TECHNOLOGY FOCUS - BIOTECHNOLOGY - Preferred Method: A business method of increasing value output of a fermentation plant comprises performing a fermentation reaction using carbon-containing material in the presence of a modified microorganism to yield fermentation residual that has a higher commercial value than if the fermentation reaction were performed in the absence of the modified microorganisms. Fermentation reaction is anaerobic. Fermentation is aerobic. The carbon-containing starting material is carbohydrate. The carbon-containing starting material is oat, wheat, corn, barley, rice, rye, millo, millet, sorghum, potato, or sugar cane. The fermentation reaction produces an alcohol, where the alcohol is methanol, propanol, butanol, or ethanol. The modified microorganism is eukaryotic or prokaryotic. The microorganism is yeast or bacterium. The modified microorganism is characterized in that whose nutritional content increases by a greater extent than that of an unmodified corresponding microorganism when used in a fermentation reaction, provided with the proviso that if the nutritional content increases due to an increase in at least one essential amino acid, then the at least one essential amino acid is not histidine. The modified microorganism comprises an exogenous sequence encoding a polypeptide comprising at least one essential amino acid, where expression of the exogenous sequence is under the control of a glucose suppressor operon. The modified microorganism comprises an exogenous sequence encoding a polypeptide comprising at least one essential amino acid, where expression of the exogenous sequence is induced when the fermentation reaction has achieved at least 50% completion. The product is a fermentation product or a fermentation residual. The fermentation residual has an enhanced nutritional content. The increase in value output is achieved without substantially decreasing the amount of fermentation products that are produced by the fermentation reaction. The modified microorganism utilizes a carbon-containing starting material to produce an alcohol or an alkane in a fermentation reaction, where the microorganism also produces a nutrient subsequent to the initiation of alcohol or alkane production, where the nutrient is protein, hormone, amino acid, vitamin, or lipid. EXAMPLE - No suitable example given.