1. The production of cellulolytic enzymes by fungal cultures

   • R. Pyč
   • A. Fiechter
   • E. Galas

   Biotechnology and Industrial Microbiology Pages: 151 - 158

2. Submerged cultivation of edible white-rot fungi on tree bark

   • A. J. Daugulis
   • D. H. Bone

   Biotechnology and Industrial Microbiology Pages: 159 - 166

3. Influence of manganese on enzyme synthesis and citric acid accumulation inAspergillus niger

   • C. P. Kubicek
   • M. Röhr

   Biotechnology and Industrial Microbiology Pages: 167 - 175

4. Increase in isoleucine accumulation by α-aminobutyric acid-resistant mutants ofBifidobacterium Ruminale

   • Franca Crociani
   • O. Emaldi
   • D. Matteuzzi

   Biotechnology and Industrial Microbiology Pages: 177 - 179

5. Effect of preculture on the slime production inChlamydomonas humicola Lucksch fo

   • Ursula Hornung
   • H. v. Witsch
   • G. Lysek

   Biotechnology and Industrial Microbiology Pages: 181 - 183

6. Enzymatic activities of activated sludge

   • M. Teuber
   • K. E. U. Brodisch

   Microbiology of Sewage Pages: 185 - 194

7. Substrate specificity and ion inhibition of bacterial and particle associated alkaline phosphatases of waters and sewage sludges

   • K. P. Flint
   • J. W. Hopton

   Microbiology of Sewage Pages: 195 - 204

8. Seasonal variation in the phosphatase activity of waters and sewage sludges

   • K. P. Flint
   • J. W. Hopton

   Microbiology of Sewage Pages: 205 - 215

9. Degradation of p-Aminoazobenzene byBacillus subtilis

   • Hiroyuki Horitsu
   • Mitsuo Takada
   • Toshihiko Ogawa

   Food Microbiology Pages: 217 - 224

10. Heat resistance ofCitrobacter freundii in media with various water activities

    • C. T. Verrips
    • R. H. Kwast

    Food Microbiology Pages: 225 - 231

11. Suitability of the enzyme treatment and ammonium sulfate precipitation method for detection of staphylococcal enterotoxin from different foods

    • A. Niskanen
    • S. Lindroth

    Food Microbiology Pages: 233 - 237

12. The use of a molasses medium for toxin production by clostridium botulinum type A

    • H. Silva
    • G. de Rigo
    • R. Ertola

    Food Microbiology Pages: 239 - 241