Author Description

Fermentation is the metabolic process in which enzymes catalyze chemical changes in organic substrates, resulting in various products. In food production, it assumes a crucial role by incorporating microorganisms to induce favorable changes in foodstuffs or beverages. The degradation of organic nutrients anaerobically is the primary mechanism through which fermentation produces ATP in microorganisms, serving as a fundamental energy-producing process. Ethanol, lactic acid, and hydrogen gas are the major products released after fermentation. In industrial fermentation, procedures are classified into batch and batch-fed methods. In the batch procedure, various ingredients are combined, and reactions occur without interruption. In the fed-batch procedure, additional ingredients are introduced gradually during the fermentation process. This book is a valuable compilation of topics, ranging from the basic to the most complex theories and principles in the field of fermentation technology. It explores all the important aspects of this field in the present day scenario. This textbook will serve as a reference to a broad spectrum of readers.