Industrial Fermentations

419 Pages·1926·7.028 MB·English

by  Paul W. Allen

I N D U S T R I AL
F E R M E N T A T I O NS
BY
P A UL W. A L L E N, M.S., Ph.D.
Professor of Bacteriology and Head of Department
University of Tennessee
Formerly
Associate in Bacteriology, University of Illinois; Bacteriologist of
Washington Eaperiment Station; for some time Chief Chemist
for Food Manufacturing Companies
BOOK DEPARTMENT
The CHEMICAL CATALOG COMPANY, Inc.
19 EAST 24th STREET, NEW YOBK, U.S.A.
1926
COPTEIOHT, 1928, BY
The OHEMIOAL CATALOG COMPANY, Inc.
All rights reaervod
PnnUd in tht United StaUi of Amorica by
J. J. LITTU AND IVXfl COMP1HY, XIW YOJUC
Mr FATHER AND MOTHER

Preface.
The object of this book is to bring together in a general way some
of our present information concerning the application of micro-
organisms to industry. In so far as possible the plan of arrangeme&t
has been to place together as groups those pages having to do with
closely allied products. In each chapter the different products have
been discussed somewhat as to history and use of product, processes of
manufacture, microbiology involved, and bibliography.
There is no intention of treating any of these subjects exhaustively,
These subjects are developing so rapidly and the fields are so large
that it is out of the question to try to do more than to indicate some
of the lines of their development in America. The omission of much
important work is recognized.
Mechanical steps having little to do with the microbiology in-
volved are only briefly described. It is often necessary, however, to
deal with processes- as a whole in order to bring out the relation and
importance of the fermentations considered.
Manufacturers are beginning to appreciate the breadth and great
value of study in this field. The criterion of present day industry is
to find the most economical methods of production and to approach as
near as possible to complete utilization of all by-products. Micro-
biology has made many valuable contributions to the industries and
it is very evident that many industries based more or less on biological
processes will be altered further. Already the relation of fermentation
to manufacturing has been emphasized to such an extent that many
manufacturing concerns are employing men versed in fermentation
to work on their processes and problems.
The advantages to industry of dealing with micro-organisms may
be classified and illustrated as follows: the accomplishment of de-
sirable physical or chemical changes (as cheese ripening); the pre-
vention of undesired changes (as canning); the achievement of certain
results unattainable by any other method (as bread-making); and
the accomplishment of certain+effects or reactions more economically
than by other means (alcohol manufacture). In brief the situation
is that economic advantage resulting from the employment of the
soience of industrial microbiology may be in one or more of the fol-
lowing directions:
(a) Product improvement.
(b) Process improvement.
(o) Creation of new products of commercial value.
I wish to acknowledge my appreciation for the many helpful sug-
5
6 PREFACE
gestions "which I have received during the preparation of this work
from Dr. Fred W. Tanner; Dr. M. J. Prucha; Dr. Walter H. Mao-
Intire; Dr. Judson H. Robertson; Dr. Margaret R. MacDonald; my
wife, Linda Utter Allen; and my father, Dr. E. Davis Allen.
PAUL W. ALLEN.
University of Tennessee,
Knoxville, Sept., 1925.
CONTENTS
CHAPTER 1.—INDUSTRIAL ALCOHOL . . . . . . . .. 11
Sources—Importance—Materials;—Organisms—• Fermenta-
tions—Methods of Manufacture.
CHAPTER 2.—LEATHER AND TANNING 40
Preservation of Hides—Processes of Tanning.
CHAPTER 3.—RETTING OP HEMP AND FLAX 47
Processes—Bacterial and Enzymic Action.
CHAPTER 4.—THE PREPARATION AND USE OF LEGUME CULTURES 68
Cross Inoculation:—Mass Inoculation.
CHAPTER 6.—DISINFECTANTS AND DISINFECTION 66
Standard Methods of Testing Disinfectants.
CHAPTER 6.—WOOD PRESERVATION «... 76
Preservatives—Processes—Biology of Wood Decay.
CHAPTER 7.—FERMENTATION IN THE TEXTILE INDUSTRY . . 91
Size Making—Indigo.
CHAPTER 8.—TOBACCO 94
Moulding and Prevention.
CHAPTER 9.—SILAGE 97
Products Used—Fermentations.
CHAPTER 10.—ORGANIC ACID PRODUCTION 104
Lactic Acid—Citric Acid.
CHAPTER 11.—ACETONE 106
Process of Manufacture by Fermentation.
CHAPTER 12.—GLYCERIN 110
Manufacture by Microorganisms.
CHAPTER 13.—SEWAGE DISPOSAL 112
Processes—Activities of Microorganisms Involved.
CHAPTER 14.—SOY-BEAN SAUCE MANUFACTURE 123
Process and Organisms Utilized.
7
8 CONTENTS
PAW
CHAPTBB 15.—BREAD-MAKING 128
Development and Importance of Bread—Biology of Bread-
making—Artificial Aeration of Bread—Effect of Yeast on
Bread Dough—Kinds of Bread Yeast—Salt Rising Bread—
Bread-making Machinery—Bread Improvers—Bread Dis-
eases—flour Bread—Wheat Flour Substitutes—Temperature
as a Factor—Salt—Water.
CHAPTER 16.—CORN PRODUCTS 168
Corn Stajch—Corn Gluten Feed—Corn Oil—Steeping Proc-
esses—Reeling-—Gluten Settling—Glucose—Corn Sugar—
Decolorization of Liquors—Bacterial Purification of Staroh
—Shrinkage and Deterioration of Corn in Shipment—Corn
Grading.
CHAPTER 17.—FOOD PRESERVATION PROCESSES 205
Preservation by Heat—Cold Storage—Drying—Concentra-
tion—Smoking—Pickling—Salting—Filtration—Chemical
Preservatives.
CHAPTBE 18.—CANNING INDUSTRY 243
Early Method of Canning—Difficulties—Handling of Fruit
Canning—Standard Cans—Heat Penetration—Botulism.
CHAPTER 19.—CANS AND BRETT SUGAR 263
Manufacturing Processes—Deterioration of Sugar in Storage.
CHAPTER 20.—MEAT PRODUCTS 273
Inspection of Meat Animnip—Contamination of Meat—
Toxin Canning of Meat—Shipping of Frozen Meat—Pres-
ervation of Meat Products—Trichina in Pork.
CHAPTER 21.—MARINE PRODUCTS 278
Sewage of Sea Coast Towns—Oysters—Clams—Preserva-
tion of Marine Products—Shrimps—Salmon.
CHAPTER 22.-*-ViNEaAH MANUFACTURE 292
Chemioal Equation—Aoetic Acid—Organisms—Sources of
Vinegar — Orleans Method — Pasteurs Method — Quick
Method—Vinegar Eels.
CHAPTER 23.—BREAD YEAST MANUFACTURE 311
Three Commercial Forms—Aeration Method—Yeast Nu-
trition—Yeast Efficiency in Bread Dough—Yeast Fermenta-
tions—Differentiation of Yeast Strains—Testa.
CHAPTER 24.—TOMATO PRODUCTS 320
Stook Used—Bacterial Contamination^—Methods of Test-
ing.
CONTENTS
CHAPTER 25.—FBUIT JUICES AND BEVERAGES
Prooesses—Methods of Preservation—Carbonation.
CHAPTER 26.—COFFEE AND COCOA
Processes of Preparation—Fermentation Process—Micro-
organisms Involved.
CHAPTER 27.—DRINKING WATER 337
Methods of Purification—Laboratory Control.
CHAPTER 28.—THE EGG INDUSTRY 347
Egg Preservation—Egg Contamination—Egg Decomposition
—Dried Egg Industry.
CHAPTER 29.—MAPLE SUGAR AND MAPLE SYBUPS 367
Processes—Preservation—Enzyme Processes.
CHAPTER 30.—DAIRY PRODUCTS 364
Market Milk—Butter—Cheese—Ice Cream—Evaporated
Milk—Milk Powders—Baby Foods—Acidophilus Milk.
CHAPTER 31.—THE MICROBIOLOGY OF THE SOIL 413
Tendencies—Methods of Nitrogen Accumulation—Sulphur.
INDEX 423
8 CONTENTS
MSB
CHAPTER 15.—BREAD-MAKING 128
Development and Importance of Bread—Biology of Bread-
making—Artificial Aeration of Bread—Effect of Yeast on
Bread Dough—Kinds of Bread Yeast—Salt Rising Bread—
Bread-making Machinery—Bread Improvers—Bread Dis-
eases—Sour Bread—Wheat Flour Substitutes—Temperature
as a Factor—Salt—Water.
CHAPTER 16.—COEN PBODTJCTS 168
Corn Starch—Corn Gluten Feed—Corn Oil—Steeping Proc-
esses—Reeling—Gluten Settling—Glucose—Corn Sugar—
Decolorization of Liquors—Bacterial Purification of Starch
—Shrinkage and Deterioration of Corn in Shipment—Corn
Grading.
CHAPTER 17.—FOOD PRESERVATION PROCESSES 206
Preservation by Heat—Cold Storage—Drying—Concentra-
tion—Smoking—Piokling—Salting—Filtration—Chemical
Preservatives.
CHAPTER 18.—CANNING INDUSTRY 243
Early Method of Canning—Difficulties—Handling of Fruit
Canning—Standard Cans—Heat Penetration—Botulism.
CHAPTER 19.—CANE- AND BHBT SUGAR 263
Manufacturing Processes—Deterioration of Sugar in Storage.
CHAPTER 20.—MEAT PRODUCTS 273
Inspection of Meat Animals—Contamination of Meat—
Toxin Canning of Meat—Shipping of Frozen Meat—Pres-
ervation of Meat Products—Trichina in Pork.
CHAPTER 21.—MARINE PRODUCTS 278
Sewage of Sea Coast Towns—Oysters—Clams—Preserva-
tion of Marine Products—Shrimps—Salmon.
CHAPTER 22.-*-VINEGAB MANUFACTURE 292
Chemical Equation—Acetic Acid—Organisms—Sources of
Vinegar — Orleans Method — Pasteur's Method — Quick
Method—Vinegar Eels.
CHAPTER 23.—BREAD YEABT MANUFACTURE 311
Three Commercial Forms—Aeration Method—Yeast Nu-
trition—Yeast Efficiency in Bread Dough—Yeast Fermenta-
tions—Differentiation of Yeast Strains—Tests.
CHAPTER 24.—TOMATO PRODUCTS 320
Stock Used—Baoterial Contamination—Methods of Test-
ing.