"...fascinating overview of the metabolic diversity of microorganisms and the key roles they play in inudstrial processes...an excellent text for undergraduate students. The chapters are consistently well written and the figures and tables supplement the text very well." Bob Sotak, E-Streams, vol 5, no. 12, December 2002
"In view of the advent of 'modern' biotechnologies, the question 'What is biotechnology?' has been asked and discussed broadly during the last decades. One of the best answers to define those activities that characterize the utilization of microorganisms for the production of enzymes and fermentation products is Industrial Microbiology ... Thus, if you are interested in obtaining a rather sound and at the same time comprehensive introduction to enzyme and fermentation technology, including the necessary basic knowledge of relevant micro-organisms, this text could be a good choice." M Roehr, Acta Biotechnolgica, September 2003
From the Back Cover
Aimed at undergraduates studying the applied aspects of biology, particularly those on biotechnology and microbiology courses and students of food science and biochemical engineering, this text provides a wide-ranging introduction to the field of industrial microbiology. The content is divided into three sections:
- key aspects of microbial physiology, exploring the versatility of microorganisms, their diverse metabolic activities and products.
- industrial microorganisms and the technology required for large-scale cultivation and isolation of fermentation products.
- investigation of a wide range of established and novel industrial fermentation processes and products.
Written by experienced lecturers with industrial backgrounds, Industrial Microbiology provides the reader with a grounding in both the fundamental principles of microbial biology and the various traditional and novel applications of microorganisms to industrial processes, many of which have been made possible or enhanced by recent developments in genetic engineering technology.