Pathway Design for Industrial Fermentation
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- ISBN 9783527352753
- Weight: 1077g
- Dimensions: 170 x 244mm
- Publication Date: 28 Feb 2024
- Publisher: Wiley-VCH Verlag GmbH
- Publication City/Country: DE
- Product Form: Hardback
- Language: English
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Explore the industrial fermentation processes of chemical intermediates
In Pathway Design for Industrial Fermentation, distinguished researcher Dr. Walter Koch delivers an expert overview on industrial fermentation production technology as compared with natural extraction, organic chemistry, and biocatalysis. The book offers key insights for professionals designing and monitoring fermentation processes.
The author explores the applications, alternative production, biochemical pathways, metabolic engineering strategy, and downstream processing of various products—including C1 to C6 products—with a focus on low-value products with market prices below 4€ per kilogram. Products will include methane, ethane, acetate, lactic acid, alanine, and others.
With specific commentary and insightful perspectives on the cost drivers and technological aspects critical to commercially successful applications, the book also includes:
- Thorough introductions to methane, ethanol, acetate, lactic acid, alanine, and 3-Hydroxypropionic acid
- Comprehensive explorations of 1,3-Propanediol, butanol, isobutanol, and isobutene
- Practical discussions of 1,4-butanediol, succinic acid, itaconic acid, and glutamic acid
- Fulsome treatments of isoprene, pentamethylenediamine, lysine, citric acid, and adipic acid
Perfect for process engineers, biotechnologists, and chemical engineers, Pathway Design for Industrial Fermentation will also benefit biochemists and professionals working in the chemical and food industries.
Walter Koch, PhD, is Director of Biochemical Technology at BASF. He is responsible for the technology evaluation and benchmarking of potential fermentation products suitable as drop-ins or precursors for chemical value chains. His work is focused on cost structure referring to the technology potential and carbon footprint of petrochemicals and fermentation products.
