ABSTRACT
The use of yeast for food processing and fermentation of alcoholic beverages is traditionally marked as the primary inventive step of biotechnology, dating back several millennia. The discovery of microbial metabolic activities from the 19th century onward initiated the target-oriented development of yeast bioprocesses which were the prototype of modern biotechnological processes. A major hallmark was the development of the “Zulaufverfahren” for efficient baker’s yeast production [1]. Today this process is employed under the term “fed-batch” to avoid overflow metabolism in the majority of industrial bioproductions. Efficient fermentative processes developed for ethanol production served as a model for the production of different metabolic products from yeasts, filamentous fungi and bacteria.
