Aimed at undergraduates studying the applied aspects of biology,particularly those on biotechnology and microbiology courses andstudents of food science and biochemical engineering, this textprovides a wide-ranging introduction to the field of industrialmicrobiology. The content is divided into three sections:
Written by experienced lecturers with industrial backgrounds,Industrial Microbiology provides the reader with groundwork in boththe fundamental principles of microbial biology and the varioustraditional and novel applications of microorganisms to industrialprocesses, many of which have been made possible or enhanced byrecent developments in genetic engineering technology.
Content is divided into three sections:
1. key aspects of microbial physiology, exploring theversatility of microorganisms, their diverse metabolic activitiesand products
2. industrial microorganisms and the technology required forlarge-scale cultivation and isolation of fermentation products
3. investigation of a wide range of established and novelindustrial fermentation processes and products
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