Microorganisms have the ability to fix atmospheric nitrogen, solubilize and mobilize phosphorus, produce antibiotics and disease suppressing molecules. Owing to these properties, they are used in agriculture as biofertilizers and biopesticides. They are also important in the treatment of solid waste and sewage. The beneficial influences of microorganisms on plant growth include nitrogen fixation, acquisition and uptake of major nutrients, promotion of shoot and root growth, disease control or suppression and improved soil structure. These microbes play a crucial role in the fermentation process to obtain a number of products. The two common products obtained by fermentation process through industrial processes are fermented beverages, malted cereals, broths, fruit juices, antibiotics, etc. Nature uses microorganisms to carry out fermentation processes, and for thousands of years mankind has used yeasts, moulds and bacteria to make food products. Microorganisms are of great significance to foods for the reasons: (1) microorganisms can cause spoilage of foods, (2) microorganisms are used to manufacture a wide variety of food products, and (3) microbial diseases can be transmitted by foods.

Microorganisms play a vital role in recycling materials through an ecosystem, as they are involved in the decomposition and nutrient cycling processes. They break down complex organic compounds such as dead plants and animals, turning them into simpler compounds that can be reused by plants and other organisms in the ecosystem. This process releases nutrients such as nitrogen, phosphorus, and carbon, which are essential for plant growth and development.

Dear Halgoord Nasraden Hassan thanks you for your contribution to the discussion

Microbes are very useful in creating some of the mass produced products that are consumed by people. The chemical industry also uses microorganisms in order to synthesize amino acids and organic solvents. Bacteria, molds and yeast are the most important microorganisms that cause food spoilage and also find the maximum exploitation in production of food and food products. Different strains of bacteria and fungus are used for fermentation of dairy products for production of a wide variety of cultured milk products. Industrial microorganisms are used to produce many things, including food, cosmetics, pharmaceuticals and construction materials. Microorganisms can be genetically modified or engineered to aid in large-scale production. Microbiology is important to food safety, production, processing, preservation, and storage. Microbes such as bacteria, molds, and yeasts are employed for the foods production and food ingredients such as production of wine, beer, bakery, and dairy products. Microorganisms have the ability to fix atmospheric nitrogen, solubilize and mobilize phosphorus, produce antibiotics and disease suppressing molecules. Owing to these properties, they are used in agriculture as biofertilizers and biopesticides. They are also important in the treatment of solid waste and sewage. Within food plant cropping systems, microorganisms provide vital functions and ecosystem services, such as biological pest and disease control, promotion of plant growth and crop quality, and biodegradation of organic matter and pollutants. These organisms fix atmospheric nitrogen and supply it to plants. Biological fertilizers obtained from microorganisms are very good for improving soil quality and fertility. They are also environmentally friendly and do not cause any toxic or dangerous effects.These microbes play a crucial role in the fermentation process to obtain a number of products. The two common products obtained by fermentation process through industrial processes are fermented beverages, malted cereals, broths, fruit juices, antibiotics, etc. Nature uses microorganisms to carry out fermentation processes, and for thousands of years mankind has used yeasts, moulds and bacteria to make food products