Assimilation of Animal Fats by Yeasts and Synthesis of Protein by Continuous Cultivation in a Complex Nutrient Medium

Kapitel in diesem Buch

1. Frontmatter I
2. Instructions to Authors II
3. Production of a White Wine and a Protein-Rich Soy Flour by Yeast Fermentation of Soybean Slurry, Soybean Milk and the Whey from Tofu Production 207
4. Some Theoretical Considerations on Overflow Production of Metabolites 215
5. Book Review 220
6. The Particle Electrophoretic Characterization of the Surface Properties of Alkane-Utilizing Yeast Cells: The Chemical Composition and the Adsroption of Tensides (in German) 221
7. Book Review 232
8. Microbiological Solubilization of Metals from Complex Sulfide Ore Material in Aerated Column Reactors 233
9. Inhibitory Effects of Ethanol in Alcoholic Fermentation 239
10. Book Review 244
11. Renaissance of the Surface Culture: Production of Ergot Alcaloides and Production of Spores (in German) 245
12. Book Review 252
13. Optimization of Solid-State Fermentation of Citrus Dried Peel by Aspergillus niger in a Packed Bed Column 253
14. Sorption von Cellulase an Weizenstroh und seine Komponenten 259
15. Immobilized Glucose Dehydrogenase for Cofactor Regeneration in Heme-Catalyzed Demethylation and Hydroxylation Reactions 265
16. Book Review 272
17. Short Communications
18. The Production of L-Lysine Decarboxylase from Klebsiella pneumoniae (in German) 273
19. Preparation of Ubichinone-10 from Acetobacter methanolicus IMET B 346 (in German) 277
20. Book Review 280
21. Assimilation of Animal Fats by Yeasts and Synthesis of Protein by Continuous Cultivation in a Complex Nutrient Medium 281
22. Book Review 286
23. Hybridoma Cells Produced by Electrofusion in a Homogeneous Electric Field 287
24. Book Review 292
25. Degradation of Lignocellulosic Residues by Polyporus versicolor and the Effect of Moisture Contents and Phenolic Compounds 293
26. Book Review 298
27. Evaluation of Nigerian Millet (Pennisetum typhoideum) as a Raw Material for Beer Production 299
28. Book Review 304
29. Increase and Limits of Growth Yields for Heterotrophic Microorganisms 305
30. Contents 312