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- W4386303178 abstract "In order to meet the food related requirements of the ever-escalating growing population, microorganisms have the potential to deliver the needs of mankind. Historically, microbes have been used for centuries for the production of fermented foods. Apart from their use in the fermented foods, microbes have been utilized for many food industry applications including but not restricted to the production of enzymes, polysaccharides, organic acids, colouring agents, flavours, polyhydric alcohols, vitamins, lipids, glycolipids, etc. The present review focuses on the importance of the above-mentioned compounds from the microbial sources as well their production principles & strategies. In addition, the current review also discusses the production of other industrially relevant microbes which could be directly used as food. In addition, the importance of solid-state fermentation on the growth of microbes and its potentiality for food application is discussed. On the other hand, methodological advancement on diagnosing the contaminating microbes/toxins during the production processes and their technical improvements have been detailed and discussed." @default.
- W4386303178 created "2023-08-31" @default.
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- W4386303178 date "2023-08-30" @default.
- W4386303178 modified "2023-09-27" @default.
- W4386303178 title "Microbial Application in Food Industry" @default.
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- W4386303178 doi "https://doi.org/10.1002/9781119792888.ch9" @default.
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