Download Economic Microbiology: Primary Products of Metabolism by A. H. Rose PDF

By A. H. Rose

Monetary Microbiology, quantity 2: fundamental items of Metabolism is a part of a multi-volume sequence that goals to supply authoritative bills of the numerous points of exploitation and keep an eye on of microbial job. It discusses the creation of industrially very important chemical compounds via microbiological tactics, in particular the creation of basic items of metabolism.
This quantity contains debts of the creation of natural acids, nucleotides, and amino acids which shape huge and reliable sectors of the microbiological industries. It additionally presents info on polysaccharide fermentations, that are at present present process huge improvement. extra, there are discussions of the creation of lipids and polyhydroxy alcohols, that have but to be brought on a advertisement scale yet may perhaps good develop into economically manageable within the close to destiny. ultimately, there's additionally an account of the construction of acetone and butanol by means of micro organism. This fermentation procedure featured considerably within the profession of Chaim Weizmann, the 1st President of the kingdom of Israel, and it's nonetheless operated in a few international locations.

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Extra resources for Economic Microbiology: Primary Products of Metabolism

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Calculations showed that the market value of these components justified total evaporation of the spent medium after primary distillation, to give a protein-rich animal feed supplement that could be blended in small quantities with bulk animal feeds to provide a desirable vitamin level. In the late 1930s, the first plant designed for this purpose was erected in Peoria, Illinois 44 JOHNJ. HASTINGS in the United States of America, and continued to make a valuable financial contribution long after other commercial sources of riboflavin became available.

XI. Oxogluconic Acids . . XII. Erythorbic Acid . . XIII. Tartaric Acid References . . . 47 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 49 52 54 59 61 67 68 69 70 74 76 77 79 84 86 86 87 88 89 90 90 91 92 93 95 99 105 107 108 111 48 L. M. MIALL I. INTRODUCTION The compounds discussed in this chapter are either primary metab­ olites of micro-organisms or not more than one or two metabolic reactions removed from primary metabolites.

Submerged Culture . E. Fermentations on Molasses . F. Strain Improvement . G. Sporulation . . H. Organisms Other than Aspergilli I. Hydrocarbon Fermentations . J . Manufacturers . . K. Uses III. Itaconic Acid A. Surface Culture . . B. Submerged Culture . C. Biosynthesis . . D. Manufacturers . . E. Uses . . . IV. Fumaric Acid A. Production from Carbohydrates B. Biosynthesis . . C. Production from Hydrocarbons D. Market . . V. L-Malic Acid . . VI. Other Tricarboxy lie-Acid Cycle Acids VII.

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