The Role of Microorganisms in Food Production

Abstract

Microorganisms play a vital role in production of foods and food additives such as edible mushroom which serve as an excellent source of  carbohydrates, vitamins, minerals, proteins, and low-fat content. However, mushroom’s protein contains essential amino acids  required by humans. Seaweeds (edible algae) have high protein contents and also rich in vitamin B12, iron, and a trace amount of Mg, Zn,  Cu, Ca, K, and folic acid. Microorganisms produce single cell protein (SCP) which acts as a protein supplement for animals and human  feed. Lactobacillus species, Pseudomonas fluorescens, Bacillus megatarium, Aspergillus species among others, is utilized to produce SCP. Many bacterial and fungal genera, which include Aspergillus, Leuconostoc, Bacillus, Candida, Saccharomyces, Lactobacillus,  Gluconobacter, and so on, produce enzymes and organic acids used to ferment various foods and dairy products such as cheese, yogurt,  wine, bread, beer and others. They are also used as additivesin foods, preservatives, and flavoring agents. This includes genera like  Saccharomyces, Bacillus, Aspergillus, and many others. Microorganisms play a significant role in enhancing food production which  improves the life of humans and other animals and promotes health and well-being.