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Intended for researchers in applied microbiology and environmental engineers, this book covers such topics as environmental assessment of biotechnological processes and microbial transformations of haloaromatic and haloaliphatic compounds.
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ADVANCES IN Applied Microbiology VOLUME 34 This Page Intentionally Left Blank ADVANCES IN Applied Microbiology Edjfed by SAUL L. NEIDLEMAN Erneryville, California VOLUME 34 Academic Press, Inc. Harcourt Brace Jovanovich, Publishers San Diego New York Berkeley Boston London Sydney Tokyo Toronto COPYRIGHT0 1989 BY ACADEMICP R E S S . INC. ALL RIGHTS RESERVED. NO PART OF THIS PUBLICATION MAY BE REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY MEANS, ELECTRONIC OR MECHANICAL. INCLUDING PHOTOCOPY, RECORDING. OR ANY INFORMATION STORAGE AND RETRIEVAL SYSTEM. WITHOUT PERMISSION IN WRITING FROM THE PUBLISHER. ACADEMIC PRESS, INC. San Diego, California 92101 United Kingdom Edition published by ACADEMIC PRESS LiMITED 24-28 Oval Road, London NWI 7DX LIBRARY OF CONGRESS CATALOG CARDNUMBER:59-13823 ISBN 0-12-002634-1 (alk. paper) PRINTED IN THE UNITED STATES OF AMERICA 89909192 9 8 7 6 5 4 3 2 1 CONTENTS PREFACE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vii What’s in a Name?-Microbial Secondary Metabolism J. w. BENNETTAND RONALDBENTLEY I. I1. I11. IV. Historical Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Primary and Secondary Metabolites ............................... How Shall a Metabolite Be Named? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Nomenclature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . V. Epilogue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 4 11 16 23 24 Microbial Production of Gibberellins: State of the Art P. K . R . KUMARANDB . K . LONSANE I. Introduction ............................. ................ II. Historical Highlights . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . III. Chemistry of Gibberellins . . . . . . . . . . . . .............. IV. Mode of Action ................................................ V. Commercial and Potential Uses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . VI . Routes for Production . . . . . . . . . . .......................... W. VIII . IX . X. XI . XI1. XIII . XIV. Microorganisms Producing Gibbe .......................... Biosynthesis Pathways ...................................... Liquid Surface Fermentation ..................................... Submerged Fermentation ........................................ Use of Immobilized Whole Cells ................................. Solid-state Fermentation ........................................ Analytical Methods ............................................ Economic Conside ................................... XV . Epilogue ........................................ References . . . . . . . . .......................... 30 31 34 39 45 45 49 51 57 59 98 100 111 116 121 123 Microbial Dehydrogenations of Monosaccharides MILO$KULIL~NEK I . Introduction .................................................. ............... II. Dehydrogenases and Mechanisms of Dehydrogenations V 141 142 vi CONTENTS . 147