Relationship Between Microbes and the Environment for Sustainable Ecosystem Services, Volume 1: Microbial Products for Sustainable Ecosystem Services

By Ajay Kumar

Relationship Between Microbes and Environment for Sustainable Ecosystem Services, Volume One: Microbial Products for Sustainable Ecosystem Services promotes advances in sustainable solutions, value-added products, and fundamental research in microbes and the environment. Topics include advanced and recent discoveries in the use of microbes for sustainable development. Users will find reference information ranging from the description of various microbial applications for sustainability in different aspects of food, energy, the environment and social development. Volume One includes the direct and indirect role of bacteria, fungi, actinomycetes, viruses, mycoplasma and protozoans in the development of products contributing towards sustainable.

The book provides a holistic approach to the most recent advances in the application of various microbes as a biotechnological tool for a vast range of sustainable applications, modern practices, exploring futuristic strategies to harness its full potential.

• Covers the latest developments, recent applications and future research avenues in microbial biotechnology for sustainable development
• Includes expressive tables and figures with concise information about sustainable ecosystem services
• Provides a wide variety of applications and modern practices of harnessing the potential of microbes in the environment

• Language: English
• Publisher: Elsevier Science
• Release date: May 18, 2022
• ISBN: 9780323910569

Book preview

Preface

Jastin Samuela; Ajay Kumarb; Joginder Singhc, a Lovely Professional University, India, b Volcani Center, Rishon LeZion, Israel, c Lovely Professional University, India

Microorganisms have always been remarkable and can unequivocally be considered the ancestors of life on earth, as they have been fixing atmospheric nitrogen for all life on earth, which is one of the wonders of this universe. Microbial life is remarkably diverse and it is estimated that there are 100,000,000 times more microbial cells on the planet than the stars in the observable universe. They are present in all parts of the biosphere and cover the planet. Microbes are vital to every ecosystem. Microorganisms participate in most ecological processes, including production, decomposition, and fixation. They have diverse effects on the ecosystem, considered ecological services. Ecosystem services reiterate human reliance on nature and frame the decisions that emphasize the value of nature to our well-being. They are the direct and indirect contributions of ecosystems to human well-being. Directly or indirectly, they support our survival and quality of life. This book, Relationship Between Microbes and the Environment for Sustainable Ecosystem Services, Volume 1: Microbial Products for Sustainable Ecosystem Services, presents advances in sustainable solutions, value-added products, human nutrition, and fundamental research on microbes and the environment. The endeavor of this book is to present the state of the art including more advanced and recent descriptions of the use of microbes for sustainable development. It includes the direct and indirect role of bacteria, fungi, actinomycetes, viruses, mycoplasma, and protozoans in developing products contributing toward sustainable ecosystem services. The book covers the latest biotechnological interventions for harnessing microbial biotechnological aspects on a large scale for sustainable development. This book series will be helpful to scientists, experts, and industry professionals working in the field of microbe-based products. This volume presents authoritative information about recent advances in microbial biotechnological approaches providing sustainable options for future endeavors. It covers reference information ranging from describing various microbial applications for sustainability in different aspects of food, energy, environment, industry, and society. The book includes the latest description of the relationship between microbes and the environment, focusing on their impact on ecosystem services. This volume serves as an excellent reference providing a holistic approach to the most recent advances in applying various microbes as a biotechnological tool for a vast range of sustainable applications, modern practices, and exploring futuristic strategies to harness its full potential.

This volume will be as an excellent reference book for microbial science scholars, especially microbiologists, biotechnologists, researchers, technocrats, and agriculture scientists in microbial biotechnology. We are honored that leading scientists with extensive, in-depth experience and expertise in the use of microbial biotechnology for sustainable practices took the time and effort to contribute these excellent chapters.

We thank the Elsevier team for their generous assistance, constant support, and patience in initiating the volume. We are also grateful to our esteemed friends, well-wishers, and faculty colleagues at Lovely Professional University, India, and Agriculture Research Organization, Volcani Center, Rishon LeZion, Israel.

Chapter 1: Microbial food products: A sustainable solution to alleviate hunger

Daniela Landa-Acuñaa,c; Andi Solorzano-Acostaa; Vanessa Sánchez-Ortizc; Edwin Hualpa-Cutipad; Celia Vargas-de-la-Cruzb,f,⁎; Bernabé Luis-Alayaa; Eduardo Flores-Juareze    a Laboratory of Microbial Ecology and Biotechnology, Department of Biology, Faculty of Sciences, National Agrarian University La Molina (UNALM), Lima, Perú

b Department of Pharmacology, Bromatology and Toxicology, Faculty of Pharmacy and Biochemistry, Centro Latinoamericano de Enseñanza e Investigación en Bacteriología Alimentaria-CLEIBA, Universidad Nacional Mayor de San Marcos, Lima, Perú

c Professional Career in Environmental Engineering, Faculty of Engineering, Private University of the North, Los Olivos Campus, Lima, Perú

d Faculty of Pharmacy and Biochemistry, Microbiology Laboratory, Universidad Nacional Mayor de San Marcos, Lima, Perú

e Department of Biochemistry, Faculty of Pharmacy and Biochemistry, Universidad Nacional Mayor de San Marcos, Lima, Perú

f E-Health Research Center, Universidad de Ciencias y Humanidades, Lima, Perú

⁎ Corresponding author: [e-mail]

Abstract

Food security is currently a priority at the global level, the physical and economic availability of specific foods to meet the needs of an entire population on a dietary and preferential basis. Due to this problem, its availability, accessibility, and use are essential, especially when these characteristics are affected by climatic factors, natural disasters, low productivity, among others. Microbiological research is crucial in the development of new alternatives not only to improve good food manufacturing practices, but it also plays an important role in the development of ecological technologies such as the development of new foods, such as the individual proteins of cells. One of the advantages of mass production of microbial cells is that they are not affected by dietary risks. Likewise, these protein cells with derivatives of microorganisms such as fungi, algae, and bacteria, also contain a high concentration of lipids, carbohydrates, vitamins, and even inositol and glutamic acid. For this reason, microbiology has the potential to provide important advances in food production, use, and security.

Keywords

Microbiology; Food; Sustainable

1: Introduction

There is currently a worrying situation that has been increasing over the years—the problem of producing enough food to meet the needs of the world population, which is estimated to reach 9 million inhabitants by 2050 (Godfray et al., 2010), especially in tropical and subtropical regions where the population growth rate is increasing faster than in the rest of the world (Rodriguez and Sanders, 2014). Thus, strategies have been generated and implemented globally, due to the need to improve sustainable agricultural activities, to ensure the current and future demand for food, i.e., to guarantee a stable production that is in accordance with the quality of the environment. Among others, the objectives pursued are food security, eradicating poverty, and conserving and protecting the environment and natural resources (Guerra, 2008).

The solution to this problem is focused on increasing the yield and exceeding the current global capacity to produce food by sustainable practices, highlighting the need to develop new technologies and apply the best technologies known for a long time, such as promoting the growth of microbial plant symbionts, in a more effective way (Bennett et al., 2013), the use of microorganisms and their metabolites in food processing that confers exceptional properties and benefit to human health. On the other hand, advances in the detection, study, and characterization of microorganisms have made a great leap in recent decades, molecular techniques have made it possible to know and gather information on the genome of various microorganisms as well as their amino acid sequence and characterization of their metabolites, with the purpose of not only including microorganisms and their metabolites as part of various foods, but also as useful tools in the application of food safety strategies, as well as models that predict the behavior of microorganisms (Havelaar et al., 2010).

The following is a review of the implication of microorganisms in food production, from the associations they establish with plants ensuring nutrient uptake, food safety, and molecular detection techniques.

2: General aspects of edible microbial biomass safety

2.1: Contextual approaches to nutritional value

According to the World Health Organization, "Nutrition is the intake of food in relation to the body's dietary needs", a definition that clings to the achievement of the Sustainable Development Goal of zero hunger.

In this perspective, the WHO warns in its latest report that more than 820 million people continue to suffer from hunger in the world and that the most worrisome projection is that even though this scenario has been unabated for three years, obesity continues to grow.

In an inherent analysis, towards economic, social, food production and consumption aspects, availability and access to food have been recorded, at the cost of generating intensive production in large territories; under unsustainable procedures, allowing to diagnose results of negative impacts on receiving bodies and biodiversity. Parallel results have given conformity in the consumption of ultra-processed foods, which include large amounts of sugars, sodium, and fat, favoring the existence and permanence of chronic non-communicable diseases (Soares et al., 2020).

So, how should we focus our efforts to reduce nutritional deficiencies that limit or shorten the well-being and normal functioning of the organism, in a positive scenario, will there be additional alternatives in food improvement that will enhance the capacity of digestion and absorption of nutrients, and according to the condition of obese and stable weight individuals, will there be a difference in the correct assimilation of nutrients? With the intention of answering the questions, let us contemplate the Japanese vision; the intake of quality-food-related to an exercise routine projects the purpose of sustaining a healthy life that addresses the opportunity of longevity in its inhabitants (Iwatani and Yamamoto, 2019).

In terms of proper nutrition, the Estapà (2006) argues that the inclusion of simple and complex carbohydrates, as well as lipids are listed as facilitators of immediate energy providing a total daily energy between (50%–60%) and (30%–35%) to correspond. While proteins, in their structural function of vital organs and complements should not only consider the intake of 0.8 g/kg/day, but that this should also be mixed; that is to say, of animal and vegetable origin in equal proportions. In this environment, vitamins, and essential chemical elements such as phosphorus, calcium, sodium, and potassium should be ingested as recommended since excess could also be a precursor of diseases. Finally, vegetable fibers, mostly non-absorbable carbohydrates, and lignin, as well as consumables derived from fermentation (saprophytic bacteria) make up the judicious scheme of an adequate diet.

Although the concept of nutrition is still focused on the variables obtaining energy from food, the considerations on the deficit of macronutrients such as vitamins, minerals, and essential amino acids have encouraged inquiries related to whether what we consume really conserves all that is required (Corio Andújar and Arbonés Fincias, 2009). Namely, from the processes linked to the conservation and/or preservation that food requires; terminologies such as dissociation or piezo-stability for proteins and vitamins respectively, the verification of the percentage of nutritional quality that we can lose in consumables from processes often linked to safety arises as an imperative background (Mor-Mur, 2010).

In attribution to this, functional foods, or nutraceuticals, are postulated as the new initiative of substantial utilization. From providing the content of the food with compounds of nutritional value as a fortifier or subtracting those that are potentially intolerant to the consumer (Ros, 2001).

According to Rocandio Pablo and Arroyo Izaga (2001), the attribution of the term functional to what we know as foods does not have a categorically accepted definition. However, the International Food Information Council (IFIC) relates the circumspect term functional food to that which provides health benefits through nutrition, while the European Consensus (EC) defined it as that which beneficially affects one or more functions of the organism including the reduction of disease risks.

In these instances, the suggested modifications lean towards biotechnological applications from the most incipient ones such as dairy-derived production and fermentation to the most complex ones such as the use of transgenics (Muñoz, 2008). Similarly, Ros (2001) exemplifies that, although the greatest effort lies in genetic changes aimed at reducing pests, the greatest challenge is to produce plants that synthesize more photochemical of added value for health.

In the evolutionary diligence of biotechnological aspects, according to Olarte (2014) transgenics as a public and global issue are framed in the definition of; modifying, eliminating, or inserting genes inside the DNA of a living being of the same species or of another, a reality that has generated conjectures linked to myths and truths about the optimization of processes and products.

From the published references, the requirement of confirmatory answers attributed by Meléndez Illanes et al. (2013), who in the analysis of cases question whether food is at the service of health or the business of the food industry, is highlighted, and it is that, in attribution to the evidence these must have the ability to be reproducible so that there is no ambiguity in the results of benefits issued in advertising and that in contrast a range of new options for continuous improvement in nutritional aspects is glimpsed.

In this regard, the adequate nutritional value may not be subject to extreme modifications, perhaps the initiatives observe the use of natural components as main mechanisms in the food supply, hence the interaction of physical principles between the stress and deformation of matter Rheology (fluid movement) (RAE), may be the link that annexes the participation of microorganisms, as an opportunity to generate food.

In short, we agree with Aranceta-Bartrina (2010) that in the short term, the need to determine nutritional requirements at specific levels will be feasible in terms of results based on gene expression subject to food design models. While, in the field of nutrigenomics, the articulation of functional foods, fortified foods, probiotics, transgenic foods, new foods and pharmacological supplements are ingredients applicable to new research, nanotechnology is projected as the configurator of new reference frameworks of possibilities not yet considered.

2.2: Profit dynamics

Over time and in the context of empirical knowledge, the perception of nutritional gains in foods processed under natural fermentation conditions was an option for consumption in terms of alleviating gastrointestinal problems. In the same direction and under scientific scrutiny, it would later be recognized that the participation of microorganisms not only intervened in the increase of the nutritional contribution of a specific food, but also allowed in collateral scenarios; benefits in the balance of the internal systems of the human being (Olveira and González-Molero, 2016).

Considering the initial identification of lactic acid bacteria (LAB), present in fermented milk at the end of the nineteenth and beginning of the twentieth century, it was demonstrated that Lactobacillus, Leuconostoc, Lactococcus and Bifidobacterium actively participate in the production of organic acids, allowing pH stability and product safety. In this sense, it was recorded that the production of metabolites during milk fermentation allowed the integration of a microflora capable of producing changes in flavor, texture, appearance, color, aroma, and nutritional properties of the resource, resulting in a wide variety of products for consumption (Domínguez González et al., 2014).

It is pertinent to emphasize that, the viability of the properties attributed to microorganisms is parameterized in the brief control of the shelf life of food and the analysis of the physicochemical and organoleptic properties of a product also recognized as probiotics (Soares et al., 2019).

According to Serra (2016), bifidobacterial strains were able to express induction of immune responses in an anti-inflammatory profile correlated to irritable bowel syndromes. This shows that bacterial flora is rooted in modulatory functions associated with digestion. Of the many guarantees that are attributed to these products, it is feasible to highlight among the most important the regulation of intestinal functions and stimulation of the immune system, allowing the latter to obtain macrophages and antibodies (Ballesta et al., 2008).

2.3: Functional properties: Probiotics-prebiotics-symbiotics

Today, more than 1500 trials on probiotics and about 350 on prebiotics are recognized. However, these publications include different variables in their study and the accumulated evidence supports the opinion that the benefit is measurable in many parameters (Organización Mundial de Gastroenterología, 2011). So, against this background, it is easy to ask: What are probiotics, prebiotics and why are they of interest to research?

In the scope of the WHO scientific experiences, it is mentioned that the term Probiotics, implies referring to live microorganisms that when administered in adequate quantity exert a beneficial effect on the health of the host, while Prebiotics are defined as selectively fermented ingredients that allow changes in the composition and/or activity of the gastrointestinal microbiota, thus providing health benefits to the host (Organización Mundial de Gastroenterología, 2011).

In addition to admitting that probiotics are not toxigenic pathogens and can additionally survive the acidic environment of the stomach and the effect of bile in the duodenum (Dunne et al., 2001), comment that participation has also been observed without displacing the existing native microbiota.

While Ramírez et al. (2018), records that the most studied probiotics are lactic acid producing bacteria, such as Lactobacillus, and Propionibacterium and Bifidobacterium species. Valdovinos-Díaz (2013) refers in terms of molecular biology; it has been identified that the number of bacteria in an individual is 10 times greater than that of human cells and that in the interaction with antibiotics the suppression of all bacterial groups is obtained, in contrast the application of Saccharomyces boulardii in antibiotic dosage effectively reduces the changes in the intestinal microbiota.

In the characterization of bacterial species populations, the approximations register from 300 to 400 species, considering that only between 30 and 40 of them coincide for 99% of the population. In correlative aspects, it has been demonstrated that in the newborn the participation of bifidobacteria potentially inhibit the growth of pathogens and are involved in the production of vitamins of group B and folic acid (Narbona López et al., 2014), while Lemale (2014), attributes that the enrichment of milk with Bifidobacterium lactis or Lactobacillus reuteri register significant reduction of ulceronecrosing enterocolitis in low-weight preterm infants. Thus, according to Bover Cid et al. (2001), from a habitual point of view, feeding does not involve an act of survival, but rather reinforces the need to generate protection against chronic diseases of persistent incidence.

In this regard, it is recorded that the dynamics of work between Lactobacillus acidophilus and B. lactis (5 × 109 cfu), reduces cases of pollen allergy in children; from the inhibition of access of eosinophils via nasal mucosa, while L. fermentum (1 × 109 cfu) or placebo associated with probiotics, predisposed Th1 lymphocyte increase to interferon gamma in children with atopic dermatitis (Rueda-Rodríguez et al., 2016; Ouwehand et al., 2009; Prescott et al., 2005).

On the other hand, from the preventive point of view and with the intention of attending to the treatment of inflammatory intestinal diseases, the evaluations of nutrition and interaction of food with the genome give the opportunity to identify advances in the use of prebiotics and probiotics as biological systems of gene stimulation in the control of cancer risks (Peña, 2016).

According to, Valdovinos-García et al. (2018), in a survey of gastroenterologists and nutritionists; one of the characteristics that predisposes the prescription of this element is constituted by the recognition of strains analyzed in a clinical study for the specific symptom or disease. The evaluation connoted the acceptance of 44.33% (141) gastroenterologists and 34.30% (106) nutritionists. Finally, the findings also confirmed that 97% of the participants fully or partially agree that probiotics are safe and confer no health risks.

Likewise, the nature of prebiotics as oligo- or polysaccharides represent the opportunity to be growth-stimulating and opportune substrates for hydrolysis or fermentation by bacteria such as bifidobacteria and lactobacilli (Lemale, 2014), the interactions of both agents are relevant in the continuous improvement of the utilization and assimilation of benefits in the nutrition process.

According to Ramírez and Gordón (2014), in a symbiotic balance of probiotics (saprophytic bacteria and yeasts) and prebiotics (compounds that stimulate the microbiota), the beneficial interaction of resistance to potential pathogens and their inclusion as precursors of the local or systemic immune response, increases the qualitative and quantitative scope of future research. Consequently, for the confirmation of benefits administered independently by probiotics, prebiotics, or symbiotic, it is still required that several researchers involve their efforts in the approach of objectives; based on the confirmation of their preventive benefits, of sustenance in the dietary routine and of possible interactions to the strengthening of recuperative treatments.

3: Safety of edible microbial biomass

As nutritional deficiencies express in the population the need for new strategies available to contribute essential elements and protection against highly adaptable microorganisms, the question prevails in the assumption of whether more than one species of this group can provide nutrients and natural immunity. A clear example of the edible safety of microbial biomass is Kefir, the scopes of research to date present Kefir as a highly nutritious food between proteins, mucopolysaccharides, vitamins B, K, tryptophan, Ca, P and Mg, in addition to a low proportion of fat (12%) (Rosa et al. (2017); Pereira et al., 2017).

Whose versatility in its preparation has been described by research by Pereira et al. (2017), as having a minimum irregular shape (3 cm), besides being an input in the fermentation of milk, which at the end of the process offers us a texture similar to yogurt. The authors highlight the importance of unlimited varieties of cultural media such as cow, goat, sheep, camel, buffalo, peanut, soybean, and rice milk. Then, if it is desired to generate food production based on these microscopic populations, the homemade or artisanal formula includes combining any of the mentioned culture media together with kefir grains in an interval of 8°C to 25°C for 24 h, after which it is possible to obtain derived products such as kefir, Greek yogurt, and buttermilk. According to the authors, the food evidence easily digestible proteins and concentrations between 1220 ± 88 μg mL of phosphorus (P) in whey, while for iron (Fe) between 6.7 ± 0.2 μg g in kefir and 8.9 ± 0.2 μg in Greek yogurt. Finally, for Greek yogurt they corroborated percentages of calcium (Ca) (21.2%), phosphorus (P) (59.7%), and iron (Fe) (22.3%).

According to Kabakcı et al. (2020), the recognition of digestive dynamics related to cholesterol reduction, obesity, and increased life expectancy, have made kefir over the years, a product with high demand in proactive consumers in reducing gaps related to carcinogenic risks or simply a life with quality limitations. In the quote, the contribution of Vitamins B12, B1, B2, and B6 is highlighted, as well as essential amino acids (phenylalanine, tyrosine, leucine, and glycine) and minerals (magnesium, potassium, and calcium).

Likewise, several investigations conclude that obesity and type 2 diabetes express delayed glucose and lipid absorption through the inhibition of lipid and carbohydrate hydrolyzing enzymes, namely α-amylase and lipases, in the digestive organs (Lee et al., 2013; Tiss et al., 2020; Vieira et al., 2017). The above was a reason for (Tiss et al., 2020), to motivate the comparative in vitro testing between unfermented soy milk and kefir-fermented soy milk to know if these foods could be related to enzymatic activity. On the other hand, although many of the diseases that are currently foreseen are related to microorganisms, according to Lopitz-Otsoa et al. (2006), the positive association of yeasts and bacteria in kefir grains are evidence of probiotic formation that can generate random improvements in resistance to colonization and immunomodulation of the gastrointestinal microbiota in the habit of a balanced diet. Under the symbiotic description of agents such as Lactobacillus, S. cerevisiae, Kluyveromyces lodderae, K. marxianus, and Candida humilis presented by the authors, this acid fermented milk with light carbonated and alcohol components according to reference, is postulated as an accessible food component that contributes to lactose tolerance, stimulates gastric motor function, and colonizes the intestine.

In a particular mention of the species Lactobacillus casei, evidence of survival at the level of the intestinal tract and immunostimulant effect in the significant increase of secretory IgA is reported (Tormo Carnicer et al., 2006). On the other hand, in terms of multiplicity of microbial flora, Wang et al. (2021) report that, in adjudication of the microbiome, kefir gathers varieties of predominant genera interrelated among bacteria such as Lactobacillus and yeasts such as Saccharomyces, Kazachstania, Kluyveromyces, and Pichia, which ratifies the mention made by (Lopitz-Otsoa et al., 2006).

In estimation of the emerging scenario of new viruses and the limitation of antiviral drugs, the appreciation of Hamida et al. (2021), cites the interest of interacting probiotic products with antiviral agents, in the context that kefir enhances the development of antiviral cytokines and dendritic cells derived from human monocytes so that they can be applied as antivirals and anticancer agents. In this sense, the meta-analysis performed by the authors compiled a correspondence between antiviral activity and probiotic agents identified in the composition of kefir.

In the first analysis, the representativeness of the genus Lactobacillus included the following species; Lactobacillus casei—Rotavirus, Lactobacillus brevis—Herpes simplex virus type 2 (HSV-2), Lactobacillus plantarum—Echovirus E7 and E19, Influenza virus H1N1, Coxsackie virus, Influenza virus, Seasonal and Avian Influenza viruses, Lactobacillus acidophilus—Hepatitis C, Influenza virus, Rotavirus, Coxsackie, Lactobacillus gasseri—Influenza A virus, Spiratory syncytial virus (RSV), Lactobacillus crispatus—HSV-2, Lactobacillus amylovorus—Echovirus E7 and E19, L. rhamnosus—Influenza virus, Herpes simplex virus type 1, Coxsackie, L. sakei—Salmonid viruses, L. reuteri—Coxsackievirus A and Enterovirus 71.

The Lactococcus genus was less representative, registering Lactococcus lactis subsp. lactis—Feline Calicivirus, norovirus (NV), Herpes simplex virus 1 (HSV-1), Poliovirus (PV-1) and Lactococcus lactis subsp. cremoris—Influenza virus.

In retrospect, it is worth noting that the intent of the analysis was structured on the attempt to find a sustainable solution to alleviate hunger in the power of microbial food products. In this episode, the gap analysis on the health consequences in an extreme population (malnourished and obese) exposed to loss of quality of life seems to have a common solution.

Based on what has been mentioned by the authors, kefir and products including probiotics as a symbiotic food with participation of varieties of microorganisms, is postulated as a nutritional alternative that increases defenses and collaborates with the removal of the characteristics of obesity. Including aspects of simplicity in its preparation, the products originated in fermentative activities in correlation to the efficiency of these organisms refer a reliable and nutritious source in the line of defense, preventive and collaborative in the treatment of emerging diseases not always visible or detectable in time.

On the other hand, from another perspective, microorganisms have widely contributed to the generation of integrated ecosystems, closely associated with plants, generating consortia and physicochemical relationships, in benefit of the correct absorption of nutrients, as they possess mechanisms that allow the release of different nutrients that are retained in the soil. For this reason, this microbial versatility has been mentioned below, and its study has allowed discovering new capacities that can be included in the generation of edible biomass:

3.1: Microorganisms and their plant-microorganism-soil relationship

The use of beneficial microorganisms in modern agriculture plays an increasingly significant role in food security, such as plant growth-promoting bacteria, nitrogen-fixing bacteria, phosphate solubilizing microorganisms, arbuscular mycorrhizal fungi, etc., which contribute significantly to maintaining the fertility of agricultural soils (Dohrmann et al., 2013). A simple way to explain the physiology of plant nutrition is that plants transfer the available and dissolved nutrients in the soil through their specialized conduction system (vascular system), carrying these nutrients to all the edible organs of the plant that are used for human nutrition, which is why microorganisms play an important role as they help to capture nutrients from the soil and we call these microorganisms symbionts (Campaña-Olaya et al., 2017).

The available information shows that so far only a minimum percentage, varying between 1% and 10% of all microbial diversity, has been cultivated by in vitro techniques of classical microbiology (de los Santos Villalobos et al., 2018), which is why the study of microorganisms represents a very broad opportunity that needs to be investigated to be used as biotechnological tools to increase the productivity of agricultural crops in an environmentally friendly and cost-effective way (Kalia and Gupta, 2005). A great deal of research has been reported that has demonstrated the important role played by microorganisms in the growth, development, yield tolerance, and protection against plant pathogens at greenhouse and experimental levels, however it is vital to continue with research and above all to standardize and firmly position their use at the level of agricultural fields destined for human consumption to guarantee food security (Landa-Acuña et al., 2020).

In this section, we want to show the importance of the study of microorganisms and how fundamental is the continuous discovery and subsequent application of new microbial species by the scientific community, both at the experimental, teaching, and business levels. These experiences on the biotechnological potential of microorganisms will serve to strengthen and create new highly specialized institutions focused on continuing research, applying new technologies and improving the agrobiotechnology potential of microorganisms to guarantee food security in the most vulnerable countries, in a context of a solid economy, greater scientific-technological development and awareness of the importance of safeguarding microbial communities, with emphasis on native microorganisms.

3.2: Microbial food safety in relation to plant-microorganism-soil

3.2.1: Bacteria in agriculture

Among the best-known roles of bacteria is their link to the biogeochemical cycles (nitrogen, carbon, sulfur, and phosphorus), which participate in the recycling of various bioelements of vital importance for plant nutrition, solubilization of mineral elements such as potassium, calcium, magnesium, etc. On the other hand, bacteria play roles in physiological processes of great importance in plants such as photosynthesis and metabolic processes such as degradation of xenobiotic compounds, control of plant diseases and finally processes related to the maintenance of the structure and function of the soil (Pal and McSpadden, 2006; Pankratova, 2006; Ryan et al., 2008).

For many years it has been reported and is still being investigated and applied on the use of bacteria for agricultural benefit, in this sense, various bacterial genera, such as: Pseudomonas, Bacillus, Pseudomonas, among others, have been worked for their metabolic characteristics of producing phytohormones, involved in root elongation and greater use of nitrogen or in the production of organic acids that contribute to neutralize soil pH, favoring the solubilization of insoluble phosphorus (Kathiresan et al., 1995; Campaña-Olaya et al., 2017).

In this context, strategies have been developed such as the application of bacterial inoculants with diverse metabolic capacities of interest, focused on complementing better agricultural management through the partial or total substitution of synthetic agricultural inputs. Specialized institutions such as the laboratory of microbial ecology and biotechnology of the Universidad Nacional Agraria La Molina have developed several studies focused on the characterization and application of beneficial bacteria in the agriculture of various crops such as potato, quinoa, cocoa, coffee, beans, among others (Ogata-Gutiérrez and Zuñiga, 2020). It is therefore important to focus studies on native spices where edaphoclimatic and crop conditions are better and where favorable results have generally been obtained using microbial inoculants in the agricultural productivity of a nation, thus encouraging the involvement of the productive sector in the use of these microorganisms.

3.2.2: Bacteria and agrochemicals

Agricultural soil is a type of soil that is used for productive activities of various crops, considered of great importance in terms of environmental decontamination since plants, apart from absorbing nutrients such as CO2, also absorb different polluting compounds from the soil (Soto et al., 2014). To achieve greater productivity, it has been necessary to use agrochemicals for the control, reduction, and elimination of various pests and diseases; however, the consequences of their excessive use bring with them serious problems since they are considered toxic substances, which can have negative effects on soils, human health, and the environment, affecting crop production and consequently food security (Jaramillo Colorado et al., 2016).

More than 50% of agricultural soils are contaminated by the excessive use of agrochemicals, mainly due to the lack of guidance for the management of these compounds used to control pests and plant diseases, generating health problems and a decrease in soil nutrients. It can be deduced that the mismanagement of agrochemicals such as pesticides and fertilizers are detrimental to soil conservation and food security (Durán and Ladera, 2016), which is why in countries such as Venezuela and Thailand they have banned the use of certain agrochemicals due to the harmful effects that this generates (Jara-Peña et al., 2017).

There are several alternatives to reduce the degradation of the affected soil, one of them is the introduction of bacteria that degrade toxic compounds to replace agrochemical compounds (Molina-Montenegro et al., 2016). For this reason, several investigations have been carried out which indicate that bioremediation using bacteria is a promising alternative to recover agricultural soils. Studies on bacteria indicate that their ability to absorb herbicides in agricultural soils shows the positive effect that bacteria of this type have on the degradation of agricultural soils, since they release nutrients and associate minerals with each other, thus regenerating soil nutrients for planting (Akintui et al.,