Microbial Biotechnology and Applications

The use of microorganisms for large-scale industrial purposes has a long history, which is long before the realization of the activities of the microorganisms. For centuries, beer, wine, vinegar, soy sauce and other fermented foods were produced through spontaneous fermentation of natural occurring microorganisms or the use of carry-over microbial seeds from the previous batch of production. The quality and productivity of these early products were very often inconsistent. The development of scientific screening and isolation methods allows the selection of desirable natural occurring or mutated microorganisms for specific purposes.

 

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