An exponential growth in the ever expanding domain of industrial microbiology commenced
logically from the mid of the nineteenth century to the end of the said century. The various vital and
important ‘milestones’ in the field of industrial microbiology may be summarized as stated under :
Emil Christian Hansen (1842-1909) : a Dane*, who actually showed up the brilliant and fertile
way to the extremely investigative field of industrial fermentations. He meticulously examined and
methodically developed the pure culture study of microorganisms and yeasts exclusively utilized in
the large-scale manufacture of ‘fermented vinegar’. This simultaneously encouraged as well as promulgated
the application of pure cultures termed as ‘starters’ associated with the elaborated study of
various fermentation processes.
L. Adametz (1889) : an Austrian, augmented the commercial production of cheese by making
use of pure cultures (i.e., starters).
* A native of Denmark.
HW Conn (in Connecticut, USA) and H Weigmann (in Germany) (1890–1897) : developed
miraculously a host of pure culture starters for the commercial production of butter.
Alcohol Fermentations : Pure culture of yeasts were used to produce alcohol (ethanol) from a
variety of fermentable carbohydrates such as : corn, molasses, potatoes, sugar beets, grapes etc., employed
throughout the world.
In addition to the above mentioned widely consumed and need based products there are several
other highly in-demand industrial products derived exclusively from molds that are being used largel
across the globe as detailed under
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