**Author details**

Maximilian Lackner1 \*, David Drew1 , Valentina Bychkova1 and Ildar Mustakhimov2

1 Circe Biotechnologie GmbH, Vienna, Austria

2 Federal Research Center "Pushchino Scientific Center for Biological Research of the Russian Academy of Sciences", G.K. Skryabin Institute of Biochemistry and Physiology of Microorganisms, Russian Academy of Sciences, Moscow Region, Russian Federation

\*Address all correspondence to: m.lackner@circe.at

© 2022 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*Value-Added Products from Natural Gas Using Fermentation Processes: Fermentation of Natural… DOI: http://dx.doi.org/10.5772/intechopen.103813*
