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Advances in applied microbiology Volume 20 /
ADVANCES IN APPLIED MICROBIOLOGY VOL 20.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Academic Press,
1976.
|
| Colección: | Advances in applied microbiology ;
20. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Advances in Applied Microbiology, Volume 20; Copyright Page; Contents; List of Contributors; Chapter 1. The Current Status of Pertussis Vaccine: An Overview; Text; Chapter 2. Biologically Active Components and Properties of Bordetella pertussis; I. Introduction; II. Sensitization to Histamine; III. �-Adrenergic Blockade; IV. Lymphocytosis-Promoting Factor; V. Adjuvanticity; VI. Lipopolysaccharide Endotoxin; VII. Heat-Labile Toxin; VIII. Hemagglutinin; IX. Mitogenicity for Lymphocytes; X. Interrelationships between Biological Activities; XI. Pathogenesis of Pertussis; References
- Chapter 3. Role of the Genetics and Physiology of Bordetella pertussis in the Production of Vaccine and the Study of Host-Parasite Relationships in PertussisI. Introduction; II. Genetics; III. Physiology; References; Chapter 4. Problems Associated with the Development and Clinical Testing of an Improved Pertussis Vaccine; I. Do We Need an Improved Pertussis Vaccine?; II. Why Don't We Have an Improved or Fully Acceptable Pertussis Vaccine Now?; III. Where Do We Go From Here with the Development of an Improved Pertussis Vaccine?
- IV. Can We Really Expect to Get New Pertussis Vaccines Approved, Marketed, and in General Distribution?References; Chapter 5. Problems Associated with the Control Testing of Pertussis Vaccine; I. Introduction; II. Colonial Variation in Bordetella pertussis; III. Opacity Standards; IV. Potency Assay; V. Role of Adjuvant; VI. Agglutinins; VII. Toxicity; VIII. Summary; References; Chapter 6. Vinegar: Its History and Development; I. Introduction; II. In the Beginning; III. Nonfood Uses of Vinegar through the Centuries; IV. Vinegar in Food Processing; V. Production Methods
- VI. Major Types of VinegarVII. The Industry; VIII. Microbiology of Vinegar Production; IX. Mechanism of the Biological Conversion of Ethanol to Acetic Acid; X. Composition of Vinegar; XI. Summary; References; Chapter 7. Microbial Rennets; I. Introduction; II. Microbial Rennets from Endothla parasitica. Mucor miehei, and Mucor pusillus var. Lindt; III. Screening for New Microbial Rennets; IV. Conclusions; References; Chapter 8. Biosynthesis of Cephalosporins; I. Introduction; II. Occurrence of Cephalosporins and Related Metabolites; III. Genetic Studies and Strain Improvement
- IV. FermentationV. Biosynthesis; VI. Enzymes Related to Cephalosporin Metabolism; VII. Conclusions; References; Chapter 9. Preparation of Pharmaceutical Compounds by Immobilized Enzymes and Cells; I. Introduction; II. Penicillins; III Cephalosporins; IV. Amino Acids; V. Other Products; VI. Concluding Remarks; References; Chapter 10. Cytotoxic and Antitumor Antibiotics Produced by Microorganisms; I. Introduction; II. Antibiotics and Their Synonyms; III. List of Tumors; References; SUBJECT INDEX; CONTENTS OF PREVIOUS VOLUMES