Positive Use of Micro-organisms

In Food Production

Micro-organisms play a tremendous role in food production. They’re essential in the making of bread, beer, wine, yogurt, cheese, and other fermented foods.
In bread making, yeast (a microorganism) feeds on the sugar present, producing carbon dioxide. This forms bubbles in the dough, allowing it to rise and giving bread its porous structure.
In yogurt and cheese production, specific bacteria are added to milk. The bacteria ferment the lactose in the milk into lactic acid which curdles the proteins and turns the milk into yogurt or cheese.

Micro-organisms also play a vital role in food preservation, extending the shelf life of food and preventing food spoilage.
Fermentation is a type of food preservation that relies on micro-organisms. The lactic acid produced during fermentation prevents the growth of harmful bacteria, making the food safe to consume for a longer period.
In pickling, vinegar (produced by the action of bacteria on alcohol) creates an acidic environment that prevents harmful bacteria from spoiling the food.

Fermentation can improve the nutritional value of food. It can increase the availability of certain minerals and vitamins, and also produce beneficial enzymes.
Some fermented foods are rich in probiotics, the friendly micro-organisms that help in boosting our gut health.
The yeast used in bread making is a source of B vitamins, which are important for energy production in our bodies.

The decomposition of organic waste like leftover food, compost, and animal dung is carried out by micro-organisms. This process recycles nutrients back into the environment, providing fertility to the soil.
Bacteria and fungi are primary decomposers; they break down complex organic matter into simpler substances that can be used by plants.
This capability of micro-organisms to break down waste material minimises the build-up of waste, playing a significant role in waste management and maintaining environmental health.