Common Microbes Used in Food Processing

Microbes are small microorganisms which are seen only by microscope. Though they are present everywhere . Some are harmful as they may cause disease but a majority of them are useful too. These useful microorganisms are used in a number of processes which are useful to human beings. The use of microorganisms in food processing is quite ancient. But modern technologies have made food processing through microorganisms much easier. 

Curd

 A microbe named Lactobacillus acidophilus is responsible for making curd . This microbe works at a temperature slightly above than the room temperature. Curd is rich in vitamin B12 and probiotics. It is also a good source of calcium. The LAB present in curd prevents growth of disease causing microbes in the gut.

Yoghurt

Streptococcus thermophilus and Lactobacillus bulgaricus  are the microbes which help in its production.In this process the milk is curdled at a temperature of about  46 degrees . Yoghurt is prepared in industries through this process . It comes in a  lot of flavours and is good for gut health.

Cheese

It is a food which was prepared with the help of microorganisms even before the idea of microbes was known. It is an ancient food which is today present in several varieties. Although all sorts of cheese have the same raw material, the use of different microbes in different cheese makes it unique in taste , flavour , appearance and in odour. 

Basically cheese is prepared in two steps 

• First milk is curdled by the LAB and liquid is separated from solid mass This cheese is then fermented by Acetobacter, Saccharomyces, Rhizopus like microbes . The cheese obtained is called cottage cheese
• If this cheese is further subjected to maturation by bacteria or fungi strains for a long period of time then cheese becomes ripened . For example the Swiss cheese  is a ripened cheese. It develops holes due to the carbon dioxide gas which comes out in its production. The microbe involved is called Propionibacterium shermanii.

Similarly Penicillium roqueforti produces Roquefort cheese.

Bread

Bread is a common food eaten throughout the world . It is also made with the help of microbes. 

The microbe often referred to as baker’s yeast is actually called Saccharomyces cerevisiae.This microbe is cultured separately and is added in less proportion while making the bread dough. The dough is allowed to rest . This resting allows yeast to secrete the enzymes . The enzymes amylase, maltase and zymase allow the bread dough to undergo fermentation. The dough swells up due to the production of carbon dioxide and the bread becomes ready to bake.

Dosa ,Uppma and Idli

Dosa , Idli and Uppama are the dishes of South India. All involve the use of microbes in the making process. The bacteria used are Leuconostoc and Streptococcus which help in making all the three soft due to production of  carbon dioxide.

SCP

They are called single cell protein. In actual they are super foods high in energy and nutrients which are made with Help of microbes. The most well known single cell protein is Spirulina . One of the interesting features of single cell protein is that this food is low in calories and good in terms of nutrients which makes it a desirable food in the 21st century. It is also good for the environment as it causes very less carbon footprint by n the ecosystem.

Toddy

Toddy is actually a drink with the process of fermentation. The sap of palms is used in the making of Toddy. When fermented for 3-4 hours toddy toddy achieves a mild alcohol content in it .

It is Further used to make sugar and vinegar as well.It is a refreshing drink.

Other 

Many Chinese foods are made with the help of microbes as well.Tofu is a popular dish which is prepared by fermented soybeans. Soy sauce is obtained by fermenting soybeans together. Kimchi is an old Korean dish prepared by fermenting cabbage with chilies.

Conclusion

It is therefore can be said that microbes play a crucial role in our day to day lives. microbes also help in food production in not only the present times but have been helping in making our food since the time immemorial. The concept of using microbes in food is quite old and cannot be even traced back. Today modern techniques have helped in production of such food in a larger quantity but in a shorter span of time.Microbes not only provide the required test or softness in the food but also checks the growth of other harmful microorganisms in our body.