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BeneFiCiAL USeS oF
MiCRooRGAniSMS
in FooD
The major concern of microbial presence in food is because of its undesirable properties. Most
are able to spoil foods, and several are associated with foodborne health hazards. However, there
are other microorganisms that have beneficial properties in food production, maintaining normal health of the gastrointestinal tract of humans and controlling the undesirable spoilage and
pathogenic bacteria in food. The beneficial attributes of the desirable microorganisms are briefly
discussed in this section through the following topics:
Chapter 11: Microorganisms Used in Food Fermentation
Chapter 12: Biochemistry of Some Beneficial Traits
Chapter 13: Genetics of Some Beneficial Traits
Chapter 14: Starter Cultures and Bacteriophages
Chapter 15: Microbiology of Fermented Food Production
Chapter 16: Intestinal Bacteria and Probiotics
Chapter 17: Food Biopreservatives of Microbial Origin, Bacteriocin, and Nanotechnology
Chapter 18: Food Ingredients and Enzymes of Microbial Origin