Microorganisms are capable of growing on a wide range of substrates
and can produce a remarkable spectrum of products. The relatively
recent advent of in vitro genetic manipulation has extended the range of
products that may be produced by microorganisms and has provided
new methods for increasing the yields of existing ones. The commercial
exploitation of the biochemical diversity of microorganisms has resulted
in the development of the fermentation industry and the techniques of
genetic manipulation have given this well-established industry the
opportunity to develop new processes and to improve existing one.

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