Microorganisms and their role in food technology

MICROORGANISMS AND THEIR ROLE IN FOOD TECHNOLOGY

1. MICROORGANISMS AND THEIR ROLE IN FOOD TECHNOLOGY

2. INTRODUCTION Nature uses microorganisms to carry out fermentation processes, and for thousands of years mankind has used yeasts, moulds and bacteria to make food products such as bread, beer, wine, vinegar, yoghurt and cheese, as well as fermented fish, meat and vegetables. ( u can edit as u want)

3. ROLE OF MICROORGANISMS IN FOOD SPOILAGE, FERMENTATION, FOOD PRODUCTION. MICROORGANISMS ARE USED IN BREWING,WINE MAKING,BAKING, AND OTHER FOOD MAKING PROCESSES. THEY ARE ALSO USED TO CONTROL THE FERMENTATION PROCESS IN THE PRODUCTION OF CULTURED DAIRY PRODUCTS SUCH AS YOGURT AND CHEESE THE CULTURES ALSO PROVIDE FLAVOUR AND AROMA, AND INHIBIT UNDESIRABLE ORGANISMS

4. BACTERIA Bacteria are used to make a wide range of food products. The most important bacteria in food manufacturing are Lactobacillus species, also referred to as lactic bacteria. Bacteria can be responsible for the spoilage of food also. Bacteria breaks down the food, acids and other waste products are created in the process While the bacteria itself may or may not be harmful, the waste products may be unpleasant to taste or may even be harmful to one's health

5. LACTIC ACID BACTERIA Lactobacillales or lactic acid bacteria (LAB) are a clade of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, no respiring, either rod- or coccus-shaped bacteria that share common metabolic and physiological characteristics They are used in particular in fermented milk products from all over the world, including yoghurt, cheese, butter and buttermilk.. Lactic acid bacteria refers to a large group of beneficial bacteria that have similar properties and all produce lactic acid as an end product of the fermentation process ACETIC ACID BACTERIA Acetic acid bacteria (AAB) are a group of Gram-negative bacteria which oxidize sugars or ethanol and produce acetic acid during fermentation. The acetic acid bacteria consist of 10 genera in the family Acetobacteraceae. They are important microorganisms in food industry because of their ability to oxidize many types of sugars and alcohols to organic acids as end products during fermentation process

6. YEAST Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The useful physiological properties of yeast have led to their use in the field of biotechnology. Many types of yeasts are used for making many foods: baker's yeast in bread production, brewer's yeast in beer fermentation, and yeast in wine fermentation and for xylitol production Some species of yeast are opportunistic pathogens that can cause infection in people with compromised immune systems. Cryptococcus neoformans and Cryptococcus gattii are significant pathogens of immunocompromised people. Yeasts are able to grow in foods with a low pH (5.0 or lower) and in the presence of sugars, organic acids, and other easily metabolized carbon sources During their growth, yeasts metabolize some food components and produce metabolic end products. This causes the physical, chemical, and sensible properties of a food to change, and the food is spoiled

7. Saccharomyces cerevisiae Saccharomyces cerevisiae is a species of yeast. It has been instrumental to winemaking,baking,and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes Brettanomyces Brettanomyces aka Botanical Mayces is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as " Brett ". Brettanomyces is important to both the brewing and wine industries due to the sensory compounds it produces .

8. MOLDS A Mold is a fungus that grows in the form of multicellular filaments called hyphae. Molds that have been used in food production include : Fusarium venenatum – quorn Geotrichum candidum – cheese Neurospora sitophila – oncom They are used to ferment a soybean and wheat mixture to make soybean paste and soy sauce Common genera of molds include Acremonium, Fusarium, Alternaria, Penicillium

9. VIRUS A virus is a small infectious agent that replicates only inside the living cells of other organisms . Viruses can infect all types of life forms, from animals and plants to microorganisms, including bacteria and archaea . Hepatitis A is a viral liver disease that can cause mild to severe illness. The hepatitis A virus (HAV) is transmitted through ingestion of contaminated food and water or through direct contact with an infectious person Rotavirus is the most common cause of diarrhoeal disease among infants and young children. It is a genus of double-stranded RNA viruses in the family Reoviridae Norwalk Virus known as small round structured viruses or caliciviruses , are an important cause of gastrointestinal illness.

10. CONCLUSION