CONTENTS - 

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

PART I -ALCOHOLIC FERMENTATION AND ITS MODIFICATIONS - 

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 - 

PART II. THE PRODUCTION OF YEAST -

 

9. Commercial Yeast Manufacture, R. Irvin - 

10. Food and Feed Yeast, A. J. Wiley - 

PART III. THE BUTANOL  ACETONE FERMENTATIONS - 

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

PART IV. FERMENTATIVE PRODUCTION OF ORGANIC ACIDS - 

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 - 

INDEX -

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.

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

chemicals.

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.