ABSTRACT
Many microbial metabolites can be used as food additives to improve nutritional value, flavor, color, and texture. Some of these include proteins, essential amino acids, vitamins, aroma compounds, flavor enhancers, salty peptides, peptide sweeteners, colors, stabilizers, and organic acids. Because they are used as ingredients, they need not come only from micro-organisms used to produce fermented foods but can be produced by many other types of microorganisms (also algae) with regulatory approval for safety before use in foods. Many enzymes from bacteria, yeasts, molds, as well as from plant and mammalian sources, are currently used for the processing of foods and food ingredients. Some examples are production of high-fructose corn syrups, extraction of juice from fruits and vegetables, and enhancement of flavor in cheese.
