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Technologie der Lebensmittelfermentierung und Bioverfahrenstechnik

Technologie der Lebensmittelfermentierung und Bioverfahrenstechnik

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:
9786630471557
72,21 €
IVA incluido
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Sobre IBD

Die Fermentation befindet sich an einer seltenen Schnittstelle verschiedener Disziplinen. Sie ist zugleich eine Frage der Mikrobiologie, da sie von den spezifischen Stoffwechselkapazitäten von Bakterien, Hefen und Schimmelpilzen abhängt; eine Frage der Biochemie, da sie über definierte enzymatische Stoffwechselwege abläuft, die auf bestimmte Substrate einwirken; und eine Frage der Technik, da die Umsetzung einer Fermentation im Küchenmaßstab in einen zuverlässigen, reproduzierbaren industriellen Prozess sorgfältige Aufmerksamkeit hinsichtlich der Auslegung des Bioreaktors, der Sterilität, der Überwachung, der Steuerung und der Skalierung erfordert. Nur wenige Texte versuchen, alle drei dieser Perspektiven in einer einzigen, zusammenhängenden Darstellung zu vereinen. Dieses Buch ist ein Versuch, genau das zu tun.

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