Industrial microbiology/ Samuel C. Prescott, Cecil G. Dunn.

1 Introduction
2 The Yeasts
3 Saccharifying Agents: Methods of Production and Uses
4 The Productoin of Industrial Alcohol by Fermentation
5 Facts and Theories Concerning the Mechanism of the Ethyl Alcohol Fermentation
6 Brewing
7 Wine
8 The Distilling Industries
9 Production of Yeast and Yeast Products
10 The Glycerol Fermentation
11 The Bacteria
12 The Acetone-Butanol Fermentation
13 The Acetone-Ethanol Fermentation
14 The Butyl Alcohol-Isopropyl Alcohol Fermentation
15 The Acetic Acid Bacteria and Some of Their Biochemical Activities
16 The Production of Lactic Acid by Fermentation
17 Sauerkraut
18 Pickles
19 Some Lactic Acid Bacteria and Some Fermented Milk Products
20 Cheese
21 The Propionic Acid Fermentation
22 The Production and Properties of 2,3-Butanediol
23 Some Minor Bacterial Activities with Industrial Implications
24 The Molds
25 The Citric Acid Fermentation
26 The Gluconic Acid Fermentation
27 The Fumaric Acid Fermentation
28 The Gallic Acid Fermentation
29 The Itaconic and Itatartaric Acid Fermentations
30 The Kojic Acid Fermentation
31 The Production of Lactic Acid by Molds
32 Mannitol Productions by Molds
33 Mold Enzyme Preparations: Uses and Products
34 The Production of Fat by Molds
35 Some Minor Chemical Activities of the Lower Fungi
36 Antibiotics
37 Textile Microbiology
38 The Microbiology of Wood