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Industrial Fermentations
Industrial Fermentations

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Our Price: $105.00

Product Code: 9780820600109

ISBN-13/EAN: 9780820600109
Author: Leland A. Underkofler
Chemical Publishing
Book - Hardback
Pub Date: Feb 7, 1954
580 Pages


Introduction, L. A. Underkofler and R. J. Hickey - 


2. Alcoholic Fermentation of Grain, W. H. Stark - 
3. Alcoholic Fermentation of Molasses, H. M. Hodge and F. M. Hildebrandt - 
4. Alcoholic Fermentation of Sulfite Waste Liquor, J. L. McCarthy 95
5. Production of Alcohol from Wood Waste, J. F. Saeman and A. A. Andreasen - 
6. The Brewing Industry, R. I. Tenney  - 
7. Commercial Production of Table and Dessert Wines, M. A. Joslyn and M. W. Turbovsky - 
8. Glycerol, L. A. Underkofler - 

9. Commercial Yeast Manufacture, R. Irvin - 
10. Food and Feed Yeast, A. J. Wiley - 


11. The Butanol-Acetone Fermentations, W.N. McCutchan  and R. J. Hickey - 


12. Lactic Acid, H. H. Schopmeyer - 
13. The Citric Acid Fermentation, M. J. Johnson - 
14. Gluconic Acid, L. A. Underkofler - 
15. Fumaric Acid, J. W. Foster - 
16. Itaconic Acid, L. B. Lockwood - 
17. Acetic Acid-Vinegar, R. H. Vaughn - 


Preface - 

Certain fermentations are among the oldest chemical processes
which have been conducted by mankind. These ancient fermentations
were operated for the production of alcoholic beverages, for
vinegar production, for leavening of bread and or the preparation
of food products.

Many industrial fermentations of today had their origin in some
of these old processes. With the rise of organic chemistry, the
demand for organic chemicals led to the adaption on a large scale
of some of the fermentation procedures for the manufacture of
certain of these chemicals. However, it is only since the beginning
of this century that fermentation processes have been put on a
scientific basis. At the same time, new fermentations have also been
developed specifically for the production of additional chemical
substances. During this period, commercial fermentations have
expanded enormously and their scope has widened to such an
extent that today few industrial enterprises are not affected in some
way, either directly or indirectly, by fermentation processes.
Because of the rapid advances in the fermentation industries
and also because of somewhat meager publication by industrial
concerns, it is the opinion of the editors that no one or two indiviv
duals could authoritatively cover the entire field of industrial fermentations.

Therefore, these volumes have taken the form of a
symposium on many of the phases of industrial fermentations. Most
chapters are written by contributors who have had considerable
experience with their selected topics. Many of the chapters are
written by individuals who are associated with industries which
have made a financial success of the fermentations described. Other
chapters are contributed by research workers with an academic
background who specialize in developing new fermentative processes.

Most of the chapters are limited primarily to industrial processes
which are or have been commercially important. However,
a few topics are included which, while not at present industrially
utilized, are potentially important; that is, they have been or are
being considered for commercial exploitation. Such processes include,
for example, those for the preparation of 2, 3-butanediol
and some of the ketogenic processes employing Acetobacter or
Pseudomonas organisms.

Some topics which might be technically considered as commercial
fermentations in the broad sense are not included. These
are generally microbiological processes of specialized nature, such
as the panary fermentation, retting, ensiling, legume inoculation,
and other such procedures, which are adequately described in other
publications. With few exceptions, the topics included are largely
restricted to the commercial fermentative production of specific

The editors have not been unaware of the many pitfalls to be
encountered in presenting a subject of such ramifications. Variations
in style and detail of treatment in the different chapters will be
apparent to the reader. The editors are also regretfully aware that
some of the information given will be out-dated before these pages
appear in print. For example, in such rapidly expanding fields
as the production of antibiotics by fermentation, the printed page
cannot hope to keep up 'with the newest developments. While every
effort has been made by the authors and editors to avoid errors of
omission and commission, there are undoubtedly some of each kind
in this book. For any such errors the editors bespeak the indulgence
of readers and offer in advance their apologies to the investigators
who are the victims of these errors.

Despite imperfections and omissions, we believe that these
volumes are unique in the authoritative presentation of one of the
most important branches of chemical industry. The rapid advances
and current importance of the fermentation industries should make
such a compilation of the current knowledge and industrial practice
of much value both to those in the industry and to students interested
in fermentations. It is hoped that these volumes will prove
to be stimulating, enlightening, and educational to those in industry
as well as to students in colleges and universities.

The editors wish again to express their deep appreciation to
the contributors who have been most generous with their time amI
effort in this cooperative undertaking. Each writer, of course, made
his contribution as an individual, and not as a representative of the
institution or organization with which he is associated. A word of
appreciation is also due from the editors and from the chapter
authors to those individuals, who must go unnamed because they
are so numerous, who made available bibliographies and unpublished
information, and who read chapters or sections of
chapters and were so generous with their helpful.

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