By Daniel I. C. Wang, Charles L. Cooney, Arnold L. Demain, Peter Dunnill, Arthur E. Humphrey, Malcolm D. Lilly
Outlines the elemental microbiological, biochemical, genetic, and engineering facets of fermentation, featuring complex tools of fermentation and keep an eye on. Covers the isolation of enzymes, specifically these present in intracellular contents of microorganisms. Discusses enzyme immobilization and the standards influencing using enzymes in reactors.
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