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《Journal of Wuxi University of Light Industry》 1984-03
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BIOTECHNOLOGY and FERMENTATION TECHNOLOGY

Hu Jun  
Biotechnology has been defined as a subject that uses biological organism, systems or processes to manufacture industrial products. Biotechnology is in reality a subject of great antiquity, having its origin in aneient microbial processes such as brewing, wine making, and fermented milk products as cheese and yoghurts. However, new developments in fermenter design and fermentation processes, in enzyme technology and more recently in genetic engineering have introdced new and exciting dimensions to the subject. In particular, bioteehnology stresses the integration of microbiology, biochemistry and chemical process or engineering, but above all, it is directed to application. This review attempts to highlight some of the important biological components of biotechnology i.e. microbial technology, enzyme technology and fermentation technology.
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