Food Microbial Sustainability: Integration of Food Production and Food Safety

Preface
Contents
Chapter 1: Role of Microorganisms in the Food Industry
	1.1 Introduction
	1.2 Role of Microorganisms
		1.2.1 Fermented Food
			1.2.1.1 Wide Use of Fermented Food
			1.2.1.2 Advantages Related to Health
		1.2.2 Probiotics
			1.2.2.1 Role of Probiotics in the Food Industry
			1.2.2.2 Some Properties of Probiotic-Rich Fermented Milks
			1.2.2.3 The Following Is the List of the Ideal Qualities of a Good Probiotic Strain (Valerio et al., 2009)
			1.2.2.4 List of Microorganisms Used as Probiotics in the Food Industry (Valerio et al., 2009)
	1.3 Diary and Bakery Products (Fig. 1.1)
		1.3.1 Fermented Milk Made with Bifidobacteria
		1.3.2 Fermented Milk Made with Lactobacillus casei
		1.3.3 Using Lactobacillus acidophilus to Ferment Milk
		1.3.4 Yogurt
		1.3.5 Cheese
		1.3.6 Bread
		1.3.7 Chocolate
	1.4 Benefits of Microorganisms in the Food Industry (Mazhar et al., 2022)
	1.5 Deterioration of Bakery Products by Microbes
		1.5.1 Bacteria
		1.5.2 Yeast
		1.5.3 Mold
	1.6 Microbial Growth Is Affected by Physical Factors (Effects of pH, Temperature, and Activity of Water)
		1.6.1 Salt Tolerance
	1.7 Microbial Growth Control in Bakery Products
		1.7.1 Product Reformulation to Lower the Average aw
		1.7.2 Freezing
		1.7.3 Preservatives
		1.7.4 Biopreservatives Effect
	1.8 Conclusion
	References
Chapter 2: Farming Microbes for Sustainable Food Production
	2.1 Plant Microbiome Structure and Benefits for Sustainable Agriculture
	2.2 Biofortification with Microorganisms
	2.3 Uses of Microbes for Sustainable Food Production
		2.3.1 Fermentation
		2.3.2 Bread and Alcoholic Drinks
		2.3.3 Cheese and Yogurt
		2.3.4 Biofertilizers
			2.3.4.1 Rhizobium
			2.3.4.2 Arbuscular Mycorrhizal Fungi
			2.3.4.3 Azotobacter
			2.3.4.4 Cyanobacteria
	2.4 Photosynthetic Microorganisms for Food Applications
	2.5 Conclusion
	References
Chapter 3: Role of Microbes in Sustainable Food Preservation
	3.1 Introduction
	3.2 Food Biopreservation
	3.3 Protective Cultures
		3.3.1 Lactic Acid Bacteria as Food Biopreservatives
		3.3.2 Probiotics as Food Biopreservatives
	3.4 Paraprobiotics as Food Biopreservatives
	3.5 Culture Metabolites as Bioprotective Agent
		3.5.1 Antimicrobial Agents
		3.5.2 Antioxidant Agents
		3.5.3 Volatile Compounds Synthesized by Starter LAB (SLAB) and Non-Starter LAB (NSLAB)
		3.5.4 Novel Compounds
	3.6 Applications of Bioprotective Agents (Cultures or Culture Metabolites) in Food Systems
	3.7 Analytical Methods for Controlling of Biopreservative Agents
	3.8 Concluding Remarks
	References
Chapter 4: Food Fermentation: Role of Microorganism in Food Production
	4.1 Introduction
	4.2 The Industrial Microbial Products
	4.3 Fermented Food
		4.3.1 Oriental Fermented Food
		4.3.2 Indian Fermented Food
	4.4 Single-Cell Protein (SCP)
	4.5 Alcohol Beverages
	4.6 Fermented Dairy Products
	4.7 Health Benefits and Other Biological Properties
		4.7.1 Biopreservation
		4.7.2 Extended Shelf-Life
		4.7.3 Food Additives
		4.7.4 Probiotics
	4.8 Conclusion
	References
Chapter 5: Benefaction of Probiotics for Human Health
	5.1 Introduction
	5.2 Prebiotics, Synbiotics, Probiotics, and Postbiotics
		5.2.1 Postbiotics
		5.2.2 Prebiotics
		5.2.3 Synbiotics
	5.3 History of Probiotics
	5.4 Sources of Probiotic Strains and Microbial Species as Probiotics
	5.5 Mode of Action of Probiotics
	5.6 Desirable Probiotic Properties
	5.7 Probiotics and the Available Food Products
	5.8 Health Benefits of Probiotics
		5.8.1 The Anti-Pathogenic Effect of Probiotics
		5.8.2 Probiotics and Bacterial Vaginitis
			5.8.2.1 Anti-diabetic Activities of Probiotics
		5.8.3 Allergies and Probiotics
		5.8.4 Probiotics and Cancer
		5.8.5 Probiotics and Hypertension
		5.8.6 Probiotics and their Anti-inflamatory Activities
	5.9 Conclusion
	References
Chapter 6: Algal Protein: Future of Sustainable Food
	6.1 Introduction
	6.2 Algal Diversity and Classification
		6.2.1 Red Algae
		6.2.2 Green Algae
		6.2.3 Chromophyte Algae
		6.2.4 Dinoflagellates
		6.2.5 Euglenophytes
		6.2.6 Cryptomonads
		6.2.7 Glaucophytes
	6.3 Composition and Production of Algal Protein
		6.3.1 Production Process
	6.4 Extraction and Processing Procedures of Algal Protein
		6.4.1 Ultrasound Assisted Extraction
		6.4.2 Pulsed Electric Field
	6.5 Functional and Nutritional Properties of Algal Proteins
		6.5.1 Functional Properties
		6.5.2 Nutritional Value
	6.6 Algal Protein Application as Sustainable Food
	6.7 Conclusion and Challenges Ahead
	References
Chapter 7: Microbial Biofactories: A Promising Approach Towards Sustainable Omega-3 Fatty Acid Production
	7.1 Introduction
	7.2 Applications of Omega-3 Fatty Acids
	7.3 Microbial Sources of Omega-3 PUFA
	7.4 Docosahexaenoic Acid (DHA) Production by Microorganisms
		7.4.1 Potential Microorganisms for DHA Production
		7.4.2 Biosynthesis of DHA
			7.4.2.1 Aerobic Pathway
			7.4.2.2 Anaerobic Pathway (PKS)
		7.4.3 Downstream Processing
	7.5 Microbial Production of EPA (Eicosapentaenoic Acid)
		7.5.1 Potential Microorganisms
		7.5.2 Biosynthesis of EPA
			7.5.2.1 Aerobic Pathway
			7.5.2.2 PKS Pathway
			7.5.2.3 Cultivation Systems
			7.5.2.4 Downstream Processing
	7.6 Microalgae as Omega-3 Producer
	7.7 Cultivation of Microorganisms and Influence of Various Conditions for Improved Omega-3 FA Synthesis
		7.7.1 Temperature
		7.7.2 Nutrients
			7.7.2.1 Nitrogen
			7.7.2.2 Carbon
		7.7.3 pH
		7.7.4 Salinity
		7.7.5 Activators
		7.7.6 Mixing/Agitation
		7.7.7 Aeration Rate
	7.8 Conclusion
	References
Chapter 8: Lactic Acid Bacteria as a Source of Functional Ingredients
	8.1 Introduction
	8.2 Lactic Acid Bacteria as a Source of Probiotics
		8.2.1 Mechanism of Action of Probiotics
			8.2.1.1 Disease Prevention
			8.2.1.2 Enhancement of Systemic and Mucosal Host Immunity
			8.2.1.3 Probiotics on Non-gastrointestinal Problems
		8.2.2 Probiotics and Health
	8.3 Lactic Acid Bacteria Starter Culture
		8.3.1 Starter Cultures and Functional Starter Cultures in Fermented Foods
		8.3.2 Role of LAB as a Functional Starter Culture in Fermented Dairy and Non-dairy Products
	8.4 Lactic Acid Bacteria as a Source of Antimicrobial Agents
		8.4.1 The Microbial Ecosystem
		8.4.2 Effect of LAB on Microbial Growth
			8.4.2.1 Bacteriocins
			8.4.2.2 Organic Acids
			8.4.2.3 Small Molecules Having Antimicrobial Properties
	8.5 Lactic Acid Bacteria as a Vitamin Source
		8.5.1 Riboflavin-Producing Lactic Acid Bacteria
		8.5.2 Folate-Producing Lactic Acid Bacteria
		8.5.3 Vitamin K-Producing Lactic Acid Bacteria
	8.6 Enzymes Derived from Lactic Acid Bacteria as a Potential Source
	8.7 Exopolysaccharide Production by Lactic Acid Bacteria
	8.8 Conclusion
	References
Chapter 9: Applications of Microbial Enzymes in the Food Industry
	9.1 Introduction
	9.2 Requirement of Microbial Enzyme in the Food Industry
	9.3 Different Enzymes Used in Food Industries
		9.3.1 Tannase
		9.3.2 α-Amylase
		9.3.3 Inulinase
		9.3.4 Lipase
		9.3.5 Xylanase
		9.3.6 Phytase
		9.3.7 Transglutaminase (TGase)
	9.4 Biotechnological Applications of Different Microbial Enzymes
	9.5 Conclusion
	References
Chapter 10: Microbial Enzymes in Food Industries: Enhancing Quality and Sustainability
	10.1 Introduction
	10.2 Sources of Enzymes
	10.3 Need for Microbial Enzymes in the Food Industries
	10.4 Microbial Enzymes: Sources and Applications in Food Industries
		10.4.1 α-Amylase (EC 3.2.1.1)
			10.4.1.1 Sources
			10.4.1.2 Applications
		10.4.2 Protease (EC 3.4)
			10.4.2.1 Sources
			10.4.2.2 Applications
		10.4.3 Lipase (EC 3.1.1.3)
			10.4.3.1 Sources
			10.4.3.2 Applications
		10.4.4 Rennet
			10.4.4.1 Sources
			10.4.4.2 Applications
		10.4.5 Catalase (EC 1.11.1.6)
			10.4.5.1 Sources
			10.4.5.2 Applications
		10.4.6 Cellulase (EC 3.2.1.4)
			10.4.6.1 Sources
			10.4.6.2 Applications
		10.4.7 Lactase (EC 3.2.1.108)
			10.4.7.1 Sources
			10.4.7.2 Applications
		10.4.8 Pectinase (EC 3.2.1.15)
			10.4.8.1 Sources
			10.4.8.2 Applications
		10.4.9 Xylanases (EC 3.2.1.8)
			10.4.9.1 Sources
			10.4.9.2 Applications
		10.4.10 Glucose Oxidase (EC 1.1.3.4)
			10.4.10.1 Sources
			10.4.10.2 Applications
		10.4.11 Laccase (EC 1.10.3.2)
			10.4.11.1 Sources
			10.4.11.2 Applications
		10.4.12 Naringinases (EC 3.2.1.40)
			10.4.12.1 Sources
			10.4.12.2 Applications
		10.4.13 Esterase (EC 3.1)
			10.4.13.1 Sources
			10.4.13.2 Applications
		10.4.14 Glucoamylase (EC 3.2.1.3)
			10.4.14.1 Sources
			10.4.14.2 Applications
		10.4.15 Phospholipase (EC 3.1.1.4)
			10.4.15.1 Sources
			10.4.15.2 Applications
		10.4.16 Phytase (EC 3.1.3.8)
			10.4.16.1 Sources
			10.4.16.2 Applications
	10.5 Conclusion and Future Perspectives
	References
Chapter 11: Sustainable Use of Microbes in Beverage Production
	11.1 Introduction
	11.2 Microorganisms Involved in Beverage Industries
		11.2.1 Yeast
		11.2.2 Bacteria
	11.3 Fermented Functional Foods and Beverages
		11.3.1 Fermented Milk Products
		11.3.2 Fermented Beverages from Non-dairy Alternatives
	11.4 Microbial Interventions in Beverage Production
		11.4.1 Fermentation
			11.4.1.1 Lactic Acid Fermentation
			11.4.1.2 Alcoholic Fermentation
			11.4.1.3 Solid-State Fermentation
			11.4.1.4 Submerged Fermentation
		11.4.2 Starter Cultures Technology
		11.4.3 Bio-preservation of Food and Beverages
			11.4.3.1 Lactic Acid Bacteria as Bio-preservatives
			11.4.3.2 Bacteriocins as Bio-preservatives
		11.4.4 Probiotic and Prebiotic Functional Beverages
	11.5 Genetically Modified Microbial Strains Utilized in Beverage Production
	11.6 Health Benefits of Microbes in Beverage Production
	11.7 Conclusion
	References
Chapter 12: Economic Importance of Microorganisms in Food Processing
	12.1 Introduction
	12.2 History of Microorganisms in Food Processing
	12.3 Economic Importance of Microorganisms in the Meat Processing Industry
		12.3.1 Probiotics
		12.3.2 Bacteriocin
		12.3.3 LAB (Lactic Acid Bacteria)
	12.4 Economic Importance of Microorganisms in Dairy Processing Industry
		12.4.1 Yogurt
		12.4.2 Lassi
		12.4.3 Whey Beverage
		12.4.4 Koumiss
	12.5 Economic Importance of Microorganism in Baking Industry
		12.5.1 As Starter Culture
		12.5.2 In Fermentation
		12.5.3 Preservation
	12.6 Recent Trends
	12.7 Conclusion
	References
Chapter 13: Microbial Bioinformatics Approach in Food Science
	13.1 Introduction
	13.2 Bioinformatics and Information Technology
	13.3 Bioinformatics and Food Science
	13.4 Databases in Food Sciences
		13.4.1 Agricola
		13.4.2 Alt HealthWatch
		13.4.3 CabDirect
		13.4.4 CINAHL Complete
		13.4.5 Health Source: Nursing/Academic Edition
		13.4.6 Hospitality and Tourism Index
		13.4.7 Human Kinetics Library Core Collection
		13.4.8 IBISWorld
		13.4.9 JoVE
		13.4.10 Nursing and Allied Health Source
		13.4.11 Popular Medicine in America, 1800–1900
		13.4.12 Sage Research Methods
		13.4.13 FooDB
		13.4.14 EuroFIR-BASIS
		13.4.15 FoodWiki Database
		13.4.16 Foodomics Database
	13.5 Microbial Informatics
	13.6 Bioinformatics in Food Quality and Safety
	13.7 Metabolic Pathway Construction
	13.8 Bioinformatics and Food Processing
	13.9 Bioinformatics and Improving Food Texture and Flavor
	13.10 Omics and Food Microbiology
	13.11 Conclusion
	References
Chapter 14: The Beneficial Impact of Microbes in Food Production, Health, and Sustainability
	14.1 Introduction
	14.2 Factors Affecting Microbial Growth in Food
	14.3 Use of Bacteria and Yeast in Food Processing
	14.4 Food Pigments
	14.5 The Sustainable Production of Terpenoids, Lipopeptides, and Polyphenols
		14.5.1 Terpenoids
		14.5.2 Lipopeptides
		14.5.3 Polyphenols
	14.6 Improvement of Packaging and Quality Through Nanotechnology to Ensure Food Safety
	14.7 Conclusion
	References
Chapter 15: Microbiome as a Key Player in Sustainable Food and Food Safety
	15.1 Introduction
	15.2 Food Categorization
	15.3 Categorization of Foods Based on Shelf Life
		15.3.1 Perishable
		15.3.2 Semi-Perishable
		15.3.3 Nonperishable
	15.4 Using Nutrients and Functions to Classify Foods
	15.5 Food Groups Depending on the Degree and Use of Processing
	15.6 Mechanism of Food Spoilage
		15.6.1 Physical Degradation
		15.6.2 Moisture Level
		15.6.3 Temperature
		15.6.4 Crystal Formation and Growth
		15.6.5 Food Spoilage by Microbes
	15.7 Microorganisms That Cause Food to Deteriorate
	15.8 Some Causes of Microbial Spoilage
		15.8.1 Chemical Degradation of Food
		15.8.2 Oxidation
		15.8.3 Proteolysis
		15.8.4 Putrefaction
	15.9 Microbes’ Role in the Food Industry
	15.10 Role of Microbes in Food Preservation
	15.11 Role of Microbes in Protection and Storage of Foods
		15.11.1 Fruit
		15.11.2 Fruit Juices
		15.11.3 Vegetables
		15.11.4 Frozen Foods
		15.11.5 Canned Food Products
		15.11.6 Eggs
		15.11.7 Milk
		15.11.8 Meat
		15.11.9 Carbon Hydrate Resources
	15.12 Microorganisms Are Used in Food Processing and Preservation
		15.12.1 Beer and Wine
		15.12.2 Vinegar
		15.12.3 Yeast and Bread
		15.12.4 Fermented Products
		15.12.5 Dairy Products
	15.13 Conclusion
	References