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Full Description
This book explains the potential of using microbes in a guided manner to refine food security, standards, and production efficiency. The book explains the cultivation of microbes under control conditions, including pH, temperature, and oxygen levels and their use in various food processes, such as fermentation of cheese, yogurt, and beer production, as well as the production of bioactive compounds and probiotics. Moreover, it 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 moulds 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 role in food flavor and aroma
Contents
Microbes and Food World: A Critical Perspective. Microbiological Risks in Food Processing. Microbes in Food Quality Control. Food Borne Pathogens and Microbial. Microbial Food Spoilage and Economic Losses. Microbes in Food: Technical Constraints. Microbe Based Foods: Consumer Acceptance. Innovations in Microbial Fermentation in Food Processing. Microbes and Therapeutic Proteins. Microbial Bioinformatics: An Asset to Food Industry. Microbes and Their Bioactive Compounds. Microbes And Health- In Medicines, Vitamins and Probiotics. Microbes in Food Flavor and Aroma. Potential Industrial Applications of Microbial Enzymes. Case Studies and Success Stories. Future Directions.
