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June 5, 1926

Industrial Fermentations.

JAMA. 1926;86(23):1789. doi:10.1001/jama.1926.02670490051037

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The primary purpose of this book is to correlate in a general way some of the present information on the application of micro-organisms to industry. The author states that he is making no attempt to treat the subject exhaustively, and, with the number of processes described—thirty-one— no other recourse would be possible in a book of this size. Mechanical steps having little to do with microbiology are described briefly, if at all. Fermentations are thus discussed: (1) prevention of undesirable changes, as in bottled and canned goods, drinking water and meat products; (2) reactions achieved by fermentation and not feasible by another process, as in the manufacture of bread; (3) reactions produced more economically than by other processes, as in the manufacture of alcohol. The author has included a great deal of original material, and each chapter is followed by a bibliography of the material consulted. In the description of

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