Usage of Bacteria in food industries

Usages of bacteria in food industries

1. 1
Aryan Aditya Nanda
North Point School
Standard–VIII
Section -(B)
Roll No–20
Uses of Bacteria
in
Food Industry

2. 2
INTRODUCTION
Democritus Leucippus
Democritus Leucippus
Bacteria:Bacteriaareunicellularorganismsbelonging
totheprokaryoticgroupwheretheorganismslackafew
organellesandatruenucleus”
Oneoftheveryfirstorganismstoevolveonearthwas
probablyaunicellularorganism,similartomodern
bacteria.Eversincethen,lifehasevolvedintoamultitude
oflifeformsovermanymillennia.However,wecanstill
traceourancestrybacktothissingle-celledorganism.
ListofBacteriausedinFoodIndustry:
Lactobacillus
Acetobacter
Aspergillus
StreptococcusandBacillus
Classification of Bacteria
Bacteriacanbeclassifiedintovariouscategoriesbasedon
theirfeaturesandcharacteristics.Theclassificationof
bacteriaismainlybasedonthefollowing:
Shape
Compositionofthecellwall
Modeofrespiration
Modeofnutrition

3. 3
Use of Bacteria in Making Curd
Themajorbacteriasusedformakingcurdasbelow:
Lactobacillusbulgaricus
Lactobacillusacidophilus
Curdisculturedmilk.Tomakecurd,milkisfirstlyheatedto
around85°C.Heatingmakessureanyunwantedbacteriaare
killed,anditalsohelpstochangethestructureofthemilkproteins,
allowingthemtosetsmoothly.
Afterheating,themilkiscooled(toaround45°C),andspecially
preparedbacteriacalled‘starter’culturesareadded.Themilkis
keptatthistemperatureforapproximately4to7hourstoallowit
toferment.Fermentationinvolvestheharmlessbacteria
convertingthemilksugar(calledlactose)intolacticacid.
TheincreaseinlacticaciddecreasespHandcausesthemilkto
clot,orformthesoftgelwhichhelpstocoagulateandsetthemilk,
producingcurd.
BenefitsofCurd:
Itisconsideredtoasbeinga“healthyfood”highincalciumwhich
isimportantforbonegrowthinchildrenandforthepreventionof
osteoporosis(weakandbrittlebones)inadults.

4. 4
Use of Bacteria in Making Cheese
Themajorbacteriasusedformakingcheeseareasbelow:
Lactobacillusdelbrueckii
subsp.bulgaricus
Streptococcusthermophilus
MakingofCheese:
Themainingredientincheeseismilk.Cheeseismadeusingcow,
goat,sheep,waterbuffaloorablendofthesemilks.
Culturesforcheesemakingarecalledlacticacidbacteria(LAB)
becausetheirprimarysourceofenergyisthelactoseinmilkand
theirprimarymetabolicproductislacticacid.Thereisawide
varietyofbacterialculturesavailablethatprovidedistinctflavor
andtexturalcharacteristicstocheeses.
Thetypeofcoagulantuseddependsonthetypeofcheese
desired.Foracidcheeses,anacidsourcesuchasaceticacid(the
acidinvinegar)orgluconodelta-lactone(amildfoodacid)isused.
Forrennetcheeses,calfrennetor,morecommonly,arennet
producedthroughmicrobialbioprocessingisused.Calcium
chlorideissometimesaddedtothecheesetoimprovethe
coagulationpropertiesofthemilk

5. 5
Use of Bacteria in Curing Tea
Bacillus
Bacillus
Themajorbacteriasusedforcuringofteaareasbelow:
Bacillusmegaterium
acidogenicbacteria
CuringofTea(Process):
CuringoftealeavesisbroughtaboutbytheactivityofBacteria.
ThebacteriawhichisusedincuringteaisBacillusmegaterium.
Curingoftealeavesinvolvesdryingofleavesandlosinggreen
colour.
Itisanoxidationdryfermentationreactioninwhichwaterisdriven
off,thegreencolourislostandtheleavesassumeatougher
textureandundergochemicalchanges.
Inthecuringstage,Flavouredteasaremanufacturedbyspraying
theteawitharomasandflavoursorbystoringthemwiththeir
flavorings.
Teabecomessweetandmellowthroughfermentationbyageor
dampness.Aminoacidsandlipidsbreakdowncompletely,turning
theleavesblackish-browninafullyoxidizedtea
Basedonthedegreeandtypeofbacteriausedforfermentation
andduration,differenttypesofteaareformed.

6. 6
Use of Bacteria in Synthesis of Vitamin
Probioticbacteria,membersofthegutmicrobiota,areableto
synthesizevitaminKandmostofthewater‐solubleBvitamins,
suchasbiotin,cobalamin,folates,nicotinicacid,panthotenicacid,
pyridoxine,riboflavin,andthiamine,inhumans.
VitaminB12synthesisbyhumansmallintestinalbacteria.In
humans,gutbacteriasecretevitaminB12andalessfamiliar
micronutrientcalledvitaminK.
EscherichiacoliandcloselyrelatedSalmonellatyphimuriumis
abletosynthesizevitaminB
12.
Onlyalimitednumberofbacteriaareknowntoproducevitamin
B12,threeofwhich—Pseudomonasdenitrificans,Bacillus
megaterium,andPropionibacteriumfreudenreichii.
IntheintestineofHerbivorousanimalslikecowandbuffalo,
bacteriahelpindigestionofcellulose.
BacterialikeRumenococcus andciliateslikeEntodinium
caudatum.Thesesymbioticmicroorganismshelpinfermentation
andbreakdownofcelluloseandthushelpintheirdigestion.
Escherichia coli
Escherichia coli

7. 7
Use of Bacteria in Agriculture
Bacteriaincreasethefertilityofthesoilandprovidesuch
nutrientstothesoilwhichareusefulfortheplantgrowth.They
alsohelpinsofteningthefoodintheseedandthisisthereason
plantscomeoutoftheseeds.
Bacteriaperformmanyimportantecosystemservicesinthesoil
includingimprovedsoilstructureandsoilaggregation,
recyclingofsoilnutrients,andwaterrecycling.
Rhizobiumisabacteriathatlivesinasymbioticrelationship
betweenrootnodulesofleguminousplants.Theyfixthe
atmosphericnitrogenandconvertitintosolublenitrates,nitrites
andammoniumcompounds.Nitrogenfixationhelpsinincreasing
soilproductivityandsoilfertility.
Similarlyotherbacterialike“Nitrosomonas”,“Nitrobacter”etc
alsoenrichthesoilwithnitrogen.Themainfunctionsofthese
bacteriaareas:
a.tosupplynutrientstocrops;
b.tostimulateplantgrowth,e.g.,throughtheproductionofplant
hormones.
c.tocontrolorinhibittheactivityofplantpathogens.
d.toimprovesoilstructure.
e.bioaccumulationormicrobialleachingofinorganics.

8. 8
Thank You
Bibliography :
1)https://www.biotecharticles.com/Others-Article/Applications-of-Bacteria-in-Agriculture-
Environment-and-Dairy-Industry-
2)https://en.wikipedia.org/wiki/Yogurt
3)https://www.quora.com/What-is-the-bacteria-in-curd
4)https://sciencing.com/role-microbes-yogurt-production-8460533.html
5)https://www.cheesescience.org/microbes.html
6)http://milkfacts.info/Milk%20Processing/Cheese%20Production.htm
7)https://en.wikipedia.org/wiki/Cheese
8)https://www.vedantu.com/question-answer/curing-of-tea-leaves
9)http://www.envirobiotechjournals.com/article_abstract
10)https://edurev.in/question/99307/Name-the-bacteria-used-to-improve-the-flavour-of-Tea
Acknowledgement:
IwishtoexpressmydeepgratitudeandsincerethankstothePrincipal,MrsSudhaMenon,
NorthPointSchoolforherencouragementandfacilitiesthatsheprovidedforthisprojectwork.
IextendmyheartythankstoMrs.SwatilekhaBhattacharyaBiologyteacher,whoguidedmeto
thesuccessfulcompletionofthisproject.Itakethisopportunitytoexpressmydeepsenseof
gratitudeforherinvaluableguidance,constantencouragement,immensemotivation,which
hassustainedmyeffortsatallthestagesofthisProjectwork…
Ican’tforgettooffermysincerethankstoparentsandalsotomysisterwhohelpedmeto
carryoutthisprojectworksuccessfulandfortheirvaluableadviceandsupport,whichI
receivedfromthemtimetotime….