Front Cover; Advances in Applied Microbiology, Volume 1; Copyright Page; Contents; Contributors; Preface; Chapter 1. Protected Fermentation; I. Introduction; II. Problems of Sterility Testing in Fermentation Processes; III. Classification of Fermentation Processes According to the Importance of Contamination; IV. Sources of Contamination in Aseptic Fermentation Processes; V. Application of Antimicrobial Agents for the Protection of Fermentation Processes; VI. Biosynthesis of Chlortetracycline without Maintenance of Aseptic Conditions; VII. Perspectives; VIII. Conclusions and Summary

XI. Economic ConsiderationsXII. Summary and Conclusions; References; Chapter 4. The Status of Antibiotics in Plant Disease Control; I. Introduction; II. Selective Toxicity; III. Absorption and Translocation; IV. Mode of Action; V. Summary; References; Chapter 5. Microbial Synthesis of Cobamides; I. Introduction; II. Analytical Methods for the Determination of Cobamides; III. Microbial Processes for Synthesis of Naturally Occurring Cobamides; IV. Microbial Synthsis of "Unnatural Cobamides"; References; Chaptet 6. Factors Affecting the Antimicrobial Activity of Phenols; I. Introduction

II. The Effect of TemperatureIII. The Effect of Oxygen Tension; IV. The Effect of pH; V. The Effect of Extraneous Materials; VI. The Effect of the Size of the Bacterial Population; VII. The Revival of Bacteria After Treatment with Phenol; VIII. The Development of Resistance to Phenols; X. The Use of Phenols with Other Inhibitors; References; Chapter 7. Germfree Animal Techniques and Their Applications; I. Introduction; II. Methods and Equipment; III. Characteristics of Germfree Animals; IV. Applications of Germfree Animals; V. Additional Research Needs; VI. Summary; References

Chapter 8. Insect MicrobiologyI. Introduction; II. Bacterial Diseases; III. Fungous Diseases; IV. Protozoan Diseases; V. Rickettsia1 Diseases; VI. Virus Diseases; VII. Nematode Diseases; VIII. Summary and Conclusions; References; Chapter 9. The Production of Amino Acids by Fermentation Processes; I. Introduction; II. Possibility of Amino Acid Production by Various Microorganisms; III. Glutamic Acid Fermentation; IV. Lysine Fermentation; V. Ornithine Fermentation; VI. Miscellaneous Amino Acid Fermentations; References; Chapter 10. Continuous Industrial Fermentations; I. Introduction