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Topics in enzyme and fermentation technology: Volume 9
Modern Applications of Traditional Technologies Progress in Industrial Microbiology, vol. 19 Edited b y M.E. Bushel/
Elsevier, Amsterdam York, 1984, x + 462 pp, US$88.50, Dfl. 230.00
--
New
Volume 19 of this well-established review series is devoted in large measure to classic food and beverage fermentations and an appraisal, as the editor relates, of the impacts of modern microbiology and process technology on such activities. Alcoholic beverages are represented by wine, beer and scotch whisky, while other chapters deal with cheeses, soy sauce and relatives and, in conclusion, with cocoa, coffee and tea. The result is a veritable meal, nutritious, balanced and eminently digestible. Without exception the authors have produced excellent accounts of their fields and particularly useful is the way in which the science and technology is frequently complemented by reference to economics, market considerations and history. It is not surprising to find very different depths of coverage of these several fermentations. The worldwide R&D effort put into beer fermentations, for example, is massive, and is clearly reflected in the very extensive discussion by MacDonald and colleagues of Bass. At the other end of the scale, K.L. and S.E. Jones reveal the basic paucity of scientific knowledge and approach to cocoa, tea and coffee fermentations, processes which remain in the realm of art rather than science. These authors are right to conclude that basic understanding of flavour chemistry and biochemistry is a prerequisite for the design and operation of controlled fermentations for these latter products. The scope of this book is such that it is impossible to do justice to each and every contribution in a review of this nature, suffice to say that my own appetite was whetted continuously throughout. The chapter on brewery fermentations is very comprehensive, and includes a valuable assessment of the factors that are shaping current development. Here, the reader will find reference not only to engineering and brewing technologies (including genetic manipulations of yeast, accelerated and adjunct fermentations and high gravity brewing) but also to market requirements, economics and
legislative issues. Incidentally, the authors' conclusion is somewhat sobering, namely that in the UK there are unlikely to be major new developments in the present decade because of current excess capacity. David Berry in his chapter on scotch whisky, while reminding the reader that production is essentially a biological process, also includes fascinating information on maturation, and the important role that wood-derived aromatic aldehydes play. How many microbiologists can tell you how many times a charred barrel is permitted by US law for use in bourbon production? A recurring issue in the fermentation industries is the desire to reduce processing time and cheese manufacture has not been immune from such pressure. B.A. Law in his treatment of cheese production turns to this point and provides a valuable introduction to accelerated ripening strategies. Included here are temperature control, the addition of enzymes to milk or curds, and the use of attenuated or genetically modified starter cultures. One is left with the distinct feeling that the application of genetics to this field could be very rewarding. That enthusiast of oriental soy bean fermentation, Brian Wood, also contributes to this volume. Wood, as ever, is an entertaining writer, and on this occasion he updates the reader on developments in soy sauce and related products such as miso and tampeh. Particularly useful is the inclusion of an annotated survey of the recent patent literature. Two further topics are included in this volume: the application of biotechnology to the animal health industry (Marcheck) and xanthan (Kennedy and Bradshaw). The former relates to antibiotics, growth promotants, vaccines and immunostimulators, while the coverage of xanthan gum extends to production, recovery and food and non-food applications. It is a pleasure to recommend a book without recourse to reservations of one type or another; this is such an occasion. For the non-specialist there is a wealth of fascinating information, while the breadth of coverage and the extensive bibliographies that accompany each chapter, also will appeal to the experienced microbiologist working in these traditional biotechnologies.
Alan 7-. Bull University of Kent at Canterbury, UK
Topics in Enzyme and Fermentation Technology: Volume 9 Edited b y Alan Wiseman
Ellis Horwood, Chichester, 1984, 217 pp., £21.00 The intended theme running through this book is one of applied enzymology, taking the reader from the microbial biochemistry of hydrocarbons, to the wide range of applications of reactive dyes including enzyme purification, the use of immobilized enzymes and subunits as a tool to obtain a better understanding of protein structure/function and hence stability and, finally, a summary of potential options for redesigning or tailoring enzymes for specific end-use application. The introductory chapter (C. A. Boulton and C. Ratledge) identifies the growing interest in the modifications of water-insoluble feedstocks (substrates) by cells and/or enzymes. The review, bringing the reader up to date with the ever increasing knowledge of the ability of microorganisms to handle these molecules, is therefore very timely. The chapter on the use of reactive dyes is both comprehensive and thought provoking, taking the reader beyond the well publicized affinity chromatography applications to other specific protein/ligand interactions clearly demonstrating the versatility of these compounds as analytical tools in, for example, 'affinity-electrode' design and for the characterization of active sites via affinity labelling. The final two chapters of the book are concerned with (a) understanding structure/catalytic functions of enzymes and (b) potential routes to modifying enzyme structure leading to altered catalytic capabilities. The first of these two chapters describes the use of immobilized enzymes or subunits a n d is well illustrated with pertinent examples. By way of contrast, the final chapter looks to future opportunities and provides only a brief summary of current developing techniques. In summary the book is good value at £21, with authenticated articles. If there is a criticism it lies in the lack of technology, i.e. a consideration of the practical problems associated with the scale-up of the issues discussed, and concentrates too much on academic issues.
R. Jeffcoat Unilever Research, Sharnbrook, UK
Enzyme Microb. Technol., 1985, vol. 7, November
583
Elsevier, Amsterdam York, 1984, x + 462 pp, US$88.50, Dfl. 230.00
--
New
Volume 19 of this well-established review series is devoted in large measure to classic food and beverage fermentations and an appraisal, as the editor relates, of the impacts of modern microbiology and process technology on such activities. Alcoholic beverages are represented by wine, beer and scotch whisky, while other chapters deal with cheeses, soy sauce and relatives and, in conclusion, with cocoa, coffee and tea. The result is a veritable meal, nutritious, balanced and eminently digestible. Without exception the authors have produced excellent accounts of their fields and particularly useful is the way in which the science and technology is frequently complemented by reference to economics, market considerations and history. It is not surprising to find very different depths of coverage of these several fermentations. The worldwide R&D effort put into beer fermentations, for example, is massive, and is clearly reflected in the very extensive discussion by MacDonald and colleagues of Bass. At the other end of the scale, K.L. and S.E. Jones reveal the basic paucity of scientific knowledge and approach to cocoa, tea and coffee fermentations, processes which remain in the realm of art rather than science. These authors are right to conclude that basic understanding of flavour chemistry and biochemistry is a prerequisite for the design and operation of controlled fermentations for these latter products. The scope of this book is such that it is impossible to do justice to each and every contribution in a review of this nature, suffice to say that my own appetite was whetted continuously throughout. The chapter on brewery fermentations is very comprehensive, and includes a valuable assessment of the factors that are shaping current development. Here, the reader will find reference not only to engineering and brewing technologies (including genetic manipulations of yeast, accelerated and adjunct fermentations and high gravity brewing) but also to market requirements, economics and
legislative issues. Incidentally, the authors' conclusion is somewhat sobering, namely that in the UK there are unlikely to be major new developments in the present decade because of current excess capacity. David Berry in his chapter on scotch whisky, while reminding the reader that production is essentially a biological process, also includes fascinating information on maturation, and the important role that wood-derived aromatic aldehydes play. How many microbiologists can tell you how many times a charred barrel is permitted by US law for use in bourbon production? A recurring issue in the fermentation industries is the desire to reduce processing time and cheese manufacture has not been immune from such pressure. B.A. Law in his treatment of cheese production turns to this point and provides a valuable introduction to accelerated ripening strategies. Included here are temperature control, the addition of enzymes to milk or curds, and the use of attenuated or genetically modified starter cultures. One is left with the distinct feeling that the application of genetics to this field could be very rewarding. That enthusiast of oriental soy bean fermentation, Brian Wood, also contributes to this volume. Wood, as ever, is an entertaining writer, and on this occasion he updates the reader on developments in soy sauce and related products such as miso and tampeh. Particularly useful is the inclusion of an annotated survey of the recent patent literature. Two further topics are included in this volume: the application of biotechnology to the animal health industry (Marcheck) and xanthan (Kennedy and Bradshaw). The former relates to antibiotics, growth promotants, vaccines and immunostimulators, while the coverage of xanthan gum extends to production, recovery and food and non-food applications. It is a pleasure to recommend a book without recourse to reservations of one type or another; this is such an occasion. For the non-specialist there is a wealth of fascinating information, while the breadth of coverage and the extensive bibliographies that accompany each chapter, also will appeal to the experienced microbiologist working in these traditional biotechnologies.
Alan 7-. Bull University of Kent at Canterbury, UK
Topics in Enzyme and Fermentation Technology: Volume 9 Edited b y Alan Wiseman
Ellis Horwood, Chichester, 1984, 217 pp., £21.00 The intended theme running through this book is one of applied enzymology, taking the reader from the microbial biochemistry of hydrocarbons, to the wide range of applications of reactive dyes including enzyme purification, the use of immobilized enzymes and subunits as a tool to obtain a better understanding of protein structure/function and hence stability and, finally, a summary of potential options for redesigning or tailoring enzymes for specific end-use application. The introductory chapter (C. A. Boulton and C. Ratledge) identifies the growing interest in the modifications of water-insoluble feedstocks (substrates) by cells and/or enzymes. The review, bringing the reader up to date with the ever increasing knowledge of the ability of microorganisms to handle these molecules, is therefore very timely. The chapter on the use of reactive dyes is both comprehensive and thought provoking, taking the reader beyond the well publicized affinity chromatography applications to other specific protein/ligand interactions clearly demonstrating the versatility of these compounds as analytical tools in, for example, 'affinity-electrode' design and for the characterization of active sites via affinity labelling. The final two chapters of the book are concerned with (a) understanding structure/catalytic functions of enzymes and (b) potential routes to modifying enzyme structure leading to altered catalytic capabilities. The first of these two chapters describes the use of immobilized enzymes or subunits a n d is well illustrated with pertinent examples. By way of contrast, the final chapter looks to future opportunities and provides only a brief summary of current developing techniques. In summary the book is good value at £21, with authenticated articles. If there is a criticism it lies in the lack of technology, i.e. a consideration of the practical problems associated with the scale-up of the issues discussed, and concentrates too much on academic issues.
R. Jeffcoat Unilever Research, Sharnbrook, UK
Enzyme Microb. Technol., 1985, vol. 7, November
583