Microbes and their products as sensors in industrially important fermentations

Ritu Raval, Keyur Raval

Research output: Chapter in Book/Report/Conference proceedingChapter

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 languageEnglish
Title of host publicationBiochemical and Cellular Aspects of Microbial Sensing
Subtitle of host publicationMaking Sense of Applied Parameters
PublisherWiley-Blackwell
Pages253-266
Number of pages14
ISBN (Electronic)9781119248002
ISBN (Print)9781119247968
DOIs
Publication statusPublished - 01-01-2018

All Science Journal Classification (ASJC) codes

  • Immunology and Microbiology(all)

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  • Cite this

    Raval, R., & Raval, K. (2018). Microbes and their products as sensors in industrially important fermentations. In Biochemical and Cellular Aspects of Microbial Sensing: Making Sense of Applied Parameters (pp. 253-266). Wiley-Blackwell. https://doi.org/10.1002/9781119248002.ch11