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The origins of fermentation technology were largely with the use of microorganisms for the production of foods and beverages such as cheeses, yoghurts, alcoholic beverages, vinegar, Sauerkraut, fermented pickles and sausages, soya sauce and the products of many other Oriental fermentation.
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The present-day large scale production possesses of these products are essentially scaled up versions of former domestic arts.
Paralleling this development of product formation was the recognition of the role microorganisms could play in removing unpleasant wastes and this has resulted in massive world-wide service industries involved in water purification, effluent treatment and waste management.
To overproduce specific essential primary metabolites such as glycerol, acetic acid, lactic acid, acetone, butyl alcohol, butane diol, organic acids, amino acids, vitamins, polysaccharides and xanthans.
To overproduce specific essential primary metabolites such as glycerol, acetic acid, lactic acid, acetone, butyl alcohol, butane diol, organic acids, amino acids, vitamins, polysaccharides and xanthans.
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