Role of Microbes in Plant Growth and Food Preservation

Aqarab Husnain Gondal; Qammar Farooq; Irfan Hussain; Muhammad Danish Toor

doi:10.36490/agri.v4i2.158

Aqarab Husnain Gondal Institute of Soil and Environmental Sciences, University of Agriculture, Faisalabad 38040, Pakistan https://orcid.org/0000-0001-7597-6559
Qammar Farooq Institute of Soil and Environmental Sciences, University of Agriculture, Faisalabad 38040, Pakistan https://orcid.org/0000-0001-6583-0716
Irfan Hussain Institute of Soil and Environmental Sciences, University of Agriculture, Faisalabad 38040, Pakistan https://orcid.org/0000-0002-3317-7684
Muhammad Danish Toor European University of Lefke, Institute of Graduate Studies and Research, Department of Environmental Sciences Northern Cyprus TR-10 Mersin Turkey. https://orcid.org/0000-0001-5791-3861

DOI: https://doi.org/10.36490/agri.v4i2.158

Keywords: crop growth and yield, food industry, food preservation, microbes

Abstract

Introduction: Microbes perform better functions for agricultural production by promoting various direct and indirect mechanisms in soil and plants. If agricultural development is to satisfy the needs of an increasing global population, a deeper understanding of soil microbiology is needed. Furthermore, microbial biota such as yeast, bacteria etc., plays a significant role in food preservation by various mechanisms.
Review results: Despite their pathogenicity, microbes play a substantial role in dispensing an assortment of fermented drinks and foods in the food industry and home. Probiotics, fermented foods and alcoholic beverages are flattering extra popular due to their health benefits and flavour. Furthermore, they increase the yield and growth of plants by improving mineral availability to the plants and by another mechanism.
Review implementation: This present review also discusses the various organisms used in the agricultural processing of beverages and food and the benefits of using the following microbes in the beverage and food industry.

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