Ebook Info.

CHAPTER 1. INTRODUCTION 
CHAPTER 2. HISTORY OF INDUSTRIAL MICROBIOLOGY
CHAPTER 3. STAGES OF INDUSTRIAL PROCESSES 
3.1. Up Stream Processing
3.1.1. Selection and Screening of Producer Microbes 
3.1.2. Fermentation Media 
3.1.3. Fermenter and Functions of Fermenter 
3.1.4. Fermentation Processes 
3.2. Downstream Processing 
3.2.1. Separation of Particles 
3.2.2. Disintegration of Cells 
3.2.3. Extraction 
3.2.4. Concentration 
3.2.5. Purification 
3.2.6. Drying 
CHAPTER 4. INDUSTRIAL PRODUCTION OF VARIOUS METABOLITES
4.1. Industrial Production of Pharmaceuticals 
4.1.1. Penicillin
4.1.2. Cephalosporins 
4.1.3. Streptomycin 
4.1.4. Tetracycline
4.1.5. Genetic manipulation in Antibiotic production 
4.2. Industrial Production of Organic Acids 
4.2.1. Lactic Acid 
4.2.2. Citric Acid 
4.2.3. Acetic Acid 61
4.2.4. Gibberellic Acid 
4.2.5. Gluconic Acid 
4.3. Industrial Production of Microbial Enzymes 
4.3.1. Proteases 
4.3.2. Amylases 
4.3.3. Pectic Enzymes 
4.3.4. Biotechnology in the Production of Enzymes 
4.4. Industrial Production of Solvents 
4.4.1. Ethanol 
4.4.2. Acetone and Butyl Alcohol 
4.4.3. Glycerol 
4.5. Industrial Production of Vitamins 
4.5.1. Vitamin B12 
4.5.2. Riboflavin or Vitamin B2 
4.5.3. Other Vitamins Obtain from Microbial Germentation
4.5.4. Other Fermented Sources of Vitamins 
4.6. Microbial Pigments 
4.6.1. Fungal Pigments 
4.6.2. Bacterial Pigments 
4.6.3. Yeast Pigments 
4.6.5. Algal Pigments 
4.7. Industrial Production of Other Products 
4.7.1. Single Cell Protein 
4.7.2. Industrial Production of Biofuels 
4.7.3. Recombinant Proteins 
4.7.4. Vaccines 
CHAPTER 5. MICROBIOLOGY OF FOOD INDUSTRIES 
5.1. Microbiology of Brewing Industry Alcoholic Beverages
5.1.1. Beer Fermentation 
5.1.2. Wine Fermentation 
5.1.3. Cereal Alcoholic Beverages 
5.1.4. Distilled Spirits 
5.2. Microbiology of Dairy Industry 
5.2.1. Yogurt 
5.2.2. Cheese 
5.2.3. Butter 
5.2.4. Ghee 
5.2.5. Curd 
5.2.6. Acidophilus Milk 
5.2.7. Bulgarian Milk 
5.2.8. Kefir 
5.2.9. Kumiss 
5.3. Microbiology of Fermented Cereal Products 
5.3.1. Bread 
5.3.2. Idli
5.4. Microbiology of Vegetable Fermentation 
5.4.1. Sauerkraut 
5.4.2. Pickles 
5.5. Microbiology of Food Canning 
5.5.1. History of Food Canning 
5.5.2. Safe Canning Methods 
5.5.3. Spoilage of Canned Food 
5.5.4. Guidelines for Proper Storage of Canned Food 
5.5.5. Factors Affecting Microbial Growth in Foods 
5.5.6. Food Spoilage 
5.5.7. Food Preservation 
5.5.8. Food Safety and HACCP 
CHAPTER 6. WASTE MANAGEMENT 
6.1. Solid Waste Management 
6.1.1. Composting 
6.1.2. Incineration 
6.1.3. Landfill 
6.1.4. Recycling 
6.2. Waste Water Management 
6.2.1. Physical Unit Operations 
6.2.2. Chemical Unit Processes 
6.2.3. Biological Unit Processes 
CHAPTER 7. BIOREMEDIATION 
7.1. Factors Involved 
7.2. Bioremediation Methods 
7.2.1. In situ Bioremediation 
7.2.2. Ex situ Bioremediation