Microbiology is important to food safety, production, processing, preservation, and storage. Microbes such as bacteria, molds, and yeasts are employed for the production of wine, vinegar, beer, bakery, and dairy products. Nature uses microorganisms to carry out fermentation processes and microbial food processing is used to convert simple food into a value-added form with the help of microorganisms.
Moreover, it is a conversion of low value perishable and frequently inedible natural resources into high-value safe food materials. Since ancient times, humans have utilized microorganisms to make various food products such as cheese, yogurt, vinegar, and beer. There is a multitude of useful applications of microorganisms in the food processing industry that highly influence the quality and quantity of the food. Recently, microbial food processing methods have gained global attention as a feasible approach for food preservation and a good source of vital nutrients.
Micro-organisms have been used since ancient times and food manufacturers continue to use micro-organisms today to make a wide range of food products by a process known as fermentation. Fermentation not only gives food a good taste, texture, and smell, but it causes changes that reduce the growth of unwanted food microbes. This improves the food’s storage life and safety.