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History of Biotechnology in Austria

  • M. Roehr
Chapter
Part of the Advances in Biochemical Engineering/Biotechnology book series (ABE, volume 69)

Abstract

Austria has contributed significantly to the progress of the biotechnologies in the past and is actively engaged in doing so today. This review describes the early history of biotechnology in Austria, beginning with the Vienna process of baker’s yeast manufacture in 1846, up to the achievements of the 20th century, e.g. the submerged vinegar process, penicillin V, immune biotechnology, biomass as a renewable source of fermentation products (power alcohol, biogas, organic acids etc.), biopulping, biopolymers, biocatalysis, mammalian cell technology, nanotechnology of bacterial surface layers, and environmental biotechnology.

Keywords

Early history of biotechnology in Austria Vienna process for baker’s yeast production Submerged vinegar fermentation Penicillin V Cell culture Human plasma and immune biotechnology Biopulping and lignocellulose conversion Bioprocess technology Environmental biotechnology Genetic engineering 

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Copyright information

© Springer-Verlag Berlin Heidelberg 2000

Authors and Affiliations

  • M. Roehr
    • 1
  1. 1.Institut für Biochemische Technologie und MikrobiologieTechnische Universität WienViennaAustria

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