Yeasts are unicellular fungi. The most significant species in the food industry is Saccharomyces cerevisiae .
Microorganisms can also be used to preserve food. For example, lactic acid bacteria can produce lactic acid, which acts as a natural preservative, inhibiting the growth of pathogenic microorganisms. This process is used in the production of fermented foods like sauerkraut, kimchi, and pickles. role of microorganisms in food industry pdf
Species like Bifidobacterium and Lactobacillus balance the intestinal microbiota. Yeasts are unicellular fungi