AbstractRecovery of fermentation products. Microbiological production of chemical products involves culturing of suitable microorganisms (bacteria, fungi, yeasts). The recovery or work‐up procedure employed to isolate cellular material or active components (such as secondary metabolites) depends upon whether the substances are present in the aqueous phase, in the cells, or in both. Many products are sensitive (thermolabile, pH changes) and therefore require mild recovery conditions. This article considers, from an industrial viewpoint, the principal physical and chemical recovery methods (and some combinations), special requirements and operation modes of equipment, performance and consumption data, an assessment of various recovery methods, as well as development trends, future requirements, and desirable studies. Production of foods, tissue cultures, and methods of a purely preparative nature are not considere