Book reviews

Abstract

This book is an interesting combination of chemistry and microbiology and is published a t a time when chemical techniques are being used more and more in the biological sciences. Sufficient microbiology is included to allow the chemist to appreciate the inherent difficulties of analysing biological materials, and sufficient chemistry is included to allow the microbiologist to appreciate and understand the principles of gas chromatography. Thus, the volume will serve as a practical guide for the microbiologist using this chemical technique and for the chemist confronted with biological samples.The book is logically written, beginning with a detailed account of the theory of gas chromatography. Descriptions of the various components of gas chromatographs are included, together with details of the most appropriate system to use for particular types of applications. The author then concentrates on the applications of the technique, with chapters on the analysis of fermentation products, the detection of microorganisms and the analysis of metabolites. The growth and metabolism of microorganisms is described with detailed methods for the analysis of neutral, basic and acidic fermentation end-products together with headspace gas analysis and the identification of anaerobes. The advantages of gas chromatography over the classical microbiological procedures for the detection of microbes are promulgated and the development of the methods used in lunar and planetary exploration described. Methods are then detailed for the analysis of food samples and clinical specimens such as cerebrospinal fluid, urine, blood, serum, pleural effusions and pus. The fourth chapter describes the chemistry of microbial cells, the fractionation of cells and the subsequent analysis of cellular components such as lipids, proteins, nucleic acids, polysaccharides, teichoic acids and peptidoglycans. Methods for the analysis of specific metabolites, intermediates and specific enzymes are also described, together with applications particularly appropriate to industry. The latter include the analysis of alcoholic beverages such as beer and wine, various dairy products, fish, vaccines, antibiotics and mycotoxins.