Industrial microbiology is that portion of microbiology science which deals with the possible utilization of micro-organisms in industrial process, or in processes in which their activities may become of industrial or technical significance for several decades it has been known that numerous kind of yeasts moulds and other lower Fungi and several types of groups of bacteria have direct relation either favourable or unfavorable to certain types of economic process carried out in connection with industrial or factory operation such as Brewing wine making cheese etc. 

Which have grown up from small scale or family arts knowledge in this field has greatly extincted as research in many countries and in many lines have been carried out the scale of operations has greatly in large or concentrated in manufacturing plants. 

These changes have made it evidence not only that industrial microbiology is an exceedingly interesting branch of study but that it has already become a distinctly important branch of applied science and one of other even greater potentialities. 

On the more positive side, it is clearly advantageous to know the biological and biochemical characteristics of many type of organism that are the prime and direct causes of chemical transformation of material into disired products. 

Hair one utilisation the microorganisms capable of producing by fermentation process relatively of large quantities of chemical substance of usefulness and economic value. 

It becomes quite evident that industrial microbiology should include in its scope the study, of the numerous fermentation process in which the production of alcohols organic acid glycerol Acetone such as baking and making of the cheese butter and pickles in which microbic Agencies take is significant and important accessories part of food conservation method such as scanning and preserving refrigeration quick freezing and drawing and of the microbiological problems concern with textile and commercial fibres obviously in the process is grouped under and in a part of those under industrial microbiology is intimately associated with food technology. 

FERMENTATION

The microorganisms of fermentation includes caes moles and bacteria these microorganisms are unable to manufacture their own food by the ordinary process of photosynthesis since they leg chlorophyll and are classified in fungi. 

Certain of the Ascomycetes sac fungi and of the psychomycetes algal fungi and a large number of space is of the bacteria are the principle microorganisms that are directly concerned. 

From the biochemical stand point fermentation is the name given the general class of chemical changes of decompositions produced in organic substrates through the activity of living microorganisms. 

There's there may be many kinds of fermentation falling within this category depending on the type of the organisms involved, the type of substrate or even the conditions imposed, such as pH or oxygen supply. The word fermentation is termed that has undergone numerous changes in meaning during the past 100 years.

According to the derivation of the term it signifies nearly a gentle babbling or boiling conditions and the term was first applied when the only known reaction of this kind was introduction of wind even than no knowledge excited about the cows. Does in an active ethyl alcohol fermentation, as in a wine or seed are fermentation carbon dioxide is the always liberated in the form of bubbles of gas which at the height of reaction may cause of marked education or movement of the liquid medium specially in a large wet or tank sufficient to give to eat the appearance of a boiling liquid. 

A fermentation in a broad sense in which intern is know used maybe defined as a process in which chemical change or about in a organic substate through the action enzymes elaborated by microorganisms.