17 Applications of Microbiology 1. "The Use of Microbes in Food". Do eukaryotic cells have restriction endonucleases? Yoghurt is often sold sweetened and flavoured, or with fruit added at the bottom. Depending on the nature of the organism added, cheese is of the following types: a. Cheddar cheese is prepared by the addition of bacteria to enhance its flavour and texture. his process of breaking down organic matter is part of what we normally think of as spoilage. Coagulation can also be done using acids such as vinegar or lemon juice. Pruteen was the first major SCP to be produced. Owned and operated by AZoNetwork, © 2000-2020. The microbiota in the human microbiome plays an important, critical role in our health. b. Salty lassi is usually flavoured with ground- roasted cumin and black pepper powder, while the sweet variety is served with lemon, mango or other fruit juice. Cheese is a solid food made from the milk of various animals, most commonly cows. The procedure of mass production of Baker’s yeast is elaborate under controlled conditions of pH, temperature conditions. The bacteria feed on the lactose and release lactic acid as a waste product. In India, Bulgaria and Turkey yogurt is prepared at home using a small amount of plain active culture yogurt as the starter culture. The flour is usually made from wheat and contains starch. It can also lead to an increase in the uric acid in the blood that will eventually lead to gout. Our mission is to provide an online platform to help students to share notes in Biology. d. The protein content of the cells is very high. The relationship between microbes, the human microbiome, diet, and food safety has played a critical role in the development of the modern food industry with its plethora of choice and variety and the consequent improvements in our overall quality of life. Importance of Microbiology in Food Industry: Microorganisms involved in food microbiology include … Microbes have been used in the production of various important foods and beverages which are part of the average human diet for thousands of years. The flour also contains a protein called gluten, which forms sticky stretchy threads as the yeast works on the sugar. Yeast is a fungus that feeds saprotrophically. It may be a useful source of minerals, vitamins, fat and carbohydrates. News-Medical, viewed 25 November 2020, https://www.news-medical.net/life-sciences/The-Use-of-Microbes-in-Food.aspx. Fermented milk is produced by inoculating pasteurised milk with specific culture of microorganisms. It is left undisturbed for about 6 hours. The curds can be separated and pressed into desired shape and whey is used as food source for yeasts, which in turn can be processed as cattle feed and is rich in protein and vitamins. Some important food produced in whole or in part by microbial fermentation are pickles, sausages, etc. This is a question and answer forum for students, teachers and general visitors for exchanging articles, answers and notes. Image Credit: Alpha Tauri 3D Graphics/Shutterstock.com. Certain bacteria, including lactic acid bacteria, are used to produce yogurt, cheese, and pickles. Drinks such as kombucha and other non-alcoholic drinks are also widely available on the market. Different microorganisms are added to specific stages of food production to produce the desired effect. Without such microorganisms, the earth would accumulate dead animals, plants, and other non-decayed matter. The bacteria added reduce the pH, alters texture and develops a flavour. Other uses include citric acid production by fungi, the addition of probiotic supplements in yogurt and drinks, and the production of vinegar. There are several specific uses of microbes in the food industry today. It is cooled to about 40°C. All raw foods contain microorganisms that will eventually spoil and break down the food. Microorganisms are used to change one substance to another which is used as food, such as milk to yoghurt and cheese, sugar to wine and bread. Chocolate is prepared with the help of microbes. Rennin is an enzyme present in the stomach of Calves but now is also available in genetically engineered bacteria. Herbs and spices may also be added to the cheese. The dough rises and bread is made. In this interview, News-Medical speaks to Dr. Cristina Branco from Breast Cancer Now about the spread of breast cancer cells to the lungs. The flavour varies in different countries. To ensure complete fermentation two or more different bacteria may be used together. The use of mould fungi produces Roquefort cheese and blue cheese. The milk is boiled to kill undesirable microbes. Coagulation can be controlled using rennet tablets, which contains the enzyme rennin. Some cheeses (blue cheese, Stilton, Gorgonzola, and so forth) use molds to aid in ripening and provide characteristic flavoring. The big holes in the cheese is because of the production of large amounts of CO2. As well as cheese and bread, foods fermented from manioc are common in Africa, and fermented fish and soy products are consumed in Asia daily. 1: The milk sugar, i.e. d. Swiss cheese is prepared by the addition of Propionibacterium sharmanii. From the earliest fermentation of beer and production of bread to the probiotic foods which have been appearing on supermarket shelves over the last two decades, the application of microbiology to the food industry will certainly continue well into the future. What are the different sources of air pollution? As we have observed natural processes and phenomena, our curiosity has been a driving force behind our progress. How is Trace Evidence Analyzed in Forensic Cases? The application of microbiological standards to the food industry has continued unabated since then, with more legislation and the development of processes that ensure the safety of food having been enacted and developed over the intervening decades. They influence the quality, availability and quantity of food. The composition of the different SCP depends upon the organism and the substrate on which it grows. There are several geographic variations in the consumption of fermented foods. Retrieved on November 25, 2020 from https://www.news-medical.net/life-sciences/The-Use-of-Microbes-in-Food.aspx. 25 November 2020. The use of unpasteurised milk maintains the healthy balance of bacteria and enzymes of milk in its unprocessed state under very carefully controlled temperature and environmental conditions. Fermentation of milk leads to lactic acid production, which sours the milk. They grow on a wide range of cheap, waste products of agriculture and industry such as petroleum products, methanol, ethanol, sugar, molasses, waste from paper mills etc. (2020, September 11). The opinions expressed here are the views of the writer and do not necessarily reflect the views and opinions of News Medical. The cheese can be matured or ripened by the addition of bacteria or fungi or both. Low temperature limits growth of food poisoning and food spoilage organisms. applications of nanotechnology in food microbiology field such as food safety programs, antimicrobial activity, sensors for microbial detection and food packaging materials. b. It provides us with information about different types of microorganisms enabling us to understand their structure and... 2. Whereas taxonomy classification gives focus to the organism and its general characteristics, applied microbiology is focused on how various organisms can be used (applied) in given processes or the impact they can have in different industries. Overly processed foods can have a detrimental effect on the proper function of the human microbiome. There are many useful application of microbes in the food industry. Davey, Reginald. between patient and physician/doctor and the medical advice they may provide. g. Factors, such as climate do not affect them, since they do not occupy large areas of land. Microbial Application in the Food Industry Microbes have been used in the production of various important foods and beverages which are part of the average human diet for thousands of years. They influence the quality, availability and quantity of food. (Burr and Elliot, 1960; Leistner et.al., 1975) Some psychrotrophic microorganisms grow very slowly in foods below freezing, but usually not below 19°F.
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