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Fermentation is a food preservation process that takes place in the absence of oxygen and is facilitated by several types of beneficial microorganisms. Not only can fermentation increase the nutritional value of the food, but you can also add to its shelf life. If you are curious about fermentation, this book is the perfect place to start. Within the pages of this book you will receive the following: * An introduction to fermentation and how it works * An overview of the benefits associated with fermenting foods * A step-by-step guide for the fermentation process * A collection of 25 delicious fermentation recipes By the time you finish this book you will have a firm grasp on the concept of fermentation and how it works. So, if you are ready to give fermentation a try, just pick a recipe and get cooking!
Fed-batch Fermentation is primarily a practical guide for recombinant protein production in E. coli using a Fed-batch Fermentation process. Ideal users of this guide are teaching labs and R&D labs that need a quick and reproducible process for recombinant protein production. It may also be used as a template for the production of recombinant protein product for use in clinical trials. The guide highlights a method whereby a medium cell density - final Ods = 30-40 (A600) - Fed-batch Fermentation process can be accomplished within a single day with minimal supervision. This process can also be done on a small (2L) scale that is scalable to 30L or more. All reagents (media, carbon source, plasmid vector and host cell) used are widely available and are relatively inexpensive. This method has been used to produce three different protein products following cGMP guidelines for Phase I clinical studies.
CONTENTS - Introduction, L. A. Underkofler and R. J. Hickey - PART I -ALCOHOLIC FERMENTATION AND ITS MODIFICATIONS - 2 Alcoholic Fermentation of Grain, W. H. Stark - 3 Alcoholic Fermentation of Molasses, H. M. Hodge and F. M. Hildebrandt - 4 Alcoholic Fermentation of Sulfite Waste Liquor, J. L. McCarthy 95 5 Production of Alcohol from Wood Waste, J. F. Saeman and A. A. Andreasen - 6 The Brewing Industry, R. I. Tenney - 7 Commercial Production of Table and Dessert Wines, M. A. Joslyn and M. W. Turbovsky - 8 Glycerol, L. A. Underkofler - PART II. THE PRODUCTION OF YEAST - 9 Commercial Yeast Manufacture, R. Irvin - 10 Food and Feed Yeast, A. J. Wiley - PART III. THE BUTANOL ACETONE FERMENTATIONS - II The Butanol-Acetone Fermentations, W.N. McCutchan and R. J. Hickey - PART IV. FERMENTATIVE PRODUCTION OF ORGANIC ACIDS - 12 Lactic Acid, H. H. Schopmeyer - 13 The Citric Acid Fermentation, M. J. Johnson - 14 Gluconic Acid, L. A. Underkofler - 15 Fumaric Acid, J. W. Foster - 16 Itaconic Acid, L. B. Lockwood - 17 Acetic Acid-Vinegar, R. H. Vaughn - INDEX -
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