Microbial Production of Chemicals and Pharmaceuticals (Fermentation) is the only route to chemical APIs that relies solely on micro-organisms with no equivalent in other biologic systems. Examples include antibiotics/secondary metabolites made in fungi serving as anticancer or anti-infectious agents, or lipid A made in gram-negative bacteria serving as adjuvants. These organic molecules can be obtained through multi-step synthesis from their building blocks. However, organic molecules are very complex in nature, potentially encompassing structures such as chiral centres, large stereospecific rings or unique conjugated double bond systems. 

Microbes in Agrobiotechnology, also known as agritech, is an area of agricultural science involving the use of scientific tools and techniques, including genetic engineering, molecular markers, molecular diagnostics, vaccines, and tissue culture, to modify living organisms: plants, animals, and microorganisms. Biotechnology in a way will expand and improve agriculture produce to the point that natural/present farm produce will be way too weak to handle human needs, so with the help of Biotechnology, future farm produce will be able to handle sicknesses and diseases (pharming) combination of pharmacy and farming.

Microbes work in concert to form biofilm for the processing of complex substrates in wastewater and for protection to adverse environmental conditions. Microbes also break down many chemicals in the environment and, by selecting natural organisms, or the genes from those organisms, to combat crop insect pests and diseases, farmers can reduce pollution by using fewer chemicals. Microbial conversion of various types of feedstock to biofuel and platform chemicals, expertise within the degradation of crude oil and other unwanted and recalcitrant chemicals in nature and bioreactors, and microfouling/biofilm formation on various surfaces from water systems to ship hulls.

The enzyme is a natural catalyst produced by living organisms, are the central basis of biotechnological processes. Their use dates from ancient times but their expansion exploded from the 1950s to today as a result of the significant advances in the understanding of enzymes’ nature and action in the late nineteenth and early twentieth centuries. Wild-type enzymes do not often meet the requirements to operate under industrial working conditions. Therefore, enzymes with improved properties and novel enzymes are required. In this context, considerable advances in protein and genetic engineering have enabled the development of more robust and efficient enzymes. Additionally, the implementation of computational science with metabolic engineering and synthetic biology provides new alternatives for enzyme engineering.

Nature uses microorganisms to carry out fermentation processes, and for thousands of years, mankind has used yeasts, moulds and bacteria to make food products such as bread, beer, wine, vinegar, yoghurt and cheese, as well as fermented fish, meat and vegetables. Bacteria are the most important microorganisms to the food processor. Most are harmless, many are highly beneficial, some indicate the probable presence of filth, disease organisms, spoilage and a few cause disease. Yeasts are oval-shaped and slightly larger than bacteria and are found on bread, fruit, damp paper, or other surfaces are actually composed of millions of microscopic cells joined together to form chains. The chains usually have numerous branches, called hyphae. Molds can thrive in conditions too adverse for bacteria or yeasts.