Diversity of microorganisms and their metabolites in food

Rocha, Joao Miguel F. and Kovacevik, Biljana and Kostadinovic Velickovska, Sanja and Tamame, Mercedes and Teixeira, José António (2024) Diversity of microorganisms and their metabolites in food. Microorganisms, 12. pp. 205-209. ISSN 2076-2607

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Abstract

Throughout history as well as the present, food microorganisms have been proven to play a significant role in human life. Some of them appear to contaminate food during storage and cause spoilage. Foodborne microorganisms that do not cause any bad smell and have no taste or surface appearance on food, such as Salmonella spp., Escherichia spp., and Listeria spp., are of particular concern. Because of these characteristics, these microorganisms are the most troublesome, and their presence in food often leads to foodborne outbreaks. To prevent their multiplication, chemical preservatives are usually included as an ingredient in food. Nonetheless, consumers’ demand for more natural and minimally processed food promotes the use of other, more naturally occurring, alternatives. Microorganisms whose metabolites possess antimicrobial properties have been utilized in natural food preservation and introduced to the food industry.

Item Type:	Article
Impact Factor Value:	4.926
Subjects:	Agricultural Sciences > Agricultural biotechnology Natural sciences > Chemical sciences
Divisions:	Faculty of Agriculture
Depositing User:	Sanja Kostadinovik
Date Deposited:	13 Feb 2024 11:15
Last Modified:	28 Jun 2024 21:42
URI:	https://eprints.ugd.edu.mk/id/eprint/33572

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