Microbial Biotechnology in Food and Health Varruchi Sharma Anil K Sharma Department of Biotechnology MM Department of Biotechnology. University. Sri Guru Gobind Singh College, Mullana Ambala Sector 26, Chandigarh. 160019. anibiotech18@gmail.com sharma.varruchi@gmail.com. Abstract Microbial biotechnology by the participation of microorganism also along with microbial derivatives results in useful products for human welfare. In this process the conversion of natural substances to the processed food is done. The processed substrates can be of diverse range such as enzymes, organic acids, alcohols, polymers, and many more. In reference to human health secondary metabolites are significantly important, such an economically important has deeply benefitted humans by establishing variety of industrial microbial strains. In this chapter we have tried in explaining the microbial role in diverse fields in food production. Keywords: Microbial Biotechnology, Microorganisms, Vaccine, Food &Health,Microbial Cultures, Fermentation. 1. Introduction In today’s era of science and technology, microbial biotechnology has proven itself to be an exceptionally dynamic and most happening sector of biomedical sciences. The same has proven to be irreplaceable in diverse range of food/crop products. Also it has extensively contributed in therapeutics, diagnostics, human health and disease (Timmis et al., 2016). Microbes plays an important role in various processes of human welfare including production of bread, beer, wine, vinegar, yoghurt and cheese, as well as fermented fish, meat and vegetables. In extension to its applications microbial biotechnology has been enabled with genome studies, which has ledto the generation of improved novel vaccines. Such an improvement also provided with an improved control over plant/animal pests. Microorganisms and its derived products upon processing have been converted to most valued products such as enzymes, alcohols, organic acids, polymers etc. Moreover many more microbes such as bacteria, fungi, and yeast are used in industrial processing and resulted into variety of food items such as dairy products, enzymes, many of vitamins, polysaccharides for human health, polyhydric alcohols, many such substances which are either dry or may be insoluble in its liquid Carrie, lipids, and glycolipids in order to stabilize the cell membrane, detoxification of various food items(Bhowmik & Patil, 2018). Targeted genetic engineering techniques in reference to microbes have also helped in establishing a diverse range of fermentation products which are economically important as well. Moreover, industrial microbial strains have been rendered for the production of better and improved varieties of products for human welfare. 106