Industrial microbiology can be broadly classified into several branches, including:
| | Microorganism | Process Highlight | | :--- | :--- | :--- | | Ethanol | Saccharomyces cerevisiae | Continuous fermentation, molasses substrate | | Citric Acid | Aspergillus niger | Surface or submerged fermentation using sucrose | | Antibiotics (Penicillin) | Penicillium chrysogenum | Fed-batch process, precursor addition (phenylacetic acid) | | Vitamins (B12) | Propionibacterium shermanii | Two-stage fermentation, anaerobic to aerobic shift | | Enzymes (Amylase, Protease) | Bacillus subtilis , Aspergillus oryzae | Submerged fermentation, downstream by ultrafiltration | | Organic Acids (Lactic, Gluconic) | Lactobacillus delbrueckii , Aspergillus niger | pH-controlled fermentation | | Amino Acids (Glutamic acid) | Corynebacterium glutamicum | Biotin limitation method | | Biopolymers (Xanthan gum) | Xanthomonas campestris | High-viscosity fermentation | industrial microbiology by a h patelpdf 2021
In-depth discussion on fermenter design , media formulation, and different fermentation types such as batch, fed-batch, and continuous cultures. 2. Fermentation Technology
You might wonder: what makes the version so sought after? Unlike older editions (1980s, 1990s), the 2021 reprint/PDF includes: Protease) | Bacillus subtilis
Methods to maintain and preserve industrial microorganisms for long-term use. 2. Fermentation Technology