The metabolic process that produces chemical changes in organic
substrates by the action of enzymes is referred to as fermentation. It
plays an important role in food production where it includes
microorganisms for bringing desirable changes to a foodstuff or
beverage. Fermentation is the primary means of producing ATP within
microorganisms through the degradation of organic nutrients
anaerobically. Some of the major products, which are produced using the
process of fermentation are ethanol lactic acid and hydrogen gas. The
procedures used within industrial fermentation are classified into batch
and batch-fed procedures. The different ingredients are combined and the
reactions proceed without any interference in the batch procedure.
During the fed-batch procedure, a few ingredients are added during the
process of fermentation. This book presents the complex subject of
fermentation in the most comprehensible and easy to understand language.
Different approaches, evaluations and methodologies on fermentation have
been included herein. Experts and students actively engaged in this
field will find this book full of crucial and unexplored concepts.
