TECHNOLOGY FOCUS - BIOTECHNOLOGY - Preferred Method: The microorganisms comprise a recombinant expression vector comprising an exogenous nucleotide sequence encoding a polypeptide and a regulatory sequence that controls the expression of the exogenous polypeptide, where expression of the exogenous polypeptide results in increased nutritional content of the fermentation residual compared with that of the unmodified microorganism. The nutrient is a fat, fatty acid, lipid, vitamin, essential amino acid, peptide, protein, carbohydrate, sterol, enzyme, or trace mineral. The nutrient is an essential amino acid selected from lysine, methionine, phenylalanine, threonine, isoleucine, tryptophan, valine, leucine, arginine, taurine and histidine. The expression of the exogenous sequence is under the control of a regulatory sequence selected from a regulatory sequence of a heat shock gene, regulatory sequence of a toxicity gene and a regulatory sequence of a spore formation gene. Expression of the exogenous sequence is induced when the fermentation reaction has achieved at least 50% completion. Expression of the exogenous nucleotide sequence depends on glucose concentration. The genetic modification modifies at least one of the structural genes in the nutrient's synthetic pathway. The genetic modification modifies a regulatory control of the nutrient's synthetic pathway, where the synthetic pathway is for an essential amino acid selected from lysine, methionine, phenylalanine, threonine, isoleucine, tryptophan, valine, leucine, arginine, taurine and histidine. The genetic modification modifies the nutrient's transport processes out of or into the microorganism. The nutrient is a vitamin, where the vitamin is vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12, vitamin C, vitamin D1-D4, a tocopherol, or vitamin K. The nutrient is a lipid. The first product is an alcohol. The alcohol is ethanol, methanol, propanol or butanol. The alcohol is separated by distillation. The method further comprises mixing the alcohol with another fuel. The first product is selected from a solvent or a gas. The first product is a pharmaceutical compound. The carbon-containing material is selected from cellulose, wood chips, vegetables, biomass, excreta, animal wastes, oat, wheat, corn, barley, milo, millet, rice, rye, sorghum, potato, sugar beets, taro, cassava, fruits, fruit juices, and sugar cane. The fermentation residual comprises distiller's dried grains, distiller's dried solubles or distiller's dried grains with solubles. The method comprises incorporating the fermentation residual into animal feed. The nutrient is produced when fermentation has substantially been completed. The microorganism is yeast, where the yeast is a Saccharomyces. The microorganisms comprise yeast, the carbon source comprises cornstarch or sucrose, the first product comprises ethanol and the nutrient is selected from lysine, methionine, tryptophan and threonine. The microorganism is Clostridium, where the product is butanol or acetone. The microorganisms comprise Clostridium, the carbon source comprises cornstarch or sucrose, the first product comprises ethanol and the nutrient is selected from lysine, methionine, tryptophan and threonine. The microorganism is Zymomonas sp., E. coli, Corynebacterium, Brevibacterium and Bacillus ssp. The method further comprises commercializing the first product and the fermentation residual. Fermentation using carbon-containing material comprises:(A) mixing a carbon-containing material with a culture comprising genetically modified microorganisms that, during fermentation, produce a first product and a fermentation residual, where the value of the fermentation residual is greater than that of a fermentation residual produced by fermenting an unmodified, corresponding microorganism;(B) fermenting the culture under conditions suitable for production of the first product and for production of the fermentation residual having the greater value;(C) separating the first product from the culture; and(D) harvesting the fermentation residual.The fermentation residual comprises an increased amount of an industrial or pharmaceutical product. The fermentation residual exhibits an improved physical property, where the improved physical property selected from increased adherence or increased density. A business method of increasing value of a fermentation plant comprises fermenting a culture containing genetically modified microorganisms and a carbon source to produce a first product, separating the first product from the culture and harvesting a fermentation residual, where the fermentation residual that has a higher commercial value than a fermentation residual produced by fermenting an unmodified, corresponding microorganism; and marketing or selling the first product and the fermentation residual. The fermentation residual has an increased amount of a nutrient compared with a fermentation residual produced by culturing an unmodified, corresponding microorganism in the fermentation reaction. The fermentation residual has an increased amount of an industrial or pharmaceutical compound. The microorganism is yeast. The microorganism is Clostridium. The carbon source comprises cornstarch or sucrose. The first product is an alcohol selected from ethanol, methanol, propanol, and butanol. The first product is a biofuel and the method further comprises mixing the biofuel with another fuel for commercialization. The fermentation residual comprises distiller's dried grains, distiller's dried solubles or distiller's dried grains with solubles. The business method comprises mixing the fermentation residual with other nutrients to produce a complete feed for a domesticated animal. Preferred Genetically Modified Microorganism: The genetically modified microorganism comprises a recombinant expression vector comprising an exogenous nucleotide sequence encoding a polypeptide and a regulatory sequence that controls the expression of the exogenous polypeptide, where expression of the exogenous polypeptide results in increased nutritional content of the fermentation residual compared with that of the unmodified microorganism. The genetic modification modifies at least one of the structural genes in the nutrient's synthetic pathway. The synthetic pathway is for an essential amino acid for a domesticated animal. The genetic modification modifies a regulatory control of the nutrient's synthetic pathway. The genetic modification modifies a structural gene that regulates synthesis of a peptide containing at least one essential amino acid for a domesticated animal. The genetic modification modifies the nutrient's transport processes out of or into the microorganism. Expression of the exogenous sequence is induced when the fermentation reaction has achieved at least 50% completion. At least about 50% completion is evidenced by a decrease in glucose content to less than about 50% of an initial content of glucose present in a fermentation reaction mixture prior to beginning the fermentation reaction. Expression of the exogenous nucleotide sequence depends on glucose concentration. The commercial product is a solvent or a gas. The commercial product is a pharmaceutical compound. Preferred Fermentation Culture: The fermentation culture has a volume of at least 100 liters. The microorganisms comprise yeast (Clostridium), the carbon source comprises cornstarch or sucrose, the first product comprises ethanol and the nutrient is selected from lysine, methionine, tryptophan and threonine. Preferred Expression Vector: At least 5% of the amino acid residues contained in the polypeptide are essential amino acids for a domesticated animal. Preferred Fermentation Residual: The fermentation residual comprises distiller's dried grains and/or solubles. The fermentation residual comprises the genetically modified microorganism. The fermentation process produced an industrial chemical for isolation. The essential amino acid is contained in a heterologous polypeptide produced by a microorganism used in the fermentation process, where at least 5% of the amino acid residues contained in the heterologous polypeptide are essential amino acids. The essential amino acid is present at an amount exceeding about 3% of the fermentation residual by dry weight. The fermentation residual is supplemented with a flavorant. The fermentation residual is packaged with instructions for use as animal feed or as food supplement. Preferred Complete Animal Feed: The fermentation residual results from a commercial fermentation process of a genetically modified microorganism, the fermentation residual having a greater amount of a nutrient as compared with a fermentation residual from a commercial fermentation process of a microorganism not so genetically modified. The complete animal feed further comprises the genetically modified microorganism. The complete animal feed further comprises a flavor palpable to an animal of interest. Essential amino acid is contained in a heterologous polypeptide produced by a microorganism used in the fermentation reaction. EXAMPLE - No suitable example given.