1. Influence of redox potential on the glucose catabolism of chemostat grownBacillus licheniformis

   • Leif Kjærgaard

   Biotechnology and Industrial Microbiology Pages: 215 - 220

2. n-Alkane oxidation byCandida tropicalis

   • H. Schneider
   • F. Gmünder
   • A. Fiechter

   Biotechnology and Industrial Microbiology Pages: 221 - 230

3. Production of single-cell protein by the cultivation of yeast in anaerobic digester supernatant supplemented with carbohydrates

   • R. L. Irgens
   • J. D. Clarke

   Biotechnology and Industrial Microbiology Pages: 231 - 241

4. Microbial transformation ofβ-sitosterol byNocardia sp. M 29

   • C. K. A. Martin
   • F. Wagner

   Biotechnology and Industrial Microbiology Pages: 243 - 255

5. Degradation of (−)-ephedrine byArthrobacter globiformis

   • Eberhard Klamann
   • Erika Schröppel
   • Franz Lingens

   Biotechnology and Industrial Microbiology Pages: 257 - 265

6. Cometabolism of 3-methylbenzoate and methylcatechols by a 3-chlorobenzoate utilizingPseudomonas: Accumulation of (+)-2,5-dihydro-4-methyl-and (+)-2,5-dihydro-2-methyl-5-oxo-furan-2-acetic acid

   • H. -J. Knackmuss
   • M. Hellwig
   • W. Otting

   Biotechnology and Industrial Microbiology Pages: 267 - 276

7. Biodegradation of methoxychlor and kelthane

   • Paul J. Van Duck
   • Herman van de Voorde

   Biotechnology and Industrial Microbiology Pages: 277 - 284

8. On the mechanism of microbial cell destruction during ballistic disintegration processes

   • A. A. Kudryavtsev
   • V. A. Nikitin
   • B. A. Fikhte

   Biotechnology and Industrial Microbiology Pages: 285 - 296

9. Degradation products from aflatoxin B₁ byCorynebacterium rubrum, Aspergillus niger, Trichoderma viride andMucor ambiguus

   • Renate Mann
   • H. J. Rehm

   Food Microbiology Pages: 297 - 306

10. A rapid method for detection of aflatoxins from xylitol

    • A. Niskanen
    • S. Lindroth
    • O. Pensala

    Food Microbiology Pages: 307 - 307