Industrial Fermentation
Fermentation process consumes microorganisms to transform solid or liquid substrates into various products. Fermentation derived products show enormous quality. Industrial fermentation is the deliberate usage of fermentation by microbes such as bacteria besides fungi to style products useful to human beings. Fermented products require requisition as food as well as in wide-ranging industry.
Some valuable chemicals, equivalent as acetic acid, citric acid, plus ethanol are prepared by fermentation. The ratio of fermentation depends on the compacting of microbes, cells, cellular segments, and enzymes additionally temperature, pH and now aerobic fermentation Oxygen. Product retrieval frequently implicates the absorption of the dilute solution. Approximately all commercially manufactured enzymes, such as lipase, invertase then rennet, are prepared by fermentation through genetically modified microorganisms. In over-all, fermentations can be divided into three types: Production of biomass, Production of extracellular metabolites, and Transformation of substrate.
- Microbial Genetics
- Enzyme Technology
- Recombinant Products
- Downstream Processing
- Challenges in industrial fermentation technology
- Novel Products creation
- Fermented Products Application in Food & Industry
- Novel enzymes for greener cosmetics
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Industrial Fermentation Conference Speakers
Recommended Sessions
- Applications of Biotechnology
- Bioactive Papers for Food
- Bioanalytics & Diagnostics
- Biofuels and Biorefinery
- Biomaterials
- Biomedical Technology
- Biorefinery products
- Biosensors and Instrumentations
- Biotech Products
- Biotech Regulatory
- Biotechnology companies and investors
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- Cell Culture
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- Environmental and Economic
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- Global Bioeconomy
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