ADVANCES IN APPLIED MICROBIOLOGY VOL 17
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Table of contents
- Contentsv
- List of Contributorsix
- Chapter 1. Education and Training in Applied Microbiology1
- I. Introduction1
- II. Education and Training in the United States1
- III. Training in Applied Microbiology in the Developing Countries11
- IV. Summary17
- Chapter 2. Antimetabolites from Microorganisms19
- I. Introduction19
- II. Definition of an Antimetabolite19
- III. Detection Methods21
- IV. Mechanisms of Action and Reversal22
- V. Antimetabolites Isolated from Microorganisms24
- VI. Incidence of Antimetabolite Production50
- VII. Chemotherapeutic Applications51
- Note Added in Proof53
- References54
- Chapter 3. Lipid Composition as a Guide to the Classification of Bacteria63
- I. Introduction63
- II. The Major Types of Lipids Found in Bacteria64
- III. Analysis of Bacterial Lipids71
- IV. Distribution of Lipids in Bacteria74
- V. Correlation of Lipid Composition with Taxonomic Classification98
- VI. Conclusions103
- References104
- Chapter 4. Fungal Sterols and the Mode of Action of the Polyene Antibiotics109
- I . Introduction109
- II. Sterols in the Microbial Kingdom110
- III. Factors Affecting the Sterol Content of Fungal Cells112
- IV. Physiological Role of Sterols114
- V. Sterols and the Mode of Action of Polyenes115
- VI. Resistance to the Polyene Antibiotics126
- VII. The Role of Sterols in Resistance to the Polyenes128
- VIII. Conclusions130
- References131
- Chapter 5. Methods of Numerical Taxonomy for Various Genera of Yeasts135
- I. Theory of Classification of Yeasts135
- II. Numerical Taxonomy Applied to Yeasts137
- III. Comparison of Numerical and Classical Taxonomy146
- IV. Application of Computer Techniques to Identification150
- References154
- Chapter 6. Microbiology and Biochemistry of Soy Sauce Fermentation157
- I. Introduction157
- II. Fermented Soy Products159
- III. History of Soy Sauce Production161
- IV. Chemical Composition of Soy Sauce163
- V. Raw Materials165
- VI. Treatment of Raw Materials169
- VII. Koji171
- VIII. Culturing the Koji173
- IX. Mash (Moromi)175
- X. Pressing182
- XI. Pasteurization182
- XII. "Chemical" Soy Sauce183
- XIII. Semichemical Soy Sauce, or Shinshiki Shoyu184
- XIV. Future Developments in the Soy Sauce Industry185
- XV. Conclusions188
- References188
- Chapter 7. Contemporary Thoughts on Aspects of Applied Microbiology195
- I. Introduction195
- II. Biological Considerations196
- III. Nonbiological Considerations213
- IV. Mathematical Considerations224
- V. General Considerations227
- References230
- Chapter 8. Some Thoughts on the Microbiological Aspects of Brewing and Other Industries Utilizing Ye233
- I. Introduction233
- II. Historical Survey of the Industrial Uses of Yeast235
- III. Present-Day Industrial Uses of Yeasts238
- IV. Outline of Traditional Brewing Processes239
- V. New Developments in Batch Processes for Brewing241
- VI. Continuous Fermentation in Brewing244
- VII. Comparison of the Available Modern Fermenting Systems in Brewing247
- VIII. Selection, Behavior, and Efficiency of Yeasts248
- IX. Baker's Yeast250
- X. The Fed-Batch Process252
- XI. Continuous Processes253
- XII. Distiller's Yeast254
- XIII. Food and Fodder Yeasts256
- XIV. Biochemicals from Yeast260
- References262
- Chapter 9. Linear Alkylbenzene Sulfonate: Biodegradation and Aquatic Interactions265
- I. Introduction265
- II. LAS Biodegradation Studies266
- III. LAS and the Aquatic Environment281
- IV. Summary and Conclusions286
- References289
- Chapter 10. The Story of the American Type Culture CollectionŒIts History and Development (1899 19295
- I. Founding and Early Years295
- II. Expansion299
- III. Permanent Facilities303
- References309
- Chapter 11. Microbial Penicillin Acylases311
- I. Introduction311
- II. History312
- III. Biotransformation of Penicillins into 6-APA316
- IV. Screening Procedures323
- V. Penicillin Acylases325
- VI. Physiological Role of the Penicillin Acylases347
- VII. Coexistence of Acylase and β-Lactamase352
- VIII. Penicillin Acylase and Cephalosporins354
- IX. Nonmicrobial Penicillin Acylases356
- X. Aspecific Amidases356
- XI. Chemical Transformation of Penicillins into 6-APA358
- XII. Concluding Remarks359
- References361
- Subject Index371
- Contents of Previous Volumes377
ADVANCES IN APPLIED MICROBIOLOGY VOL 17