Employing Food and Industrial Microbiology to Accelerate Sustainable Development Goals

Abstract

Microbes have been employed by humans since ancient times for brewing and fermenting purposes. The knowledge about the potential of microbes has increased tremendously over the past century, wherein it has acted as a savior of human populace by providing antibiotics and vaccines. Microbial biotechnology has expanded ever since and found immense application in the areas of food and industrial processes. Enzymes, vitamins, amino acids, organic acids, alcohols, genetically modified crops and single cell proteins are only few of the vast array of products that have been provided by microbes. Chemical production of these products is not only expensive, but also generates toxic waste by-products which are dumped into the environment. Due to excessive waste generation, pollution and unaccountability towards the environment, we are currently facing a crisis, because of which our renewable resources are endangered, and the environment is deteriorating. To address these issues, microbiologists have been conforming and contributing towards the development of environmentally safe, sustainable and economical production of energy and food alternatives, so that sustainable development goals can be achieved. This review highlights the developments in the field of food and industrial microbiology and their contribution to production of sustainable alternatives.