This practical handbook provides concise working instructions on all technical matters that biochemists, microbiologists, and chemists may encounter in their routine biotechnological work. It consists of a series written by specialists in their fields and designed to present the scientific and technical details that are often left out or taken for granted in multi-volume series on biotechnology. Among the topics treated are microorganisms, metabolic pathways, bioreactors, fermentation processes, biotransformations, production of microbial biomass, environmental biotechnology, and the economic aspects of biotechnology. Several appendices compile information that otherwise appears only in scattered form or is unobtainable in many cases.
Sprache
Verlagsort
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Illustrationen
Maße
Höhe: 230 mm
Breite: 150 mm
Gewicht
ISBN-13
978-3-527-26144-4 (9783527261444)
Schweitzer Klassifikation
Part I: Introduction; Biotechnology: History, Processes and Products; Part II: Fundamentals of Biotechnology; Microorganisms: Biology and Genetic Procedures for Strain Improvement; The Metabolism of Microorganisms; Secondary Metabolism; Plant and Animal Cell Culture; Bioreactors; Biological Regulation and Process Control; Part III: Processes and Products; Biotechnological Processes for the Manufacture of Foodstuffs and Fodders; Fermentation Processes: Ethanol, Wine, Beer; Primary Metabolites; Enzymes; Antibiotics and Other Secondary Metabolites; Biotransformations; Production of Microbial Biomass; Environmental Biotechnology; Microbial Leaching; Economic Aspects of Fermentation Processes; Appendix I: Journals, Periodicals, Reviews; Appendix II: Biotechnological Abbreviations, Formulas and Symbols; Appendix III: Laws, Guidelines and Instructions; Appendix IV: Basic Information for Working in Biotechnology; Appendix V: Manufacturing Firms; Appendix VI: Products from Biotechnological Processes.
