Fermentation Technology and Application (Practical Biotechnology Series)

Author: Wu Zhenqiang
Publisher:
Publish Date: 2006-03-08
Features: This book is part of the "Practical Biotechnology Series." The entire book is divided into nine chapters. Chapters 1 to 4 introduce the history, significance, strain selection and preservation, seed production technology, regulation and optimization technology, equipment, and other aspects of solid-state fermentation; Chapters 5 to 9 respectively introduce the solid-state fermentation production processes of various products such as condiments, alcohol, malt, enzyme preparations, organic acids, biological pesticides, and feed protein. It covers a wide range and has high reference value. This book is suitable for professionals in the food, agricultural product processing, biotechnology, and related industries. It can also serve as a teaching reference for faculty and students of relevant majors in colleges and universities.