Molecules produced through microbial metabolism that are used as ingredients, processing aids, or functional compounds in foods.
Microbial Enzymes
Catalytic proteins produced by microbes and used in food processing, fermentation, and ingredient modification.
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Microbial Hydrocolloids and Polysaccharides
Structural polysaccharides synthesized by microbes that act as thickeners, stabilizers, and gelling agents in foods.
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Organic Acids and Fermentation Compounds
Small molecules produced during microbial fermentation that contribute acidity, preservation, and flavor.
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Precision-Fermented Functional Proteins
Specific proteins produced through engineered microbial fermentation for functional roles in food ingredients.
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