The yeasts--The propagation of yeast--The production of industrial alcohol by fermentation--Facts and theories concerning the mechanism of Ethyl alcohol fermentation--Brewing--Wine--The distilling industries--The glycerol germentation--Vitamin oriduction by yeasts and yeast-like microorganisms--Yeast enzymes and minor products--The bacteria--The acetone-butanol fermentation--The butanol-isopropanol fermentation--The acetone-ethanol fermentation--The lactic acid bacteria--The production of lactic acid by fermentation--Sauerkraut--Pickles--Dextrans--Cheese--The production and properties of 2, 3-butanediol--The acetic acid bacteria and some of their biochemical activities--The propionic acid fermentation--The production of vitamin b12--Some minor bacteria activities with indurtrial implications--The molds--The citric acid fermentation--The gluconic acid fermentation--The itaconic acid fermentation--The kojic acid fermentation--Gibberellic acid and the gibberellins--The fumaric acid fermentation--The production of lactic acid by molds--The gallic acid fermentation--Ustilagic acid--Some other acids produced by molds--Mannitol production by molds--Production of mushroom mycelium by the submerged-culture process--The production of fat by molds--Mold Enzyeme preparations: uses and products--Some minor chemical activities of the lower fungi--The production of amino acids by microorganisms--The microbiological tranformation of steroids--antibiotics--Saccharifying agents: methods of production and uses--Some biochemical engineering aspects of fermentation