An Overview of Microflora in Dairy and Meat Products
Sucheta Mandal
Abstract
Microbes are ubiquitous in nature. Dairy products are actually an assemblage of different bacterial and fungal genera. Similarly, meat and meat-based products, which are an essential part of our daily diet, also serve as a reservoir for various microbes. Microbial species present in these food products increase the nutritional value as well as flavor and aroma by secreting various bioactive compounds, like essential amino acids, fatty acids, vitamins. Some of them are also reported for their antioxidant activity. A huge range of microbial diversity is observed when these food items are compared between themselves for their variability of substrate, processing condition, and storage methods. Fermentation, pasteurization, and other chemical treatments play a crucial role in preserving and ma