Industrial microbiology/
Samuel C. Prescott, Cecil G. Dunn.
- 1st ed.
- Jodpur: Agrobios, 2009.
- xii, 923 p. : ill. ; 23 cm.
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