Open AccessRole of Microbes in Plant Growth and Food Preservation
Author(s) -
Aqarab Husnain Gondal,
Qammar Farooq,
Irfan Hussain,
Muhammad Danish Toor
Publication year - 2021
Publication title -
agrinula
Language(s) - English
Resource type - Journals
ISSN - 2655-7673
DOI - 10.36490/agri.v4i2.158
Subject(s) - agriculture , microbiology and biotechnology , food processing , food industry , population , business , biology , food science , natural resource economics , ecology , economics , environmental health , medicine
Introduction: Microbes perform better functions for agricultural production by promoting various direct and indirect mechanisms in soil and plants. If agricultural development is to satisfy the needs of an increasing global population, a deeper understanding of soil microbiology is needed. Furthermore, microbial biota such as yeast, bacteria etc., plays a significant role in food preservation by various mechanisms.
Review results: Despite their pathogenicity, microbes play a substantial role in dispensing an assortment of fermented drinks and foods in the food industry and home. Probiotics, fermented foods and alcoholic beverages are flattering extra popular due to their health benefits and flavour. Furthermore, they increase the yield and growth of plants by improving mineral availability to the plants and by another mechanism.
Review implementation: This present review also discusses the various organisms used in the agricultural processing of beverages and food and the benefits of using the following microbes in the beverage and food industry.