Microbial 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.

List of ContributorsPrefaceContents of Volume IChapter 1 Beer Brewing I. Introduction II. Raw Materials III. Malting Process IV. Brewing Process V. Packaging VI. American Industry Statistics ReferencesChapter 2 Cheese I. Introduction II. Fundamental Processes in Cheese Manufacture III. Cheese Varieties in Which Milk Is Clotted by Acid IV. Cheese Varieties in Which Milk Is Clotted by Proteases V. Process Cheese ReferencesChapter 3 Distilled Beverages I. Introduction II. Processing III. Plant IV. Product References General ReferencesChapter 4 Mold-Modified Foods I. Introduction II. Soy Sauce III. Miso IV. Hamanatto V. Sufu VI. Tempeh VII. Ang-Kak VIII. Absence of Mycotoxins in Fermented Foods IX. Conclusions ReferencesChapter 5 Wine I. Introduction II. Microbiological Aspects III. Key Developments IV. Process Today V. Packaging and Distribution VI. Evaluation of Wines VII. Uses ReferencesChapter 6 Vinegar I. History and Development II. Mechanism of Acetic Acid Fermentation III. Acetic Acid Organisms IV. Commercial Vinegar Production V. Finished Vinegars VI. Processing of Vinegar VII. Annual Production and Uses VIII. Appendix ReferencesChapter 7 Ketogenic Fermentation Processes I. Introduction II. The Sorbose Fermentation III. The Dihydroxyacetone Fermentation ReferencesChapter 8 Mushroom Fermentation I. Introduction II. Mushroom Fermentation III. Spawn Production IV. Mushroom Formation V. Processing Problems VI. Summary ReferencesChapter 9 Inocula for Blue-Veined Cheeses and Blue Cheese Flavor I. Introduction II. Production of Blue Cheese III. Production of Penicillium roqueforti Spores for Blue-Veined Cheeses IV. Blue Cheese Flavor ReferencesChapter 10 Microorganisms for Waste Treatment I. Introduction II. Production III. Applications IV. Future Prospects ReferencesChapter 11 Elementary Principles of Microbial Reaction Engineering I. Introduction II. Idealized Reactor Design I: Perfectly Mixed Batch Fermentor III. Microbial Cell Growth IV. Yield, Metabolic Quotient, and Production Rate V. Idealized Reactor Design II: Perfectly Mixed Continuous Flow Reactors VI. Idealized Reactor Design III: Plug Flow Reactor VII. Fed-Batch Reactor VIII. Aeration General ReferencesChapter 12 Microbial Culture Selection I. Introduction II. Mutagenesis and Improved Product Yield III. Isolation of Mutant Classes and Their Use in Microbial Processes IV. Genetic Systems in Economically Important Microorganisms V. Genetics of Differentiation in Relation to Secondary Metabolite Formation VI. The Role of Plasmids in Morphological Differentiation and Secondary Metabolite Formation VII. Industrial Strain Improvement Programs in Penicillin-and Cephalosporin-Producing Fungi VIII. Potential Roles for Recombinant DNA, Cloning, and Gene Amplification in Microbial Selection Technology ReferencesChapter 13 Methods for Laboratory Fermentations I. Introduction II. Experimental Design III. Screening Techniques IV. Media Selection V. Equipment VI. Intermediate Scale-Up ReferencesChapter 14 Instrumentation of Fermentation Systems I. Concepts of Biological Process Analysis and Control II. Types of Instrumentation Used in Biological Process Analysis III. Measurement and Control of Environmental Variables IV. Electronic Analysis of Process Data V. Evaluation of Control Concepts in Biological Processes VI. Auxiliary Instrumentation VII. Summary VIII. Appendix: List of Equipment Manufacturers ReferencesChapter 15 Computer Applications in Fermentation Technology I. Introduction II. History of Computer Applications III. General Applications IV.