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.
|Title of host publication||Biochemical and Cellular Aspects of Microbial Sensing|
|Subtitle of host publication||Making Sense of Applied Parameters|
|Number of pages||14|
|Publication status||Published - 01-01-2018|
All Science Journal Classification (ASJC) codes
- Immunology and Microbiology(all)