PREFACE
SECTION I GENERAL
1. Outline of Microbial Taxonomy, Metabolism, and Genetics, Gerald Reed
2. Yeasts, M.W. Miller
3. Pure Culture Methods, David K. Dalby

SECTION II FOOD FERMENTATIONS
4. Cheese, Elmer H. Marth
5. Other Fermented Dairy Products, Ramesh C. Chandan
6. Lactic Acid Fermentation of Cabbage, Cucumbers, Olives, and Other Produce, Reese H. Vaughn
7. Fermented Sausage, L. Wendell Haymon
8. Bakery Foods, J.G. Ponte, Jr. and Gerald Reed
9. Wine and Brandy, I. Benda
10. Beer, J. Raymond Helbert
11. Distilled Beverage Alcohol, DA. Brandt
12. Oriental Fermented Foods, Hwa L. Wang and C.W. Hesseltine

SECTION III FOOD RELATED
FERMENTATIONS
13. Microbial Biomass, Single Cell Protein, and Other Microbial Products, Gerald Reed
14. Production of Bakers' Yeast, Gerald Reed
15. Enzyme Production, J.TP. Boing
16. Citric Acid, K.K. Kapoor, K. Chaudhary, and P. Tauro
17. Amino Acids, K. Nakayama
18. Vinegar, Heinrich Ebner
19. Production of Fermentation Alcohol as a Fuel Source, Gerald Reed
APPENDIX
INDEX