Frequently Asked Questions - Microbes
Q: What are microorganisms?
A: Micro-organisms are organisms classified as algae, bacteria, fungi (including yeasts), and viruses and their replicable parts e.g. genomes, plasmids, cDNAs.
back to topQ: What organisms are in the Microbial GRFA inventory?
A: The inventory includes only those microorganisms that are utilised directly as food, in food manufacturing processes and in agriculture, for example those necessary for plant growth and health. The organisms that have impact on GRFA and that are therefore relevant to the study will be indicated via the GRFA information system.
The following organisms and information concerning them were considered best suited to be associated information for the GRFA information portal:
- Pathogens of animal, plant and microbial GRFA
- Soil health - microbial consortia (biodeteriorgens, biodegraders)
- Food safety - pathogens and poisoners of man associated with AGRFA, PGRFA and MGRFA
- Food spoilage
- Animal feeds (direct or upgrading agricultural wastes) - silage
- Animal Health - Ruminant organisms
- Plant health (e.g.nitrogen fixers; mycorrizal)
Q: How are microorganisms utilised for food and agriculture?
A: There are many microorganisms that have direct impact on food production and agriculture and cannot be ignored by an information system on GRFA. However, the inventory must only include those microorganisms that are utilised directly as food, in food manufacturing processes and in agriculture, for example those necessary for plant growth and health. The organisms that have impact on GRFA and that are therefore relevant to the study should be indicated via the GRFA information system. The following categories were considered relevant:
Direct use as food:
- Edible mushrooms (cultivated and those collected for consumption from the wild) (3000 HRI)
- Starter cultures
- Nutriceuticals
- Single cell protein – meat substitutes
Use in Agriculture:
- Biocontrol agents
- Fixation of atmospheric nitrogen Decomposition of organic wastes and residues
- Suppression of soil-borne pathogens (Competitors)
- Recycling and increased availability of plant nutrients
- Degradation of toxicants including pesticides
- Production of antibiotics and other bioactive compounds
- Production of simple organic molecules for plant uptake
- Complexation of heavy metals to limit plant uptake
- Solubilization of insoluble nutrient sources
- Production of polysaccharides to improve soil aggregation
Indirect use as food i.e. food production or ingredients in food products:
- e.g Cheese ripeners
- Brewers
- Fermentation products (Soy sauce; Bread beverages; Yeast extract)
- Algae in larva bread
- Organic acids and enzymes for food processing or as ingredients; food colourings
- UKNCC collections hold 140 food strains
The following organisms and information concerning them were considered best s Food spoilage (184 in the UKNCC)
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