Nutritional Requirements in Fermentation Processes willem i Kampen 1.0 INTRODUCTION Specific nutritional requirements of microorganisms used in industrial fermentation processes are as complex and varied as the microorganisms in question. Not only are the types of microorganisms diverse(bacteria, mold and yeast, normally), but the species and strains become very specific as their requirements. Microorganisms obtain energy for support of biosynthe sis and growth from their environment in a variety of ways. The following quotation is reprinted by permission ofPrentice-Hall, Incorporated, Englewood Cliffs, New Jersey. The most useful and relatively simple primary classifica tion of nutritional categories is one that takes into account two parameters: The nature of the energy source and the nature of the principal carbon source, disregarding quirements for specific growth factors. Phototrophs use light as an energy source and chemotrophs use chemical energy sources 122Nutritional Requirements in Fermentation Processes Wllem H. Kampen 1.0 INTRODUCTION Specific nutritional requirements of microorganisms used in industrial fermentation processes are as complex and varied as the microorganisms in question. Not only are the types of microorganisms diverse (bacteria, molds and yeast, normally), but the species and strains become very specific as to their requirements. Microorganisms obtain energy for support of biosynthe￾sis and growth from their environment in a variety of ways. The following quotation is reprinted by permission ofPrentice-Hall, Incorporated, Englewood Cliffs, New Jersey. “The most useful and relatively simple primary classifica￾tion of nutritional categories is one that takes into account two parameters: The nature of the energy source and the nature of the principal carbon source, disregarding re￾quirements for specific growth factors. Phototrophs use light as an energy source and chemotrophs use chemical energy sources. ” I22