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The Microbiological Production of Pharmaceuticals

The introduction of penicillin opened up a new era in medicine. Now microorganisms manufacture not only a host of other antibiotics but also vitamins, hormones, alkaloids, antitumor drugs and interferons

By Gerald Cohen and Yair Aharonowitz

The Microbiological Production of Industrial Chemicals

Tonnage amounts of many chemicals have traditionally been produced synthetically from fossil fuels. The rising price of petroleum makes fermentative production from other feedstocks increasingly attractive

By Douglas E. Eveleigh

The Microbiological Production of Food and Drink

Beer, wine, bread and cheese have been made by microorganisms since Neolithic times. To them have been added spirits, yogurt, pickles, sauerkraut, Oriental fermented foods and today single-cell protein

By Anthony H. Rose

The Genetic Programming of Industrial Microorganisms

The useful products made by microorganisms are specified by genes.The genes in turn are specified by intensive selection and now by direct intervention such as introducing genes from other organisms

By David A. Hopwood

Production Methods in Industrial Microbiology

Traditional practice combines with the scale on which most products are made to favor manufacture in batches.Newer, continuous methods, however, are being explored

By Elmer L. Gaden

Industrial Microorganisms

They are yeasts molds bacteria and actinomycetes (filamentous bacteria). They now include however cultured mammalian cells and "hybridomas": cells created by the fusion of two cell lines

By Herman J. Phaff

Industrial Microbiology

Introducing an issue on the making of food, drink, pharmaceudcals and industrial chemicals by microorganisms, with special reference to newer methods of programming the microorganisms for their task

By Arnold L. Demain and Nadine A. Solomon

Agricultural Microbiology

Introducing new genes into crop plants by recombinant-DNA methods is difficult and not in immediate prospect. Much progress can be made, however, by manipulating the microorganisms that live with plants

By Winston J. Brill

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