The book "Economic Microbiology" delves into the economic implications of microbial processes, exploring how microorganisms contribute to industrial production. The book comprises ten chapters, each examining a specific product or process with substantial industrial relevance. Chapter 1 introduces the production of primary microbial metabolites, emphasizing their economic roles. Chapters 2 through 4 cover acetone-butanol fermentation, organic acids, and acetic acid, exploring their biochemical pathways, industrial applications, and economic significance. Chapter 5 focuses on nucleotides and their uses in pharmaceuticals and food, while Chapter 6 discusses microbial production of amino acids, essential in various sectors. Chapter 7 investigates lipids and fatty acids, highlighting microbial synthesis and applications. Chapters 8 and 9 explore microbial vitamin production and polysaccharides, showcasing their industrial roles and economic importance. The final chapter examines polyhydroxy alcohols produced by osmotolerant yeasts. This interdisciplinary approach connects microbiology and economic theory, illustrating how microbial processes fulfill economic objectives through resource-efficient, industrial applications.This book serves as a resource for students, researchers, and industry professionals interested in harnessing microbial processes to improve economic productivity and address global challenges sustainably.