Front Cover; Advances in Applied Microbiology, Volume 24; Copyright Page; Contents; List of Contributors; Chapter 1. Preservation of Microorganisms; I. Introduction; II. Criteria for Preservation; III. Preservation Methods; IV. Culture Collection Practices; V. Industrial or Commercial Practices; VI. Procedures for Selected Groups; VII. Summary; References; Chapter 2. Streptococcus mutans Dextransucrase: A Review; I. Introduction; II. The Properties of Dextran; III. Mechanisms of Dextran Synthesis; IV. The Role of Surface Receptors in Cell Adherence and Aggregation

V. Distribution of DextransucraseVI. Purification and Properties of Dextransucrase; VII. Regulation of Dextransucrase; VIII. Other Extracellular Enzymes Produced by Streptococcus Mutans; IX. The Heterogeneity of the Species Streptococcus mutans; X. Conclusion; References; Chapter 3. Microbiology of Activated Sludge Bulking; I. Introduction; II. The Nature of the Bulking Problem; III. Filamentous Organisms in Activated sludge; IV. Case Studies; V. Summary and Future Prospects; References; Chapter 4. Mixed Cultures in Industrial Fermentation Processes; I. Introduction

II. Traditional Uses of Mixed CulturesIII. Types of Microbial Interaction; IV. Continuous Enrichment Techniques; V. Mixed Cultures for Single-Cell Protein Production; VI. Other Applications of Mixed Cultures; VII. Future Prospects; References; Chapter 5. Utilization of Methanol by Yeasts; I. Introduction; II. Dissimilation and Assimilation of Methanol in Methylotrophs Other Than Yeast; III. Dissimilation and Assimilation of Methanol in Yeasts; IV. Cell Yield and the Metabolic Pathway; V. Production of Cells and Metabolites; References; Chapter 6. Recent Chemical Studies on Peptide Antibiotics

I. IntroductionII. Linear Peptides; III. Cyclic Peptides; IV. Peptide Lactones; V. Concluding Remarks; References; Chapter 7. The CBS Fungus Collection; I. Introduction and History; II. The Collection of Fungi and Actinomycetes in Baarn; III. The Collection of Yeasts in Delft; References; Chapter 8. Microbiology and Biochemistry of Oil-Palm Wine; I. Introduction; II. Microorganisms in Palm Wine; III. Biochemical Changes in Palm Wine; IV. Preservation of Palm Wine; V. Survival of Bacterial Pathogens; VI. Conclusion; References; Chapter 9. Bacterial a-Amylases; I. Introduction

II. Thermophilic AmylasesIII. Alkaline Amylases; IV. Acidic Amylases; V. Biosynthetic Aspects of Amylyse Production; VI. Conclusion; References; Subject Index; Contents of Previous Volumes