Microbial fermentations in nature and as designed processes / edited by Christon J. Hurst.

  • Chichester, England : John Wiley & Sons Ltd, [2023]
  • ©2023
1 online resource (429 pages)


Summary note
"This book will present the topic of microbial fermentation processes from an environmental microbiology perspective. It will begin with basic information on the occurrence of microbial fermentation in nature and how fermentation processes evolved to fulfill ecological functions. Information will be presented that helps readers to understand the beneficial versus detrimental perspectives of the many places and situations where microbial fermentations occur in nature. The book will provide a summary of understanding with regards to the commonalities and distinctions of aerobic versus anaerobic fermentations. It will also present an understanding of the molecular biology and energetic potential of fermentation as done by microorganisms and compare that with the usage of fermentation by macroorganisms. The book will offer an understanding of how these natural microbial activities have been harnessed as technology, beginning with knowledge regarding the origins of fermentation technology as discovered by microbial archaeologists. Explaining those discoveries to readers of this book with include a summary of information regarding the landmark discoveries which have occurred in fermentation science. An applied biotechnology perspective regarding the current discoveries that are being made by genetic technology will be presented and some insight into possible future research directions for the field of applied microbial fermentation in agriculture and industry will be given."-- Provided by publisher.
Bibliographic references
Includes bibliographical references and index.
Source of description
Description based on print version record.
  • 1-119-85000-2
  • 1-119-84998-5
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