Fermentation and Enzyme Technology

by Daniel I. C. Wang, Charles L. Cooney, Arnold L. Demain

Outlines the fundamental microbiological, biochemical, genetic, and engineering aspects of fermentation, presenting advanced methods of fermentation and control. Covers the isolation of enzymes, especially those found in intracellular contents of microorganisms. Discusses enzyme immobilization and the factors influencing the use of enzymes in reactors.

374 pages, Hardcover

First published April 1, 1979