ABSTRACT
Food is fundamental to human life and maintenance of optimal health. Improving nutritional quality of food and its ingredients is one of the high-priority areas of research worldwide. Significant strides in improving the quality and volume of food grade substrates, ingredients, or products have been made through microbial biotechnology (1). Connected to these large number of microbial products and processes contextual to applied microbiology and biotechnology that have had a positive impact on the economics of food and beverage industries.
