1. Bubble column bioreactors

   • R. Buchholz
   • K. Schügerl

   Biotechnology Pages: 301 - 313

2. Methods for measuring the bubble size in bubble column bioreactors II

   • R. Buchholz
   • K. Schügerl

   Biotechnology Pages: 315 - 323

3. Application of photo-crosslinkable resin prepolymers to entrap microbial cells. Effects of increased cell-entrapping gel hydrophobicity on the hydrocortisone Δ¹-Dehydrogenation

   • K. Sonomoto
   • A. Tanaka
   • S. Fukui

   Biotechnology Pages: 325 - 334

4. Substrate uptake mechanisms for yeast cells

   • A. Einsele
   • D. L. Ristroph
   • A. E. Humphrey

   Biotechnology Pages: 335 - 339

5. Defined minimal medium for a thermophilic Bacillus sp. developed by a chemostat pulse and shift technique

   • H. Kuhn
   • U. Friederich
   • A. Fiechter

   Biotechnology Pages: 341 - 349

6. Effects of carbon dioxide and methane on methanogenesis

   • G. Hansson

   Industrial Microbiology Pages: 351 - 359

7. Formation and splitting of esters in subterminal oxidation of dodecane by Fusarium lini

   • H. Thiele
   • H. J. Rehm

   Industrial Microbiology Pages: 361 - 369

8. Production of macerating enzymes of mandarin orange peel by fungal cultures

   • Naomichi Nishio
   • Shiro Nagai

   Industrial Microbiology Pages: 371 - 378

9. The effect of manganese deficiency on lipid content and composition in Brevibacterium ammoniagenes

   • M. Thaler
   • H. Diekmann

   Industrial Microbiology Pages: 379 - 387

10. The cycling of cadmium and mercury between substrate and fruiting bodies of Agrocybe aegerita (a fungal model system)

    • H. Brunnert
    • F. Zadražil

    Industrial Microbiology Pages: 389 - 395

11. Antimicrobial action of roquefortine

    • Bettina Kopp
    • H. J. Rehm

    Food Microbiology Pages: 397 - 401

12. Recovery of Clostridium botulinum from mud samples incubated at different temperatures

    • S. Notermans
    • J. Dufrenne
    • M. van Schothorst

    Food Microbiology Pages: 403 - 407

13. A simple method for the isolation and determination of Clostridium perfringens

    • J. M. Debevere

    Food Microbiology Pages: 409 - 414