Microbes and their products as sensors in industrially important fermentations

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dc.contributor.authorRaval R.
dc.contributor.authorRaval K.
dc.date.accessioned2020-03-31T14:15:24Z
dc.date.available2020-03-31T14:15:24Z
dc.date.issued2018
dc.description.abstractThis 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. © 2019 John Wiley & Sons Ltd. All rights reserved.en_US
dc.identifier.citationBiochemical and Cellular Aspects of Microbial Sensing: Making Sense of Applied Parameters, 2018, Vol., pp.253-266en_US
dc.identifier.uri10.1002/9781119248002.ch11
dc.identifier.urihttps://idr.nitk.ac.in/handle/123456789/13818
dc.titleMicrobes and their products as sensors in industrially important fermentationsen_US
dc.typeBook Chapteren_US

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