Bücher der Reihe Biotechnology Handbooks

In this volume selected areas of Pseu domonas research are presented in depth by persons who have been active in their fields over many years. The extensive reviews presented are an effort to provide a balanced perspective in a number of areas not readily available in the current literature.

Increasingly, however, the ability of Bacillus to secrete proteins, coupled with its regulatory acceptability, has resulted in strenuous efforts to develop species of Bacillus as hosts for the produc tion of value-added heterologous proteins.

The contributors to this volume reflect the trans national interest in Clostridium, and we are indebted to each of them for making this volume possible. We particularly wish to acknowledge the contributions, both to this volume and to microbiology in general, of Dr. Elizabeth Cato, who, sadly, died shortly be fore publication ofthis volume.

In this volume we aim to present an easy-to-read account of the genus Saccharomyces that we hope will be of value to all students and researchers wishing to exploit this important genus, be it for academic or commer cial purposes.

Methane and its oxidation product, methanol, have occupied an important position in the chemical industry for many years: the former as a feedstock, the latter as a primary chemical from which many products are produced.

In this volume selected areas of Pseu domonas research are presented in depth by persons who have been active in their fields over many years. The extensive reviews presented are an effort to provide a balanced perspective in a number of areas not readily available in the current literature.

The genus Aspergillus has a worldwide distribution and is one of the most common of all groups of fungi. Traditional methods of strain develop ment have been extensively studied with the industrial strains, while more recently, recombinant DNA technology has been applied to the aspergilli with emphasis on heterologous protein production.

The ease with which Thermus strains can be handled in laboratories without specialized equipment, together with the large investment in de scribing their structure, metabolism, and genetics, should ensure a con tinuing effort in Thermus research.

In this well-illustrated reference, contributors summarize current research on sulfate-reducing bacteria and examine their relationship to biotechnology processes.

The contributors to this volume reflect the trans national interest in Clostridium, and we are indebted to each of them for making this volume possible. We particularly wish to acknowledge the contributions, both to this volume and to microbiology in general, of Dr. Elizabeth Cato, who, sadly, died shortly be fore publication ofthis volume.

Increasingly, however, the ability of Bacillus to secrete proteins, coupled with its regulatory acceptability, has resulted in strenuous efforts to develop species of Bacillus as hosts for the produc tion of value-added heterologous proteins.

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Methane and its oxidation product, methanol, have occupied an important position in the chemical industry for many years: the former as a feedstock, the latter as a primary chemical from which many products are produced.

Biotechnology is a word that was originally coined to describe the new processes which could be derived from our ability to manipulate, in vitro, the genetic material common to all organisms. I t has now become a generic term encompassing all "applications" of living systems, including the more traditional fermentation and agricultural industries. Recombinant DNA technology has opened up new opportunities for the exploitation of microorganisms and animal and plant cells as producers or modifiers of chemical and biological products. This series of handbooks deals exclusively with microorganisms which are at the forefront of the new technologies and brings together in each of its volumes the background information necessary to appreciate the historical development of the organisms making up a particular genus, the degree to which molecular biology has opened up new opportunities, and the place they occupy in today's biotechnology industry. Our aim was to make this primarily a practical approach, with emphasis on methodology, combining for the first time information which has largely been spread across a wide literature base or only touched upon briefly in review articles. Each handbook should provide the reader with a source text, from which the importance of the genus to his or her work can be identified, and a practical guide to the handling and exploitation of the organisms included.

In this volume we aim to present an easy-to-read account of the genus Saccharomyces that we hope will be of value to all students and researchers wishing to exploit this important genus, be it for academic or commer cial purposes.