From probiotics to fermentation: A review of microbes in food and supplements

Microorganisms have a crucial role in processing food and preservation, as well as enhancing the nutritional and sensory qualities of food products. Microorganisms are utilized as additives for altering the nature of a substance and have a significant role in fermentation. Molds (e.g., Penicillium roqueforti and Geotrichum candidum), yeasts (e.g., Saccharomyces cerevisiae), and lactic acid bacteria are used to increase the shelf life of foodstuffs and the nutritional quality of processed foods in the fermentation process. Acetic acid bacteria and lactic acid bacteria are used in applied microbiology to increase the flavor of different manufactured foods. Further, bacteria, in the form of probiotics, are involved in the processing of food. Various strains of different bacteria are used as probiotics to increase the quality and preservation of foodstuffs. Bifidobacterium and Lactobacillus are used to produce prebiotics and postbiotics as well. This article discusses the many ways that microorganisms may be added to food and supplements such as probiotics, prebiotics, postbiotics, and symbiotics in order to fulfill the world's food demand and make up for the scarcity of arable land. It also discusses the future prospects and challenges of this field.