Enzymes and Microbes as a Source of Chemical Diversity

Versatility of performance and ease of handling have favored the use of microorganisms for the production of industrial chemicals for a long time. Some early examples of industrial fermentation processes for the production of chemicals include: lactic acid by Lactobacillus sp. (1881), acetone and butyl alcohol by Clostridium acetobutylicum (1916), gallic acid by Aspergillus wentii (1916) and citric acid by Aspergillus niger (1923).