Bacteria and food production

Bacteria in food production. The main genera are Lactococcus Leuconostoc Pediococcus Lactobacillus and Streptococcus thermophilus.

These microbes from natural and external sources contaminate foods by contact which can occur anytime between production and consumption.

Bacteria and food production. Bacteria are commonly used in the production of variety of dairy products. 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.

Discover more about the use of bacteria in food. Microorganisms in food production. 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.

Fermentation is one of the oldest transformation and preservation techniques for food. Starter cultures which are largely comprised of lactic acid bacteria are food-grade microorganisms that are used to produce fermented foods of desirable appearance body texture and flavor. Types of fermented foods for which commercial starter cultures are currently used include dairy products cheese sour cream yogurt meat products sausages and vegetable products pickles sauerkraut olives.

These microbes from natural and external sources contaminate foods by contact which can occur anytime between production and consumption. Microbial contamination of foods can have many undesirable consequences ranging from spoilage to foodborne illness. However some microorganisms possess properties that can benefit food production or conversion.

Not all bacteria present in food is dangerous. Bacteria that consists of lactic acid are used to create food through fermentation. This type of bacteria is termed started cultures and are used in cheese sour cream buttermilk yogurt sausage pickles and olives.

Most bacteria grow best at about pH 7 and grow poorly or not at all below pH 4. Yeasts and molds therefore predominate in low pH foods where bacteria cannot compete. The lactic acid bacteria are exceptions.

They can grow in high acid foods and actually produce acid to give us sour milk pickles fermented meats and similar products. Bacteria molds and yeast are the most important microorganisms that cause food spoilage and also find the maximum. Different strains of bacteria and fungus are used for fermentation of dairy products for production of a wide variety of.

Lactic acid bacteria are used for coagulation of milk. Common bacteria involved in food spoilage. Lactobacillus Slime or rope formation.

The procedure of mass production of Bakers yeast is elaborate under controlled conditions of pH temperature conditions. Microorganisms as Food Single Cell Protein. Algae yeasts and bacteria can be grown in large quantities to yield a cell crop which is rich in protein known as single cell protein.

Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary depending on which bacteria or virus has contaminated the food. To prevent illness always follow the food safety steps.

Clean separate cook and chill. Other prevention tips for specific bacteria and viruses are included below. These benefits are provided by inhibiting growth of undesirable microbes Sreeramulu et al.

The drink which originated in China includes acetic acid producing bacteria Acetobacter xylinum Acetobacter xylinoides or Bacterium gluconicum and yeasts along with sucrose which liberates the glucose and fructose Battikh et al. Yeast and bacteria work together to produce the aromatic nutty flavours that chocolate and coffee are famous for. This is the reason that you may pick up on some chocolate or coffee notes when tasting whiskey its the microbes that are producing the flavour.

Bacteria important in food micribiology may be divided into groups according to the product of fermentation eg. Lactic acid bacteria acetic acid bacteria propionic acid bacteria. Bearing in mind the food constituent attacked used as food for micro-organisms proteolytic saccharolytic and lipolytic bacteria may be distinguished.

Artificial contaminationoccurs when food is handled or processed such as when fecal bacteria enter food through improper handling procedures. Food Spoilage Microbes can cause food to deteriorate and develop unpleasant odors tastes and textures. They can cause fruits and vegetables to get mushy or slimy or meat to develop a bad odor.

In the study of bacteria in food important groups have been subdivided based on certain characteristics. These groupings are not of taxonomic significance. Lactic acid bacteria are bacteria that use carbohydrates to produce lactic acid.

The main genera are Lactococcus Leuconostoc Pediococcus Lactobacillus and Streptococcus thermophilus. In the dairy industry many products result from fermentation by microorganisms in milk and the products of milk. For example buttermilk results from the souring of low-fat milk by lactic acidThe flavor is due to substances such as diacetyl and acetaldehyde which are produced by species of Streptococcus Leuconostoc and Lactobacillus as they grow.

Bacteria in food production. Bacterial food cultures can be divided into starter cultures and probiotics. Starter cultures have mainly a technological function in the food manufacturing.

Probiotics have a functional role which refers to the ability of certain microbes to. The Role of Microorganisms in Food Production Food safety is a major focus of food microbiology. It is a scientific discipline describing handling preparation and storage of food in ways that prevent food borne illness.

This includes a number of routines that should be followed.