Role of Microbes in Modern Food Industry

Abstract

Microorganisms are an important part of the food industry as these are helpful in food preservation and production. Usually, microorganisms are used in making dairy products (yogurt and cheese), fermented vegetables (olives, pickles, and sauerkraut), fermented meats (salami), and sourdough bread. These are also utilized for the production of wine and several other beverages. Recently in the food industry, the use of microorganisms has started on a large scale for the production of chocolate, food color, from preserving fruits, vegetables and meat, and as probiotics which are helpful for human health. Different types of the microorganisms produce enzymes of nutritional value such as microbial transglutaminase for fish production. As the human population is increasing, we need to adopt new techniques for producing qualitative and nutritious food. These microorganisms can be used to cope with the shortage of food supply. This review will brief the role of microorganisms in above mentioned products as a leading step towards the modern food industry.

Prospects of Biosynthetically produced Nanoparticles in Biocontrol of Pests and Phytopathogens: A review

“…To broaden an easy and environmentally friendly technology for synthesis of nanoparticles with novel properties, researchers worked to grew and to make an organic system known as green technology [4], [5]. Synthesis methods in which utilizing both microorganisms or plant extracts have some distance-famed a simple and novel but varied to chemical approaches in which biological synthesis of nanoparticles by means of microorganisms may be a brand-new type of bottom-up method with the aid of that atoms unite to make larger sized nanoparticles [6] [7]. If one wants to know the role of nanoparticles in organic nature, it is a need to understand the the interaction of nanoparticles with the cells [8].…”

The Role of Fungi in Food Production and Processing

“…The prevalent reasons for employing fungi as substitute proteins stem from their enhanced resource utilization efficiencies [2,3], full complement of amino acids and additional nutritional advantages [3][4][5]. Fungi may constitute a source of biomass and secondary metabolites, and they can be genetically manipulated in order to create products possessing specific properties with great impact in the food industry [6][7][8][9]. In addition to the previously listed applications of fungi, it is worth noting their capability to release valuable enzymes during their metabolic activities, which are of considerable value for the production of specific food items.…”

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