Biotechnology and Food and Drink Production

Abstract

This chapter details the interplay of biotechnology with food and drink production. Humans have had a long and rich history of using microbes for food and beverage production. The technique of preservation allows microbial growth, which helps with pH changes, gas production, gastronomic value, shelf life, and the texture of the food. The chapter also explains that microbes can be used to make components for food production, including amino acids, enzymes, oils, and polysaccharides. Moreover, microorganisms also play a role in the production of food supplements, such as vitamins and pigments. Essentially, different microbes can be used to make biomass for consumption. However, there are issues with safety and acceptability.

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Identifiers

DOI

10.1093/hesc/9780198822813.003.0004

Journal

Microbial Biotechnology

Year

2020