Allen Paul W. Industrial Fermentations
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INDUSTRIAL
FERMENTATIONS
BY
PAUL W. ALLEN, 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.