Fermentation Biochemistry and Biotechnology

By Joaquin Weber

Fermentation is a metabolic process that transforms sugars into gas, alcohol, or acids. Primarily occurring in yeast and bacteria, it is central to various industrial and biological processes. The study of fermentation processes is known as zymology, encompassing the examination of diverse microbial activities involved in fermentation. Through this book, constant effort has been made to make the complex subject of fermentation biochemistry and biotechnology easy and informative for the students. While understanding the long-term perspectives of the topics, the book makes an effort in highlighting their impact as a modern tool for the growth of the discipline. It aims to serve as a resource guide for students and experts alike and contribute to the growth of the discipline.

• Format: Hardcover
• Language: English
• ISBN: B0FH66KSR8
• ISBN13: 9798888361962
• Release Date: August 2025
• Publisher: Larsen and Keller Education
• Length: 267 Pages