The utilization of microbes for sustainable food production

Abstract

As the global human population continues to grow, the demand for food rises accordingly. Unfortunately, anthro-pogenic activities, climate change, and the release of gases from the utilization of synthetic fertilizers and pesti-cides are causing detrimental effects on sustainable food production and agroecosystems. Despite these challen-ges, there remain underutilized opportunities for sustainable food production. This review discusses the ad-vantages and benefits of utilizing microbes in food production. Microbes can be used as alternative food sources to directly supply nutrients for both humans and livestock. Additionally, microbes offer higher flexibility and diversity in facilitating crop productivity and agri-food production. Microbes function as natural nitrogen fixators, mineral solubilizers, nano-mineral synthesizers, and plant growth regulator inducers, all of which promote plant growth. They are also active organisms in degrading organic materials and remediating heavy metals and pollution in soils, as well as soil-water binders. In addition, microbes that occupy the plant rhizosphere release biochemicals that have nontoxic effects on the host and the environment. These biochemicals could act as biocides in con-trolling agricultural pests, pathogens, and diseases. Therefore, it is important to consider the use of microbes for sustainable food production.