1. Some enzymological factors influencing the leavening capacity and keeping quality of baker's yeast

   • H. Suomalainen

   Review Articles Pages: 1 - 12

2. Production of laminarinase byBacillus polymyxa

   • O. U. Eka
   • W. M. Fogarty

   Biotechnology And Industrial Microbiology Pages: 13 - 23

3. Production ofl-tryptophan,l-tyrosine and their analogues by use of immobilized tryptophanase and immobilizedβ-tyrosinase

   • Saburo Fukui
   • Sei-ichiro Ikeda
   • Hidehiko Kumagai

   Biotechnology And Industrial Microbiology Pages: 25 - 39

4. Effect of glucose analogues on synthesis of sugar nucleotides and oligosaccharides inSaccharomyces cerevisiae

   • Dieter Herr
   • Hanswerner Dellweg

   Biotechnology And Industrial Microbiology Pages: 41 - 54

5. Scopulariopsis brevicaulis: Effect of pH and substrate on growth

   • R. J. Bothast
   • E. B. Lancaster
   • C. W. Hesseltine

   Food Microbiology Pages: 55 - 66

6. The probability of most probable numbers

   • J. C. de Man

   Food Microbiology Pages: 67 - 78

7. Microbiological possibilities to demonstrate that strawberries have been irradiated

   • S. K. Tamminga
   • R. R. Beumer
   • E. H. Kampelmacher

   Food Microbiology Pages: 79 - 93