Industrial microbiology - Casida, Lester Earl 1904- (New York Wiley, 1968)
Table of Contents: Part I. Introduction: 1. Definition and Scope of Industrial Microbiology -- 2. Historical Development of Industrial Microbiology Concepts -- 3. Fermentation Equipment and Its Use -- Part II. Basis and Development of Industrial Fermentation Processes: 4. Screening -- 5. Detection and Assay of Fermentation Products -- 6. Stock Cultures -- 7. Fermentation Media -- 8. Inoculum Preparation -- 9. Scale-Up of Fermentations -- 10. Increasing Product Yields -- 11. Phage -- 12. Dual or Multiple Fermentations -- 13. Continuous Fermentations and Late Nutrient Additions -- 14. Biological Waste Treatment -- 15. Patents and Secret Processes -- 16. Fermentation Economics -- Part III. Typical Fermentation Processes: 17. Antibiotic Fermentations -- 18. Anaerobic Fermentations -- 19. Environmental Control of Metabolic Pathways -- 20. Genetic Control of Metabolic Pathways -- 21. Microbial Oxidative Transformations of Substrate -- 22. Hydrocarbon Fermentations -- 23. Microbial Cells as Fermentation Products -- 24. Vitamins and Growth Stimulants -- 25. Enzymes as Fermentation Products -- 26. Organic Acids -- Part IV. The Future: 27. Outlook for Industrial Microbiology. -- Index.
Includes bibliographies.
Keywords: Industrial microbiology