This book aims to provide information about the utilization of microorganisms in the production or modification of products. It will prove invaluable to fermentation industrialists, as well as students reading applied microbiology, industrial microbiology, fermentation technology and other allied subjects. The principal aim of this book is to illustrate the current thinking and front line research in the area of fermentation biotechnology. This book addresses the multidisciplinary nature and the many fascinating aspects of fermentation, thus providing a stepping stone in its progress as we enter a new era in which the use of renewable resources is recognized as an urgent need.