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RELATIONSHIP BETWEEN MICROBES AND THE ENVIRONMENT FOR SUSTAINABLE ECOSYSTEM SERVICES, VOLUME 1

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RELATIONSHIP BETWEEN MICROBES AND THE ENVIRONMENT FOR SUSTAINABLE ECOSYSTEM SERVICES, VOLUME 1 Microbial Products for Sustainable Ecosystem Services Edited by

JASTIN SAMUEL Assistant Professor, Waste Valorization Research Lab, Department of Trans-disciplinary Research, Division of Research and Development (DRD), Lovely Professional University, Jalandhar, Punjab, India

AJAY KUMAR Visiting Scientist, Department of Postharvest Science, Agriculture Research Organization, Volcani center, Rishon Leziyon, Israel

JOGINDER SINGH Professor, Microbiology Climate Mitigation and Sustainable Agriculture Research lab (CMaSAR)Division of Research and Development Lovely Professional University, Phagwara, Punjab, India

Elsevier Radarweg 29, PO Box 211, 1000 AE Amsterdam, Netherlands The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, United Kingdom 50 Hampshire Street, 5th Floor, Cambridge, MA 02139, United States Copyright © 2022 Elsevier Inc. All rights reserved.

No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher. Details on how to seek permission, further information about the Publisher’s permissions policies and our arrangements with organizations such as the Copyright Clearance Center and the Copyright Licensing Agency, can be found at our website: www.elsevier.com/permissions.

This book and the individual contributions contained in it are protected under copyright by the Publisher (other than as may be noted herein).

Notices Knowledge and best practice in this field are constantly changing. As new research and experience broaden our understanding, changes in research methods, professional practices, or medical treatment may become necessary.

Practitioners and researchers must always rely on their own experience and knowledge in evaluating and using any information, methods, compounds, or experiments described herein. In using such information or methods they should be mindful of their own safety and the safety of others, including parties for whom they have a professional responsibility.

To the fullest extent of the law, neither the Publisher nor the authors, contributors, or editors, assume any liability for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions, or ideas contained in the material herein.

ISBN: 978-0-323-89938-3 For information on all Elsevier publications visit our website at https://www.elsevier.com/books-and-journals

Publisher: Candice Janco Editorial Project Manager: Howi M. De Ramos Production Project Manager: Paul Prasad Chandramohan Cover Designer: Vicky Pearson Esser Typeset by STRAIVE, India

Contents

Contributors About the editors Preface

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1. Microbial food products: A sustainable solution to alleviate hunger

1

Daniela Landa-Acuña, Andi Solorzano-Acosta, Vanessa Sánchez-Ortiz, Edwin Hualpa-Cutipa, Celia Vargas-de-la-Cruz, Bernab e Luis-Alaya, and Eduardo Flores-Juarez 1 Introduction 2 General aspects of edible microbial biomass safety 3 Safety of edible microbial biomass 4 Microorganisms of potential use as food and possible routes to produce edible microbial biomass 5 Production of edible microbial biomass 6 Biotechnological tools involved in the generation of microbial food products References

2. Role of microorganisms in climate-smart agriculture

1 2 6 13 17 19 22

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Astha Sinha, Swarnkumar Reddy, and W. Jabez Osborne 1 Introduction 2 Effect of pollution on soil and its quality 3 Soil pollution and its effects on the quality of soil 4 Role of soil microbiome in regulating soil health and plant fertility; A plant-soil-microbial interactions 5 Physiology of plant-growth promoting rhizobacteria 6 Microbial influence on biogeochemical cycles and its applications 7 Role of microbes and enzymes in the restoration and reclamation of soil References

3. Microorganisms as biocontrol agents for sustainable agriculture

29 29 31 32 34 35 38 39

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Bhupendra Koul, Manpriya Chopra, and Supriya Lamba 1 Introduction 2 Bacteria and fungi as biocontrol agents 3 Production of desired product 4 Mechanisms of biocontrol agents

45 46 46 48

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5 Conclusions References

4. Relationship between probiotics and living beings for sustainable life on land

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Celia Vargas-de-la-Cruz, Daniela Landa-Acuña, Md. Shariful Islam, and Eduardo Flores-Juarez 1 Introduction 2 Importance of probiotics in animal health 3 Feed antibiotics to probiotics like a viable substitute 4 Risk assessment protocol established due to probiotics 5 Adverse effects because of application for probiotics 6 Principle of selection of probiotics 7 Competitive exclusion 8 Mechanisms of actions of probiotics 9 Nutrients and enzymatic attributed to digestion 10 Certain impact toward water quality 11 Improvement to immune response 12 Antiviral effects 13 Separation of probiotics 14 Method of separation 15 Applications of probiotics in aquaculture References

5. Microbial adaptation to climate change and its impact on sustainable development

69 70 71 73 74 74 75 76 78 78 79 79 79 80 80 80

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Srishti Srivastava, Amartya Chakraborty, and K. Suthindhiran 1 Introduction 2 Climatic factors 3 Future prospective and applications 4 Conclusion Acknowledgments References Further reading

6. Earthworm-microorganisms interactions for sustainable soil ecosystem and crop productivity

85 86 97 99 99 99 105

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Sudipti Arora, Sakshi Saraswat, Anamika Verma, and Devanshi Sutaria 1 Introduction 2 Earthworms—Nature's ploughman

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3 Vermicompost as biofertilizer 4 Vermicompost on crop growth and productivity 5 Effect of vermicompost on nutrient uptake 6 Effect of vermicompost on soil physical, chemical and biological properties 7 Vermitechnology for co-treatment of OFMSW and wastewater 8 Conclusions References

112 112 114 115 115 117 117

7. Avenues of sustainable pollutant bioremediation using microbial biofilms

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Basma A. Omran 1 Introduction 2 Environmental pollution 3 Biofilms (remarkable biological communities) 4 Biofilms and bioremediation 5 Applications of biofilms in bioremediation of different pollutants 6 Conclusions References

8. Endophytic bacteria in a biocontrol perspective

122 125 128 142 145 149 150

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Riddha Dey and Richa Raghuwanshi 1 Introduction 2 Biocontrol activity of endophytes 3 Mechanisms of biocontrol 4 Strategies to enhance biocontrol efficiency 5 Genetic engineering 6 Future research prospects References

9. Microbiome stimulants and their applications in crop plants

155 156 156 164 166 168 169

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Shristi Bhandari, Sarvjeet Kukreja, Vijay Kumar, Abhijit Dey, and Umesh Goutam 1 Introduction 2 Plant microbiome 3 Microbiome: A stimulant in crop plants 4 Microbiome stimulants in major crops 5 Microbiome stimulants and their application process 6 Reduce pathogen infection 7 Conclusion References

177 178 180 181 185 190 191 191

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10. Microbes: A sustainable tool for healthy and climate smart agriculture

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Surojit Bera, Richa Arora, Collins Njie Ateba, and Ajay Kumar 1 Introduction 2 Important role of microbes in agriculture 3 Combating climate change by microbes 4 Conclusions References

11. Microbes as biocontrol agent: From crop protection till food security

197 198 204 207 208

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C.R. Vanshree, Muskan Singhal, Mansi Sexena, Mahipal Singh Sankhla, Kapil Parihar, Ekta B. Jadhav, Kumud Kant Awasthi, and Chandra Shekhar Yadav 1 Introduction 2 Microbes as biocontrol agents 3 Microbial biocontrol for crop protection and food security 4 Microbiol biocontrol for postharvest management 5 Mechanism of microbial control activity 6 Emerging biocontrol strategies 7 Conclusion and future prospects References

12. Composting process: Fundamental and molecular aspects

215 216 217 223 225 229 231 232

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Ruchi Soni and Sunita Devi 1 Introduction 2 Composting: Fundamental aspects 3 Types of the composting process (aerobic and anaerobic) 4 Phases of composting 5 Determination of compost maturity 6 Taxonomic and metabolic microbial diversity during composting 7 Techniques to analyze microbial diversity in composting 8 Role of metagenomics in evaluating microbial diversity in compost 9 Conclusion and future outlook References

13. Lichenized fungi, a primary bioindicator/biomonitor for bio-mitigation of excessive ambient air nitrogen deposition worldwide

239 240 246 248 253 256 257 259 260 261

267

Himanshu Rai and Rajan Kumar Gupta 1 Introduction 2 Nitrogen assimilation in lichens

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Contents

3 Nitrogen tolerance in lichens: Probable mechanisms 4 Lichens are indicators of excessive nitrogen (N) deposition along with multiple scales of diversity dynamics, biochemistry, and ecophysiology 5 Lichens, the critical load assessor of N eutrophication 6 Long-term lichen air N deposition monitoring: Change in pollution regime 7 Stable nitrogen isotope ratio (δ15N in) lichens function of nitrogen source and their spatial distribution at the landscape level 8 Effect of excessive N deposition on lichen food webs of endangered wildlife 9 Lichen as a sink for nitrogen in the region of excessive deposition Acknowledgments References Further reading

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282 293 294 295 295 301

14. Molecular markers and genomics assisted breeding for improving crop plants

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273 280 280

Manish Kumar Vishwakarma, Punam Singh Yadav, Ved Prakash Rai, Uttam Kumar, and Arun Kumar Joshi 1 Introduction 2 Trait choice for MAS 3 Selection of marker type for better results through MAS 4 Types of markers and their utility in plant breeding 5 Types of selection and their procedure 6 Success stories of MAS and perspectives References

15. Nanoherbicides: A sustainable option for field applications

304 305 307 308 313 323 329

335

Vidya Patil-Patankar and Gaurav Sanghvi 1 Introduction 2 Weed management 3 Herbicides 4 Nanoherbicides 5 Nanotechnology and its implications in weed management 6 Weeds and nanotechnology 7 Nano-herbicides and possible actions 8 Nanomaterial used in the synthesis 9 Nanoherbicides formulations 10 Applications of nano-herbicides in farming/agriculture 11 Conclusions and future perspectives References

335 336 337 339 340 342 342 343 347 350 351 352

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16. Intimate coupling of photocatalysis and biodegradation (ICPB): A viable method for removing pesticides from contaminated sites

357

Asha S. Raj and Preethy Chandran 1 Introduction 2 Environmental distribution of pesticides 3 Toxicity of pesticides 4 Ecological effect of pesticides 5 Pesticides hazardous effects on human health 6 Coupling of photocatalysis and biodegradation (ICPB): A new approach 7 Mechanism of ICPB 8 Different types of photocatalyst used in ICPB 9 Different porous carrier materials 10 Microorganisms 11 Reactors 12 Applications of ICPB 13 Conclusion References Index

357 358 359 359 361 361 363 364 364 366 367 367 368 368 371

Contributors

Richa Arora Department of Microbiology, Punjab Agricultural University, Ludhiana, Punjab, India Sudipti Arora Dr. B. Lal Institute of Biotechnology, Jaipur, India Collins Njie Ateba Food Security and Safety Niche Area, Faculty of Agriculture, Science and Technology, North West University, Mmabatho, Mafikeng, South Africa Kumud Kant Awasthi Department of Life Sciences, Vivekananda Global University, Jaipur, Rajasthan, India Surojit Bera Department of Microbiology, School of Bioengineering and Biosciences, Lovely Professional University, Jalandhar, Punjab, India Shristi Bhandari School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India Amartya Chakraborty Marine Biotechnology and Bio-Products Laboratory, Department of Biomedical Sciences, School of Biosciences and Technology, Vellore Institute of Technology, Vellore, India Preethy Chandran School of Environmental Studies, Cochin University of Science and Technology, Kochi, Kerala, India Manpriya Chopra Department of Sciences, Bhagwan Mahaveer Public Senior Secondary School, Banga, Punjab, India Sunita Devi Department of Basic Sciences, Dr YS Parmar University of Horticulture and Forestry Nauni, Solan, India Abhijit Dey Department of Life Sciences, Presidency University, Kolkata, India Riddha Dey Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, UP, India

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Contributors

Eduardo Flores-Juarez Department of Biochemistry, Faculty of Pharmacy and Biochemistry, Universidad Nacional Mayor de San Marcos, Lima, Perú Umesh Goutam School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India Rajan Kumar Gupta Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, Uttar Pradesh, India Edwin Hualpa-Cutipa Faculty of Pharmacy and Biochemistry, Microbiology Laboratory, Universidad Nacional Mayor de San Marcos, Lima, Perú Md. Shariful Islam Department of Pharmacy, Southeast University, Dhaka, Bangladesh Ekta B. Jadhav Government Institute of Forensic Science, Aurangabad, Maharashtra, India Arun Kumar Joshi Borlaug Institute for South Asia-CIMMYT, New Delhi, India Bhupendra Koul School of Bioengineering and Biosciences, Department of Biotechnology, Lovely Professional University, Phagwara, Punjab, India Sarvjeet Kukreja School of Agriculture, Lovely Professional University, Phagwara, Punjab, India Ajay Kumar Department of Postharvest Science, Agriculture Research Organization, Volcani center, Rishon Leziyon, Israel; Volcani Center, Rishon LeZion, Israel Uttam Kumar Borlaug Institute for South Asia-CIMMYT, New Delhi, India Vijay Kumar School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India Supriya Lamba Department of Botany, Kamla Nehru College for Women, Phagwara, Punjab, India

Contributors

Daniela Landa-Acuña Laboratory of Microbial Ecology and Biotechnology, Department of Biology, Faculty of Sciences, National Agrarian University La Molina (UNALM); Professional Career in Environmental Engineering, Faculty of Engineering, Private University of the North, Los Olivos Campus, Lima, Perú Bernab e Luis-Alaya Laboratory of Microbial Ecology and Biotechnology, Department of Biology, Faculty of Sciences, National Agrarian University La Molina (UNALM), Lima, Perú Basma A. Omran Petroleum Biotechnology Laboratory, Processes Design and Development Department, Egyptian Petroleum Research Institute (EPRI), Cairo, Egypt W. Jabez Osborne Biomolecules Lab, School of Bio Sciences and Technology, Vellore Institute of Technology, Vellore, India Kapil Parihar State Forensic Science Laboratory, Jaipur, Rajasthan, India Vidya Patil-Patankar Department of Botany, PDEA’s Waghire College, Pune, Maharashtra, India Richa Raghuwanshi Department of Botany, Mahila Mahavidyalaya, Banaras Hindu University, Varanasi, UP, India Himanshu Rai Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, Uttar Pradesh, India Ved Prakash Rai Agricultural Research Station, Navsari Agricultural University, Tanchha, Bharuch, India Asha S. Raj School of Environmental Studies, Cochin University of Science and Technology, Kochi, Kerala, India Swarnkumar Reddy Biomolecules Lab, School of Bio Sciences and Technology, Vellore Institute of Technology, Vellore, India Vanessa Sánchez-Ortiz Professional Career in Environmental Engineering, Faculty of Engineering, Private University of the North, Los Olivos Campus, Lima, Perú Gaurav Sanghvi Department of Microbiology, Marwadi University, Rajkot, Gujarat, India

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Contributors

Mahipal Singh Sankhla Department of Forensic Science, Vivekananda Global University, Jaipur, Rajasthan, India Sakshi Saraswat Institute of Environmental and Occupational Health Sciences, School of Medicine, National Yang Ming University, Taipei, Taiwan Mansi Sexena Department of Forensic Science, Vivekananda Global University, Jaipur, Rajasthan, India Muskan Singhal Department of Forensic Science, Vivekananda Global University, Jaipur, Rajasthan, India Astha Sinha Biomolecules Lab, School of Bio Sciences and Technology, Vellore Institute of Technology, Vellore, India Andi Solorzano-Acosta Laboratory of Microbial Ecology and Biotechnology, Department of Biology, Faculty of Sciences, National Agrarian University La Molina (UNALM), Lima, Perú Ruchi Soni Regional Centre of Organic Farming (HQ), Ghaziabad, Uttar Pradesh, India Srishti Srivastava Marine Biotechnology and Bio-Products Laboratory, Department of Biomedical Sciences, School of Biosciences and Technology, Vellore Institute of Technology, Vellore, India Devanshi Sutaria Dr. B. Lal Institute of Biotechnology, Jaipur, India K. Suthindhiran Marine Biotechnology and Bio-Products Laboratory, Department of Biomedical Sciences, School of Biosciences and Technology, Vellore Institute of Technology, Vellore, India C.R. Vanshree Department of Forensic Science, Institute of Sciences, SAGE University, Indore, Madhya Pradesh, India Celia Vargas-de-la-Cruz Department of Pharmacology, Bromatology and Toxicology, Faculty of Pharmacy and Biochemistry, Centro Latinoamericano de Enseñanza e Investigación en Bacteriologı́a Alimentaria-CLEIBA, Universidad Nacional Mayor de San Marcos; E-Health Research Center, Universidad de Ciencias y Humanidades, Lima, Perú Anamika Verma Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat, Himachal Pradesh, India

Contributors

Manish Kumar Vishwakarma Borlaug Institute for South Asia-CIMMYT, New Delhi, India Chandra Shekhar Yadav School of Forensic Science, NFSU, Gandhinagar, India Punam Singh Yadav Department of Genetics and Plant Breeding, Institute of Agricultural Sciences, BHU, Varanasi, India

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About the editors

Dr. Jastin Samuel (PhD) is working as assistant professor and leads the waste valorization research lab at Lovely Professional University, Phagwara, Punjab, India. He has more than a decade of experience in R&D. He has been an active part of DST, EU-DBT, and CSIR-funded projects. He was awarded the prestigious CSIR-SRF fellowship in Engineering (ENG42) in 2013. Along with his team, he has developed a lab-scale mine wastewater treatment system for opencast mines at Orissa, India; established an ETP tertiary treatment facility for two industries (sugar industry and distillery industry) with reuse and business proposition in Andhra Pradesh, India, that is approved by CPCB; established a water treatment facility at Pondicherry in PPP mode with the State Government.

He is presently working on pathway assessment and mitigation of micro- and nano-plastics.

Dr. Ajay Kumar is currently working at the Agriculture Research Organization, Volcani Center, Rishon LeZion, Israel. He completed his doctoral research from the Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, India, in 2015. In his 9 years of research, he has published more than 55 research articles and book chapters in international and national journals of repute. He has a wide area of research, especially in microbe interactions, endophytes related to medicinal plants and microbial inoculants. He has already edited some books for Elsevier like PGPR Amelioration in Sustainable Agriculture and Climate Change and Agriculture System and others that are still in production. Recently, the London Journal Press awarded him the Quarterly Franklin Membership (Membership ID#TM89775) for his significant contribution.

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About the editors

Prof. Joginder Singh is presently working as professor in the Department of Microbiology, Lovely Professional University, Punjab, India. He is an active member of various scientific societies and organizations including the Association of Microbiologists of India and the European Federation of Biotechnology. He has published more than 150 research and review articles in peer-reviewed journals, edited 16 books published by Elsevier Science Publishing, Springer International Publishing, and authored/co-authored 75 chapters in edited books. He serves as a reviewer for many prestigious journals. Dr. Singh has attended several international and national seminars, symposia, and conferences; chaired technical sessions; and presented papers at these meetings.

Preface

Microorganisms have always been remarkable and can unequivocally be considered the ancestors of life on earth, as they have been fixing atmospheric nitrogen for all life on earth, which is one of the wonders of this universe. Microbial life is remarkably diverse and it is estimated that there are 100,000,000 times more microbial cells on the planet than the stars in the observable universe. They are present in all parts of the biosphere and cover the planet. Microbes are vital to every ecosystem. Microorganisms participate in most ecological processes, including production, decomposition, and fixation. They have diverse effects on the ecosystem, considered ecological services. Ecosystem services reiterate human reliance on nature and frame the decisions that emphasize the value of nature to our well-being. They are the direct and indirect contributions of ecosystems to human well-being. Directly or indirectly, they support our survival and quality of life.

This book, Relationship Between Microbes and the Environment for Sustainable Ecosystem Services, Volume 1: Microbial Products for Sustainable Ecosystem Services, presents advances in sustainable solutions, value-added products, human nutrition, and fundamental research on microbes and the environment. The endeavor of this book is to present the state of the art including more advanced and recent descriptions of the use of microbes for sustainable development. It includes the direct and indirect role of bacteria, fungi, actinomycetes, viruses, mycoplasma, and protozoans in developing products contributing toward sustainable ecosystem services. The book covers the latest biotechnological interventions for harnessing microbial biotechnological aspects on a large scale for sustainable development. This book series will be helpful to scientists, experts, and industry professionals working in the field of microbe-based products. This volume presents authoritative information about recent advances in microbial biotechnological approaches providing sustainable options for future endeavors. It covers reference information ranging from describing various microbial applications for sustainability in different aspects of food, energy, environment, industry, and society. The book includes the latest description of the relationship between microbes and the environment, focusing on their impact on ecosystem services. This volume serves as an excellent reference providing a holistic approach to the most recent advances in applying various microbes as a biotechnological tool for a vast range of sustainable applications, modern practices, and exploring futuristic strategies to harness its full potential.

This volume will be as an excellent reference book for microbial science scholars, especially microbiologists, biotechnologists, researchers, technocrats, and agriculture scientists in microbial biotechnology. We are honored that leading scientists with extensive,

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in-depth experience and expertise in the use of microbial biotechnology for sustainable practices took the time and effort to contribute these excellent chapters.

We thank the Elsevier team for their generous assistance, constant support, and patience in initiating the volume. We are also grateful to our esteemed friends, well-wishers, and faculty colleagues at Lovely Professional University, India, and Agriculture Research Organization, Volcani Center, Rishon LeZion, Israel.

Jastin Samuela, Ajay Kumarb, and Joginder Singhc a Lovely Professional University, India b Volcani Center, Rishon LeZion, Israel c Lovely Professional University, India

CHAPTER 1

Microbial food products: A sustainable solution to alleviate hunger Daniela Landa-Acuñaa,c, Andi Solorzano-Acostaa, Vanessa Sánchez-Ortizc, Luis-Alayaa, and Edwin Hualpa-Cutipad, Celia Vargas-de-la-Cruzb,f,∗, Bernabe e Eduardo Flores-Juarez a

Laboratory of Microbial Ecology and Biotechnology, Department of Biology, Faculty of Sciences, National Agrarian University La Molina (UNALM), Lima, Perú b Department of Pharmacology, Bromatology and Toxicology, Faculty of Pharmacy and Biochemistry, Centro Latinoamericano de Enseñanza e Investigación en Bacteriologı́a Alimentaria-CLEIBA, Universidad Nacional Mayor de San Marcos, Lima, Perú c Professional Career in Environmental Engineering, Faculty of Engineering, Private University of the North, Los Olivos Campus, Lima, Perú d Faculty of Pharmacy and Biochemistry, Microbiology Laboratory, Universidad Nacional Mayor de San Marcos, Lima, Perú e Department of Biochemistry, Faculty of Pharmacy and Biochemistry, Universidad Nacional Mayor de San Marcos, Lima, Perú f E-Health Research Center, Universidad de Ciencias y Humanidades, Lima, Perú ∗Corresponding author: e-mail address: cvargasd@unmsm.edu.pe

1. Introduction There is currently a worrying situation that has been increasing over the years—the problem of producing enough food to meet the needs of the world population, which is estimated to reach 9 million inhabitants by 2050 (Godfray et al., 2010), especially in tropical and subtropical regions where the population growth rate is increasing faster than in the rest of the world (Rodriguez and Sanders, 2014). Thus, strategies have been generated and implemented globally, due to the need to improve sustainable agricultural activities, to ensure the current and future demand for food, i.e., to guarantee a stable production that is in accordance with the quality of the environment. Among others, the objectives pursued are food security, eradicating poverty, and conserving and protecting the environment and natural resources (Guerra, 2008).

The solution to this problem is focused on increasing the yield and exceeding the current global capacity to produce food by sustainable practices, highlighting the need to develop new technologies and apply the best technologies known for a long time, such as promoting the growth of microbial plant symbionts, in a more effective way (Bennett et al., 2013), the use of microorganisms and their metabolites in food processing that confers exceptional properties and benefit to human health. On the other hand, advances in the detection, study, and characterization of microorganisms have made a great leap in recent decades, molecular techniques have made it possible to know and gather information on the genome of various microorganisms as well as their amino acid sequence and characterization of their metabolites, with the purpose of not only

Relationship Between Microbes and the Environment for Sustainable Ecosystem Services, Volume 1 https://doi.org/10.1016/B978-0-323-89938-3.00001-3

Copyright © 2022 Elsevier Inc. All rights reserved.

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Relationship between microbes and the environment for sustainable ecosystem services, volume 1

including microorganisms and their metabolites as part of various foods, but also as useful tools in the application of food safety strategies, as well as models that predict the behavior of microorganisms (Havelaar et al., 2010).

The following is a review of the implication of microorganisms in food production, from the associations they establish with plants ensuring nutrient uptake, food safety, and molecular detection techniques.

2. General aspects of edible microbial biomass safety 2.1 Contextual approaches to nutritional value According to the World Health Organization, “Nutrition is the intake of food in relation to the body’s dietary needs”, a definition that clings to the achievement of the Sustainable Development Goal of zero hunger.

In this perspective, the WHO warns in its latest report that more than 820 million people continue to suffer from hunger in the world and that the most worrisome projection is that even though this scenario has been unabated for three years, obesity continues to grow.

In an inherent analysis, towards economic, social, food production and consumption aspects, availability and access to food have been recorded, at the cost of generating intensive production in large territories; under unsustainable procedures, allowing to diagnose results of negative impacts on receiving bodies and biodiversity. Parallel results have given conformity in the consumption of ultra-processed foods, which include large amounts of sugars, sodium, and fat, favoring the existence and permanence of chronic noncommunicable diseases (Soares et al., 2020).

So, how should we focus our efforts to reduce nutritional deficiencies that limit or shorten the well-being and normal functioning of the organism, in a positive scenario, will there be additional alternatives in food improvement that will enhance the capacity of digestion and absorption of nutrients, and according to the condition of obese and stable weight individuals, will there be a difference in the correct assimilation of nutrients? With the intention of answering the questions, let us contemplate the Japanese vision; the intake of quality-food-related to an exercise routine projects the purpose of sustaining a healthy life that addresses the opportunity of longevity in its inhabitants (Iwatani and Yamamoto, 2019).

In terms of proper nutrition, the Estapà (2006) argues that the inclusion of simple and complex carbohydrates, as well as lipids are listed as facilitators of immediate energy providing a total daily energy between (50%–60%) and (30%–35%) to correspond. While proteins, in their structural function of vital organs and complements should not only consider the intake of 0.8 g/kg/day, but that this should also be mixed; that is to say, of animal and vegetable origin in equal proportions. In this environment, vitamins, and essential chemical elements such as phosphorus, calcium, sodium, and potassium should be ingested as recommended since excess could also be a precursor of diseases.

Microbial food products

Finally, vegetable fibers, mostly non-absorbable carbohydrates, and lignin, as well as consumables derived from fermentation (saprophytic bacteria) make up the judicious scheme of an adequate diet.

Although the concept of nutrition is still focused on the variables “obtaining energy from food”, the considerations on the deficit of macronutrients such as vitamins, minerals, and essential amino acids have encouraged inquiries related to whether what we consume really conserves all that is required (Corio Andújar and Arbon es Fincias, 2009). Namely, from the processes linked to the conservation and/or preservation that food requires; terminologies such as dissociation or piezo-stability for proteins and vitamins respectively, the verification of the percentage of nutritional quality that we can lose in consumables from processes often linked to safety arises as an imperative background (Mor-Mur, 2010).

In attribution to this, functional foods, or nutraceuticals, are postulated as the new initiative of substantial utilization. From providing the content of the food with compounds of nutritional value as a fortifier or subtracting those that are potentially intolerant to the consumer (Ros, 2001).

According to Rocandio Pablo and Arroyo Izaga (2001), the attribution of the term “functional” to what we know as foods does not have a categorically accepted definition.

However, the International Food Information Council (IFIC) relates the circumspect term “functional food” to that which provides health benefits through nutrition, while the European Consensus (EC) defined it as that which beneficially affects one or more functions of the organism including the reduction of disease risks.

In these instances, the suggested modifications lean towards biotechnological applications from the most incipient ones such as dairy-derived production and fermentation to the most complex ones such as the use of transgenics (Muñoz, 2008). Similarly, Ros (2001) exemplifies that, although the greatest effort lies in genetic changes aimed at reducing pests, the greatest challenge is to produce plants that synthesize more photochemical of added value for health.

In the evolutionary diligence of biotechnological aspects, according to Olarte (2014) transgenics as a public and global issue are framed in the definition of; modifying, eliminating, or inserting genes inside the DNA of a living being of the same species or of another, a reality that has generated conjectures linked to myths and truths about the optimization of processes and products.

From the published references, the requirement of confirmatory answers attributed

by Mel endez Illanes et al. (2013), who in the analysis of cases question whether food is at the service of health or the business of the food industry, is highlighted, and it is that, in attribution to the evidence these must have the ability to be reproducible so that there is no ambiguity in the results of benefits issued in advertising and that in contrast a range of new options for continuous improvement in nutritional aspects is glimpsed.

In this regard, the adequate nutritional value may not be subject to extreme modifications, perhaps the initiatives observe the use of natural components as main mechanisms

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Relationship between microbes and the environment for sustainable ecosystem services, volume 1

in the food supply, hence the interaction of physical principles between the stress and deformation of matter “Rheology” (fluid movement) (RAE), may be the link that annexes the participation of microorganisms, as an opportunity to generate food.

In short, we agree with Aranceta-Bartrina (2010) that in the short term, the need to determine nutritional requirements at specific levels will be feasible in terms of results based on gene expression subject to food design models. While, in the field of nutrigenomics, the articulation of functional foods, fortified foods, probiotics, transgenic foods, new foods and pharmacological supplements are ingredients applicable to new research, nanotechnology is projected as the configurator of new reference frameworks of possibilities not yet considered.

2.2 Profit dynamics Over time and in the context of empirical knowledge, the perception of nutritional gains in foods processed under natural fermentation conditions was an option for consumption in terms of alleviating gastrointestinal problems. In the same direction and under scientific scrutiny, it would later be recognized that the participation of microorganisms not only intervened in the increase of the nutritional contribution of a specific food, but also allowed in collateral scenarios; benefits in the balance of the internal systems of the human being (Olveira and González-Molero, 2016).

Considering the initial identification of lactic acid bacteria (LAB), present in fermented milk at the end of the nineteenth and beginning of the twentieth century, it was demonstrated that Lactobacillus, Leuconostoc, Lactococcus and Bifidobacterium actively participate in the production of organic acids, allowing pH stability and product safety. In this sense, it was recorded that the production of metabolites during milk fermentation allowed the integration of a microflora capable of producing changes in flavor, texture, appearance, color, aroma, and nutritional properties of the resource, resulting in a wide variety of products for consumption (Domı́nguez González et al., 2014).

It is pertinent to emphasize that, the viability of the properties attributed to microorganisms is parameterized in the brief control of the shelf life of food and the analysis of the physicochemical and organoleptic properties of a product also recognized as “probiotics” (Soares et al., 2019).

According to Serra (2016), bifidobacterial strains were able to express induction of immune responses in an anti-inflammatory profile correlated to irritable bowel syndromes. This shows that bacterial flora is rooted in modulatory functions associated with digestion. Of the many guarantees that are attributed to these products, it is feasible to highlight among the most important the regulation of intestinal functions and stimulation of the immune system, allowing the latter to obtain macrophages and antibodies (Ballesta et al., 2008).

Microbial food products

2.3 Functional properties: Probiotics-prebiotics-symbiotics Today, more than 1500 trials on probiotics and about 350 on prebiotics are recognized.

However, these publications include different variables in their study and the accumulated evidence supports the opinion that the benefit is measurable in many parameters (Organización Mundial de Gastroenterologı́a, 2011). So, against this background, it is easy to ask: What are probiotics, prebiotics and why are they of interest to research?

In the scope of the WHO scientific experiences, it is mentioned that the term Probiotics, implies referring to live microorganisms that when administered in adequate quantity exert a beneficial effect on the health of the host, while Prebiotics are defined as selectively fermented ingredients that allow changes in the composition and/or activity of the gastrointestinal microbiota, thus providing health benefits to the host (Organización Mundial de Gastroenterologı́a, 2011).

In addition to admitting that probiotics are not toxigenic pathogens and can additionally survive the acidic environment of the stomach and the effect of bile in the duodenum (Dunne et al., 2001), comment that participation has also been observed without displacing the existing native microbiota.

While Ramı́rez et al. (2018), records that the most studied probiotics are lactic acid producing bacteria, such as Lactobacillus, and Propionibacterium and Bifidobacterium species.

Valdovinos-Dı́az (2013) refers in terms of molecular biology; it has been identified that the number of bacteria in an individual is 10 times greater than that of human cells and that in the interaction with antibiotics the suppression of all bacterial groups is obtained, in contrast the application of Saccharomyces boulardii in antibiotic dosage effectively reduces the changes in the intestinal microbiota.

In the characterization of bacterial species populations, the approximations register from 300 to 400 species, considering that only between 30 and 40 of them coincide for 99% of the population. In correlative aspects, it has been demonstrated that in the newborn the participation of bifidobacteria potentially inhibit the growth of pathogens and are involved in the production of vitamins of group B and folic acid (Narbona López et al., 2014), while Lemale (2014), attributes that the enrichment of milk with Bifidobacterium lactis or Lactobacillus reuteri register significant reduction of ulceronecrosing enterocolitis in low-weight preterm infants. Thus, according to Bover Cid et al. (2001), from a habitual point of view, feeding does not involve an act of survival, but rather reinforces the need to generate protection against chronic diseases of persistent incidence.

In this regard, it is recorded that the dynamics of work between Lactobacillus acidophilus and B. lactis (5 109 cfu), reduces cases of pollen allergy in children; from the inhibition of access of eosinophils via nasal mucosa, while L. fermentum (1 109 cfu) or placebo associated with probiotics, predisposed Th1 lymphocyte increase to interferon gamma in children with atopic dermatitis (Rueda-Rodrı́guez et al., 2016; Ouwehand et al., 2009; Prescott et al., 2005).

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