Microorganisms improving food quality and safety

Abstract

Food quality and safety depends upon many factors, including various microbial properties. Microorganisms have been used for the production as well as for the quality and safety of the various food items. Antimicrobial and other properties of some selected microorganisms are being used to prevent food spoilage and food preservation. Some of the recent examples are use of bacteriocins and probiotics in food or by increasing the shelf life of food items by using microbial interactions or by reducing the pathogenic microorganisms by competitive microorganism. So the potential of microorganisms can be used as a tool for upgrading food safety and quality. The present work provides the summary on the use of various microbial systems, their modes of action, and application in various types of food systems.