Microbial Technology

List of ContributorsPrefaceContents of Volume IIChapter 1 Bioinsecticides I. Introduction II. Historical Background III. Candidate Microbial Insecticides IV. Developmental Phases of a Microbial Insecticide V. Technical Parameters: Microbial Insecticides VI. Conclusions ReferencesChapter 2 Rhizobium Species I. Introduction II. Rhizobium: Leguminous Plant Associations III. Culture of Rhizobia IV. Inoculant Manufacture V. Use of Rhizobium Inoculants VI. Outlook ReferencesChapter 3 Lactic Starter Culture Concentrates I. Introduction II. Industrial Biomass Production III. Specific Starter Cultures ReferencesChapter 4 Production of Single-Cell Protein for Use in Food or Feed I. Introduction II. Production III. Product Quality and Safety IV. Economic and Energy Considerations V. Conclusions ReferencesChapter 5 Production of Yeasts and Yeast Products I. Introduction II. Yeast Production III. Yeast-Derived Products IV. Outlook ReferencesChapter 6 Production of Butanol-Acetone by Fermentation I. Introduction II. History III. Versatility of the Processes IV. Fermentation Procedures and Equipment V. Sterility and Contamination VI. By-Products VII. Production of Butanol-Acetone in Countries Other Than England and the United States VIII. Future Prospects for the Butanol-Acetone Fermentation ReferencesChapter 7 Microbial Production of Amino Acids I. Introduction II. Microbial Strains Employed in Amino Acid Production III. Process Control in Amino Acid Fermentation IV. Conclusion ReferencesChapter 8 Microbial Production of Antibiotics I. Introduction II. General Production Methods III. Processes Used for Penicillin Production IV. Cephalosporins V. Production of Tetracyclines VI. Production of Bacitracin ReferencesChapter 9 Production of Microbial Enzymes I. Introduction II. Development of New Enzymes III. The Fermentation Process IV. Recovery and Finishing V. Regulations and Specifications VI. Survey of Enzymes and Applications VII. Conclusion References General ReferencesChapter 10 Microbial Production of Nucleosides and Nucleotides I. Introduction II. Classification of Methods for Production of III. Production of IV. Production of V. Production of Nucleic Acid-Related Substances by Fermentation ReferencesChapter 11 Production of Organic Acids by Fermentation I. Introduction II. Citric Acid III. Itaconic Acid IV. Lactic Acid V. Gluconic Acid and Glucono-d-Lactone VI. Oxogluconates VII. Miscellaneous Acids Formerly Made by Fermentation ReferencesChapter 12 Plant Cell Suspension Cultures and Their Biosynthetic Potential I. Introduction II. Plant Cell Culture Techniques III. Cell Suspension Cultures IV. Biosynthesis and Accumulation of Natural Products in Plant Cell Cultures ReferencesChapter 13 Polysaccharides I. Introduction II. Nature of Microbial Polysaccharides III. Mechanism of Synthesis IV. Bacterial Polysaccharides V. Fungal Polysaccharides VI. Yeast Polysaccharides VII. Commercially Produced Polysaccharides VIII. Outlook and Future Development ReferencesChapter 14 Microbial Transformation of Steroids and Sterols I. Introduction II. Commercial Development III. Types of Microbial Transformations IV. Side Chain Degradation of Sterols ReferencesChapter 15 Vitamin B12 I. Introduction II. Production of Vitamin B12 III. Production of Vitamin B12 Derivatives and Antagonists IV. Marketing Prospects for Cobalamins ReferencesChapter 16 Microbial Process for Riboflavin Production I. Introduction II. The Fermentation Process III. Recovery of Riboflavin from Fermented Media IV. Biosynthetic Studies ReferencesChapter 17 Carotenoids I.