title: History of biotechnology in Austria.
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.
authors.affiliation: Institut für Biochemische Technologie und Mikrobiologie, Technische Universität Wien, Austria. mroehr@mail.zserv.tuwien.ac.at
authors.forename: M
authors.initials: M
authors.lastname: Roehr
mesh_terms: D019342:Acetic Acid; D000818:Animals; D001317:Austria; D001709:Biotechnology / Q000266:history*; D004736:Energy-Generating Resources; D004798:Enzymes; D004876:Ergot Alkaloids / Q000096:biosynthesis; D005285:Fermentation; D005818:Genetic Engineering / Q000266:history; D049672:History, 19th Century; D049673:History, 20th Century; D006801:Humans; D007218:Industrial Microbiology / Q000266:history*; D010404:Penicillin V; D018521:Plant Physiological Phenomena; D012441:Saccharomyces cerevisiae / Q000302:isolation & purification
chemical_list: D004798:Enzymes; D004876:Ergot Alkaloids; D019342:Acetic Acid; D010404:Penicillin V