Microbiology and Biotechnological Exploitation

The roles of microorganisms in agriculture, food industry and public health have been the point of interest since long time for their exploitation. Although only a fraction of microbial diversity was accessed by microbiologists earlier for harnessing them owing to limited techniques. The molecular techniques have opened new vistas to access the wide field of the unexplored microorganisms and their exploitation for useful genes and novel metabolites. Sincere efforts have been made in biotechnology using microorganisms leading to improve our life with respect to agriculture and people health. The biotechnological developments using microorganisms potential have enabled us combat the environment and human health problems worldwide in ecofriendly.
 
The roles of microbes in agriculture, food industry and public health have been the point of interest since long time for their potential exploitation. The molecular techniques have opened new vistas to access the wide field of the unexplored microbes and their exploitation for useful genes and novel metabolites. Sincere efforts have been made in biotechnology using microbes leading to improve our life with respect to agriculture and people health. The biotechnological developments using microbe potential have enabled us combat the environment and human health problems worldwide in eco-friendly. In the foods industry, lactic acid bacteria such as Lactobacillus, Lactococcus and Streptococcus are used in the manufacture of dairy products such as cheeses, including cottage cheese and cream cheese, cultured butter, sour cream, buttermilk and yogurt. Lactic acid bacteria and acetic acid bacteria are used in pickling processes such as olives, cucumber pickles and sauerkraut. Bacterial fermentations are used in processing of teas, coffee, cocoa, soy sauce, sausages and an amazing variety of foods in our everyday lives.
  • Use of microorganisms for the production of natural molecules for use in food
  • Microbial production of food flavours
  • Microbial production of flavonoids, carotenoids and terpenoids
  • Microbial production of enzymes used in food applications
  • Microbial production of organic acids and amino acids for use in food
  • Production of viable probiotic cells
  • Microbial production of bacteriocins for use in food
  • Production of microbial polysaccharides for use in food
  • Microalgae as sources of food ingredients

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