Diversity of Microorganisms and Their Metabolites in Food

Microorganisms. 2024 Jan 19;12(1):205. doi: 10.3390/microorganisms12010205.

João Miguel Rocha^{1

2

3}, Biljana Kovacevik⁴, Sanja Kostadinović Veličkovska⁴, Mercedes Tamame⁵, José António Teixeira⁶

¹ Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
² LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto (FEUP), Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
³ AliCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto (FEUP), Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
⁴ Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, North Macedonia.
⁵ Institute of Functional Biology and Genomics (IBFG), CSIC-University of Salamanca, 37007 Salamanca, Spain.
⁶ Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.

Abstract

Throughout history as well as the present, food microorganisms have been proven to play a significant role in human life [...].