1st Edition

Fermentation Processes Engineering in the Food Industry

    510 Pages 95 B/W Illustrations
    by CRC Press

    510 Pages 95 B/W Illustrations
    by CRC Press

    With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of the engineering technology aspects of fermentation processes in diverse food sectors.

    The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients. Exploring a host of important topics in engineering fermentation processes, the book covers topics such as:

    • Methods and techniques for the isolation, improvement, and preservation of the microbial cultures used in the food fermentation industry
    • The fundamentals of fermentation processes, modes of fermentation, and the principles of upstream operation
    • Physical and chemicals factors that affect fermentation processes
    • Different types of fermenters employed in submerged and solid-state fermentation
    • Unitary operations for solid-liquid separation, concentration, and drying of fermented foods
    • Instrumentation and control of industrial fermentation processes

    The final chapter discusses the potential application of a biorefinery concept to add value to food industry wastes and presents a case study describing an integrated project in which the concept was applied.

    An essential reference for all food sector professionals, this volume surveys critical trends in the food, beverage, and additive industry and explores the sustainability of these processes.

    Applications of Metabolic Engineering in the Production of Fermented Foods and Food Ingredients; Dimitris Charalampopoulos and Colin Webb

    Isolation, Improvement, and Preservation of Microbial Cultures; Syed G. Dastager

    Physical and Chemical Factors Affecting Fermentation in Food
    Processing; Antonella Amore and Vincenza Faraco

    Upstream Operations of Fermentation Processes; Parameswaran Binod, Raveendran Sindhu, and Ashok Pandey

    Theoretical Tools to Predict Physicochemical Properties of
    Industrial Foods and Cultivation Media; André Lebert

    Characterization of Bioreactors Using Computational Fluid
    Dynamics; Christophe Vial and Youssef Stiriba

    Laboratory and Industrial Bioreactors for Submerged
    Fermentations; Parvinder Kaur, Ashima Vohra, and Tulasi Satyanarayana

    Laboratory and Industrial Bioreactors for Solid-State
    Fermentation; José Angel Rodríguez-León, Daniel Ernesto Rodríguez-Fernández, and Carlos Ricardo Soccol

    Downstream Operations of Fermented Products; Júlio César de Carvalho, Adriane Bianchi Pedroni Medeiros, Daniel Ernesto Rodríguez-Fernández, Luiz Alberto Júnior Letti, Luciana Porto de Souza Vandenberghe, Adenise Lorenci Woiciechowski, and Carlos Ricardo Soccol

    Instrumentation and Control of Industrial Fermentative Processes; Alexandre Francisco de Moraes Filho, Alysson Hikaru Shirai,Wilerson Sturm, and Dario Eduardo Amaral Dergint

    Fermented Foods and Human Health Benefits of Fermented
    Functional Foods; Juliano De Dea Lindner, Ana Lúcia Barretto Penna, Ivo Mottin Demiate, Caroline Tiemi Yamaguishi,
    Maria Rosa Machado Prado, and José Luis Parada

    Industrial Fermentation for Production of Alcoholic Beverages; Saurabh Jyoti Sarma, Mausam Verma, and Satinder Kaur Brar

    Production of Dairy Products; Luciana Porto de Souza Vandenberghe, Caroline Tiemi Yamaguishi, Cristine Rodrigues,
    Maria Rosa Prado, Michele Rigon Spier, Adriane Bianchi Pedroni Medeiros, and Júlio César de Carvalho

    Dairy and Nondairy Probiotic Products and Beverages; Jean-Luc Tholozan and Jean-Luc Cayol

    Bioadditives Produced by Fermentation; Juliano Lemos Bicas, Mário Roberto Marostica Junior Francisco Fábio Cavalcante Barros, Gustavo Molina, and Gláucia Maria Pastore

    Microalgae for Food Production; Jorge Alberto Vieira Costa and Michele Greque de Morais

    Biorefinery Concept Applied to Valorization of Agro-Food
    Coproducts and Wastes: Integrated Process for Waste Recycling
    and Effluent Treatment; Carlos Ricardo Soccol, Susan Grace Karp, Paula Fernandes de Siqueira, Cássia Tiemi Nemoto Sanada, Vanete Thomaz-Soccol, and Ashok Pandey



    Carlos Ricardo Soccol is the research group leader of the Department of Bioprocess Engineering and Biotechnology (DEBB) at the Federal University of Paraná, Brazil. He has 20 years of experience in biotechnological research and development of bioprocesses with industrial application. His research interests are in science and food technology, with emphasis on agroindustrial and agroalimentary biotechnology, bioprocess engineering, solid-state fermentation, submerged fermentation, bioseparations, industrial bioprocesses, enzyme technology, tissue culture, bioindustrial projects, and bioproduction.

    Ashok Pandey is deputy director and head of the Center for Biofuels and Biotechnology Division the National Sugar Institute, Kanpur, India. Professor Pandey’s current research areas are in bioprocesses and product development, mainly focused on agro-industrial solid waste utilization for the production of biofuels, biopolymers, and industrial enzymes.

    Christian Larroche is the director of Polytech Clermont-Ferrand, Graduate School of Engineering of University Blaise Pascal. His research interests are in the areas of applied microbiology and biochemical engineering, focusing on the study and development of special processes for the use of microorganisms. This includes fungal spores produced by solid-state cultivation and their use as protein (enzyme) reservoirs in biotransformations.