Microbial Technology

Microbial Technology

Microbial Processes

2nd Edition - June 28, 1979

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  • Editor: D Perlman
  • eBook ISBN: 9780323161565

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Microbial Technology: Microbial Processes, Volume 1, describes the production and uses of economic bacteria, yeast, molds, and viruses, and reviews the technologies associated with products of microbial metabolism. It is part of a two-volume set that emerged from a worldwide survey of industrial microbiology and its contributions to agriculture, industry, medicine, and environmental control. The book contains 17 chapters that cover the development of bioinsecticides and the large-scale bioprocessing of concentrated lactic acid bacteria with emphasis on the commercial use of the resulting culture. It includes discussions of the production of single-cell protein for use in food or feed; production of yeasts and yeast products; production of butanol-acetone by fermentation; microbial production of amino acids; microbial production of antibiotics; production of microbial enzymes; microbial production of nucleosides; and production of organic acids by fermentation nucleotides. The remaining chapters cover plant cell suspension cultures and their biosynthetic potential; polysaccharides; microbial transformation of steroids and sterols; the production of vitamin B12; microbial process for riboflavin production; and the production of carotenoids.

Table of Contents

  • List of Contributors


    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


    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


    Chapter 3 Lactic Starter Culture Concentrates

    I. Introduction

    II. Industrial Biomass Production

    III. Specific Starter Cultures


    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


    Chapter 5 Production of Yeasts and Yeast Products

    I. Introduction

    II. Yeast Production

    III. Yeast-Derived Products

    IV. Outlook


    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


    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


    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


    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


    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


    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


    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


    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


    Chapter 14 Microbial Transformation of Steroids and Sterols

    I. Introduction

    II. Commercial Development

    III. Types of Microbial Transformations

    IV. Side Chain Degradation of Sterols


    Chapter 15 Vitamin B12

    I. Introduction

    II. Production of Vitamin B12

    III. Production of Vitamin B12 Derivatives and Antagonists

    IV. Marketing Prospects for Cobalamins


    Chapter 16 Microbial Process for Riboflavin Production

    I. Introduction

    II. The Fermentation Process

    III. Recovery of Riboflavin from Fermented Media

    IV. Biosynthetic Studies


    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


    Subject Index

Product details

  • No. of pages: 570
  • Language: English
  • Copyright: © Academic Press 1979
  • Published: June 28, 1979
  • Imprint: Academic Press
  • eBook ISBN: 9780323161565

About the Editor

D Perlman

Affiliations and Expertise

School of Pharmacy The University of Wisconsin Madison, Wisconsin

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