Description
Agro-Bios Industrial Microbiology (HB) by Prescott Samuel C & Cecil G Dunn
Table Of Contents 1. Introduction, 2. The Yeasts, 3. Saccharifying Agents:Methods Of Production And Uses, 4. The Production Of Industrialalcohol By Fermentation, 5. Facts And Theories Concerning Themechanism Of The Ethyl Alcohol Fermentation, 6. Brewing, 7. Wine,8. The Distilling Industries, 9. Production Of Yeast And Yeastproducts, 10. The Glycerol Fermentation, 11. The Bacteria, 12. Theacetone-Butanol Fermentation, 13. The Acetone-Ethanol Fermentation,14. The Butyl Alcohol-Isopropyl Alcohol Fermentation, 15. Theacetic Acid Bacteria And Some Of Their Biochemical Activities, 16.The Production Of Lactic Acid By Fermentation, 17. Sauerkraut, 18.Pickles, 19. Some Lactic Acid Bacteria And Some Fermented Milkproducts, 20. Cheese, 21. The Propionic Acid Fermentation, 22. Theproduction And Properties Of 2,3-Butanediol, 23. Some Minorbacterial Activities With Industrial Implications, 24. The Molds,25. The Citric Acid Fermentation, 26. The Gluconic Acidfermentation, 27. The Fumaric Acid Fermentation, 28. The Gallicacid Fermentation, 29. The Itaconic And Itatartaric Acidfermentations, 30. The Kojic Acid Fermentation, 31. The Productionof Lactic Acid By Molds, 32. Mannitol Production By Molds, 33. Moldenzyme Preparations: Uses And Products, 34. The Production Of Fatby Molds, 35. Some Minor Chemical Activities Of The Lower Fungi,36. Antibiotics, 37. Textile Microbiology, 38. The Microbiology Ofwood, 39. Appendix A And B, 40. Index.