Biotechnology Second, Completely Revised Edition Edited by H.–J. Rehm and G. Reed in cooperation with A. Pühler and P. Stadler This fully revised and expanded Second Edition takes into account all recent developments in biotechnology. It is extraordinarily broad in scope, up–to–date, carefully structured and well–balanced. "Biotechnology" considers both basic concepts and widely–differing industrial applications: it is a successful synthesis of theory and practice. Any scientist aiming for success in industrial microbiology, biochemistry, molecular biology and chemical engineering must turn to "Biotechnology". Volume 6: Fermentation products of primary metabolism such as ethanol, acetic acid, and lactic acid were the first commercial products of the fermentation industry, followed by citric acid and related products of fungal origin. As high–volume/low–price products they still occupy top positions in the respective markets. Several of these, especially alcohols, have attracted additional attention as possible sources of alternative energy carriers and chemicals. This volume describes theory and practice of production of these commodities ?? from classical processes to most recent developments ?? and also provides data on the relevant raw materials. Topics included are: ?? Raw Materials ?? Ethanol ?? Glycerol ?? Acetone, Butanol, Isopropanol ?? 2,3–Butanediol ?? Lactic Acid ?? Citric Acid ?? Gluconic Acid ?? Acetic Acid ?? PHB ?? Amino Acids ?? Nucleotides ?? Extracellular Polysaccharides ?? Biosurfactants