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Technologie de la fermentation alimentaire et génie des bioprocédés

Technologie de la fermentation alimentaire et génie des bioprocédés

AREEJ SAJJAD / Muhammad Khalid Saeed / Naseem Zahra

72,21 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Biologia, ciencias de la vida
ISBN:
9786630257762
72,21 €
IVA incluido
Disponible

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Sobre IBD

La fermentation se situe à la croisée de plusieurs disciplines, ce qui est assez rare. C’est à la fois une question de microbiologie, puisqu’elle repose sur les capacités métaboliques spécifiques des bactéries, des levures et des moisissures ; une question de biochimie, puisqu’elle se déroule selon des voies enzymatiques bien définies agissant sur des substrats bien définis ; et une question d’ingénierie, car transposer une fermentation à l’échelle de la cuisine en un processus industriel fiable et reproductible nécessite une attention particulière portée à la conception des bioréacteurs, à la stérilité, à la surveillance, au contrôle et à la mise à l’échelle. Peu d’ouvrages tentent de réunir ces trois perspectives au sein d’un récit unique et cohérent. C’est précisément ce que vise cet ouvrage.

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