Chapter 8 : Utilizing Microbes

MyBook is a cheap paperback edition of the original book and will be sold at uniform, low price.

Ebook: Choose a downloadable PDF or ePub file. Chapter is a downloadable PDF file. File must be downloaded within 48 hours of purchase

Buy this Chapter
Digital (?) $7.00

Preview this chapter:
Zoom in

Utilizing Microbes, Page 1 of 2

| /docserver/preview/fulltext/10.1128/9781555818265/9781555811440_Chap08-1.gif /docserver/preview/fulltext/10.1128/9781555818265/9781555811440_Chap08-2.gif


Pasteurization with its subsequent developments was only one of the many technological applications that followed from Louis Pasteur’s discoveries. Without denying that ordinary chemical forces can slowly attack organic matter, Pasteur thus affirmed his belief that decomposition is chiefly caused by microorganisms. Since for almost every type of substance there exists in nature some microorganisms peculiarly adapted to its destruction or modification, it follows that humans should be able to take advantage of this diversity and versatility of the microbial world for useful purposes. He stated that "A day will come, I am convinced, when microorganisms will be utilized in certain industrial operations on account of their ability to transform organic matter." This prophecy has been fulfilled, and today we are in the era of biotechnology when organic acids, various solvents, vitamins, drugs, and enzymes are produced on an enormous scale by microbial processes—all this a logical development of Pasteur's work. In theory, it should be possible, by the judicious selection of microbial strains, to produce almost any amino acid with the help of microorganisms. In practice, of course, many difficulties arise. Nevertheless, processes for microbial production of glutamic acid (used as a flavor enhancer), lysine, tryptophan, and phenylalanine (used in the production of the artificial sweetener aspartame) are in place. Pasteur demonstrated that with the proper knowledge one could control the biochemical activities of microorganisms, and make them produce almost any type of chemical compound, the most complicated as well as the simplest.

Citation: Dubos R. 1998. Utilizing Microbes, p 67-72. In Pasteur and Modern Science. ASM Press, Washington, DC. doi: 10.1128/9781555818265.ch8

Key Concept Ranking

Food Products
Microbial Products
Amino Acids
Alcoholic Fermentation
Glutamic Acid
Highlighted Text: Show | Hide
Loading full text...

Full text loading...




Generic image for table
Table 1

Pasteur's legacy: Major corporations with microbiological and biotechnological interests.

Citation: Dubos R. 1998. Utilizing Microbes, p 67-72. In Pasteur and Modern Science. ASM Press, Washington, DC. doi: 10.1128/9781555818265.ch8

This is a required field
Please enter a valid email address
Please check the format of the address you have entered.
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error