ABSTRACT
DEEPAK KUMAR VERMA1,*, KIMMY G.2, ALAA KAREEM NIAMAH3, AMI PATEL4, RISHIKA VIJ5, and PREM PRAKASH SRIVASTAV1,6
1Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India, Tel.: +91 3222281673, Mob.: +91 7407170259, Fax: +91 3222282224 2Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology Longowal, Sangrur, Punjab 148106, India, Mob.: +00-91-8699271602, E-mail: kishorigoyal09@gmail.com 3Department of Food Science, College of Agriculture, University of Basrah, Basra City, Iraq, Mob.: +00-96-47709042069, E-mail: alaakareem2002@hotmail.com 4Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy and Food Technology (MIDFT), Dudhsagar Dairy Campus, Mehsana, Gujarat 384002, India, Mob.: +00-91-9825067311, Tel.: +00-91-2762243777 (O), Fax: +91-02762-253422, E-mail: amiamipatel@yahoo.co.in 5Department of Veterinary Physiology and Biochemistry, COVAS, Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya, Palampur, Himachal Pradesh 176062, India, Mob.: +00-91-9466493086, E-mail: rishikavij@gmail.com 6E-mail: pps@agfe.iitkgp.ernet.in *Corresponding author. E-mail: deepak.verma@agfe.iitkgp.ernet.in; rajadkv@rediffmail.com
4.1 INTRODUCTION
The 21st century is considered as one of the major challenges era for sustainable food production and environmental security in which microorganisms are biological entities and well-known key players due to their critical role may be a benefit or a potential hazard to humans and to the food manufacturing industry. Typically, they are considered as the first organisms which react to physical, chemical, and biological changes because they are nearer to the food chain bottom. Owing to different changes in the food, microbes are often subjected as a precursor to changes in the health (Itsaranuwat et al., 2003) and viability of the environment as a whole (Shobharani and Agrawal, 2009; Karimi et al., 2011). Thus, food microbial community (FMC) may be defined as the group of microorganism which holds a crucial position in the development of different qualitative aspects of food products namely health benefits, physicochemical and sensory properties (Fig. 4.1) and also provides the information about the different type of changes of food products. In addition, of their different roles, product safety is an issue in food industries
FIGURE 4.1 Food microbial communities (FMCs) in the development of different qualitative aspects of food products. Source: Adapted from Mortazavian et al. (2012).
