Socio-ecological biotechnology concepts for developing countries

Doelle H.W. (1989) Socio-ecological biotechnology concepts for developing countries. Mircen Journal of Applied Microbiology and Biotechnology, 5 4: 391-410. doi:10.1007/BF01741818

Author Doelle H.W.
Title Socio-ecological biotechnology concepts for developing countries
Journal name Mircen Journal of Applied Microbiology and Biotechnology   Check publisher's open access policy
ISSN 0265-0762
Publication date 1989-01-01
Sub-type Critical review of research, literature review, critical commentary
DOI 10.1007/BF01741818
Volume 5
Issue 4
Start page 391
End page 410
Total pages 20
Publisher Kluwer Academic Publishers
Subject 2404 Microbiology
2402 Applied Microbiology and Biotechnology
1305 Biotechnology
1303 Specialist Studies in Education
1110 Nursing
1106 Human Movement and Sports Science
Abstract The two socio-ecological concepts described will work, of course, also with other microorganisms. Zymomonas mobilis can be replaced by yeast, Rhizopus could be replaced by Aspergillus. However, both microorganisms which are presently used can produce by-products that are unsafe for human or animal consumption. It is therefore a microbiological challenge to find further microorganisms to expand the product formation. It should also be realized that the largest renewable resource, cellulose, has not been mentioned in the context of either concept. It is well known that cellulose must eventually be included if research and development can find ways and means to separate lignin from cellulose and convert cellulose to glucose in a similar and as easy a manner as starch (Doelle 1984). In order to be successful, fermentation processes have to be fast and efficient with a low energy input (Doelle 1986a, b; Doelle & Jones 1986). This excludes the traditional microbiological sterilization of substrates, excessive substrate or product inhibitions in any of these processes. A further omission of socio-ecological concepts lies in the fermented food production. It is encouraging to see the realization that fermented foods are mixedculture processes and that it is time to start detailed and extensive investigations into the functioning of such cultures (Doelle 1985; Steinkraus 1987; Okagbu 1988; Odunfa 1988). It is the suggestion of the author to encourage a review on mixed culture with particular emphasis on fermented food production and its waste disposal.
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
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