The following are some of the most commonly used microorganisms in the food industry:
As we face challenges of feeding a growing population sustainably, the answer may not be in chemistry labs alone—but in the billions-year-old wisdom of the microbial world.
Aspergillus niger (a mold) is widely used to synthesize citric acid, which acts as an acidity regulator and preservative.
Molds are multicellular fungi used in specific food processes where texture and enzymatic activity are required.
Microorganisms are used as "cell factories" to produce various industrial food additives via fermentation:
