000			01619nam a2200217Ia 4500
003			OSt
005			20230130160816.0
008			220603b |||||||| |||| 00| 0 eng d
020			_a9780852261019
040			_cCUS
082			_a576 _bCAS/I
100			_aCasida, L.E. _910203
245		0	_aIndustrial Microbiology
250			_a1st ed.
260			_aNew Delhi: _bNew Age International, _c2009.
300			_axi, 460p. : _bill. ; _c24 cm.
505			_aPart 1 Introduction 1.Definition and Scope of Industrial Microbiology 2.Historical Development of Industrial Microbiology Concepts 3.Fermentation Equipment and Its Use Part 2 Basis and Development of Industrial Fermentation Processes 4 Screening 5 Detection and Assay of Fermentation Products 6 Stock Cultures 7 Fermentation Media 8 Inoculum Preparation 9 Scale-Up of Fermentations 10 Increasing Product Yields 11 Phage 12 Dual or Multiple Fermentations 13 Continuous Fermentations and Late Nutrient Additions 14 Biological Waste Treatment 15 Patents and Secret Processes 16 Fermentation Economics Part 3 Typical Fermentation Processes 17 Antibiotic Fermentation 18 Anaerobic Fermentations 19 Environmental Control of Metabolic Pathways 20 Genetic Control of Metabolic Pathways 21 Microbial Oxidative Transformations of Substrate Vinegar 22 Hydrocarbon Fermentations 23 Microbial Cells as Fermentation Products 24 Vitamins and Growth Stimulants 25 Enzymes as Fermentation Products 26 Organic Acids Part 4 The Future 27 Outlook for Industrail Microbiology
650			_aIndustrial Microbiology _910205
650			_aMicrobiology _94474
942			_cSC79 _2ddc _05
999			_c148944 _d148944