Geschäftskunden Kundenprogramme
Vor Ort
Merkzettel Warenkorb
  • Produktbild: Single Cell Protein
  • Produktbild: Single Cell Protein
Band 1

Single Cell Protein

Aus der Reihe Biotechnology Monographs

Fr. 137.00

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

06.03.2012

Verlag

Springer Berlin

Seitenzahl

190

Maße (L/B/H)

24.4/17/1.2 cm

Gewicht

361 g

Auflage

Softcover reprint of the original 1st ed. 1985

Sprache

Englisch

ISBN

978-3-642-46542-0

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

06.03.2012

Verlag

Springer Berlin

Seitenzahl

190

Maße (L/B/H)

24.4/17/1.2 cm

Gewicht

361 g

Auflage

Softcover reprint of the original 1st ed. 1985

Sprache

Englisch

ISBN

978-3-642-46542-0

Herstelleradresse

Springer-Verlag KG
Sachsenplatz 4-6
1201 Wien
AT

Email: GPSR Kontakt

Noch keine Bewertungen vorhanden

Verfassen Sie die erste Bewertung zu diesem Artikel

Helfen Sie anderen Kundinnen und Kunden durch Ihre Meinung.

Kundinnen und Kunden meinen

Bewertungen (0)
  • Produktbild: Single Cell Protein
  • Produktbild: Single Cell Protein
  • 1 Organisms and Substrates.- 1.1 Introduction.- 1.1.1 Microorganisms Used in SCP Production.- 1.1.2 Carbon Sources for SCP Production.- 1.2 Carbon Sources and Microorganisms Used in SCP Production..- 1.2.1 Autotrophic Growth on CO2.- 1.2.1.1 SCP from Bacterial Photosynthetic Reactions.- 1.2.1.2 Photosynthetic Algal SCP.- 1.2.1.3 Chemolithotrophic Bacteria.- 1.2.2 Fossil Mass.- 1.2.2.1 Crude Oil, Gas-Oil, Hydrocarbons.- 1.2.2.2 One Carbon (C1)-compounds.- 1.2.2.3 Ethanol.- 1.2.3 Renewable Resources as Carbon Substrates for SCP Production.- 1.2.3.1 Saccharide Substrates.- 1.2.3.2 Polysaccharide.- 1.3 Other Nutritional Requirements for Biomass Production.- 1.3.1 Energy Sources.- 1.3.2 Sources of Nitrogen.- 1.3.3 Sources of the Minor Elements.- 1.3.4 Vitamins.- 2 Fermentation Processes for Microbial SCP Production.- 2.1 Introduction.- 2.2 Physiological and Engineering Process Aspects.- 2.2.1 Batch and Continuous Cultures in SCP Production.- 2.2.1.1 Kinetics of Microbial Growth in a Batch Culture.- 2.2.1.2 Aspects in Continuous Culture Operation of Relevance to SCP Production.- 2.2.1.3 Advantages of Continuous Culture over Batch Fermentation.- 2.2.1.4 The Applications of Continuous Culture in Research Relevant to SCP Production.- 2.2.2 Improvement of Media for Biomass Production.- 2.2.3 Growth Yields of Microorganisms.- 2.2.3.1 Theoretical Biomass Yields for Different Carbon Substrates.- 2.2.3.2 Experimental Cellular Yields.- 2.2.3.3 Maintenance Energy Requirements and “True Growth Yield” Values.- 2.2.3.4 Productivity.- 2.2.3.5 Relationship Among Cell Yield, Oxygen Demand, and Heat Load.- 2.2.4 Physiological Problems Associated with Scale-up.- 2.2.4.1 The Effect of Oxygen.- 2.2.4.2 The Effect of Carbon Dioxide.- 2.2.4.3 Variations in the Concentration of Limiting Nutrients.- 2.2.5 Sterilization.- 2.2.6 “Structured” Mixed Cultures.- 2.2.6.1 Complex and Multiple Carbon Sources.- 2.2.6.2 Defined and Simple Carbon Sources.- 2.2.7 Recycling.- 2.2.8 Recovery of the SCP Product.- 2.2.9 Description of Selected Pilot Plants and Industrial Processes for SCP Manufacture.- 2.2.9.1 ICI’s “Pruteen” Process (Methanol-Bacteria).- 2.2.9.2 The “Pekilo” Process (SSL-mold).- 2.2.9.3 High-Rate Algal Ponds (HRAP).- 2.2.9.4 “Mycoprotein” for Human Food.- 2.2.9.5 Yeast SCP from n-Paraffins.- 2.2.9.6 The “Waterloo” Process-Production of SCP from Waste Biomass.- 2.2.10 Improvement of the Process for SCP Production.- 2.2.10.1 Type of Fermentor.- 2.2.10.2 Computer-Controlled SCP Fermentation Processes.- 2.2.10.3 Genetic Manipulation Techniques.- 2.2.10.4 Thermophilic Microorganisms.- 2.3 Economic Considerations in SCP Production.- 3 The SCP Product.- 3.1 Introduction.- 3.2 Composition of the SCP Product.- 3.2.1 Protein.- 3.2.2 RNA and DNA.- 3.2.3 Lipids.- 3.2.4 Other Constituents of the SCP Product.- 3.3 Changes in the Composition of the SCP Product.- 3.3.1 Changes in Macromolecular Composition.- 3.3.1.1 Protein and Nucleic Acids.- 3.3.1.2 Lipids.- 3.3.1.3 Carbohydrates.- 3.3.2 Environmental and Genetic Control of Protein Composition.- 3.3.2.1 Environmental Conditions.- 3.3.2.2 Genetic Control of Protein Composition.- 3.4 Toxicological Status and Nutritional Value of SCP Products..- 4 Concluding Remarks and Epilogue.- 5 References.- 6 Subject Index.