Microbial Technology

List of Contributors

Preface

Contents of Volume II

Chapter 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

References

Chapter 2 Rhizobium Species

I. Introduction

II. Rhizobium: Leguminous Plant Associations

III. Culture of Rhizobia

IV. Inoculant Manufacture

V. Use of Rhizobium Inoculants

VI. Outlook

References

Chapter 3 Lactic Starter Culture Concentrates

I. Introduction

II. Industrial Biomass Production

III. Specific Starter Cultures

References

Chapter 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

References

Chapter 5 Production of Yeasts and Yeast Products

I. Introduction

II. Yeast Production

III. Yeast-Derived Products

IV. Outlook

References

Chapter 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

References

Chapter 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

References

Chapter 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

References

Chapter 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 References

Chapter 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

References

Chapter 11 Production of Organic Acids by Fermentation

I. Introduction

II. Citric Acid

III. Itaconic Acid

IV. Lactic Acid

V. Gluconic Acid and Glucono-δ-Lactone

VI. Oxogluconates

VII. Miscellaneous Acids Formerly Made by Fermentation

References

Chapter 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

References

Chapter 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

References

Chapter 14 Microbial Transformation of Steroids and Sterols

I. Introduction

II. Commercial Development

III. Types of Microbial Transformations

IV. Side Chain Degradation of Sterols

References

Chapter 15 Vitamin B12

I. Introduction

II. Production of Vitamin B12

III. Production of Vitamin B12 Derivatives and Antagonists

IV. Marketing Prospects for Cobalamins

References

Chapter 16 Microbial Process for Riboflavin Production

I. Introduction

II. The Fermentation Process

III. Recovery of Riboflavin from Fermented Media

IV. Biosynthetic Studies

References

Chapter 17 Carotenoids

I. Introduction

II. Production of ß-Carotene

III. Production of Lycopene

IV. Production of Xanthophylls and Other Pigments

V. Marketing Prospects for Carotenoids

References

Subject Index