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Biotechnology and Its Position in the Mitigation of Microbial Problems in the Food Industry

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Microbial Biotechnology in the Food Industry

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Abstract

Practically every characteristic of life has been adjoined by biotechnology in recent years. Biotechnology is depicted as the utilization of natural frameworks, including microorganisms or parts delivered by miniature organic entities in modern industrial operations. From the advancement of hybrid plants and hereditarily adjusted illness-safe mutant strains to the development of immunizations, including DNA antibodies, biotechnology has various applications. Food biotechnology is an application of biotechnology that tests the physical, biological, and chemical aspects of food products to preserve them without compromising their nutritive significance. The fermentation process improves protein and fiber digestion, along with micronutrients & it helps to enhance the sensorial profile. There is a meaningful role for biotechnology in the foodstuffs processing area. Biotechnology also aids in the detection of micro-organisms by miscellaneous applications like ELISA, microarray, Biosensors, etc., which are responsible for acute toxicity in foods. Biotechnology can improve the storage stability of food by preventing the growth of undesirable pathogens in food commodities. Various ELISA kits are available which can be employed for the detection and prevention of aflatoxins and other pathogenic contaminants. The unique antimicrobial activity comes from edibles and assortment, with further aspects or strategies proposed in this chapter to ensure food security and quality. New-generation biosensors which offer an analytical approach and save time have been introduced in this chapter. Through biotechnology, non-edible and perishable foods can be transformed into palatable longer-lasting foods with improved nutritious and physicochemical properties. Therefore, this chapter intends to emphasize the position of biotechnology in the mitigation of microbial problems in the edibles processing enterprise. Furthermore, we will examine the potential of emerging technologies in the future as well as their challenges, benefits, and flaws.

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Author information

Authors and Affiliations

  1. Department of Food Engineering and Technology, Sant Longowal Institute of Food Engineering and Technology, Sangrur, Punjab, India

    Rashmi Rawat

  2. Institut National de la Recherche Scientifique (INRS), Centre-Eau Terre Environnement, Université du Québec, Québec City, Québec, Canada

    Mohit Sharma

  3. Department of Food Technology, Harcourt Butler Technical University, Kanpur, Uttar Pradesh, India

    Poornima Singh

Authors
  1. Rashmi Rawat
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  2. Mohit Sharma
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  3. Poornima Singh
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Editor information

Editors and Affiliations

  1. Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, Uttar Pradesh, India

    Faizan Ahmad

  2. Advanced Health and Education Services Organization, Houston, TX, USA

    Zahra H. Mohammad

  3. Food Microbiology and Biotechnology Laboratory, North Carolina A & T State University, Greensboro, NC, USA

    Salam A. Ibrahim

  4. Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India

    Sadaf Zaidi

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© 2024 The Author(s), under exclusive license to Springer Nature Switzerland AG

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Rawat, R., Sharma, M., Singh, P. (2024). Biotechnology and Its Position in the Mitigation of Microbial Problems in the Food Industry. In: Ahmad, F., Mohammad, Z.H., Ibrahim, S.A., Zaidi, S. (eds) Microbial Biotechnology in the Food Industry. Springer, Cham. https://doi.org/10.1007/978-3-031-51417-3_5

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