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Monday, July 27, 2020 | History

3 edition of Micro-organisms and fermentation. found in the catalog.

Micro-organisms and fermentation.

Alfred Jörgensen

Micro-organisms and fermentation.

by Alfred Jörgensen

  • 264 Want to read
  • 16 Currently reading

Published by C. Griffin and company, limited in London .
Written in English

    Subjects:
  • Bacteria.,
  • Fermentation.,
  • Fermentation -- Bibliography.,
  • Yeast.

  • Edition Notes

    Bibliography: p. 403-461.

    StatementBy Alfred Jörgensen.
    GenreBibliography.
    ContributionsDavies, Samuel Henry.
    The Physical Object
    Paginationxiv, 467 p.
    Number of Pages467
    ID Numbers
    Open LibraryOL19164261M
    LC Control Number25001269

    Title. Micro-organisms and fermentation, By. Jörgensen, Alfred, Miller, Alexander Kenneth, Lennholm, A. E., Type. Fermentation is the term used by microbiologists to describe any process for the production of a product by means of the mass culture of a microorganism. The product can either be: 1. The cell itself: referred to as biomass production. 2. A microorganisms own metabolite: referred to as a product from a natural or genetically improved strain.

    "The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Microbiology refers to the study of microorganisms. As the name suggests, microorganisms are organisms that are so small they can only be seen using a microscope. Bacteria, fungi (such as yeasts and molds), protozoa, viruses, algae, and some parasites are all types of microorganisms File Size: 2MB.

    Description: This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation and in producing more readily digestible nutrients via natural fermentation processes are also examined. Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs.


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Micro-organisms and fermentation by Alfred Jörgensen Download PDF EPUB FB2

Food, Fermentation, and Micro-organisms, Second Edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today.

The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, Cited by: The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts.

Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other : Hardcover. About this book. Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide.

From beer and wine to yoghurt and bread, it is Micro-organisms and fermentation. book common denominator between many of our foodstuffs.

Microorganisms and Fermentation of Traditional Foods. Ramesh C. Ray, Montet Didier. CRC Press, - Technology & Engineering - pages. 0 Reviews. The first volume in a series covering. Summary. The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts.

Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products. The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts.

Part I focuses on fermentation of Reviews: 1. Microorganisms and Fermentation of Traditional Foods Ramesh C. Ray, Montet Didier The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts.

Genre/Form: Bibliography: Additional Physical Format: Online version: Jörgensen, Alfred, Micro-organisms and fermentation. London, C. Griffin. Of the books dealing with micro-organisms and fermentation, Dr.

Jörgensen's has long occupied a leading position, and hardly requires an introduction to the specialist. The new edition just issued. Some of the major micro-organisms in this book 28 Yeast 29 Lactic acid bacteria 31 Lactococcus 32 Leuconostoc 32 a gift we have in fermentation, the common denominator between all these xvi Food, Fermentation and Micro-organisms.

The measurement of microbial biomass, growth and kinetics, and factors affecting fermentation processes are also explained. The roles of microorganisms (bacteria and yeasts) involved in fermentation processes [solid-state fermentation (SSF) and submerged fermentation (SmF)] mostly related in processing industries are : Sudhanshu S.

Behera, Ramesh C. Ray, Urmimala Das, Sandeep K. Panda, P. Saranraj. In addition, microorganisms contributing to the fermentation process have recently been associated with many health benefits, and so these microorganisms have become another focus of attention.

Food, Fermentation, and Micro-organisms, Second Edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today.

Download PDF Principles Of Fermentation Technology book full free. Principles Of Fermentation Technology available for download and read online in other formats.

The book now covers new aspects such as recombinant DNA techniques in the improvement of industrial micro-organisms, as well as including comprehensive information on fermentation. Bacteria of several gram-positive genera, including Lactobacillus, Leuconostoc, and Streptococcus, are collectively known as the lactic acid bacteria (LAB), and various strains are important in food yogurt and cheese production, the highly acidic environment generated by lactic acid fermentation denatures proteins contained in milk, causing it to solidify.

This chapter introduces the reader to the fermentation industry and lays the foundation for the rest of the book.

The range of products manufactured by fermentation is discussed followed by an explanation of the chronological development of the industry and the six key steps in its evolution, from the production of organic solvents to recombinant proteins and animal cell processes.

Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality. The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality.

Microbial fermentation can also be useful for identifying microbes for diagnostic purposes. Fermentation by some bacteria, like those in yogurt and other soured food products, and by animals in muscles during oxygen depletion, is lactic acid fermentation. The chemical reaction of lactic acid fermentation is as follows.

Food, Fermentation, and Micro-organisms, Second Edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today.

The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught. The fermentation method used by animals and some bacteria like those in yogurt is lactic acid fermentation (Figure ).

This occurs routinely in mammalian red blood cells and in skeletal muscle that has insufficient oxygen supply to allow aerobic respiration to continue (that is, in. texts All Books All Texts latest This Just In Smithsonian Libraries FEDLINK (US) Genealogy Lincoln Collection.

National Emergency Micro Organisms And Fermentation by Alfred Jorgensen. Publication date Topics Biology Publisher Charles Griffin And Company Collection universallibrary Contributor IISc Library Language.

Abstract. l-Cysteine is an important amino acid both biologically and gh most amino acids are industrially produced by microbial fermentation, l-cysteine has been mainly produced by protein to environmental and safety problems, synthetic or biotechnological products have been preferred in the by:   Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide.

From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs/5(8).