| Résumé | This chapter discusses the microbiological and fermentation studies and achievements of the Prairie Regional laboratory of the National Research Council of Canada. This laboratory was to be concerned primarily with investigations into the utilization of agricultural crops, especially those produced in surplus, and the materials that largely go to waste. The laboratory is now well equipped for research in microbiology, the chemistry of natural products, biochemistry, enzymology, and plant physiology. By February, 1949, the fermentation section was well into its task of studying the effects of molds, yeasts, actinomycetes, and bacteria on various agricultural products, with a view to conversion of these to useful chemicals, antibiotics, pharmaceuticals, feedstuffs, and vitamins. The laboratory had been provided with a fermentations pilot plant of 15-, 200-, and 1,500-gal fermentors, various recovery equipment, and distilling columns. The bugs had to be taken out of the equipment and various test-runs conducted. The chapter mentions that other activities of the Prairie Regional Laboratory have developed over the years. Currently, there are groups specifically concerned with: proteins, high protein seed crops, carbohydrates, vegetable fats and oils, oil seed crops, forest products composition and analysis of plant leaf waxes and beeswax, and plant cell cultures. |
|---|
