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Industrial microbiology / Samuel Cate Prescott and Cecil Gordon Dunn.

By: Prescott, Samuel Cate, 1872-1962
Contributor(s): Dunn, Cecil Gordon, 1904-
Material type: TextTextLanguage: İngilizce New York : McGraw-Hill, 1959Edition: 3d ed., rev. by Cecil Gordon DunnDescription: viii, 945 pages : illustrationsContent type: text Media type: unmediated Carrier type: volumeSubject(s): MicrobiologyAdditional physical formats: Online version:: Industrial microbiology.LOC classification: QR151 | .P7 1959
Contents:
Introduction -- The yeasts -- The propagation of yeast -- The production of industrial alcohol by fermentation -- Facts and theories concerning the mechanism of ethyl alcohol fermentation -- Brewing -- Wine -- The distilling industries -- The glycerol fermentation -- Vitamin production by yeasts and yeast-like microorganisms -- Yeast enzymes and minor products -- The bacteria -- The acetone-butanol fermentation -- The butanol-isopropanol fermentation -- The acetone-ethanol fermentation -- The lactic acid bacteria -- The production of lactic acid by fermentation -- Sauerkraut -- Pickles -- Dextrans -- Cheese -- The production and properties of 2, 3-butanediol -- The acetic acid bacteria and some of their biochemical activities -- The propionic acid fermentation --
The production of vitamin B12 -- Some minor bacterial activities with industrial implications -- The molds -- The citric acid fermentation -- The gluconic acid fermentation -- The itaconic acid fermentation -- The kojic acid fermentation -- Gibberellic acid and the gibberellins -- The fumaric acid fermentation -- The production of lactic acid by molds -- The gallic acid fermentation -- Ustilagic acid -- Some other acids produced by molds -- Mannitol production by molds -- Production of mushroom mycelium by the submerged-culture process -- The production of fat by molds -- Mold enzyme preparations: uses and products -- Some minor chemical activities of the lower fungi -- The production of amino acids by microorganisms -- The microbiological transformation of steroids -- Antibiotics -- Saccharifying agents: methods of production and uses -- Some biochemical engineering aspects of fermentation -- Index.
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Genel Koleksiyon / Main Collection 		Merkez Kütüphane
Genel Koleksiyon QR151 .P7 1959 (Browse shelf) 1 Available Donated by TOBB 0054907

Introduction -- The yeasts -- The propagation of yeast -- The production of industrial alcohol by fermentation -- Facts and theories concerning the mechanism of ethyl alcohol fermentation -- Brewing -- Wine -- The distilling industries -- The glycerol fermentation -- Vitamin production by yeasts and yeast-like microorganisms -- Yeast enzymes and minor products -- The bacteria -- The acetone-butanol fermentation -- The butanol-isopropanol fermentation -- The acetone-ethanol fermentation -- The lactic acid bacteria -- The production of lactic acid by fermentation -- Sauerkraut -- Pickles -- Dextrans -- Cheese -- The production and properties of 2, 3-butanediol -- The acetic acid bacteria and some of their biochemical activities -- The propionic acid fermentation --

The production of vitamin B12 -- Some minor bacterial activities with industrial implications -- The molds -- The citric acid fermentation -- The gluconic acid fermentation -- The itaconic acid fermentation -- The kojic acid fermentation -- Gibberellic acid and the gibberellins -- The fumaric acid fermentation -- The production of lactic acid by molds -- The gallic acid fermentation -- Ustilagic acid -- Some other acids produced by molds -- Mannitol production by molds -- Production of mushroom mycelium by the submerged-culture process -- The production of fat by molds -- Mold enzyme preparations: uses and products -- Some minor chemical activities of the lower fungi -- The production of amino acids by microorganisms -- The microbiological transformation of steroids -- Antibiotics -- Saccharifying agents: methods of production and uses -- Some biochemical engineering aspects of fermentation -- Index.

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