CONTENTS:- Wine Production by Microorganisms: Brewing by Microorganisms; The production of Industrial Alcohal by Fermentation. Antibiotics: Bacterial Food Borne Infection and Intoxication; The Production of Amino Acids by Microbes; Mold Enzymes Preparations-Uses and Products; The Citric Acid Fermentation; The Acetic Acid Bacteria and Some of their Biochemical Activities; The Production of Lactic Acid by Fermentation; The Glycerol Fermentation. The Propogation of Yeast: Cheese; Microbiology of Natural Water; Microbiology of Potable Water and Sewage; Dairy-Products; Milk Reservation; Principles of Food Preservation; Preservation by Use of Low Temperatures; Preservation by Drying; Preservation By Food Additives; Food Borne Poisoning, Infection and Intoxication Nonbacterial. Fermentation: Photosynthatic Bacteria & Photsynthesis; Murein & lipopolysaccharide synthesis.
Microorganisms are ubiquitous in nature, these small living variables occur almost everywhere including extreme environmental conditions and exhibits their metabolic activities in aerobic and anaerobic environment as well. Though the microorganisms are very divert in their morphological, biochemical, genetical and physiological characteristics, there are certain inherent and unique properties, which make them of peculiar interest. Considering these properties, microorganisms can be used in the agriculture as well as in industries for production. The aims and objectives of the present series is to disseminate the best available information about the genetical, biochemical, immunological and agriculture related properties of the microorganisms and their possible exploitation in the production of food, vaccines, fermented product, antibiotics, disease resistance crops and other similar areas in the most efficient and economic manner.