Principles of Fermentation Technology
- 4th Edition - June 1, 2026
- Latest edition
- Authors: Peter F. Stanbury, Allan Whitaker, Stephen J. Hall
- Language: English
Principles of Fermentation Technology, Fourth Edition covers key components of the fermentation process, including growth kinetics, strain isolation and improvement, inocul… Read more
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Description
Description
It is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. The book's authors have integrated the engineering and biological aspects of fermentation to make the content accessible to members of both disciplines, with a focus on the practical application of theory. This book collates all fermentation fundamentals into one concise reference, making it an indispensable resource for fermentation scientists and anyone studying in the field.
Key features
Key features
- Presents a fully revised, updated, and expanded new edition, retaining its successful structure and covering all components of the fermentation process
- Integrates the biological and engineering aspects of fermentation to discuss the most recent developments and advancements in the field
- Written in a style that is accessible to readers from either a biological or engineering background, with each chapter supported by an extensive bibliography
Readership
Readership
Table of contents
Table of contents
2. The Growth Kinetics of Microbial and Animal Cell Cultures
3. The Isolation of Industrially Important Microorganisms
4. The Improvement of Industrially Important Microorganisms
5. The design of Media for Microbial and Animal Cell Fermentations
6. Sterilization and Aseptic Operation
7. Culture preservation and inoculum development
8. Design of a fermenter
9. Instrumentation and control
10. Aeration and agitation
11. The recovery and purification of fermentation products
12. The treatment of Fermentation Waste Products
13. Heterologous Proteins, Vaccines and Gene Therapy
Product details
Product details
- Edition: 4
- Latest edition
- Published: June 1, 2026
- Language: English
About the authors
About the authors
PS
Peter F. Stanbury
Peter’s career as a Principal Lecturer at the University of Hertfordshire encompassed teaching and research in microbial physiology and fermentation technology. He spent sabbatical periods at ICI Fermentation Products, the Warren Spring Laboratory and in the laboratory of Professor Ayaaki Ishizaki, Kyushu University, Fukuoka, Japan. He also held managerial responsibilities as Head of Biochemistry and Microbiology and Associate Head of the School of Life Sciences. Peter is now retired, but returned as a Visiting Lecture and was awarded a University Fellowship by the University of Hertfordshire in 2016. He is a member of the Microbiology Society and was previously the. Treasurer of the Society and Convener of the Fermentation Group.
AW
Allan Whitaker
Prior to joining the University of Hertfordshire, Allan was a research scientist with ICI, working on aspects of fungal physiology and plant tissue culture. His career as a Senior Lecturer at the University of Hertfordshire encompassed teaching in microbiology and research in microbial physiology and fermentation technology. Allan retired from the University and continued as a visiting lecturer but also combined his interests in microbiology and local history in his research into the history of brewing in Hertfordshire.
SH
Stephen J. Hall
Stephen’s career as Senior Lecturer at The University of Hertfordshire has encompassed teaching in numerous fields across the Chemical, Biological and Environmental Sciences, together with research in effluent treatment, microbial physiology and fermentation technology. He was a member of the Society of Chemical Industry and a Fellow of the Higher Education Academy.
Both Allan and Stephen have taken an advisory role in the development of this edition but the influence they had on the previous three editions very much remain as a foundation of the current book.