Microbial Technology

Microbial Technology

Fermentation Technology

2nd Edition - January 1, 1979

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  • Editors: H. J. Peppler, D Perlman
  • eBook ISBN: 9781483268279

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Microbial Technology: Fermentation Technology, Second Edition is a collection of papers that deals with fermentations and modifications of plant or animal products for foods, beverages, and feeds. The papers also review microbial technology: general principles, culture selection, laboratory methods, instrumentation, computer control, product isolation, immobilized cell usage, economics, and microbial patents. Several papers explain the process of fermentation and food modification in cheese, soy sauce, vinegar, mushroom, inocula for blue-veined cheeses, and blue cheese flavor. One paper discusses the technology of isolation, production, and application of microbial cultures which are commercially available or imminent as inocula for the treatment of wastes, The paper describes these cultures in terms of product characteristics, types of cultures, and application guidelines for waste treatment. Another paper outlines the procedures used by investigators involved in microbial reaction engineering, as follows: (1) identification of main products and substrates: (2) stoichiometry of the process; (3) kinetics and process rate; and (4) reactor design. One paper cites examples of immobilized cell systems utilized to prepare fine chemicals, such as the research of Chibata et al. (1975) and Yamamoto et al (1976, 1977). The collection is suitable for food technologists, bio-chemists, cellular biologists, micro-biologists, and scientists involved in food production, medicine, agriculture, and environmental control.

Table of Contents

  • List of Contributors


    Contents of Volume I

    Chapter 1 Beer Brewing

    I. Introduction

    II. Raw Materials

    III. Malting Process

    IV. Brewing Process

    V. Packaging

    VI. American Industry Statistics


    Chapter 2 Cheese

    I. Introduction

    II. Fundamental Processes in Cheese Manufacture

    III. Cheese Varieties in Which Milk Is Clotted by Acid

    IV. Cheese Varieties in Which Milk Is Clotted by Proteases

    V. Process Cheese


    Chapter 3 Distilled Beverages

    I. Introduction

    II. Processing

    III. Plant

    IV. Product


    General References

    Chapter 4 Mold-Modified Foods

    I. Introduction

    II. Soy Sauce

    III. Miso

    IV. Hamanatto

    V. Sufu

    VI. Tempeh

    VII. Ang-Kak

    VIII. Absence of Mycotoxins in Fermented Foods

    IX. Conclusions


    Chapter 5 Wine

    I. Introduction

    II. Microbiological Aspects

    III. Key Developments

    IV. Process Today

    V. Packaging and Distribution

    VI. Evaluation of Wines

    VII. Uses


    Chapter 6 Vinegar

    I. History and Development

    II. Mechanism of Acetic Acid Fermentation

    III. Acetic Acid Organisms

    IV. Commercial Vinegar Production

    V. Finished Vinegars

    VI. Processing of Vinegar

    VII. Annual Production and Uses

    VIII. Appendix


    Chapter 7 Ketogenic Fermentation Processes

    I. Introduction

    II. The Sorbose Fermentation

    III. The Dihydroxyacetone Fermentation


    Chapter 8 Mushroom Fermentation

    I. Introduction

    II. Mushroom Fermentation

    III. Spawn Production

    IV. Mushroom Formation

    V. Processing Problems

    VI. Summary


    Chapter 9 Inocula for Blue-Veined Cheeses and Blue Cheese Flavor

    I. Introduction

    II. Production of Blue Cheese

    III. Production of Penicillium roqueforti Spores for Blue-Veined Cheeses

    IV. Blue Cheese Flavor


    Chapter 10 Microorganisms for Waste Treatment

    I. Introduction

    II. Production

    III. Applications

    IV. Future Prospects


    Chapter 11 Elementary Principles of Microbial Reaction Engineering

    I. Introduction

    II. Idealized Reactor Design I: Perfectly Mixed Batch Fermentor

    III. Microbial Cell Growth

    IV. Yield, Metabolic Quotient, and Production Rate

    V. Idealized Reactor Design II: Perfectly Mixed Continuous Flow Reactors

    VI. Idealized Reactor Design III: Plug Flow Reactor

    VII. Fed-Batch Reactor

    VIII. Aeration

    General References

    Chapter 12 Microbial Culture Selection

    I. Introduction

    II. Mutagenesis and Improved Product Yield

    III. Isolation of Mutant Classes and Their Use in Microbial Processes

    IV. Genetic Systems in Economically Important Microorganisms

    V. Genetics of Differentiation in Relation to Secondary Metabolite Formation

    VI. The Role of Plasmids in Morphological Differentiation and Secondary Metabolite Formation

    VII. Industrial Strain Improvement Programs in Penicillin-and Cephalosporin-Producing Fungi

    VIII. Potential Roles for Recombinant DNA, Cloning, and Gene Amplification in Microbial Selection Technology


    Chapter 13 Methods for Laboratory Fermentations

    I. Introduction

    II. Experimental Design

    III. Screening Techniques

    IV. Media Selection

    V. Equipment

    VI. Intermediate Scale-Up


    Chapter 14 Instrumentation of Fermentation Systems

    I. Concepts of Biological Process Analysis and Control

    II. Types of Instrumentation Used in Biological Process Analysis

    III. Measurement and Control of Environmental Variables

    IV. Electronic Analysis of Process Data

    V. Evaluation of Control Concepts in Biological Processes

    VI. Auxiliary Instrumentation

    VII. Summary

    VIII. Appendix: List of Equipment Manufacturers


    Chapter 15 Computer Applications in Fermentation Technology

    I. Introduction

    II. History of Computer Applications

    III. General Applications

    IV. Specific Applications

    V. System Configuration

    VI. Future Trends

    VII. Summary


    Supplementary Reading

    Chapter 16 General Procedures for Isolation of Fermentation Products

    I. Introduction

    II. General Processing

    III. Solids Removal

    IV. Primary Separations

    V. Purification Operations

    VI. Product Isolation

    VII. Ancillary Operations


    Chapter 17 Use of Immobilized Cell Systems to Prepare Fine Chemicals

    I. Introduction

    II. Immobilization of Microbial Cells

    III. Characteristics of Immobilized Cells

    IV. Production of Chemicals by Immobilized Microbial Cells

    V. Conclusion


    Chapter 18 Economics of Fermentation Processes

    I. Introduction

    II. Plant Design

    III. Process Design

    IV. Case Study—Project Evaluation


    Chapter 19 Fermentation Processes and Products: Problems in Patenting

    I. Introduction

    II. Background

    III. Patent Practice and Problems

    IV. Summary

    Appendix 1

    Appendix 2

    Appendix 3

    Appendix 4

    Appendix 5

    Appendix 6

    Appendix 7

    Appendix 8


    Subject Index

Product details

  • No. of pages: 554
  • Language: English
  • Copyright: © Academic Press 1979
  • Published: January 1, 1979
  • Imprint: Academic Press
  • eBook ISBN: 9781483268279

About the Editors

H. J. Peppler

D Perlman

Affiliations and Expertise

School of Pharmacy The University of Wisconsin Madison, Wisconsin

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