Microbial biotechnology by the participation of microorganism also along with microbial derivatives results in useful products for human welfare. In this process the conversion of natural substances to the processed food is done. The processed substrates can be of diverse range such as enzymes, organic acids, alcohols, polymers, and many more. In reference to human health secondary metabolites are significantly important, such an economically important has deeply benefitted humans by establishing variety of industrial microbial strains. In this chapter we have tried in explaining the microbial role in diverse fields in food production.

1. Microbial Biotechnology in Food and Health
Varruchi Sharma Anil K Sharma
Department of Biotechnology MM
Department of Biotechnology.
University.
Sri Guru Gobind Singh College,
Mullana Ambala
Sector 26, Chandigarh. 160019.
anibiotech18@gmail.com
sharma.varruchi@gmail.com.
Abstract
Microbial biotechnology by the participation of microorganism also along with
microbial derivatives results in useful products for human welfare. In this process the
conversion of natural substances to the processed food is done. The processed substrates
can be of diverse range such as enzymes, organic acids, alcohols, polymers, and many
more. In reference to human health secondary metabolites are significantly important,
such an economically important has deeply benefitted humans by establishing variety
of industrial microbial strains. In this chapter we have tried in explaining the microbial
role in diverse fields in food production.
Keywords: Microbial Biotechnology, Microorganisms, Vaccine, Food
&Health,Microbial Cultures, Fermentation.
1. Introduction
In today’s era of science and technology, microbial biotechnology has proven itself to
be an exceptionally dynamic and most happening sector of biomedical sciences. The
same has proven to be irreplaceable in diverse range of food/crop products. Also it has
extensively contributed in therapeutics, diagnostics, human health and disease (Timmis
et al., 2016). Microbes plays an important role in various processes of human welfare
including production of bread, beer, wine, vinegar, yoghurt and cheese, as well as
fermented fish, meat and vegetables. In extension to its applications microbial
biotechnology has been enabled with genome studies, which has ledto the generation of
improved novel vaccines. Such an improvement also provided with an improved control
over plant/animal pests. Microorganisms and its derived products upon processing have
been converted to most valued products such as enzymes, alcohols, organic acids,
polymers etc. Moreover many more microbes such as bacteria, fungi, and yeast are used
in industrial processing and resulted into variety of food items such as dairy products,
enzymes, many of vitamins, polysaccharides for human health, polyhydric alcohols,
many such substances which are either dry or may be insoluble in its liquid Carrie,
lipids, and glycolipids in order to stabilize the cell membrane, detoxification of various
food items(Bhowmik & Patil, 2018). Targeted genetic engineering techniques in
reference to microbes have also helped in establishing a diverse range of fermentation
products which are economically important as well. Moreover, industrial microbial
strains have been rendered for the production of better and improved varieties of
products for human welfare.
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2. Microbial Biotechnology in Food and Health
2. Microbes in Food production
With the advent of role of yeast in the process of alcoholic fermentation in 1837, Louis
Pasteur further established the microbial role inthe production of beer and vinegar, thus
having implications in the human health. Later on, many of advanced biotechnological
techniques were established with diverse range of food products implicated for human
use. Intakeof fermented foods, yogurt, kefir is related with improved weight
management along with reduced risks of type 2 diabetes, metabolic syndrome, and heart
disease. Organisms Streptococcus thermophilus and Lactobacillus
delbrueckiisubspbulgaricus as well as Bifidobacterium and Lactobacillus strains are
added to these foods as they have probiotic properties(Kok
& Hutkins, 2018).Microorganisms have been highlighted as a direct food source for
cultured fish and crustaceans.Microorganisms play an important role in creating
aquaculture more supportable with a strategy that has capacity to revolutionize
aquaculture by eliminating waste. Considering waste, as part of a cycle, it can increase
stock densities and reduce emissions of contaminants and operational costs
(Martínez-Córdova, Martínez-Porchas, Emerenciano, M iranda-Baeza, & Gollas-
Galván, 2017).Soy sauce is aprogressivelycommon oriental fermented condiment
which is formed through a two-step fermentation process called koji (solid-state
fermentation) and moromi (brine fermentation). Complex microbial interactions
showedacritical role in its flavor development during the fermentation.
Tetragenococcushalophilus and Zygosaccharomycesrouxii are the microbes which are
predominantly involved in the moromi stage(Devanthi & Gkatzionis,
2019).Microbiome engineering can result to microbial consortia that are suited to
support plants in much better way. Plant-associated microbiomes have a remarkable
potential to increase plant resilience and produces in farming systems. Bacillus
amyloliquefaciens belongs to the genus Bacillus and family Baciliaceae. B.
amyloliquefaciens is also a probable microbe in the synthesis of bioactive compounds
including peptides and exopolysaccharides. Moreover, it can produce antimicrobial
compounds (e.g., Fengycin, and BacillomycinLb), which creates its novelty in the food
sector greater. Moreover, it imparts and improves the sensory, functional and shelf life
of the end products (Sehrawat et al., 2020; Sharma et al., 2021b;
WoldemariamYohannes et al., 2020). Concentrated fruit products are very valuable
semi-prepared food components to the bakery, canning, baby food, frozen food,
confectionary, dairy, distilling and beverage industries and therefore have a substantial
place in modern consumption markets.Alicyclobacillus spp. take an important place in
the beverage industry worldwide because high-acid and concentrated fruit products
have been found to be contaminated with these spoilage microbes. Due to thermo-
acidophilic nature of alicyclobacilli and extremely resistant endospores, the production
of concentrated fruit products can be allowed to survive (Steyn, Cameron, &
Witthuhn, 2011).
3. Microbial Cultures in the Dairy Industry
Dairy products are useful part of the human diet, produced by different microbial
strainsandserveus with many essential nutrients such as phosphorus,
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3. Microbial Biotechnology in Food and Health
potassium, magnesium along with calcium, vitamin A (retinols), vitamin B12
(cyanocobalamin),riboflavin, vitamin D and proteins etc. For example carbohydrates in
the milk are fermentedfrom lactose to lactic acid by the microbes, resulting in the
precipitation of proteins in the milk. Highly acidic behavior along with the low pH
conditions may hinderthe growth of other bacteria. This process of fermentation of milk
in household practices hasfurther improved the quality and range of dairy
products(Kumar & Chordia, 2017).
Another fermented milk product is cheese, which is made by molding of milk into curd,
followed by coagulation of casein protein through acidification (bacteria ferment the
disaccharide lactose to produce lactic acid) and proteolysis (Figure 1).
Figure1: Cheese Production
(Yvon & Rijnen, 2001)
Role of bacteria in making yoghurt
In this process the bacterial fermentation of milk (the milk could be either skimmed/
semi-skimmed, dried, evaporated) takes place (Figure2). The milk sugar (lactose) is
introduced to the fermentation process which is converted into lactic acid bylactic acid
bacteria (S.thermophilus and Lactobacillus bulgaricus).
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4. Microbial Biotechnology in Food and Health
Figure2: The role of bacteria in making yoghurt
Probiotic and prebiotic impact on dairy industry
Probiotics and prebiotics both actas a support system for human body. They build and
assist in setting up of a healthy microbiota in our gut. Prebiotics are a type of
fibershaving bio-compatible features aiding in the process of digestion as well.
Prebioticsserve as a food for thevery small living microorganisms called as probiotics,
whichincludebacteria and yeast as well. Both the prebiotics and probioticsare capable
of supporting helpful bacteria in the gut and helps in developing a healthy gut micro-
flora.As a result, healthy gut performs a number of vital functions in human
body(Floch, 2014). (Figure3)
Probiotic microorganismshelp in improving human health by balancing its microbial
balance at the intestinal level. Probiotics have a great capability of providing a treatment
platform for various disorders or diseases associated with humans such as
gastrointestinal disorders, respiratory infections and other allergic symptoms. The same
has an impact in the improvement of immunity, and reducing the blood cholesterol
levels. Bifidobacterium, Lactobacillus and Enterococcus spp. are main genera which
are commonly used as probiotics. The most commonly and promising food products
derived from probiotics are fermented dairy products,for example cheese, yoghurt and
fermented milk(Abd-Rabou, El-Ziney, Awad,
AlSohaimy, & Dabour, 2016; Abd-Rabou, El-Ziney, Awad, El Sohaimy, &
Dabour, 2016). These dairy products are considered to be as one of the best carriers of
probiotics, which help in improving the human gut. Probiotics help in maintaining the
characteristic features of fermented dairy products, such as pH of the product,
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5. Microbial Biotechnology in Food and Health
significant variations or hampered fat content in the gastrointestinal tract (GIT).
Probiotics and prebiotics in food matrix have a significant nutritive role in the GIT(Ong,
Henriksson, & Shah, 2006; Sehrawat et al., 2020). Prebiotics are typically processed
oligosaccharides and polysaccharides whichhavebeen shown to have poor ingestion in
animals. These activate bacterial growth, which makes the same compatible for the
utilization of carbohydrates, which result in endorsement ofthe health of an
organism(Gupta & Garg, 2009; Saier & Mansour, 2005; Sharma
et al., 2021a).
Figure3: Probiotic/Prebiotic activity
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6. Microbial Biotechnology in Food and Health
Table no.1:Major class of microorganisms used in production of food and
beverage:
S.No. Microorganism Beverage Ref
/Food
1 Bacteria Acetobacteraceti, A. fabarum, A. Chocolate, (Bamforth, 2017;
syzygii, A. tropicalis, A. Button & Dutton,
pasteurianus, Bacillus cereus, 2012; Cleenwerck,
Bacillus coagulans, Bacillus
Vandemeulebroecke,
licheniformis, Bacillus pumilus,
Janssens, & Swings,
Bacillus stearothermophilus,
2002; Schubert et al.,
Bacillus subtilis,
1996; Sirén, Mak,
Gluconacetobacterjohannae,
Gluconobacteroxydans, Fischer, Hansen, &
Hafniaalvei, Lactobacillus Gilbert, 2019)
cacaonum, Lactobacillus
cellobiosus, Weissellafabaria, W
ghanesis
A tropicalis, coffee
Gluconacetobacterjohannae,
A aceti, A. malorum, A. vinegar
pasteurianus, A. pomorum, A.
syzygii,
Gluconacetobacterentanii, G.
europaeus, G. hansenii,
Gluconacetobacteroboediens, G.
xylinus
A. cerevisiae Beer
Zymomonasmobilis, Wine
Lactobacillus bucheri, L nagelii,
L yamanashiensis
Lactobacillus collinoides Cider
A. lovaniensis, A. orientalis, vegetable
Enterococcus faecalis, pickle
Lactobacillus brevis
Arthrobacterarilaitensis A. Cheese
bergerei, A. globiformis, A.
nicotianae, A. nicotianae, A.
variabilis,
Carnobacteriumdivergens,
Corynebacteriumammoniagenes,
C. casei, C. flavescens, C.
mooreparkense, C. variabile,
Kocuriarhizophila, Lactobacillus
brevis, Lactobacillus casei, L.
casei, Lactobacillus
coryniformis, L. curvatus,
Propionibacteriumthoenii, P.
jensenii
Bifidobacteriumanimalis B. Dairy
bifidum, B. breve, B. infantis, B.
111

7. Microbial Biotechnology in Food and Health
2.
lactis, B. longum, products
Carnobacteriummaltaromaticum,
Lactobacillus acidipiscis,
Lactobacillus acidophilus,
Lactobacillus casei,
Yarrowialipolytica
Lactobacillus acidifarinae, Bread
Lactobacillus bucheri,
Lactobacillus crispatus
Fungi Aspergillusacidus, Tea
Aspergillusacidus, liquor
awamori
Aspergillusfumigatus chocolate
Aspergillusoryzae liquor
sake, soy
sauce
Candida colliculosa, C kefyr, C. Cheese
krusei,C. mycoderma, Candida
utilis, C. zeylanoides,
Debaryomyceshansenii, D.
kloeckeri, Fusariumdomesticum,
Geotrichumcandidum,
Kluyveromyceslactis,
Kluyveromycesmarxianus,
Mucorracemosus,
Penicilliumcamemberti, P.
caseifulvum, P. chrysogenum, P
nalgiovense, P. commune, P
roqueforti, Saccharomyces
cerevisiae, Verticilliumlecanii
Candida pelliculosa, C. rugosa, Chocklate
C. tropicalis, Kloeckera
Africana, Kloeckeraapis,
Kloeckerajavanica,
Kluyveromycesmarxianus,
Mucorracemosus
Cyberlindneramrakii, Wine
Pichiafermentans,
Saccharomyces bayanus,
Saccharomyces cerevisiae
Saccharomyces bayanus, Beer
Saccharomyces carlsbergensis, S
cerevisiae, Saccharomyces
pastorianus, Saccharomyces
uvarum
Saccharomyces carlsbergensis, Cider
Saccharomyces cerevisiae
Saccharomyces cerevisiae Bread
Table1: Class of microorganisms for production of food and beverage
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8. Microbial Biotechnology in Food and Health
Role of Microbes in Human Health
There are approximately 100 trillion of microbesprevalent on the earth which are too
small to be seen with the naked eye, occurring in the form of archaea, bacteria, fungi,
algae, viruses and protozoans. These microorganisms along with its various types act
both as friends or foes as far as human health is concerned. Saccharomyces cerevisiae,
Aspergillusoryzae, L. plantarum, Thiobacillusferrooxidans and Corynebacteriaare
some of the major microbial population constituting the friendly microflora while
Escherichia coli O157:H7, Mycobacterium tuberculosis, Streptococcus mutans,
Salmonella enterica and Chlamydophila pneumonia belong to the category non-friendly
microbial flora.
In the recent scenario what we see is that microbes are being rapidly discovered and are
being grown at a very fastrate. Even the diversity of microbial community is really
staggering, despite all the microbial types have been grouped into these five major
types: Bacteria, Viruses, Fungi, Protists and Archaeal communities.
Viruses: The smallest microbial types which are acellular,not having any feature of
making their own protein, but possess DNA or RNA asthe genomic contentwrapped in
capsid. Viruses have the capability of infecting only a few of the living species(Van
Blerkom, 2003). It has been observed that humans have been very badly affected by
viruses as has been seen from the evolutionary perspective. Most of the
virusesdisplaydeeper relation with the human population. Bacteriophages, type of
viruses, in some cases or in specific areas have been observed to be capable of treating
bacterial infections. In continuation to this, some of viruses have lipid covering which
have been developed by viruses from host cell membranes(Luo, 2012).
Prokaryotes: Archaea and bacteriaare known to be unicellular in nature with circular
DNA floating around the cytoplasm. Though they do not possess nucleus, but carry
additional genes in the form of plasmid. Some of prokaryotes bears flagella, which are
used as swimming organs and helping in sticking to surfacesas well (Rodnina, 2018).
Bacteria: Bacterial cells are of different shapes having unique characteristic features.
The circular types belong to coccus shape, the rod shaped bacteria belong to bacillus
type, while some are spiral shaped. In humans,Escherichia coli is major type of bacterial
flora that is found in the lower intestine, which causes diarrhea and septicemia in calves.
Most of the strains of E. coli are non-pathogenic, but only a few can cause severe
symptoms such as food poisoning(Jang et al., 2017; Kolenda, Burdukiewicz, &
Schierack, 2015).
Archaea: These are similar in structure and size as that of bacteria, with varying cell
shapes. In many studies, it has been observed that no archaea have shown any foot prints
for causing disease. Voluminous archaea thrive in extreme environments, including salt
lakes(Barcik, Boutin, Sokolowska, & Finlay, 2020).
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9. Microbial Biotechnology in Food and Health
Eukaryotes: These include fungi, plants, protists and animals as well. These have
nucleated cells with linear DNA. From pathogenesis perspective, majority of microbial
eukaryotes do not cause harm, in spite of being prevalent in abundance in the gut
microbiota. Any protist found in humans was considered a parasite and was expected to
have a pathogenic effect on the host(Bogitsh, Carter, & Oeltmann, 2018; Lukeš,
Stensvold, Jirk ů-Pomajbíková, & Wegener Parfrey, 2015).However, eukaryotic
diversity has been proven to be beneficial, as eukaryotes especially in the gut microbial
ecosystem havebeen shown to modulate the host immune system; thus having positive
influence on human health (Parfrey, Walters, & Knight, 2011).
Protists:These are the group of unicellular eukaryotic organisms which are not either
fungi nor animals or plants.Protists comprise of Plasmodium(causes malaria),
Giardia(causes giardiasis),andTrypanosoma(causes sleeping sickness)("Protists and
Human Disease," 2021).
Fungi: These are unicellular or multicellular organisms formed of hyphae. The major
types of human illnesses caused by fungi include allergies, poisoning and parasitic
infections. Toxic fungi (mushrooms), if eaten, maycause organ failure, problems
associated with digestive system, and sometimes deathas well. Some of the parasitic
fungimay cause severe illnesses in humans such as Candida and Trichophyton.Candida
yeast is known to cause candidiasis, a yeast infection. Another fungi,Trichophyton
causes skin infection named as ringworm, in which the ring-shaped rashes occurs on
the bodywhichmainlytargetinghead, arms, legs, neck etc.("Fungi and Human Disease,"
2021). Furthermore,some of common fungal allergies including mold allergies are
caused by airborne mold spores. These spores after entering into respiratory tractcause
sneezing, coughing followed by difficulty in breathing. These symptoms become more
severe in people suffering with asthma or those having some other respiratory tract
diseases. The patients who are having an exposure for longer time to mold spores have
also been noticed to have an impact upon the weakening of the immune system(Shipton,
2014).
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10. Microbial Biotechnology in Food and Health
S.No Some friend/foe Type of Microbe Disease Mode and Organ Ref.
Microorganisms Caused specific Microbial
action/activity in
Human body
1. Virus Rhinovirus Cold Respiratory tract, (Mukherjee,
gastrointestinal tract Joardar,
Varicella-zoster Chickenpox (mouth and nose), Sengupta, &
urogenital tract, breaks Sinha Babu,
herpes simplex Herpes and cold in the skin surface. 2018;
virus sores
Parker,
Microbes need to Fonseca, &
Polio Polio reach/attach to the Carding,
specific target in the
2020;
Varicella zoster Chickenpox
body, where the Whitman et
infection starts; which
Rubella German al., 2014)
leads to its
measles
multiplication, and
further infection.
2 Bacterium Mycobacterium TB
tuberculosis (Tuberculosis)
Salmonella Typhi Typhoid
Yersinia pestis Bubonic plague
.
Vibrio cholerae Cholera
Yersinia pestis Plague
Clostridium Tetanus
tetani
pneumococcus Meningitis
Bordatella Whooping
pertussis cough
3. Fungus Trichophyton Ringworm
rubrum
Candidiasis
Tineaversicolor
Onychomycosis
Trichophyton Athletes’ foot
mentagrophytes
4. Protozoan Plasmodium Malaria
falciparum
Dysentery
Chagas disease
115

11. Microbial Biotechnology in Food and Health
Intestinal
protozoan
disease
Sleeping sickness
Table2: Microbes and its role in Human health
Perspective on human health versus microorganisms
In earlier times,some of the traditional methods were helpful in understanding microbial phylogeny
along with their identification and basic characterization. With the technological
advancements,including next generation sequencing have led to deeper interrogation of the microbial
habitats. The Short‐chain fatty acids (SCFA’s) have been characterized as the best microbial metabolites
in reference to human health. These compounds are main products of protein fermentation and anaerobic
carbohydrate metabolism carried out by intestinal microorganisms. There is a modulation of metabolic,
immune, and endocrine responses due to SCFA receptors (free fatty acid/G protein‐coupled receptors
FFA3/GPR41 and FFA2/GPR43) involved in various enzymatic pathways for SCFA acetate,
propionate, and butyrate biosynthesis.There are other microbial compounds produced as intermediate
or end products of microbial metabolism such as metabolites of amino acids such as tryptophan,
glutamate, histidine, and phenylalanine having neuroactive or immune modulatory properties,
positively influencing the human health. Similarly lactic acid which is present in abundance in some
fermented foods, is known to stimulate intestinal microbiota development along with downregulation
of pro‐inflammatory responses.Vitamins such as folates, riboflavin, cobalamin and vitamin K, not only
are produced for use by microorganisms but may also be absorbed in the digestive tract, while certain
chromosomal CpG DNA motifs are immune modulatory(Marco, 2021). Vaccines have been seen as
the main component of preventing and controlling infectious diseases. With new methods like Reverse
Vaccinology, RNA‐RNA methods and proteome analysis, there is great improvement in discovery of
new vaccines. Cloning and sequencing genomes of some microbial pathogens provide significant
approach for identification of potential protective microbial components(Brisse, Vrba, Kirk, Liang, &
Ly, 2020).To identify potential protective antigens from infectious organisms, several attempts were
done with DNA sequencing and protein expression systems. Monoclonal antibodies against cytotoxic
T lymphocyte‐associated protein 4 and programmed cell death protein 1 were used with such
attempts.Therefore tremendous efforts are now being done at developing vaccines against several
oncologic illnesses(Mahmoud, 2016).Bacteria‐mediated tumor therapy (BMTT)is being employed for
cancer therapeutics which as the name suggests involves the use of bacteria. This technology holds
significant perspective to be developed into a powerful tool against malignant solid tumors. Different
methodologies are being used to treat tumours using bacteria with the involvement of newer and
advanced tools of genetic engineering, as well as the enhanced understanding of host–pathogen
interactions and tum our biology.An example is BCG
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12. Microbial Biotechnology in Food and Health
(Bacillus Calmette‐Guerin), a highly selected strain of Mycobacterium bovis, was found to prevent relapses of superficial bladder cancer to a high degree. Some other examples for BMTT include theGram‐positive bacteria like
Listeria
monocytogenes or Clostridium novyi‐NT and Gram‐negative bacteria like Salmonella Typhimurium and Escherichia coli (Hazards et al., 2018).
4. Conclusion
Microbes has a remarkable potential in increasing the food production and played an
important role in achieving improved food varieties through food processing. In the
current scenario microbes have been developed so far that there are approximately more
than 3500 traditionally fermented foods that exist all around. Such the vast food varieties
have become part of human life. Not only the alcoholic drinks are the fermented drinks
but also cocoa beans, coffee grains and tea leaves are fermented after harvest for the
development of their emblematic favour profiles.
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General Multiple Choice Questions on Microbes and its importance in reference to
human health:
5. The spoilage bacteria has a growth in ______________.
a. Acidic pH
b. Neutral pH
c. Both of the above
d. None of the above
6. Which are the factors favoring microbial growth __________________
a. Moisture
b. Ph
c. Both a & b
d. None of the above
7. Which of the following statement is correct _____________________
a. Enumeration of microorganism is non-selective plating, depending on the test
b. Enumeration of microorganism is either spiral plating, pour plate or
spread plate of a food suspension on to a suitable selective agar
c. Either A or B
d. None of the above
8. Which of the following is a disease caused by protozoans?
a. Tuberculosis
b. Polio
c. Malaria
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d. Typhoid
9. Nitrogen-fixing bacteria in plant roots are bacteria called as__________________
a. Blue green algae
b. Nitrosomonas
c. Azotobacter
d. Rhizobium
10. Which method can be used to measure the concentration of bacterial
contamination in processed peanut butter?
a. Turbidity measurement
b. Total plate count
c. Dry weight measurement
d. Direct counting of bacteria on a calibrated slide under the microscope
11. Which of these processes does not give off CO2?
a. Lactate fermentation
b. Aerobic respiration
c. Alcoholic fermentation
d. None of the above
12. Antibiotics are the most effective on:
a. Bacteria
b. Virus
c. Fungi
d. None of the above
13. Bacillus thuringiensis is widely used as:
a. Insecticide
b. Weedicides
c. Rodenticide
d. None of the above
14. Which one of the following is not used in organic farming?
a. Oscillatoria
b. Earthworm
c. Snail
d. Glomus
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