Using Micro-Organisms in Food Production

Micro-organisms play a crucial role in the production of certain types of food and drinks, such as cheese, yoghurt, beer, and bread.
Yeasts are a type of micro-organism used in the baking and brewing industry. They ferment sugars in the absence of oxygen to produce carbon dioxide and ethanol. This process is known as anaerobic respiration.
In bread-making, the carbon dioxide produced by yeast fermentation causes bread to rise. The ethanol evaporates during the baking process.
In the brewing industry, yeasts ferment maltose from malted barley to produce carbon dioxide and ethanol, the key component of alcoholic beverages.
Other types of fungi, like Penicillium, are used to make specific types of cheese. For instance, Penicillium roqueforti is used in blue cheese production.
Lactic acid bacteria are used in the dairy industry for yoghurt and cheese production. These bacteria convert lactose (milk sugar) into lactic acid. The acid then coagulates milk proteins, leading to the formation of products like yoghurt and cheese.
Some types of bacteria are intentionally added to certain foods for their preservation. For example, certain bacteria are added to milk to produce lactic acid, which prevents the growth of harmful bacteria, thereby extending the milk’s shelf life.
The whole process of using microbes to produce food is a branch of biotechnology. It’s a study of large-scale food production using fermenters.
Fermentation also happens in vegetables like kimchi and sauerkraut. The process involves bacteria converting sugars in the vegetables into lactic acid, which acts as a natural preservative.
Understanding how micro-organisms are used in food production can also help in developing new ways to improve food safety, combat foodborne diseases, and reduce food waste.