Basic Biology of Microbial Fermentation

摘要: The great majority of what we know about microbial fermentations was discovered before 1950 (See review by Wood (1)). Since then and biochemical science has passed on to questions structure function macromolecules, organelles cells thought be more intriguing or deserving attention. Now for economic strategic reasons, attention is once again focused their potential produce useful energy-containing products from starch, waste materials currently unusable biomass. Further, strategists in this area have a kind tacit belief that, somewhere the tremendous explosion biological chemical knowledge since 1950, there are missing pieces information techniques, that when capitalized upon, will propel current state near obliyion back center stage, being caught up new wave bioinnovation. In such scenario task couple with old technology fermentation. endeavor those need opportunities makes possible, practitioners fair amount rather than attempting “reinvent wheel”.