THE IMPORTANCE OF MICROBIAL GENETIC RESOURCES FOR FOOD AND AGRICULTURE IN THE BIOECONOMY

Abstract

The main purpose of the Biotechnology field in the food and agriculture sector is to create Knowledge Based Bioeconomy. Bioeconomy is an economic process that deals with the commercial distribution and consumption of products such as goods, energy and services produced from biomaterials (plants, animals, microorganisms) and covers all kinds of industries and economic sectors that produce, manage and spread biological resources. It is among the sustainability features of the Biotechnology science and modern bioeconomy. Biotechnology is the driving force of the bioeconomy. Biology Science, Life Sciences and Biotechnology work in harmony with other technologies. Common goals; To provide the knowledge-based for sustainable management, production and use of biological resources, to provide new, safe, lower cost and eco-efficient products, to promote competitiveness and sustainability in the industry (Ünal, 2020). Microorganisms are biological power and rich gene potentials, the most basic for the bioeconomy and the most practical biological systems in transferring to the economy. The developing technology changes the environment and conditions that microorganisms encounter with people. With microorganisms, which were previously considered only as an infectious agent (microbe), today many fields are studied, from education to health, from industry to production, from agriculture to food, environment, industry to biological weapon. The monitoring of microbial biodiversity and genetic resources of microorganisms has been performed by culture and taxonomic evaluation of microorganisms in samples taken from ecosystems. It has been determined that the number of prokaryotic microorganisms on earth, which can be cultured until today, is over 5.000. It has been calculated that the total number of prokaryotes will be around 2.000.000 microorganisms in the nature.

Keywords

• Biotechnology,Bioeconomy,Microbial biodiversity

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