MOHAMED KOUBAA, ESCOM, UTC, EA 4297 TIMR, Compiègne, France.FRANCISCO J. BARBA, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, València, Spain. SHAHIN ROOHINEJAD, Burn & Wound Healing Research Center, Shiraz University of Medical Science, Shiraz, Iran.

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• Chapter 1. Introduction to conventional fermentation processes1. 1. Bioprocesses1.1.1. Production of microbial biomass1.1.2. Production of microbial metabolites1.1.3. Production of microbial enzymes1.1.4. Production of recombinant proteins1.1.5. Production of microbial plasmids1.1.6. Bioconversion1.2. Energetic metabolism1.2.1. Energy transfer and redox reactions1.2.2. Aerobic respiration1.2.3. Anaerobic respiration1.2.4. Fermentation1.3. Microorganisms used in fermentation processes1.3.1. Bacteria1.3.2. Fungi1.4. Fermentation technology1.5. Conclusions1.6. ReferencesChapter 2. Current developments in industrial fermentation processes2.1. Introduction2.2. Main achievements in industrial fermentation2.2.1. Fermentation processes in food industry2.2.1.1. Alcoholic beverages2.2.1.2. Enzymes2.2.2. Fermentation processes in chemical industry2.2.2.1. Biofuels2.2.2.2. Organic acids2.2.2.3. Triacylglycerols and Polyhydroxyalkanoates2.2.2.4. Syngas fermentation2.2.3. Fermentation processes in the pharmaceutical industry2.2.3.1. Drugs2.2.3.2. Recombinant proteins2.3. Current developments in industrial fermentation2.3.1. Microorganisms2.3.2. Fermentation Media2.3.2.1. Types of media sources2.3.3. Fermentation systems2.3.3.1. Solid-state fermentation bioreactors2.3.3.2. Ultrasonic fermentation process2.3.3.3. Electro fermentation2.3.4. Fermentation optimization2.3.5. Fermentation process modeling2.3.5.1. Mechanistic models2.3.5.2. Computational fluid dynamics (CFD)2.3.6. Inhibition of fermentation processes2.3.6.1. Substrate inhibition2.3.6.2. pH inhibition2.3.6.3. Inhibition by un-dissociated acids2.3.6.4. Temperature inhibition2.3.6.5. Nitrogen inhibition2.3.6.6. Inhibition by phosphate2.3.6.7. Inhibition by sulfide2.3.6.8. Inhibition by lactic acid bacteria2.3.6.9. Inhibition by metals2.3.6.10. Inhibition by phenolic and furanic mixtures2.4. Conclusions2.5. ReferencesChapter 3. Culture condition changes for enhancing fermentation processes3.1. Introduction3.1.1. Fermentation3.2. Culture media used for fermentation3.2.1. The culture media purpose3.2.2. Media types3.2.3. Culture media: a quantitative approach3.2.4. Culture media: a compositional approach3.2.4.1. Water3.2.4.2. Energy sources3.2.4.3. Carbon sources3.2.4.4. Examples of commonly used carbon sources3.2.4.5. Nitrogen sources3.2.4.6. Minerals3.2.4.7. Chelators3.2.4.8. Growth factors3.2.4.9. Buffers3.2.4.10. Precursors and metabolic regulators to media3.2.4.11. Precursors and inhibitors3.2.5. Impact of culture conditions on fermentation processes3.2.5.1. The temperature3.2.5.2. The pH3.2.5.3. The cell concentration3.2.5.4. The carbon dioxide3.2.5.5. The ethanol3.3.1. Pasteur effect3.3.2. Crabtree effect3.3.3. Custer effect3.3.4 Oxygen requirements3.4. Conclusions3.5. ReferencesChapter 4. Emerging technologies and their mechanism of action on fermentation4.1. Introduction4.2. High hydrostatic pressure (HHP) processing4.3. Ultrasound (US)4.4. Pulsed Electric Fields4.5. Microwaves (MV)4.6. Conclusions4.7. ReferencesChapter 5. Biomass fractionation using emerging technologies5.1. Introduction5.2. Ultrasound application for biomass fractionation5.3. Microwave application for biomass fractionation5.4. Pulsed-electric fields application for biomass fractionation5.5. Enzyme-assisted fractionation of biomass5.6. Supercritical fluid fractionation of biomass5.7. Conclusions5.8. ReferencesChapter 6. Enhancing microbial growth using emerging technologies6.1. Introduction             6.2. Microbial stimulation using electric fields6.3. Microbial stimulation using ultrasounds6.4. Microbial stimulation using high pressure6.5. Conclusions6.6. References

MOHAMED KOUBAA, ESCOM, UTC, EA 4297 TIMR, Compiègne, France.FRANCISCO J. BARBA, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, València, Spain. SHAHIN ROOHINEJAD, Burn & Wound Healing Research Center, Shiraz University of Medical Science, Shiraz, Iran.

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• Chapter 1. Introduction to conventional fermentation processes1. 1. Bioprocesses1.1.1. Production of microbial biomass1.1.2. Production of microbial metabolites1.1.3. Production of microbial enzymes1.1.4. Production of recombinant proteins1.1.5. Production of microbial plasmids1.1.6. Bioconversion1.2. Energetic metabolism1.2.1. Energy transfer and redox reactions1.2.2. Aerobic respiration1.2.3. Anaerobic respiration1.2.4. Fermentation1.3. Microorganisms used in fermentation processes1.3.1. Bacteria1.3.2. Fungi1.4. Fermentation technology1.5. Conclusions1.6. ReferencesChapter 2. Current developments in industrial fermentation processes2.1. Introduction2.2. Main achievements in industrial fermentation2.2.1. Fermentation processes in food industry2.2.1.1. Alcoholic beverages2.2.1.2. Enzymes2.2.2. Fermentation processes in chemical industry2.2.2.1. Biofuels2.2.2.2. Organic acids2.2.2.3. Triacylglycerols and Polyhydroxyalkanoates2.2.2.4. Syngas fermentation2.2.3. Fermentation processes in the pharmaceutical industry2.2.3.1. Drugs2.2.3.2. Recombinant proteins2.3. Current developments in industrial fermentation2.3.1. Microorganisms2.3.2. Fermentation Media2.3.2.1. Types of media sources2.3.3. Fermentation systems2.3.3.1. Solid-state fermentation bioreactors2.3.3.2. Ultrasonic fermentation process2.3.3.3. Electro fermentation2.3.4. Fermentation optimization2.3.5. Fermentation process modeling2.3.5.1. Mechanistic models2.3.5.2. Computational fluid dynamics (CFD)2.3.6. Inhibition of fermentation processes2.3.6.1. Substrate inhibition2.3.6.2. pH inhibition2.3.6.3. Inhibition by un-dissociated acids2.3.6.4. Temperature inhibition2.3.6.5. Nitrogen inhibition2.3.6.6. Inhibition by phosphate2.3.6.7. Inhibition by sulfide2.3.6.8. Inhibition by lactic acid bacteria2.3.6.9. Inhibition by metals2.3.6.10. Inhibition by phenolic and furanic mixtures2.4. Conclusions2.5. ReferencesChapter 3. Culture condition changes for enhancing fermentation processes3.1. Introduction3.1.1. Fermentation3.2. Culture media used for fermentation3.2.1. The culture media purpose3.2.2. Media types3.2.3. Culture media: a quantitative approach3.2.4. Culture media: a compositional approach3.2.4.1. Water3.2.4.2. Energy sources3.2.4.3. Carbon sources3.2.4.4. Examples of commonly used carbon sources3.2.4.5. Nitrogen sources3.2.4.6. Minerals3.2.4.7. Chelators3.2.4.8. Growth factors3.2.4.9. Buffers3.2.4.10. Precursors and metabolic regulators to media3.2.4.11. Precursors and inhibitors3.2.5. Impact of culture conditions on fermentation processes3.2.5.1. The temperature3.2.5.2. The pH3.2.5.3. The cell concentration3.2.5.4. The carbon dioxide3.2.5.5. The ethanol3.3.1. Pasteur effect3.3.2. Crabtree effect3.3.3. Custer effect3.3.4 Oxygen requirements3.4. Conclusions3.5. ReferencesChapter 4. Emerging technologies and their mechanism of action on fermentation4.1. Introduction4.2. High hydrostatic pressure (HHP) processing4.3. Ultrasound (US)4.4. Pulsed Electric Fields4.5. Microwaves (MV)4.6. Conclusions4.7. ReferencesChapter 5. Biomass fractionation using emerging technologies5.1. Introduction5.2. Ultrasound application for biomass fractionation5.3. Microwave application for biomass fractionation5.4. Pulsed-electric fields application for biomass fractionation5.5. Enzyme-assisted fractionation of biomass5.6. Supercritical fluid fractionation of biomass5.7. Conclusions5.8. ReferencesChapter 6. Enhancing microbial growth using emerging technologies6.1. Introduction             6.2. Microbial stimulation using electric fields6.3. Microbial stimulation using ultrasounds6.4. Microbial stimulation using high pressure6.5. Conclusions6.6. References

MOHAMED KOUBAA, ESCOM, UTC, EA 4297 TIMR, Compiègne, France.FRANCISCO J. BARBA, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, València, Spain. SHAHIN ROOHINEJAD, Burn & Wound Healing Research Center, Shiraz University of Medical Science, Shiraz, Iran.

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• Chapter 1. Introduction to conventional fermentation processes1. 1. Bioprocesses1.1.1. Production of microbial biomass1.1.2. Production of microbial metabolites1.1.3. Production of microbial enzymes1.1.4. Production of recombinant proteins1.1.5. Production of microbial plasmids1.1.6. Bioconversion1.2. Energetic metabolism1.2.1. Energy transfer and redox reactions1.2.2. Aerobic respiration1.2.3. Anaerobic respiration1.2.4. Fermentation1.3. Microorganisms used in fermentation processes1.3.1. Bacteria1.3.2. Fungi1.4. Fermentation technology1.5. Conclusions1.6. ReferencesChapter 2. Current developments in industrial fermentation processes2.1. Introduction2.2. Main achievements in industrial fermentation2.2.1. Fermentation processes in food industry2.2.1.1. Alcoholic beverages2.2.1.2. Enzymes2.2.2. Fermentation processes in chemical industry2.2.2.1. Biofuels2.2.2.2. Organic acids2.2.2.3. Triacylglycerols and Polyhydroxyalkanoates2.2.2.4. Syngas fermentation2.2.3. Fermentation processes in the pharmaceutical industry2.2.3.1. Drugs2.2.3.2. Recombinant proteins2.3. Current developments in industrial fermentation2.3.1. Microorganisms2.3.2. Fermentation Media2.3.2.1. Types of media sources2.3.3. Fermentation systems2.3.3.1. Solid-state fermentation bioreactors2.3.3.2. Ultrasonic fermentation process2.3.3.3. Electro fermentation2.3.4. Fermentation optimization2.3.5. Fermentation process modeling2.3.5.1. Mechanistic models2.3.5.2. Computational fluid dynamics (CFD)2.3.6. Inhibition of fermentation processes2.3.6.1. Substrate inhibition2.3.6.2. pH inhibition2.3.6.3. Inhibition by un-dissociated acids2.3.6.4. Temperature inhibition2.3.6.5. Nitrogen inhibition2.3.6.6. Inhibition by phosphate2.3.6.7. Inhibition by sulfide2.3.6.8. Inhibition by lactic acid bacteria2.3.6.9. Inhibition by metals2.3.6.10. Inhibition by phenolic and furanic mixtures2.4. Conclusions2.5. ReferencesChapter 3. Culture condition changes for enhancing fermentation processes3.1. Introduction3.1.1. Fermentation3.2. Culture media used for fermentation3.2.1. The culture media purpose3.2.2. Media types3.2.3. Culture media: a quantitative approach3.2.4. Culture media: a compositional approach3.2.4.1. Water3.2.4.2. Energy sources3.2.4.3. Carbon sources3.2.4.4. Examples of commonly used carbon sources3.2.4.5. Nitrogen sources3.2.4.6. Minerals3.2.4.7. Chelators3.2.4.8. Growth factors3.2.4.9. Buffers3.2.4.10. Precursors and metabolic regulators to media3.2.4.11. Precursors and inhibitors3.2.5. Impact of culture conditions on fermentation processes3.2.5.1. The temperature3.2.5.2. The pH3.2.5.3. The cell concentration3.2.5.4. The carbon dioxide3.2.5.5. The ethanol3.3.1. Pasteur effect3.3.2. Crabtree effect3.3.3. Custer effect3.3.4 Oxygen requirements3.4. Conclusions3.5. ReferencesChapter 4. Emerging technologies and their mechanism of action on fermentation4.1. Introduction4.2. High hydrostatic pressure (HHP) processing4.3. Ultrasound (US)4.4. Pulsed Electric Fields4.5. Microwaves (MV)4.6. Conclusions4.7. ReferencesChapter 5. Biomass fractionation using emerging technologies5.1. Introduction5.2. Ultrasound application for biomass fractionation5.3. Microwave application for biomass fractionation5.4. Pulsed-electric fields application for biomass fractionation5.5. Enzyme-assisted fractionation of biomass5.6. Supercritical fluid fractionation of biomass5.7. Conclusions5.8. ReferencesChapter 6. Enhancing microbial growth using emerging technologies6.1. Introduction             6.2. Microbial stimulation using electric fields6.3. Microbial stimulation using ultrasounds6.4. Microbial stimulation using high pressure6.5. Conclusions6.6. References