Process development in antibiotic fermentations

Process development in antibiotic fermentation is of microbiological and commercial importance and this book gives a consistent treatment of the area. It is divided into three parts: the first deals with the scientific background to the subject, the second with process development in the laboratory and the third with industrial fermentation plants and pilot plants. The discussion shows how problems change as processes are scaled up and yields increase. The book is written from a practical angle and examples of development work are given to support the background information. It will be particularly useful to students of applied microbiology and to those postgraduate microbiologists who are widening their experience with the development of antibiotic fermentations in relation to the production plant, both as a lecturer and as an industrial consultant and he has made use of his wide knowledge of all these areas in this book.

Preface

Part I Background

1 Introduction

2 The microorganisms and methods of culture

3 Microbial physiology

4 Microbial biochemistry

5 Subsidiary factors important in production fermentations

6 Submerged culture conditions: the interaction between environment and genotype

Part II Process Development in the Laboratory

7 Laboratory fermentation process development

8 Assessment and understanding of experimental results

9 Strain improvement

10 Methods for laboratory process development

Part III Industrial Fermentation Plants and Pilot Plants

11 Fermentation plants and pilot plants

12 Process development in the fermentation plant

13 Two plant problems: infection and variations in the level of production

Postscript

Bibliography

References

Index

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On Order

Summary

Summary

Table of Contents