Download or read book Micro Organisms and Fermentation Classic Reprint written by Alfred Jörgensen and published by Forgotten Books. This book was released on 2018-02-27 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Micro-Organisms and Fermentation A text-book written by one of the foremost exponents of the honoured Danish School of micro-biological Research, and by a pioneer Of world-wide reputation in the industrial applica tion of selected types of yeast, is certain of a welcome from English readers. In comparison with the enormous output of works on the organisms of disease, little has yet been published in English on the technical applications of micro-biology. This book covers ground which is not fully surveyed in any existing treatise. The necessity of embodying the results of ten years' research has led to such a mass of additions and alterations in the last English edition that this must be regarded as a. New work. It is based on the fifth German edition. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Microbes and the Microbe Killer Classic Reprint written by William Radam and published by Forgotten Books. This book was released on 2018-03-22 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Microbes and the Microbe Killer The first edition of this book, published in 1890, gave the world a new theory and established new principles. Its teachings were that there is only one disease - decay that it is caused by fermentation; and that all fermenta tion is caused by microbes. It was sent forth as a mes senger that the doors of Science had been opened, and the seed scattered has borne abundant fruit. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Practical Studies in Fermentation written by Emil Chr Hansen and published by Forgotten Books. This book was released on 2017-10-29 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Practical Studies in Fermentation: Being Contributions to the Life History of Micro-Organisms The new ideas which I brought forward in my practical studies in fermentation were at first favourably received by a few only of my colleagues, but were, on the contrary, opposed by most of them. I am glad to be able to state here that some of my former opponents may now be counted amongst the most active supporters of my work. I regard this as the greatest tribute which could be paid to it. Notwithstanding the success which in different countries attended my endeavours at reform, I had in reality to fight an unbroken battle for its progress; every step had to be gained by a struggle, and it is this which has to a large extent put a characteristic stamp upon the following re searches. A great incitement to me in this case, as always, has been the desire to contribute to that literature, the object of which is to prove to the outside world that we in Denmark earnestly take our share of the work of progress, and that, notwithstanding all political reverses, our little nation is still able to develop and carry out independent scientific research. In conclusion I have much pleasure in expressing my best thanks to Dr. Miller for the great interest and care which he has bestowed upon the translation of my work. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Food Fermentation and Micro organisms written by Charles W. Bamforth and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fermentation and what possibilities exist for future development. Internationally respected author Coverage of all major uses of fermentation in the food industry Practical coverage of food processing in relation to fermentation A comprehensive guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and microbiology are studied and taught.
Download or read book Micro Organisms and Fermentation written by A. Jorgense and published by . This book was released on 1984 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Micro organisms and Fermentation written by Alfred Jörgensen and published by . This book was released on 1925 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Microorganisms and Fermentation of Traditional Foods written by Ramesh C. Ray and published by CRC Press. This book was released on 2014-08-21 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.
Download or read book MICRO ORGANISMS AND FERMENTATION written by ALFRED. JORGENSEN and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Micro Organisms and Fermentation written by Alfred Jorgensen and published by Palala Press. This book was released on 2016-05-06 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book Fermentation Microbiology and Biotechnology Second Edition written by E. M. T. El-Mansi and published by CRC Press. This book was released on 2006-10-25 with total page 586 pages. Available in PDF, EPUB and Kindle. Book excerpt: The pace of progress in fermentation microbiology and biotechnology is fast and furious, with new applications being implemented that are resulting in a spectrum of new products, from renewable energy to solvents and pharmaceuticals Fermentation Microbiology and Biotechnology, Second Edition builds on the foundation of the original seminal work, extending its reach to reflect the multidisciplinary and expansive nature of fermentation research and advancements. While retaining valuable information from the previous edition including a brief history of the industry, as well as an overview of instrumentation and fermentor design, fermentation kinetics, and flux control analysis, the second edition addresses numerous topics that have risen to prominence in the past few years. New chapters explore the diverse array of microbial biosynthetic pathways currently used by the fermentation and pharmaceutical industries for the production of primary and secondary metabolites such as amino acids, vitamins, antibiotics, immunosuppressants, and anti-tumor agents. The authors also examine recent advances in enzyme and co-factor engineering and cell immobilization with respect to both novel drug development and improved yields from microbial processes. Beyond pharmaceuticals, this volume considers the emerging role of fermentation in the conversion of renewable resources to fine chemicals, as well as its potential use in converting lignocellulosic waste to ethanol. In addition, readers will also discover new chapters devoted to discussions of industrial issues such as modeling and sensor technology, as well as supervision and control in the fermentation process. The text is packed with examples and case studies from the industry, carefully chosen to illuminate and reinforce principles and methodology discussed in the chapters. Organized and written in a concise and lucid manner that requires only a general background in microbiology, this volume meets the needs
Download or read book Fermentation Organisms written by Alb Klocker and published by . This book was released on 2015-06-30 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Fermentation Organisms: A Laboratory Handbook The second section describes the fitting up of the laboratory and all that is necessary for conducting work. Laboratory methods are then explained, special attention being given to the preparation of pure yeast cultures in large quantities. Finally, the third section treats of the most important micro-organisms of the alcoholic fermentation industry. The book thus deals with that domain in which Hansen has opened up so many new paths. For each section there is a bibliography which embraces the most important researches, and contains explanatory notes. The literature after 1st January, 1900, could not be included. In certain cases I have made experiments for the sake of confirmation, and have quoted some results not hitherto published. The branch of the fermentation industries with which my book is chiefly concerned is that of brewing, which was the first to make use of Hansen's pure culture system, and hence to adopt a rational mode of working. Brewing has thus, to a certain extent, become the model for the other branches of the alcoholic fermentation industry. The science of the organisms of fermentation as set forth in this book deals, however, not only with practical applications, but also with important theoretical aspects of chemistry and botany. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Micro organisms and Fermentation written by and published by . This book was released on 1948 with total page 550 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sources and Management of Micro organisms for the Development of a Fermentation Industry written by Clifford William Hesseltine and published by . This book was released on 1974 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Observations Upon the Natural History of Epidemic Diarrhoea written by O. H. Peters and published by CUP Archive. This book was released on 2018-02-06 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Observations Upon the Natural History of Epidemic Diarrhoea The causative agencies from which springs the plentiful harvest of child mortality in large cities may be conceived as a felted mass of rootlets almost inextricably intertwined. Those of poverty, bad housing, bad feeding, and neglect, may be severally recognized, but the extent of their interrelations with actual respiratory and alimentary disease - those to which the greater part of the mortality is referred - can be traced only with difficulty. It is the object Of this work to aid ln the labour of cutting away the matrix and entangling fibres and to lay bare the hidden ramifications of at least one important causative agency - epidemic diarrhoea. This affection - if we accept provisionally the more novel and generally favoured conception. As to its nature - is revealed as something very like an ordinary infectious disease, and one which permeates all classes, while the excessive mortality it gathers round itself in urban centres must be regarded as something superadded, owing to the vicious circle it forms with those baneful conditions of slum life mentioned above. On the other hand, its peculiarly intimate association with the circum stances of domestic life, from the continual faecal pollution of the interior of the household by infants and others, tends to make it more so than other affections of the kind peculiarly a class disease, and an especial scourge of dirty neighbourhoods. Dirty towns may however be saved from excessive mortality by a high percentage of breast feeding. A notable point in the interesting comparison that can be drawn between diarrhoea and typhoid fever is that, in accordance with their peculiarly opposite age-incidence curves, the marked and habitual depositing of infectious excreta within the household in the former disease may make the question of water-closet versus conservancy pan a matter of far less importance than in the latter. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Micro Organisms and Fermentation written by Alfred Jorgensen and published by Andesite Press. This book was released on 2015-08-12 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book Microbes Ferments and Moulds Classic Reprint written by Édouard Louis Trouessart and published by . This book was released on 2015-07-21 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Microbes Ferments and Moulds The number of works which treat of microbes is already considerable, but they have all been written for a special public of physicians or naturalists, and imply that the reader is familiar with the ideas already established on pathology or on cryptogamic Botany. Although the science of microbes is of recent origin, it has made immense progress in the course of a few years. It is, moreover, essentially a French science, since it is owing to Pasteur's admirable labours, as well as to his solid genius, aided by the faith and energy of his disciples, that this science has been able to overcome the prejudices of ages, and to penetrate into the very heart of the ancient theory of medicine, so as to transform and regenerate it. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Microbes Ferments and Moulds written by E. -L. (Edouard-Louis) Trouessart and published by Hardpress Publishing. This book was released on 2012-01 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
