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Lester Earl Casida Jr., a professor at Pennsylvania State University, authored this text to bridge the gap between theoretical microbiology and its practical application in large-scale industry. The book provides a comprehensive look at how microorganisms like bacteria, yeasts, and molds are harnessed to produce high-value products such as antibiotics, enzymes, and vitamins.
The book is structured to guide readers through the entire lifecycle of an industrial microbiological process. Industrial Microbiology: Casida, L. E. - Amazon.com
The study of microorganisms used in manufacturing food or industrial products.
Isolation and screening of microbes, fermentation technology, and the recovery of microbial products.
Undergraduate college juniors/seniors and industrial technicians. Core Topics and Chapters
Industrial Microbiology by L.E. Casida Jr. is widely regarded as a foundational textbook for students and professionals in the field of biotechnology and applied microbiology. Originally published in 1968, it remains a staple in academic curricula due to its clear explanation of the core principles governing microbial fermentation and industrial production. Overview of the Textbook
Lester Earl Casida Jr., a professor at Pennsylvania State University, authored this text to bridge the gap between theoretical microbiology and its practical application in large-scale industry. The book provides a comprehensive look at how microorganisms like bacteria, yeasts, and molds are harnessed to produce high-value products such as antibiotics, enzymes, and vitamins.
The book is structured to guide readers through the entire lifecycle of an industrial microbiological process. Industrial Microbiology: Casida, L. E. - Amazon.com
The study of microorganisms used in manufacturing food or industrial products.
Isolation and screening of microbes, fermentation technology, and the recovery of microbial products.
Undergraduate college juniors/seniors and industrial technicians. Core Topics and Chapters
Industrial Microbiology by L.E. Casida Jr. is widely regarded as a foundational textbook for students and professionals in the field of biotechnology and applied microbiology. Originally published in 1968, it remains a staple in academic curricula due to its clear explanation of the core principles governing microbial fermentation and industrial production. Overview of the Textbook
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