advantages and limitations, and modern applications in the fields of biotechnology and healthcare.
Cite this: Dr. Chandan Das, Dr. Debajyoti Das, Mr. Ashutosh Meher, Miss. Kumudini Sahoo,"FERMENTATION TECHNOLOGY", Futuristic Trends in Biotechnology, Volume 2, Book 27, Part 2, Chapter 5, November, 2022, 214-223, 978-93-95632-88-1, https://rsquarel.org/assets/docupload/rsl2023270F6EA9191DF5A.pdf
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