Fed-batch fermentation : a practical guide to scalablerecombinant protein production in escherichia coli

QR Code

Fed-batch fermentation : a practical guide to scalablerecombinant protein production in escherichia coli

Bibliographic Details
Main Author:	Moulton, Garner G. (Author)
Format:	Book
Language:	English
Published:	Waltham, MA : Woodhead Publishing 2014
Subjects:	Escherichia coli Fermentation Recombinant proteins

Similar Items

E. coli a practical approach to the organisms and its control in foods
by: Bell, C. 1946-, et al.
Published: (1998)

Fermentation technology
by: Machve, K. K.
Published: (2009)

Fermentation technology
by: Srivastava, M. L.
Published: (2008)

Principles of fermentation technology
by: Stanbury, Peter F., et al.
Published: (2017)

Principles of fermentation technology
by: Stanbury, Peter F., et al.
Published: (2000)

Characterization of YciB, an inner membrane protein interacting with RodZ and ZipA
by: Noor Afiza Badaluddin

Production of recombinant proteins novel microbial and eukaryotic expression systems
by: Gellisen, Gerd
Published: (2004)

Recombinant protein production with prokaryotic and eukaryotic cells a comparative view on host physiology : selected articles from the meeting of the EFB Section on Microbial Physiology, Semmering, Austria, 5th-8th October 2000
by: Merten, Otto-Wilhelm
Published: (2001)

Effect of different conditions of citric acid and acetic acid decontamination against escherichia coli in lettuce
by: Nur Musfirah Iman Rosli
Published: (2018)

Biofermentasi dan biosintesa protein
by: Winarno, F. G., et al.
Published: (1981)

Handbook of fermented food and beverage
by: Orolugbagbe, Gboyega
Published: (2017)

Advances in fermented food and beverages
Published: (2016)

Food and beverage fermentation technology
Published: (2016)

Fermented milks
by: Tamime, A. Y.
Published: (2006)

Fermentation effects on food properties
by: Iwanski, Robert Z., et al.
Published: (2012)

In vitro biofilm formation by Escherichia Coli and its sensitivity to chemical disinfectants at different incubation temperatures and times
by: Anas Muazu

Fermented beverage production
by: Lea, Andrew Geoffrey Howard, et al.
Published: (2003)

Fermentation processes engineering in the food industry
by: Larroche, Christian, et al.
Published: (2013)

Fermentation microbiology and biotechnology
by: El-Mansi, E. M. T., et al.
Published: (2007)

Fermentation microbiology and biotechnology
by: Bryce, Charles F. A., et al.
Published: (2007)

Fermented foods and beverages of the world
by: Kailasapathy, Kasipathy, et al.
Published: (2010)

Solid state fermentation for foods and beverages
by: Bingying, et al.
Published: (2014)

Food, fermentation, and micro-organisms
by: Bamforth, Charles W. 1952-
Published: (2005)

Fermentation microbiology and biotechnology
by: Joshi, Kamal Kant
Published: (2011)

Himalayan fermented foods : microbiology, nutrition, and ethnic values
by: Tamang, Jyoti Prakash
Published: (2010)

Handbook of plant-based fermented food and beverage technology
by: Arroyo-Lopez, Francisco Noe, et al.
Published: (2012)

Cocoa and coffee fermentations [
by: Fleet, G. H. [ (Graham H.)] , 1946-, et al.
Published: (2015)

Fed-batch cultures principles and applications of semi-batch bioreactors
by: Shin, Hwa Sung

Encyclopaedia of food microbiology and food fermentation biotechnology
by: Singh, Ranvijay
Published: (2012)

Enzymatic membrane reactor for fine chemical production
by: Mimi Sakinah Abd. Munaim, et al.
Published: (2013)

Protein-protein interactions
by: Kangueane, Pandjassarame
Published: (2011)

Handbook of fermented functional foods
by: Farnworth, Edward R.
Published: (2008)

Recombinant DNA technology and genetic engineering
by: Rajagopal, K.
Published: (2012)

Food emulsions principles, practices, and techniques
by: McClements, David Julian
Published: (2005)

Unit operations of particulate solids theory and practice
by: Ortega-Rivas, Enrique
Published: (2012)

Manufacturing yogurt and fermented milks
by: Chandan, Ramesh C., et al.
Published: (2013)

Nutritional composition of rice field eel, Monopterus albus (Zuiew, 1793) as a potential food source
by: Muslimatun binti Arizal

Isolation and purification of proteins
by: Hatti-Kaul, Rajni, et al.
Published: (2003)

Extrusion processing technology food and non-food biomaterials
by: Bouvier, Jean-Marie, et al.
Published: (2014)

Transport processes and separation process principles : (includes unit operations)
by: Geankoplis, Christie J., et al.
Published: (2003)