Microbial Resources to Safeguard Future Food Security
Journal Title: Advances in Food Technology and Nutritional Sciences - Open Journal - Year 2015, Vol 0, Issue 1
Abstract
For thousands of years, microorganisms have been used to process foods and to produce a variety of useful compounds, including organic acids and enzymes from fermented food products. Currently microorganisms have been employed to manufacture biotechnological products that range from alcohol and antibiotics to cellular proteins on an industrial scale. The ability of microorganisms to convert less useful substrates to value-added end-products is considered to be a novel approach to enhancing the quality and quantity of the food and the feed that we and animals eat, respectively. Exploitation of such microbial properties is an effective way to improve the nutritional quality of food as a hedge against food shortages and hunger, particularly in low income communities. This article discusses utilization of microbial resources (i.e. yeast and bacteria) to improve global food security.
Authors and Affiliations
Marzieh Hosseini Nezhad
Keywords
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- EP ID EP560309
- DOI 10.17140/AFTNSOJ-SE-1-102
- Views 139
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