Part I: Introduction; Biotechnology: History, Processes and Products; Part II: Fundamentals of Biotechnology; Microorganisms: Biology and Genetic Procedures for Strain Improvement; The Metabolism of Microorganisms; Secondary Metabolism; Plant and Animal Cell Culture; Bioreactors; Biological Regulation and Process Control; Part III: Processes and Products; Biotechnological Processes for the Manufacture of Foodstuffs and Fodders; Fermentation Processes: Ethanol, Wine, Beer; Primary Metabolites; Enzymes; Antibiotics and Other Secondary Metabolites; Biotransformations; Production of Microbial Biomass; Environmental Biotechnology; Microbial Leaching; Economic Aspects of Fermentation Processes; Appendix I: Journals, Periodicals, Reviews; Appendix II: Biotechnological Abbreviations, Formulas and Symbols; Appendix III: Laws, Guidelines and Instructions; Appendix IV: Basic Information for Working in Biotechnology; Appendix V: Manufacturing Firms; Appendix VI: Products from Biotechnological Processes.
