Fermentation Processes Ed. By Angela Faustino Jozala
by Angela Faustino Jozala /
2017 / English / PDF
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The present book reflects that wide value of fermentation in related areas. The book holds chapters over diverse areas of fermentation research. Fermentation is a theme widely useful for food, feed and biofuel production. Indeed each of these areas, food industry, animal nutrition and energy production, has considerable presence in the global market. Fermentation process also has relevant applications on medical and pharmaceutical areas, such as antibiotics production. Preface 1 Importance of the Fermentation to Produce High-Quality Silage 2 Fermentation and Redox Potential 3 Solid-State Fermentation in a Bag Bioreactor: Effect of Corn Cob Mixed with Phytopathogen Biomass on Spore and Cellulase Production by Trichoderma asperellum 4 Characterization of the Solid-State and Liquid Fermentation for the Production of Laccases of Pleurotus ostreatus 5 Factors Affecting Rumen Fermentation Using Batch Culture Technique 6 Kinetic Modeling of 1‐G Ethanol Fermentations 7 Microbial Population Optimization for Control and Improvement of Dark Hydrogen Fermentation 8 Biosensors in Fermentation Applications 9 Biogas - Turning Waste into Clean Energy 10 Production Processes for Monoclonal Antibodies 11 Production of Lipopeptides by Fermentation Processes: Endophytic Bacteria, Fermentation Strategies and Easy Methods for Bacterial Selection 12 Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals 13 Solid-State Culture for Lignocellulases Production 14 Anaerobic Digestion: I. A Common Process Ensuring Energy Flow and the Circulation of Matter in Ecosystems. II. A Tool for the Production of Gaseous Biofuels
