Is microbiology related to Food and Nutrition?

Food Microbiology is the study of the microorganism that occupy produce or spoil foods, includes the study of microorganisms causing food spoilage. "Good" bacteria, such as probiotic are become increasingly prominent in food science.

 Food items mainly produce in whole or part of the microorganisms by biochemical activities includes soy sauce, olives, specific types of sausage, all cheeses which are unprocessed except cheese, cream and all fermented milk products such as acidophilus milk and yogurt. In each a raw food item, as a cucumbers in the form of pickles or milk protein in the form of cheeses, is inoculated with microorganisms known to produce the changes requires for a wanted product. The initial item of food serves as a substrate which is acted upon microorganisms while the period of incubation. Mostly the manufacturer    uses   a “starter culture. Whereas sometimes these microbes has the either effects which are usage and non usage. Contamination can be prevented by different methods of microbes like freeze drying, addition of chemicals, thermal treatment and radiation.

Nutrients are the materials that are acquired from the environment and are used for metabolism growth. Microbes may different mostly in terms of the chemical form, source, and amount of important essential elements they need. Macro-nutrients usually support to maintain the metabolism and cell structure. Some of the examples of the essential nutrients are oxygen, phosphorus, carbon, hydrogen, sulfur and phosphorus. Macro nutrients useful to maintain protein synthesis. Example, single human  hosts ten microorganisms for all  human cell, and these type of microbes helps for digestion, good for human health and produce vitamin K, increase development of the immune system, and harmful chemicals. Detoxification and also, microbes are essential to make the many foods that we enjoy, such as bread, wine and cheese.