Microbes and their products as sensors in industrially important fermentations

Ritu Raval; Keyur Raval

doi:10.1002/9781119248002.ch11

Microbes and their products as sensors in industrially important fermentations

Ritu Raval
, Keyur Raval

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Abstract

This chapter details on the different microbial sensors used in fermentations. It takes through the path in history dealing with the developments made in devicing various sensors and their applications in as industrially important products. The chapter is designed to re-analyze the previous studies that covered the usage of whole cell and products of microbes as important parameters to improve the fermentation processes.

Original language	English
Title of host publication	Biochemical and Cellular Aspects of Microbial Sensing
Subtitle of host publication	Making Sense of Applied Parameters
Publisher	Wiley-Blackwell
Pages	253-266
Number of pages	14
ISBN (Electronic)	9781119248002
ISBN (Print)	9781119247968
DOIs	https://doi.org/10.1002/9781119248002.ch11
Publication status	Published - 01-01-2018

All Science Journal Classification (ASJC) codes

General Immunology and Microbiology

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10.1002/9781119248002.ch11

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abstract = "This chapter details on the different microbial sensors used in fermentations. It takes through the path in history dealing with the developments made in devicing various sensors and their applications in as industrially important products. The chapter is designed to re-analyze the previous studies that covered the usage of whole cell and products of microbes as important parameters to improve the fermentation processes.",

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Microbes and their products as sensors in industrially important fermentations

Abstract

All Science Journal Classification (ASJC) codes

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