Control of Industrial Fermentations

An Industrial Perspective

Authored by: Craig J.L. Gershater , César Arturo Aceves-Lara

Fermentation Microbiology and Biotechnology

Print publication date:  December  2011
Online publication date:  December  2011

Print ISBN: 9781439855799
eBook ISBN: 9781439855812
Adobe ISBN:

10.1201/b11490-17

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Abstract

In the early 1970s, fermentation processes were perceived to be as much art as science. The best indicator for a fermentation progress was the experience operator looking through a site glass and observing the color and texture of the foam layer on top and sometimes by smelling near to the bio-reactor. Much progress in control bioprocess has occurred during the past 40 years.

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