Abstract
Fermentation is the term used by microbiologists to describe any process for the production of a product by means of the mass culture of a microorganism [1]. The product can either be: i) The cell itself: referred to as biomass production. ii) A microorganism's own metabolite: referred to as a product from a natural or genetically improved strain. iii) A microorganism foreign product: referred to as a product from recombinant DNA technology or genetically engineered strain.
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© 2006 Springer
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(2006). Introduction. In: Modelling and Optimization of Biotechnological Processes. Studies in Computational Intelligence, vol 15. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-32493-5_1
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DOI: https://doi.org/10.1007/978-3-540-32493-5_1
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-540-30634-4
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