Microbial Technology
Microbial Technology:
Microbial Processes, Volume 1, describes the production and uses of economic bacteria, yeast, molds, and viruses, and reviews the technologies associated with products of
microbial metabolism. It is part of a two-volume set that emerged from a worldwide survey of industrial
microbiology and its contributions to agriculture, industry, medicine, and environmentalcontrol.
The book contains 17 chapters that cover the development of bioinsecticides and the large-scale bioprocessing of concentrated
lactic acid bacteria with emphasis on the commercial use of the resulting culture. It includes discussions of the production of single-cell protein for use in food or feed; production of yeasts and yeast products; production of butanol-acetone by fermentation;
microbial production of amino acids;
microbial production of antibiotics; production of
microbial enzymes;
microbial production of nucleosides; and production of organic acids by
fermentation nucleotides. The remaining chapters cover
plant cell suspension cultures and their biosynthetic potential; polysaccharides;
microbial transformation of
steroids and sterols; the production of vitamin B12;
microbial process for riboflavin production; and the production of carotenoids.
Microbial Technology:
Fermentation Technology, Second Edition is a collection of papers that deals with fermentations and modifications of
plant or animal products for foods, beverages, and feeds. The papers also review
microbial technology: general principles, culture selection, laboratory methods, instrumentation, computer control, product isolation, immobilized cell usage, economics, and
microbial patents. Several papers explain the process of
fermentation and food modification in cheese, soy sauce, vinegar, mushroom, inocula for blue-veined cheeses, and blue cheese flavor.
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