1. Alkaloid production by immobilized mycelia of Claviceps purpurea

   • Bettina Kopp
   • H. J. Rehm

   Biotechnology Pages: 257 - 263

2. Morphological and physiological changes in bacterial cells treated with acrylamide

   • N. G. Starostina
   • K. A. Lusta
   • B. A. Fikhte

   Biotechnology Pages: 264 - 270

3. Purification and properties of a thermophilic amyloglucosidase from Aspergillus niger

   • William M. Fogarty
   • Colm P. Benson

   Biotechnology Pages: 271 - 278

4. Variations of solvent yield in acetone-butanol fermentation

   • Laleh Yerushalmi
   • B. Volesky
   • R. J. Neufeld

   Biotechnology Pages: 279 - 286

5. The role of redox balances in the anaerobic fermentation of xylose by yeasts

   • Peter M. Bruinenberg
   • Peter H. M. de Bot
   • W. Alexander Scheffers

   Biotechnology Pages: 287 - 292

6. Fermentative production of ethylene by Penicillium digitatum from citrus fruit peel

   • E. Chalutz
   • Esther Kapulnik
   • I. Chet

   Industrial Microbiology Pages: 293 - 297

7. Interrelationships between the fatty acid composition and metabolic pathways upon dehydration-rehydration of the yeast Saccharomyces cerevisiae

   • P. B. Zikmanis
   • S. I. Auzáne
   • M. J. Beker

   Industrial Microbiology Pages: 298 - 302

8. Measurement of the maximum specific growth rate in chemostat of Pseudomonas spp. with different abilities for biofilm formation

   • Göran Molin

   Applied Microbiology Pages: 303 - 307

9. Influence of pretreatments on the fermentation of barley straw by undefined mixed bacterial populations

   • Jérôme Partos
   • Marie-Laure Fardeau
   • Jean-Pierre Belaich

   Environmental Microbiology Pages: 308 - 314

10. Biodegradation of non-ionic dispersants in sea-water

    • Gonzalo Vázquez Uña
    • M. José Núñez García

    Environmental Microbiology Pages: 315 - 319

11. Interspecific protoplast fusion of Saccharomyces cerevisiae and Saccharomyces mellis

    • R. Legmann
    • P. Margalith

    Short Communication Pages: 320 - 322

12. A preliminary investigation into the effect of Saccharomyces cerevisiae on pesticide concentration during fermentation

    • Fabrizio Fatichenti
    • Giovanni Antonio Farris
    • Filippo M. Pirisi

    Short Communication Pages: 323 - 325