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Industrial Fermentations

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Industrial Fermentations 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. CONTENTS 9 TASM CHAPTER 25.—FRUIT JUICES AND BEVERAGES 328 Processes—Methods of Preservation—Carbonation. CHAPTBB 26.—COFFEE AND COOOA 336 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 SYRUPS 367 Processes—Preservation—Enzyme Processes. CHAPTER 30.—DAIRY PRODUCTS 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 12 INDUSTRIAL FERMENTATIONS These theoretioal yields of CO, and of alcohol are never reached. The reason for the reduced yields was explained by Pasteur who found that other products than alcohol and carbon dioxide were produced in alcoholio fermentation of sugars. He also called attention to tlie fact that some sugar
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