Food Colorant from Microorganisms (original) (raw)

This volume explores the pivotal role of beneficial microorganisms in food and nutraceuticals, highlighting their applications in bio-preservation, extending shelf life, and enhancing nutrient digestibility through natural fermentation methods. It discusses the advance of nutraceuticals, revealing how microorganisms can transform conventional foods into health-boosting products with specific health claims. The chapter emphasizes the importance of lactic acid bacteria and their antimicrobial metabolites, particularly bacteriocins, and provides historical context about the nutritional role of fermented foods in various cultures, with insights into their modern applications.