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Pathway Design for Industrial Fermentation
Pathway Design for Industrial Fermentation
Knygos.lt klubas Knygos.lt nariams
170,58 €
-30%
Įprastai
243,69 €
  • Išsiųsime per 10–14 d.d.
Pathway Design for Industrial Fermentation Explore the industrial fermentation processes of chemical intermediates In Pathway Design for Industrial Fermentation, distinguished researcher Dr. Walter Koch delivers an expert overview on industrial fermentation production technology as compared with natural extraction, organic chemistry, and biocatalysis. The book offers key insights for professionals designing and monitoring fermentation processes. The author explores the applications, alternative…
  • Leidėjas:
  • Metai: 2024
  • Puslapiai: 496
  • ISBN-10: 3527352759
  • ISBN-13: 9783527352753
  • Formatas: 17.3 x 24.9 x 3.1 cm, kieti viršeliai
  • Kalba: Anglų

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Pathway Design for Industrial Fermentation

Explore the industrial fermentation processes of chemical intermediates

In Pathway Design for Industrial Fermentation, distinguished researcher Dr. Walter Koch delivers an expert overview on industrial fermentation production technology as compared with natural extraction, organic chemistry, and biocatalysis. The book offers key insights for professionals designing and monitoring fermentation processes.

The author explores the applications, alternative production, biochemical pathways, metabolic engineering strategy, and downstream processing of various products-including C1 to C6 products-with a focus on low-value products with market prices below 4EUR per kilogram. Products will include methane, ethane, acetate, lactic acid, alanine, and others.

With specific commentary and insightful perspectives on the cost drivers and technological aspects critical to commercially successful applications, the book also includes:

  • Thorough introductions to methane, ethanol, acetate, lactic acid, alanine, and 3-Hydroxypropionic acid
  • Comprehensive explorations of 1,3-Propanediol, butanol, isobutanol, and isobutene
  • Practical discussions of 1,4-butanediol, succinic acid, itaconic acid, and glutamic acid
  • Fulsome treatments of isoprene, pentamethylenediamine, lysine, citric acid, and adipic acid

Perfect for process engineers, biotechnologists, and chemical engineers, Pathway Design for Industrial Fermentation will also benefit biochemists and professionals working in the chemical and food industries.

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  • Autorius: Walter Koch
  • Leidėjas:
  • Metai: 2024
  • Puslapiai: 496
  • ISBN-10: 3527352759
  • ISBN-13: 9783527352753
  • Formatas: 17.3 x 24.9 x 3.1 cm, kieti viršeliai
  • Kalba: Anglų

Pathway Design for Industrial Fermentation

Explore the industrial fermentation processes of chemical intermediates

In Pathway Design for Industrial Fermentation, distinguished researcher Dr. Walter Koch delivers an expert overview on industrial fermentation production technology as compared with natural extraction, organic chemistry, and biocatalysis. The book offers key insights for professionals designing and monitoring fermentation processes.

The author explores the applications, alternative production, biochemical pathways, metabolic engineering strategy, and downstream processing of various products-including C1 to C6 products-with a focus on low-value products with market prices below 4EUR per kilogram. Products will include methane, ethane, acetate, lactic acid, alanine, and others.

With specific commentary and insightful perspectives on the cost drivers and technological aspects critical to commercially successful applications, the book also includes:

  • Thorough introductions to methane, ethanol, acetate, lactic acid, alanine, and 3-Hydroxypropionic acid
  • Comprehensive explorations of 1,3-Propanediol, butanol, isobutanol, and isobutene
  • Practical discussions of 1,4-butanediol, succinic acid, itaconic acid, and glutamic acid
  • Fulsome treatments of isoprene, pentamethylenediamine, lysine, citric acid, and adipic acid

Perfect for process engineers, biotechnologists, and chemical engineers, Pathway Design for Industrial Fermentation will also benefit biochemists and professionals working in the chemical and food industries.

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