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BioTechnologia
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2/2023
vol. 104
 
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abstract:
REVIEW PAPER

The utilization of microbes for sustainable food production

Muhamad-Firus Bin Noor-Hassim
1
,
Chuen L. NG
2
,
Han M. Teo
2
,
Wahizatul-Afzan Azmi
1
,
Nurfarha Binti Muhamad-Zalan
1
,
Nurul-Afza Binti Karim
3
,
Aziz Ahmad
1

  1. Faculty of Science and Marine Environment, University of Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
  2. Faculty of Fisheries and Food Science, University of Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
  3. Industrial Crop Research Centre, Malaysian Agricultural Research and Development Institute (MARDI) Bachok, Bachok, Kelantan
BioTechnologia vol. 104(2) ∙ pp. 209–216 ∙ 2023
DOI: https://doi.org/10.5114/bta.2023.127209
Online publish date: 2023/06/26
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As the global human population continues to grow, the demand for food rises accordingly. Unfortunately, anthropogenic activities, climate change, and the release of gases from the utilization of synthetic fertilizers and pesticides are causing detrimental effects on sustainable food production and agroecosystems. Despite these challenges, there remain underutilized opportunities for sustainable food production. This review discusses the advantages and benefits of utilizing microbes in food production. Microbes can be used as alternative food sources to directly supply nutrients for both humans and livestock. Additionally, microbes offer higher flexibility and diversity in facilitating crop productivity and agri-food production. Microbes function as natural nitrogen fixators, mineral solubilizers, nano-mineral synthesizers, and plant growth regulator inducers, all of which promote plant growth. They are also active organisms in degrading organic materials and remediating heavy metals and pollution in soils, as well as soil-water binders. In addition, microbes that occupy the plant rhizosphere release biochemicals that have nontoxic effects on the host and the environment. These biochemicals could act as biocides in controlling agricultural pests, pathogens, and diseases. Therefore, it is important to consider the use of microbes for sustainable food production.
keywords:

biocides, climate change, diseases, fertilizers, nanoparticles, pests


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