DescriptionA hands-on book which begins by setting the context;- defining 'fermentation' and the possible uses of fermenters, and setting the scope for the book. It then proceeds in a methodical manner to cover the equipment for research scale fermentation labs, the different types of fermenters available, their uses and modes of operation. Once the lab is equipped, the issues of fermentation media, preservation strains and strain improvement strategies are documented, along with the use of mathematical modelling as a method for prediction and control. Broader questions such as scale-up and scale down, process monitoring and data logging and acquisition are discussed before separate chapters on animal cell culture systems and plant cell culture systems. The final chapter documents the way forward for fermenters and how they can be used for non-manufacturing purposes. A glossary of terms at the back of the book (along with a subject index) will prove invaluable for quick reference.Edited by academic consultants who have years of experience in fermentation technology, each chapter is authored by experts from both industry and academia. Industry authors come from GSK (UK), DSM (Netherlands), Eli Lilly (USA) and Broadley James (UK-USA).
1 Fermentation: An Art from the Past, a Skill for the Future (Brian McNeil and Linda M. Harvey).
2 Fermentation Equipment Selection: Laboratory Scale Bioreactor Design Considerations (Guy Matthews).
3 Equipping a Research Scale Fermentation Laboratory for Production of Membrane Proteins (Peter C.J. Roach, John O’Reilly, Halina T. Norbertczak, Ryan J. Hope, Henrietta Venter, Simon G. Patching, Mohammed Jamshad, Peter G. Stockley, Stephen A. Baldwin, Richard B. Herbert, Nicholas G. Rutherford, Roslyn M. Bill and Peter J.F. Henderson).
4 Modes of Fermenter Operation (Sue Macauley-Patrick and Beverley Finn).
5 The Design and Preparation of Media for Bioprocesses (Linda M. Harvey and Brian McNeil).
6 Preservation of Cultures for Fermentation Processes (James R. Moldenhauer).
7 Modelling the Kinetics of Biological Activity in Fermentation Systems (Ferda Mavituna and Charles G. Sinclair).
8 Scale Up and Scale Down of Fermentation Processes (Frances Burke).
9 On-line, In-situ, Measurements within Fermenters (Andrew Hayward).