For every helpful microbe, there are pathogenic ones that the food industry must fight. Spoilage microorganisms (e.g., Pseudomonas , Clostridium , Bacillus ) cause off-flavors, slime, and rot. Pathogens like Salmonella , Listeria monocytogenes , and E. coli O157:H7 can cause deadly outbreaks.
As we face challenges of feeding a growing population sustainably, the answer may not be in chemistry labs alone—but in the billions-year-old wisdom of the microbial world. role of microorganisms in food industry pdf
Fermentation occurs when microorganisms break down carbohydrates (like sugars) into alcohols, gases, or organic acids. This process does three critical things: For every helpful microbe, there are pathogenic ones