Microbes in Foods and Feed Sector

Abstract

Microorganisms are omnipresent which can be found even in harsh environments. A variety of microorganisms occurs naturally on, or as contaminants of, forages, compound feeds, cereal grains, and oilseed by-products. They are the nonconventional sources of protein and nutrients. Various microorganisms such as algae, bacteria, yeast, actinomycetes, etc. are consumed either directly or as an indirect source of rich and healthy diet. Their main role is to modify the biochemical conformation, organic compounds of raw foods and convert them into desirable products like lactic acid, ethanol, and carbon dioxide during fermentation process. Hence this process enhances food texture, flavor, nutritive value, and many other factors. Microbes are also used as a rich source of vitamins and can be exploited for commercial productions of various micronutrients which can be used as food and feed supplements in humans and livestock. Yeast cultures and lactic acid bacteria have been attributed with beneficial properties as feed probiotics for increasing the growth and reducing scouring in farm animals.