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This volume of Progress in Industrial Microbiology follows the thematic approach adopted in recent volumes, taking as its subject Micro-organisms in the Production of Food. The topics covered have been selected to illustrate how our increasing scientific understanding of existing processes and products can lead to marked improvements in quality, consistency and yield, as well as to entirely new technologies. To complement some earlier contributions to Volume 19 of this series, developments in traditional food industries such as baker's yeast production, the brewing of traditional African beers, fermented milks and fermented fish and meat products are discussed in some depth. An account of the diverse uses of microbial enzymes in food processing illustrates the increasing ability of the enzyme manufacturer to match more closely the exacting requirements of the food technologist. On other aspects of the food industry, improvement in our basic understanding of the processes in which micro-organisms can be used to treat food processing wastes and the current state of knowledge in thermal processing and aseptic packaging are also reviewed.