Microbes- Essential and economic importance in the food industry: Review on sustainable approach

Abstract

Bacteria are the most fundamental helpful microorganisms that are essential to the creation of food items in the food industry. This is because bacteria play an important role in the safety and quality of the food. In addition to their well-known role in the transformation of milk into curd, lacto bacillus bacteria also play a significant role in the food industry. This was noted earlier. In the food sector, bacteria play an important and beneficial role, which allows for the production of a variety of traditional foods such as cheese, vinegar, and yogurt. In addition, the use of bacteria is required for genetic engineering. The vast majority of bacteria are used in the production of dairy products; however, lactobacillus, more generally known as lacto bacterium, is the most important bacteria used in the food industry. Bacteria play a crucial role in the process of fermentation that leads to the production of sour bread. Bacteria are necessary for the production of organic acids, such as those found in pickles and vinegar. During the fermentation process, many different species of Clostridium produce organic chemicals. Some of these molecules, such as acetone, isopropanol, and butyric acid, are suitable for use in industrial settings and may be generated in huge quantities.