Basic Fermentation Technology

Fermentations in view of their easy operation and cost effectiveness have gained importance in daily life of man. The possibilities of production of diverse substances with least efforts has made them more attractive processes. In spite of innovative developments in this area, it is still associated with skillful manipulation in order to make the process sustainable.The present book deals with the basics of fermentations, types of fermentations described in broad perspective. The scale up of fermentations, upstream and downstream processes are discussed in an integrated manner. The different aspects of separation and purification to get quality products and their economic aspects are discussed in a separate chapter. The need for eco friendly operation of fermentation industry is stressed. Instrumentation techniques involved in fermentation process are described. A basic account of plant and animal cell and tissue culture are included to give holistic account of fermentations. Basics of computer applications on fermentations are also discussed.

S M Reddy, Emeritus Professor at Department of Microbiology, Kakatiya University, Warangal has rich experience of teaching and research. Recognised as distinguished teacher by Govt. of Andhra Pradesh and Society of Mycology and Plant Pathology of India. He was honoured with Maheshwari medal of Indian Botanical Society. He has edited and published 25 books of university level and guided 40 PhD students. He has successfully completed several research projects funded by different funding agencies. He is a fellow and executive member of many academic societies and member of academic bodies of different universities.