Summary

Data on the microbial degradation of carbohydrates, lipids, proteins, nucleic acids and natural aromatic compounds compiled for the first time in one volume.

This handbook gives valuable information on how, and to what extent, natural products can be degraded by various selected microorganisms. Biochemical and genetic aspects of the different bacterial and fungal strains that occur in nature or in collections are thoroughly covered. Prepared as a reference source of microorganisms and their potential applications, the book places particular emphasis on the diversity of organisms. In addition, it describes the activity of the various enzymes involved many of which are already used in the manufacturing and improvement of food.

With contributions by international experts, this handbook will soon prove to be indispensable in scientific and industrial research.

Special feature: Highly informative tables on the significant microorganisms and their enzymes.