Micro-organisms, yeasts, bacteria, fungi, algae
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This book is divided into 4 chapters describing different genera of microorganisms, which have been studied and used to obtain various metabolites of industrial interest. Each chapter explains the general characteristics of bacteria, fungi, yeasts and algae, as well as the cultivation conditions for obtaining compounds such as: antimicrobials, antibiotics, hormones, vitamins, amino acids, enzymes, food additives, biopolymers, alcohols, among others. A compilation of scientific information was carried out, with the aim of making known the applications that microorganisms can have, as well as th...
This book is divided into 4 chapters describing different genera of microorganisms, which have been studied and used to obtain various metabolites of industrial interest. Each chapter explains the general characteristics of bacteria, fungi, yeasts and algae, as well as the cultivation conditions for obtaining compounds such as: antimicrobials, antibiotics, hormones, vitamins, amino acids, enzymes, food additives, biopolymers, alcohols, among others. A compilation of scientific information was carried out, with the aim of making known the applications that microorganisms can have, as well as the conditions that these require to obtain a greater yield of metabolites, at a lower production cost, in less time, emphasising that the microorganisms used must be in pure culture and the culture media must be economical. In addition, an industrial micro-organism should preferably not be pathogenic to humans, animals and/or plants and if the micro-organism is genetically modified, it shouldbe stable and able to grow in large-scale cultures.
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