Improved Brewing and Preservation of Pito, a Nigerian Alcoholic Beverage from Maize

Chapters in this book

1. Frontmatter I
2. Optimization of Single Cell Protein Production from Cassava Starch (Rhizopus oligosporus) 99
3. Macromixing Characteristics of Gas-Liquid Jet Loop Reactors 111
4. Book Review 122
5. A Comparison between the Fermentative Activities of Free and Ca-Alginate-Entrapped Cells of Saccharomyces cerevisiae 123
6. Book Review 130
7. Kontinuierliche Methanolfermentation mit Hansenula polymorpha MH 26 unter Zusatz von Getreideschlempe und Melasse 131
8. Improved Brewing and Preservation of Pito, a Nigerian Alcoholic Beverage from Maize 137
9. Comparative Organic Growth Factor Requirements of Nine Candida species 143
10. Growth of Pellets of a Basidial Fungus Pleurotus ostreatus under Various Cultivation Conditions 149
11. Streptomyceten als Bildner industriell und diagnostisch bedeutsamer Enzyme 157
12. Production of. Lysine by Mutants of Escherichia coli K 12 in a Medium with Lactose 173
13. Purification and Properties of two ß-Glucosidases Isolated from Aspergillus niger 179
14. Book Review 196
15. Konservierung von Mikroorganismen in Polyvinylalkohol 197
16. Contents 202