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Advances in Applied Microbiology
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Advances in Applied Microbiology
Publisher: Elsevier Science Publication date: 1959 Publication language: Angielski Number of pages: 317 Publication formats: EAN: 9780080564159 ISBN: 9780080564159 Category: Microbiology (non-medical) Publisher's index: S0065-2164(08)X7038-8 Bibliographic note: -
TOC
- Front Cover 2
- Advances in Applied Microbiology, Volume 1 5
- Copyright Page 6
- Contributors 7
- Preface 9
- Contents 11
-
Chapter 1. Protected Fermentation
15
- I. Introduction 15
- II. Problems of Sterility Testing in Fermentation Processes 16
- III. Classification of Fermentation Processes According to the Importance of Contamination 19
- IV. Sources of Contamination in Aseptic Fermentation Processes 21
- V. Application of Antimicrobial Agents for the Protection of Fermentation Processes 22
- VI. Biosynthesis of Chlortetracycline without Maintenance of Aseptic Conditions 26
- VII. Perspectives 27
- VIII. Conclusions and Summary 31
- Front Cover 2
- Advances in Applied Microbiology, Volume 1 5
- Copyright Page 6
- Contributors 7
- Preface 9
- Contents 11
-
Chapter 1. Protected Fermentation
15
- I. Introduction 15
- II. Problems of Sterility Testing in Fermentation Processes 16
- III. Classification of Fermentation Processes According to the Importance of Contamination 19
- IV. Sources of Contamination in Aseptic Fermentation Processes 21
- V. Application of Antimicrobial Agents for the Protection of Fermentation Processes 22
- VI. Biosynthesis of Chlortetracycline without Maintenance of Aseptic Conditions 26
- VII. Perspectives 27
- VIII. Conclusions and Summary 31
- References 32
-
Chapter 2. The Mechanism of Penicillin Biosynthesis
37
- I. Introduction 37
- II. Precursors of the Side Chain 39
- III. Precursors of the β-Lactam-Thiazolidine Ring Nucleus 40
- IV. Condensation of the Precursor Moieties 52
- V. Future Experimentation 57
- VI. Summary 58
- References 59
-
Chapter 3. Preservation of Foods and Drugs by Ionizing Radiations
63
- I. Introduction and Scope 63
- II. History 64
- III. Nature of High-Energy Radiation 64
- IV. Sources of High-Energy Radiation 65
- V. Dosimetry 68
- VI. Physical and Chemical Changes 68
- VII. Microbiological Effects 74
- VIII. Wholesomeness 77
- IX. Applications 79
- X. Containers 81
- XI. Economic Considerations 82
- XII. Summary and Conclusions 83
- References 84
-
Chapter 4. The Status of Antibiotics in Plant Disease Control
89
- I. Introduction 89
- II. Selective Toxicity 90
- III. Absorption and Translocation 91
- IV. Mode of Action 95
- V. Summary 96
- References 97
-
Chapter 5. Microbial Synthesis of Cobamides
101
- I. Introduction 101
- II. Analytical Methods for the Determination of Cobamides 106
- III. Microbial Processes for Synthesis of Naturally Occurring Cobamides 111
- IV. Microbial Synthsis of “Unnatural Cobamides” 120
- References 126
-
Chaptet 6. Factors Affecting the Antimicrobial Activity of Phenols
137
- I. Introduction 137
- II. The Effect of Temperature 138
- III. The Effect of Oxygen Tension 139
- IV. The Effect of pH 140
- V. The Effect of Extraneous Materials 140
- VI. The Effect of the Size of the Bacterial Population 145
- VII. The Revival of Bacteria After Treatment with Phenol 146
- VIII. The Development of Resistance to Phenols 147
- X. The Use of Phenols with Other Inhibitors 150
- References 151
-
Chapter 7. Germfree Animal Techniques and Their Applications
155
- I. Introduction 155
- II. Methods and Equipment 156
- III. Characteristics of Germfree Animals 162
- IV. Applications of Germfree Animals 167
- V. Additional Research Needs 181
- VI. Summary 185
- References 185
-
Chapter 8. Insect Microbiology
189
- I. Introduction 189
- II. Bacterial Diseases 190
- III. Fungous Diseases 193
- IV. Protozoan Diseases 195
- V. Rickettsia1 Diseases 199
- VI. Virus Diseases 202
- VII. Nematode Diseases 207
- References 212
- VIII. Summary and Conclusions 212
-
Chapter 9. The Production of Amino Acids by Fermentation Processes
215
- I. Introduction 215
- II. Possibility of Amino Acid Production by Various Microorganisms 216
- III. Glutamic Acid Fermentation 217
- IV. Lysine Fermentation 222
- V. Ornithine Fermentation 224
- VI. Miscellaneous Amino Acid Fermentations 225
- References 226
-
Chapter 10. Continuous Industrial Fermentations
229
- I. Introduction 229
- II. Classification of Continuous Operations and Processes 231
- III. Summary, Predictions, and Experimental Tests of Continuous Fermentation Theory 233
- IV. Continuous Fermentation in Practice 251
- References 269
-
Chapter 11. The Large-Scale Growth of Higher Fungi
275
- I. Introduction 275
- II. History of Mushroom Culture 277
- III. Research in the Mushroom Industry 279
- IV. Development of Deep-Vat Fermentation Methods 283
- V. Food Yeasts and Molds in Submerged Culture 283
- VI. Mushrooms in Submerged Culture 284
- VII. Problems to be Met in the Large-Scale Production of Higher Fungi in Submerged Culture 289
- References 291
- Author Index 293
- Subject Index 314