THE POTENTIAL FOR USING MICROORGANISMS IN FOOD BIOTECHNOLOGY

BONCIU ELENA, ROSCULETE ELENA, OLARU AUREL LIVIU, ROSCULETE CATALIN AURELIAN

Abstract


Microorganisms are complex systems, mono or multicellular, with prokaryotic or eukaryotic cells, endowed with their own metabolism and genetic continuity, very diverse in shape, size and metabolic activity. The microorganisms used in biotechnologies are known as useful microorganisms, used in the form of starter cultures for fermentation processes which are the basis for the development of the food industry: fermentative yeasts used in the beer production, wine, ethyl alcohol, bakery; lactic and propionic bacteria used in the dairy industry and in food preservation, etc.

The agri-food field is one of the great beneficiaries of the development of biotechnology, being able to provide in the near future most of the raw materials needed for human food. Technological processes for obtaining food, with some exceptions (sugar industry, oil plants industry, milling industry), are biotechnologies that are based on the use of microorganisms or their metabolites.


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