Microbial Technology : Fermentation Technology

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. Content: Front Matter, Page iii Copyright, Page iv List of Contributors, Pages xi-xiii Preface, Page xv, H.J. Peppler, D. Perlman Contents of Volume I, Pages xv-xvi Chapter 1 - Beer Brewing, Pages 1-37, D.H. WESTERMANN, N.J. HUIGE Chapter 2 - Cheese, Pages 39-77, NORMAN F. OLSON Chapter 3 - Distilled Beverages, Pages 79-94, W.F. MAISCH, M. SOBOLOV, A.J. PETRICOLA Chapter 4 - Mold-Modified Foods, Pages 95-129, HWA L. WANG, C.W. HESSELTINE Chapter 5 - Wine, Pages 131-153, HERMAN J. PHAFF, MAYNARD A. AMERINE Chapter 6 - Vinegar, Pages 155-172, G.B. NICKOL Chapter 7 - Ketogenic Fermentation Processes, Pages 173-177, D. PERLMAN Chapter 8 - Mushroom Fermentation, Pages 179-199, RANDOLPH T. HATCH, STANLEY M. FINGER Chapter 9 - Inocula for Blue-Veined Cheeses and Blue Cheese Flavor, Pages 201-210, GERARD J. MOSKOWITZ Chapter 10 - Microorganisms for Waste Treatment, Pages 211-222, LARRY L. GASNER Chapter 11 - Elementary Principles of Microbial Reaction Engineering, Pages 223-241, GEORGE T. TSAO Chapter 12 - Microbial Culture Selection, Pages 243-302, RICHARD P. ELANDER, L.T. CHANG Chapter 13 - Methods for Laboratory Fermentations, Pages 303-329, N.D. DAVIS, W.T. BLEVINS Chapter 14 - Instrumentation of Fermentation Systems, Pages 331-374, L.P. TANNEN, L.K. NYIRI Chapter 15 - Computer Applications in Fermentation Technology, Pages 375-401, WILLIAM B. ARMIGER, ARTHUR E. HUMPHREY Chapter 16 - General Procedures for Isolation of Fermentation Products, Pages 403-432, PAUL A. BELTER Chapter 17 - Use of Immobilized Cell Systems to Prepare Fine Chemicals, Pages 433-461, ICHIRO CHIBATA, TETSUYA TOSA, TADASHI SATO Chapter 18 - Economics of Fermentation Processes, Pages 463-496, WILLIAM H. BARTHOLOMEW, HAROLD B. REISMAN Chapter 19 - Fermentation Processes and Products: Problems in Patenting, Pages 497-530, IRVING MARCUS Subject Index, Pages 531-536