@article{379,
author = "Wafaa M. Haggag and Essam Hoballa",
abstract = "As with the production of microbes are used widely in the agricultural and food industries. It is recognized that microorganisms as fungi, bactria and yeasts can provide solutions to world problems in public health, Agriculture, food, environment and poverty. They are vital components of the world’s biodiversity, contributing immense value ecologically and economically. They are fundamentally important in ecosystems, breaking down complex animal and plant remains in soil and thus releasing essential nutrients for plant growth; they form beneficial mutualistic relationships with various plants, for example, nitrogen-fixing rhizobia with leguminous plants and mycorrhiza with forest trees; being used as biocontrol agents for pests and pathogens as well as in the detoxification of wastes and waste breakdown. Recently, greater consciousness of the effect of fossil fuels on the environment has increased the call in some quarters for the use of more environmentally friendly and renewable sources of energy, has led to a search for alternate fermentation substrates, exemplified in cellulose, and a return to microbial fermentation production of ethanol and other bulk chemicals. They are used in manufacturing numerous industrial products such as food, drugs, hormones, and enzymes etc. It is thus crucial that the microbial diversity of the world is not lost and that it is identified, characterized and exploited in a sustainable way for the benefit of humankind. The world must benefit from its microbial diversity, which is crucial to solving increasing problems in food provision, public health and poverty alleviation. The application of these bio-agents is expected to produce cleaner products for consumption and exportation.Farmers use a bacterium that produces a natural fertilizer. This type of bacterium is normally associated with bean plants, growing in nodules on the roots in a symbiotic - mutually beneficial - relationship. The bacterium converts nitrogen gas in the air to a form that plants can use- like fertilizer. By adding bacteria to the soil, farmers can increase the productivity of the plants.Microorganisms are widely used in various beneficial applications, including food, pest control, bioremediation, biodegradation, biofuel processes, and plant symbiosis and growth stimulation. This review provides an overview of the available microorganisms and their benefit to food and agriculture.",
journal = "IJAIR",
keywords = "Food; Agriculture; Microbes; Biodiversity",
month = "January",
number = "4",
pages = "422-425",
title = "{F}ood, {A}griculture and {M}icrobes",
volume = "2",
year = "2014",
}