Fermentation (Industrial): media for industrial fermentations

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Abstract

This chapter provides an overview of media used for the growth and metabolism of microorganisms in industrial fermentations for the production of foods and beverages. The sources of carbon, nitrogen, inorganic compounds, and growth factors are reviewed, as well as methods employed to sterilize media in bulk before fermentation. The preparation of microbial inocula for food fermentations also is covered in this chapter along with a list of reference materials for further reading.
Original languageEnglish
Title of host publicationEncyclopedia of food microbiology
EditorsCarl A. Batt
Place of PublicationLondon
PublisherAcademic Press
Pages769-777
Number of pages9
Edition2nd
ISBN (Electronic)9780123847331
ISBN (Print)9780123847300
DOIs
Publication statusPublished - 2014

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Walker, G. M. (2014). Fermentation (Industrial): media for industrial fermentations. In C. A. Batt (Ed.), Encyclopedia of food microbiology (2nd ed., pp. 769-777). Academic Press. https://doi.org/10.1016/B978-0-12-384730-0.00107-5