Casida, L.E. <br/><br/>
Industrial Microbiology 

 - 1st ed. 
 - New Delhi:  New Age International,  2009. 
 - xi, 460p. :  ill. ;  24 cm. 
<br/><br/>Part 1 Introduction<br/>1.Definition and Scope of Industrial Microbiology<br/>2.Historical Development of Industrial Microbiology Concepts<br/>3.Fermentation Equipment and Its Use<br/><br/>Part 2 Basis and Development of Industrial Fermentation Processes<br/>4 Screening<br/>5 Detection and Assay of Fermentation Products<br/>6 Stock Cultures<br/>7 Fermentation Media<br/>8 Inoculum Preparation<br/>9 Scale-Up of Fermentations<br/>10 Increasing Product Yields<br/>11 Phage<br/>12 Dual or Multiple Fermentations<br/>13 Continuous Fermentations and Late Nutrient Additions<br/>14 Biological Waste Treatment<br/>15 Patents and Secret Processes<br/>16 Fermentation Economics<br/><br/>Part 3 Typical Fermentation Processes<br/>17 Antibiotic Fermentation<br/>18 Anaerobic Fermentations<br/>19 Environmental Control of Metabolic Pathways<br/>20 Genetic Control of Metabolic Pathways<br/>21 Microbial Oxidative Transformations of Substrate Vinegar<br/>22 Hydrocarbon Fermentations<br/>23 Microbial Cells as Fermentation Products<br/>24 Vitamins and Growth Stimulants<br/>25 Enzymes as Fermentation Products<br/>26 Organic Acids<br/><br/>Part 4 The Future<br/>27 Outlook for Industrail Microbiology 
<br/><br/><label>ISBN: </label>9780852261019 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Industrial Microbiology<br/>Microbiology
<br/><br/><label>Dewey Class. No.: </label>576  / CAS/I