rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Pathway design for industrial fermentation
  name:
    name part: Koch, Walter
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: Knovel (Firm)
  type of resource: text
  genre: Electronic books.
  origin info:
    place:
      place term: gw
    date issued: 2023
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (496 pages)
  abstract: Pathway Design for Industrial Fermentation Explore the industrial fermentation processes of chemical intermediates In Pathway Design for Industrial Fermentation, distinguished researcher Dr. Walter Koch delivers an expert overview on industrial fermentation production technology as compared with natural extraction, organic chemistry, and biocatalysis. The book offers key insights for professionals designing and monitoring fermentation processes. The author explores the applications, alternative production, biochemical pathways, metabolic engineering strategy, and downstream processing of various products--including C1 to C6 products--with a focus on low-value products with market prices below 4€ per kilogram. Products will include methane, ethane, acetate, lactic acid, alanine, and others. With specific commentary and insightful perspectives on the cost drivers and technological aspects critical to commercially successful applications, the book also includes: Thorough introductions to methane, ethanol, acetate, lactic acid, alanine, and 3-Hydroxypropionic acid Comprehensive explorations of 1,3-Propanediol, butanol, isobutanol, and isobutene Practical discussions of 1,4-butanediol, succinic acid, itaconic acid, and glutamic acid Fulsome treatments of isoprene, pentamethylenediamine, lysine, citric acid, and adipic acid Perfect for process engineers, biotechnologists, and chemical engineers, Pathway Design for Industrial Fermentation will also benefit biochemists and professionals working in the chemical and food industries.
  note: Walter Koch.
  subject:
    topic: Fermentation
  subject:
    topic: Industrial microbiology
  subject:
    topic: Fermentation
  subject:
    topic: Microbiologie industrielle
  subject:
    topic: Biotechnology
  subject:
    topic: TECHNOLOGY & ENGINEERING
  subject:
    topic: Food Science
  subject:
    topic: SCIENCE
  subject:
    topic: Biotechnology
  subject:
    topic: TECHNOLOGY & ENGINEERING
  subject:
    topic: Food Science
  subject:
    topic: SCIENCE
  classification: QR151
  classification: 660/.28449
  related item:
    identifier: (OCoLC)1369678937
  identifier: 9783527843954
  identifier: 3527843957
  identifier: 9783527843930
  identifier: 3527843930
  identifier: 9783527843947
  identifier: 3527843949
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: AU@
    record creation date: 240118
    record change date: 20260205210849.3
    record identifier: in00005681686
    language of cataloging:
      language term: eng