Advances in Applied Microbiology
Academic Press
Published on 22. November 1974
375 pages
978-0-08-056431-9 (ISBN)
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Advances in Applied Microbiology
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D. J. Perlman
Advances in Applied Microbiology: v. 17
Book
09/1974
Academic Press
€75.52
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Content
- Front Cover
- Advances in Applied Microbiology, Volume 17
- Copyright Page
- Contents
- List of Contributors
- Chapter 1. Education and Training in Applied Microbiology
- I. Introduction
- II. Education and Training in the United States
- III. Training in Applied Microbiology in the Developing Countries
- IV. Summary
- Chapter 2. Antimetabolites from Microorganisms
- I. Introduction
- II. Definition of an Antimetabolite
- III. Detection Methods
- IV. Mechanisms of Action and Reversal
- V. Antimetabolites Isolated from Microorganisms
- VI. Incidence of Antimetabolite Production
- VII. Chemotherapeutic Applications
- Note Added in Proof
- References
- Chapter 3. Lipid Composition as a Guide to the Classification of Bacteria
- I. Introduction
- II. The Major Types of Lipids Found in Bacteria
- III. Analysis of Bacterial Lipids
- IV. Distribution of Lipids in Bacteria
- V. Correlation of Lipid Composition with Taxonomic Classification
- VI. Conclusions
- References
- Chapter 4. Fungal Sterols and the Mode of Action of the Polyene Antibiotics
- I . Introduction
- II. Sterols in the Microbial Kingdom
- III. Factors Affecting the Sterol Content of Fungal Cells
- IV. Physiological Role of Sterols
- V. Sterols and the Mode of Action of Polyenes
- VI. Resistance to the Polyene Antibiotics
- VII. The Role of Sterols in Resistance to the Polyenes
- VIII. Conclusions
- References
- Chapter 5. Methods of Numerical Taxonomy for Various Genera of Yeasts
- I. Theory of Classification of Yeasts
- II. Numerical Taxonomy Applied to Yeasts
- III. Comparison of Numerical and Classical Taxonomy
- IV. Application of Computer Techniques to Identification
- References
- Chapter 6. Microbiology and Biochemistry of Soy Sauce Fermentation
- I. Introduction
- II. Fermented Soy Products
- III. History of Soy Sauce Production
- IV. Chemical Composition of Soy Sauce
- V. Raw Materials
- VI. Treatment of Raw Materials
- VII. Koji
- VIII. Culturing the Koji
- IX. Mash (Moromi)
- X. Pressing
- XI. Pasteurization
- XII. "Chemical" Soy Sauce
- XIII. Semichemical Soy Sauce, or Shinshiki Shoyu
- XIV. Future Developments in the Soy Sauce Industry
- XV. Conclusions
- References
- Chapter 7. Contemporary Thoughts on Aspects of Applied Microbiology
- I. Introduction
- II. Biological Considerations
- III. Nonbiological Considerations
- IV. Mathematical Considerations
- V. General Considerations
- References
- Chapter 8. Some Thoughts on the Microbiological Aspects of Brewing and Other Industries Utilizing Yeast
- I. Introduction
- II. Historical Survey of the Industrial Uses of Yeast
- III. Present-Day Industrial Uses of Yeasts
- IV. Outline of Traditional Brewing Processes
- V. New Developments in Batch Processes for Brewing
- VI. Continuous Fermentation in Brewing
- VII. Comparison of the Available Modern Fermenting Systems in Brewing
- VIII. Selection, Behavior, and Efficiency of Yeasts
- IX. Baker's Yeast
- X. The Fed-Batch Process
- XI. Continuous Processes
- XII. Distiller's Yeast
- XIII. Food and Fodder Yeasts
- XIV. Biochemicals from Yeast
- References
- Chapter 9. Linear Alkylbenzene Sulfonate: Biodegradation and Aquatic Interactions
- I. Introduction
- II. LAS Biodegradation Studies
- III. LAS and the Aquatic Environment
- IV. Summary and Conclusions
- References
- Chapter 10. The Story of the American Type Culture Collection"Its History and Development (1899-1973)
- I. Founding and Early Years
- II. Expansion
- III. Permanent Facilities
- References
- Chapter 11. Microbial Penicillin Acylases
- I. Introduction
- II. History
- III. Biotransformation of Penicillins into 6-APA
- IV. Screening Procedures
- V. Penicillin Acylases
- VI. Physiological Role of the Penicillin Acylases
- VII. Coexistence of Acylase and ß-Lactamase
- VIII. Penicillin Acylase and Cephalosporins
- IX. Nonmicrobial Penicillin Acylases
- X. Aspecific Amidases
- XI. Chemical Transformation of Penicillins into 6-APA
- XII. Concluding Remarks
- References
- Subject Index
- Contents of Previous Volumes
