TY - BOOK ID - 1411673 TI - Fermentation and enzyme technology AU - Wang, Daniel I. Chyau AU - Cooney, Charles L. AU - Demain, Arnold L. AU - Dunnill, Peter AU - Humphrey, Arthur E. AU - Lilly, Malcolm D. AU - Hedén, Carl-Göran PY - 1979 SN - 0471919454 9780471919452 PB - New York : Wiley, DB - UniCat KW - biotechnologie KW - biochemie KW - General biochemistry KW - Biotechnology KW - Fermentation KW - Enzymes KW - Microbiology KW - Chemical Engineering KW - Industrial applications KW - 663.1 KW - microbiologie KW - -Fermentation KW - Ferments KW - Biochemical engineering KW - Chemistry KW - Industrial microbiology KW - Microbiological synthesis KW - Leavening agents KW - Biocatalysts KW - Soluble ferments KW - Catalysts KW - Proteins KW - Enzymology KW - Microbiological industries. Science and technique of applied microbiology. Applied mycology KW - Fermentation. KW - Chemical engineering. KW - Enzymes. KW - Microbiology. KW - Continu cultuur KW - Enzymentechnologie KW - Micro-organismen KW - Industrial applications. KW - Continu cultuur. KW - Enzymentechnologie. KW - Micro-organismen. KW - 663.1 Microbiological industries. Science and technique of applied microbiology. Applied mycology KW - Industrial enzymology KW - enzymen KW - Chemical Engineering. KW - Applications industrielles KW - Basic Sciences. Biotechnology -- Biotechnology (General) KW - ALLW. KW - Enzymes - Industrial applications UR - https://www.unicat.be/uniCat?func=search&query=sysid:1411673 AB - 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. ER -