This comprehensive book covers subjects such as mycology; redox reactions; mass and energy balances; downstream processing; fermentation substrates and design of industrial plants. All the authors are still active in the field and come from both industrial and academic backgrounds.

Undergraduates and postgraduates studying industrial microbiology, biotechnology or biochemical engineering, or those wishing to pursue careers in the biotechnological industry will find this a comprehensive, accessible and definitive resource. It will also provide a useful reference for researchers and managers in the industry.

Contents

1. A Brief Introduction to Citric Acid Biotechnology
2. Biochemistry of Citric Acid Accumulation by Aspergillus niger
3. Biochemistry of Citric Acid Production by Yeasts
4. Strain Improvement
5. Fungal Morphology
6. Redox Potential in Submerged Citric Acid Fermentation
7. Modelling the Fermentation Process
8. Mass and Energy Balance
9. Downstream Processing in Citric Acid Production
10. Fermentation Substrates
11. Design of an Industrial Plant
12. Chemistry Laboratory for Biotechnology and Industrial Mycology

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