This book explains the potential of using microbes in a guided manner to refine food security, standards, and production efficiency. Microbes in the Food Industry: A Contemporary Outlook explains the cultivation of microbes under controlled conditions, including pH, temperature, and oxygen levels and their uses in various food processes, such as fermentation of cheese and yogurt and beer production, as well as the production of bioactive compounds and probiotics. Moreover, the text focuses on developing innovative biotechnological approaches to improve sustainability of microbial-based food production processes and the yield. The chapters also discuss the role of microbes in health, highlighting technical constraints and consumer acceptance of microbial-based foods. Key Features Studies various microbes such as yeast, bacteria, and mold, which play a central role in various sectors of the food industry Describes positive aspects of food microbes on enhanced food quality, extended shelf life, and the development of novel, health-promoting food products Discusses a wide variety of microbes for their roles in food flavor and aroma
This book explains the potential of using microbes to refine food security, standards, and production efficiency. It reviews the cultivation of microbes under control conditions, including pH, temperature, and oxygen levels and their use in various food processes, as well as the production of bioactive compounds and probiotics.
