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Industrial Biotechnology: Discovery to Delivery

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Handbook of Industrial Chemistry and Biotechnology

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Abstract

Fermentation products have penetrated almost every sector of our daily lives. They are used in ethical and generic drugs, clinical and home diagnostics, defense products, nutritional supplements, personal care products, food and animal feed ingredients, cleaning and textile processing, and in industrial applications such as fuel ethanol production. Even before knowing about the existence of microorganisms, for thousands of years ancient people routinely used them for making cheese, soy sauces, yogurt, and bread. Although humans have used fermentation as the method of choice for manufacturing for a long time, it is only now being recognized for its potential towards sustainable industrial development.

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Acknowledgment

The subject of biotechnology first appeared in an earlier edition of this Handbook as a chapter titled “Industrial Fermentation: Principles, Processes and Product,” written by Dr. Arthur E. Humphrey of Lehigh University. In later editions he was joined first by Dr. S. Edward Lee and then by Dr. Lewis Ho, both of Pfizer. Chaps. 30 and Chaps. 31 in this edition are an outgrowth of that earlier work, some of which is used in the new chapters. Grateful acknowledgment of this use is made to the authors of that work.

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  1. DuPont Industrial Biosciences, 925 Page Mill Road, Palo Alto, CA, 94304, USA

    Gopal K. Chotani, Timothy C. Dodge & Michael V. Arbige

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  1. Gopal K. Chotani
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  2. Timothy C. Dodge
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  3. Michael V. Arbige
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Correspondence to Gopal K. Chotani .

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    James A. Kent

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Chotani, G.K., Dodge, T.C., Arbige, M.V. (2012). Industrial Biotechnology: Discovery to Delivery. In: Kent, J. (eds) Handbook of Industrial Chemistry and Biotechnology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-4259-2_30

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