ROLE OF MICROBIOLOGY IN FOOD PRODUCTION

Preservation of foods by fermentation (micro-organism) is a widely practical and ancient technology. Fermentation ensures not only increased shelf life and microbiological safety of a food but also may make some foods more digestible and in the case of Cassava fermentation reduces toxicity of the substrate. Lactic acid bacteria because of their unique metabolic characteristics are involved in many fermentation processed of milk, mat, cereals and vegetables, although many

fermentations are traditionally dependent on inoculation from a previous batch stated cultures are available for many commercial processes such as cheese manufacture thus ensuring consistency of process and product policy. It is anticipated that a contributing of the advances in lactic acid bacteria research towards improvement of strains for use in food fermentation will benefit both the consumer and producer.

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