Principles of Fermentation Technology,

Edition 4

Editors: By Peter F. Stanbury, Allan Whitaker and Stephen J. Hall

Publication Date: 01 Jun 2026

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Principles of Fermentation Technology, Fourth Edition covers key components of the fermentation process, including growth kinetics, strain isolation and improvement, inoculum development, fermentation media, fermenter design, control and operation, sterilization, product recovery, and the environmental impact of processes. The book recognizes the increasing importance of animal cell culture, the continuing impact of the post-genomics era and CRISPR technology on applied science, and the huge contribution that heterologous protein production now makes in the success of the pharmaceutical industry. In addition, the importance of the vaccine sector is reflected in its increased coverage.

It is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. The book's authors have integrated the engineering and biological aspects of fermentation to make the content accessible to members of both disciplines, with a focus on the practical application of theory. This book collates all fermentation fundamentals into one concise reference, making it an indispensable resource for fermentation scientists and anyone studying in the field.

Key Features

Presents a fully revised, updated, and expanded new edition, retaining its successful structure and covering all components of the fermentation process
Integrates the biological and engineering aspects of fermentation to discuss the most recent developments and advancements in the field
Written in a style that is accessible to readers from either a biological or engineering background, with each chapter supported by an extensive bibliography

About the author

By Peter F. Stanbury, MSc, DIC, Fellow, University of Hertfordshire; Allan Whitaker, Retired Senior Lecturer, University of Hertfordshire, UK and Stephen J. Hall, Senior Lecturer, University of Hertfordshire, UK

1. An introduction to fermentation processes
2. The Growth Kinetics of Microbial and Animal Cell Cultures
3. The Isolation of Industrially Important Microorganisms
4. The Improvement of Industrially Important Microorganisms
5. The design of Media for Microbial and Animal Cell Fermentations
6. Sterilization and Aseptic Operation
7. Culture preservation and inoculum development
8. Design of a fermenter
9. Instrumentation and control
10. Aeration and agitation
11. The recovery and purification of fermentation products
12. The treatment of Fermentation Waste Products
13. Heterologous Proteins, Vaccines and Gene Therapy

ISBN: 9780323992732

Page Count: 880

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Final year undergraduates to master students, researchers in academia and industrialists in fermentation technology, biochemical engineering, applied biology, biotechnology, and microbiology