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Sustainable Use of Microbes in Beverage Production

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Food Microbial Sustainability

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Abstract

Microorganisms are significant in the deterioration and spoiling of foods and beverages. The traits of spoiled food include unpleasing flavor, odor, and texture. Microbes are significant in preparing fermented foods and drinks at home and in industrial sectors, even though they are harmful. To ferment dairy products and create alcoholic drinks, microbes are utilized. Microbes are necessary to create dairy products, including yogurt, curd, sour cream, buttermilk, and cheese. Fermented foods, probiotics, and alcoholic beverages are gaining popularity because of their delicious and healthful properties. This chapter highlights the numerous microorganisms employed in the industrial sector of food and beverage manufacturing and demonstrates the advantages of utilizing the following bacteria in the beverage industry.

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Authors and Affiliations

  1. National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan

    Maryam Fatima & Sultan Mehmood Ghani

  2. Department of Botany, University of the Punjab, Lahore, Pakistan

    Samia Khanum

  3. Department of Biological Sciences, Al Hussein Bin Talal University, Ma’an, Jordan

    Abdel Rahman Mohammad Said Al-Tawaha

  4. Department of Microbiology, Lovely Professional University, Phagwara, Punjab, India

    Arun Karnwal

  5. Department of Life Sciences, Presidency University, Kolkata, India

    Abhijit Dey

  6. Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

    Abdel Razzaq M. Al Tawaha

  7. School of Life Science, Chinese University of Hong Kong, Ma Liu Shui, Hong Kong

    Iftikhar Ali

  8. Centre for Plant Science and Biodiversity University of Swat, Charbagh, Pakistan

    Iftikhar Ali

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  1. Maryam Fatima
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  2. Sultan Mehmood Ghani
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  3. Samia Khanum
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  4. Abdel Rahman Mohammad Said Al-Tawaha
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  5. Arun Karnwal
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  6. Abhijit Dey
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  7. Abdel Razzaq M. Al Tawaha
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  8. Iftikhar Ali
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Correspondence to Abdel Rahman Mohammad Said Al-Tawaha .

Editor information

Editors and Affiliations

  1. Department of Microbiology, Lovely Professional University, Punjab, India

    Arun Karnwal

  2. Department of Biological Sciences, Al Hussein Bin Talal University, Ma'an, Jordan

    Abdel Rahman Mohammad Said Al-Tawaha

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Fatima, M. et al. (2023). Sustainable Use of Microbes in Beverage Production. In: Karnwal, A., Mohammad Said Al-Tawaha, A.R. (eds) Food Microbial Sustainability. Springer, Singapore. https://doi.org/10.1007/978-981-99-4784-3_11

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