Abstract
Microorganisms’ relation in forming new varied products dates back long time. From the formulation of wine to the development of probiotics, microorganisms are involved with food in various forms. The utilisation of microorganisms and incorporation into the food industry had a raise recently in the production process of many products, for example, fruits and vegetable products, preservation of meat and its products, food colour, and so on. Different chemical compounds like nisin with antimicrobial properties are extracted from microorganisms. Besides, enzymes like beta-galactosidase produced by microorganisms have many advanced applications in different industries. Bio-preservation is another application of bacteria in the food industry. Utilising controlled or natural microorganisms or antimicrobials for the preservation of food and to increase its shelf life is known as bio-preservation. By carefully utilising the antimicrobial properties of naturally occurring food microbes and/or their safe-use metabolites, bio-preservation prolongs the shelf life of food. Bio-preservation also enables the production of various other food products also. Some algae and fungi are recently used for the production of colours. Introducing microorganism in the food industries enhances the development of novel and new food-producing techniques and thereby enables co** with the shortage of food. Various application is so far developed and studies are going on based on the use of microorganisms in the food industry/factories. Microorganisms play a vital role in producing various products that can be consumed by a wide variety of populations.
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Shahada, C., Morya, S., Farha, R., Sandhu, D. (2023). Economic Importance of Microorganisms in Food Processing. In: Karnwal, A., Mohammad Said Al-Tawaha, A.R. (eds) Food Microbial Sustainability. Springer, Singapore. https://doi.org/10.1007/978-981-99-4784-3_12
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