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- W3132236744 abstract "For a long time, microorganisms present in the natural state allow us to obtain commercial products by using fermentation processes – for example, the yeasts participating in the development of beer, wine, and bread; the bacteria involved in the production of cheese, yogurt, vinegar, fermented meats, and marinades; and the molds synthesizing antibiotics and enzymes used commercially. In addition to being directly involved in the production of fermented food products, several microorganisms are also used for the production of food additives such as organic acids, amino acids, and vitamins. Understanding the central metabolism of microorganisms and the pathways involved in energy generation as well as in the synthesis of the desired product to be commercialized is of great interest. In this chapter, major microorganisms used in bioprocesses and their implementation in industrial fermentation processes will be discussed." @default.
- W3132236744 created "2021-03-01" @default.
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- W3132236744 date "2021-02-12" @default.
- W3132236744 modified "2023-09-24" @default.
- W3132236744 title "Introduction to Conventional Fermentation Processes" @default.
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- W3132236744 doi "https://doi.org/10.1002/9781119505822.ch1" @default.
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