Industrial Microbiology & Food Microbiology

Food Microbiology & Industrial Microbiology these are the primarily inter-dependent on each other. One cannot work without the other. The open use of the microbes in all the major industries, such as the dairy, food and beverage, leather, textiles, among others, are a major part in the Industrial Microbiology. Microbes, mostly bacteria are regarded as biotechnological "reactors" in countless processes such as, the protein, food and beverage production, tanning etc. fermentation processes, mostly intracellular and/or extra cellular enzymes, microbial cells and microbial biomass also the chemicals produced by microbes. In Food Microbiology, one almost always sees it as a complication. Microbes in food and beverages are quite beneficial- mostly! Food Microbiology, which is the application of microbes in various industrial processes such as, production, fermentation or processing of foods. The complexity of using inter-microbial species in the processes, ethical and food safety issues in the molecular manipulation in food engineering is done with the challenges. The most essential by-products of the beneficial bacteria that inhibit the growth of harmful bacteria in our digestive system is called as  Probiotics , as well as Prebiotics are the un-digested carbohydrates of our ingested food, which is  cannot be absorbed by the human intestines- thereby they are utilized as foods of the probiotic bacteria. Miso soup, sauerkraut, yogurt, fermented, soft cheeses and sourdough bread and buttermilk these are the best sources of probiotics.

  • Microbes in food
  • Fermentation process
  • Probiotics and prebiotics
  • Microbial Agriculture Industry
  • Fermenters and Fermentation
  • Beneficial Microorganism

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