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VEVOR 14 Gallon Stainless Steel Brew Fermenter Home Brewing Brew Bucket Fermenter With conical base Brewing EquipmentStainless Steel StructureLarge Capacity BarrelConical Bottom DesignHigh Sealing PerformanceConvenient DesignWide ApplicationThickness:1.2 mm,Maximum capacity: 13.2 Gallon ( 50 L ),Gross weight: 30.6 lb ( 13.9 kg ),Package size: 18.9 x 18.5 x 26.8 inch,Material: 304 stainless steel,Height: 24.4 inch,For blow-off tubing Lid hole inner size: 1.37 inch,Diameter: 16.1 inch,Depth:18.50 inch

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Black garlic can be found on menus everywhere, but this unique ingredient isn't anything new. It has been used for flavor and medicinal purposes and in a variety of Asian cuisines for centuries. Black garlic is, simply put, the product of aging regular garlic bulbs over the course of weeks or months. It requires strictly regulated temperature and humidity to achieve its sticky consistency. Now you can make it at home: simply add whole bulbs of garlic to the stainless steel rack, close the lid, and set the time. The fermenter keeps the temperature and humidity constant throughout fermenting, and automatically turns off when fermenting is done. The fermenter can also be used to make yogurt, kimchi, fruit wine, and more!.

The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes. This accurate and accessible third edition recognizes the increased importance of animal cell culture, the impact of the post-genomics era on applied science and the huge contribution that heterologous protein production now makes to the success of the pharmaceutical industry. This title is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. Stanbury, Whitaker and Hall have integrated the biological and engineering aspects of fermentation to make the content accessible to members of both disciplines with a focus on the practical application of theory. This text collates all the fermentation fundamentals into one concise reference, making it a valuable resource for fermentation scientists, as well as those studying in the field. Retains its successful structure and covers all components of the fermentation processIntegrates the biological and engineering aspects of fermentation to discuss the most recent developments and advancements in the fieldWritten in a style accessible to readers from either a biological or engineering background with each chapter supported by an extensive bibliography

The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes. This accurate and accessible third edition recognizes the increased importance of animal cell culture, the impact of the post-genomics era on applied science and the huge contribution that heterologous protein production now makes to the success of the pharmaceutical industry. This title is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. Stanbury, Whitaker and Hall have integrated the biological and engineering aspects of fermentation to make the content accessible to members of both disciplines with a focus on the practical application of theory. This text collates all the fermentation fundamentals into one concise reference, making it a valuable resource for fermentation scientists, as well as those studying in the field. Retains its successful structure and covers all components of the fermentation processIntegrates the biological and engineering aspects of fermentation to discuss the most recent developments and advancements in the fieldWritten in a style accessible to readers from either a biological or engineering background with each chapter supported by an extensive bibliography