Man and Microorganisms
Long before man knew about the microbial world – about such things as bacteria, fungi and yeast – he used fermentation processes to make bread and brew alcoholic beverages. Brewing was an accomplished art as long ago as when the pharaohs ruled ancient Egypt. In Greece and Rome, people used mushrooms for food but could not explain how they grew without seeds. Because mushrooms appeared to grow by magic, they were considered to be children of the Gods. The existence of diseases that were deadly to humans, plants and animals was known and feared but not understood.

The actuality of creatures too small to be seen with the naked eye could only be suspected, until the discovery of the microscope. The first microscope was discovered in 1590 but it was not until 1683 that Leeuwenhoek, a Dutch amateur microscope builder, became the first person to observe and describe bacteria. As a result, an exciting new microbial world was available for exploration. These discoveries had impacts on virtually every aspect of modern man’s life, from health and medicine to agriculture and food production.

Man began to use microorganisms with scientific precision early in the 20th century, isolating, identifying and developing bacteria, actinomycetes, fungi and yeasts. Microbes can manufacture proteins, amino acids, fats and vitamins which are used as food and feed supplements for animals and humans; and they can fix atmospheric nitrogen to enrich soils resulting in more abundant food supplies. Microbes can also produce steroids and antibiotics for fighting disease. Bacteria can even be cloned to produce life-saving drugs, such as insulin.

Modern Industrial Biotechnology
Early in the 20th century, scientists worldwide searched for naturally occurring processes that would safely and efficiently address the problems associated with waste disposal. They found that nature contains many strains of bacteria that digest vast quantities of waste. Through industrial microbial fermentations, microbiologists and bioengineers concentrate these valuable organisms which are inherently scattered in nature. Although bacteria are found virtually everywhere, the challenge was to select and to combine the right ones that would be highly productive and be capable of surviving the rigors of an adverse work environment.

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