Industrial Microbiology
Contents: Prefaces. 1. Introduction. 2. The yeasts. 3. Saccharifying agents: methods of production and uses. 4. The production of industrial alcohol by fermentation. 5. Facts and theories concerning the mechanism of the Ethyl Alcohol fermentation. 6. Brewing. 7. Wine. 8. The distilling industries. 9. Production of yeast and yeast products. 10. The Glycerol fermentation. 11. The bacteria. 12. The Acetone-Butanol fermentation. 13. The Acetone-Ethanol fermentation. 14. The Butyl Alcohol-Isopropyl Alcohol fermentation. 15. The Acetic 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 milk products. 20. Cheese. 21. The Propionic Acid fermentation. 22. The production and properties of 2,3-Butanediol. 23. Some minor bacterial activities with industrial implications. 24. The molds. 25. The Citric Acid fermentation. 26. The Gluconic Acid fermentation. 27. The Fumaric Acid fermentation. 28. The Gallic Acid fermentation. 29. The Itaconic and Itatartaric Acid fermentations. 30. The Kojic Acid fermentation. 31. The production of Lactic Acid by molds. 32. Mannitol production by molds. 33. Mold enzyme preparations: uses and products. 34. The production of fat by molds. 35. Some minor chemical activities of the lower fungi. 36. Antibiotics. 37. Textile microbiology. 38. The microbiology of wood. Appendices: 1. Detergency, disinfection, and sterilization. 2. The treatment and disposal of industrial microbiological wastes. Index.
From the preface to the first edition: "Industrial microbiology is one of the important outgrowths of those fundamental researches conducted by Pasteur which have made his name the most highly revered in the whole realm of microbiology. Although his preeminence has been especially recognized in another field of microbic investigation which has greatly promoted man’s welfare, the bacteriology of infectious disease, it should not be forgotten that his first studies were in fermentation and were conducted in aid of industries. He may thus especially be regarded as the founder of industrial microbiology as well as of medical bacteriology and immunology. Although the development of industrial microbiology was slow during the quarter century following Pasteur’s work, a few outstanding contributions, such as those of E.C. Hansen, Jorgensen, Lafar, Delbruck, Duclaux, Lindner, and others, added materially to the subject before the opening of the present century. Since that time, development has been much more rapid, and industrial microbiology has now become a large and widely recognized field of study and practical application. In 1896 the senior author organized in the Biological Department at the Massachusetts Institute of Technology the first course of classroom instruction in industrial biology given in America. Of relatively small scope at the beginning, the course has been expanded from time to time as the subject has grown in importance, and the present related and parallel courses in industrial microbiology and food technology are outgrowths of its development.
"The authors have prepared the present volume, believing that a comprehensive work in English dealing with this subject and presenting both theoretical and practical aspects of fermentation would be useful. Whether used primarily as a text for fairly advanced students or as a work of reference, it is assumed in advance that the student or reader will already have had somewhat extensive training in biology and general bacteriology, and at least the fundamentals of organic chemistry and biochemistry. For this reason the general description and taxonomic treatment of the great class of the bacteria have been limited to the groups intimately concerned with the processes to be discussed later."
