Microbes and their products as sensors in industrially important fermentations

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dc.contributor.authorRaval, R.
dc.contributor.authorRaval, K.
dc.date.accessioned2026-02-08T16:50:40Z
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.
dc.identifier.citationBiochemical and Cellular Aspects of Microbial Sensing: Making Sense of Applied Parameters, 2018, Vol., , p. 253-266
dc.identifier.isbn9781119248002
dc.identifier.isbn9781119247968
dc.identifier.urihttps://doi.org/10.1039/d5ra03561a
dc.identifier.urihttps://idr.nitk.ac.in/handle/123456789/33941
dc.publisherwiley
dc.subjectAptamers
dc.subjectBioaerosols
dc.subjectBioluminescence
dc.subjectBiosensors
dc.subjectFermentation
dc.subjectTransducers
dc.titleMicrobes and their products as sensors in industrially important fermentations

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