Industrial fermentations

“Food Microbiology” in “Industrial Fermentation” can be defined as the method of processing food through the development and metabolic activities of the microorganisms in order to stabilise and transform the food materials. Fermented foods consist of several functional attributes which help the consumers by providing several health benefits due to the presence of microorganisms that influence the production of “antioxidants”, “peptides”, “antimicrobial properties” and so on.  Due to the health benefits of these processed foods, the interests of people have been renewed in these products. This also helps in promoting the lifestyle choices of people along with the longevity of healthy life. Having knowledge about “Food Microbiology” will help in understanding the coagulation process of milk. 

Industrial Fermentation

“Industrial Fermentation” can be defined as the method of processing food through the development and metabolic activities of the microorganisms in order to stabilise and transform the food materials. This process of stabilisation is now developed and used as a tool for the creation of the desired “organoleptic”, nutritional, and the functional elements in food products. It is also essential in providing a better outcome. Through the biochemical context, fermentation primarily describes the “anaerobic metabolic process” of the separated oxidation of organic compounds. However, in the industrial field, it basically refers to the aerobic and anaerobic processes that include the use of these microorganisms for various operations. “Enzymes” and “Cell Culture” are the two main characters that play a vital role in the process of “Industrial Fermentation”. These fermentations are mostly done in batches. A seed that is maintained through monitored conditions is used for inoculation of the sterile “Petri Dishes” or in a liquid form in the “shake flasks”. Thereafter the sufficient growth of the seed, the pre-culture is used for inoculation of the seed fermenter. 

What is Chymosin? 

“Chymosin” commonly known as “rennin” is basically a “proteolytic enzyme” that is related to the pepsin that is synthesised through the main cells in the stomachs of several animals. It typically helps the young animals in the process of coagulation and curdling of milk. This process takes place because if the milk is not coagulated, it might flow rapidly by the stomach and initial digestion of the proteins will not take place due to this. “Chymosin” is efficient in converting the liquid milk to a half-solid form such as cottage cheese, which allows the retention for a longer time in the stomach. The secretion of “Chymosin” is maximum during the recent days after the birth and slowly this rate decreases with the replacement of secretion of “pepsin” which is an important “gastric protease”. The secretion of “Chymosin” mostly takes place in the stocks of ruminants such as cats, goats, camels, pigs and so on.  Humans, horses, and chimps go through inactivated mutation of the “Chymosin” genes and hence they do not secrete enzymes. 

Uses of Chymosin

“Chymosin” is mainly used for the coagulation of milk in order to make cheese products. It has a higher range of milk-clotting activity but lower “proteolytic activity” and is evolved for avoiding the “proteolysis” and inactivation of the “immunoglobulins” in colostrum”. “Chymosin” basically breaks down the proteins in a particular way called “casein”. “Chymosin” is basically secreted as a melding protein along with “glucoamylase” and is processed to the fermentation of the activated protein. Inactivation of the biomass after the process of cultivation is done through lowering the pH value which is followed for the separation through the process of filtration. “Chymosin ” has the property of milk coagulation and hence it is used for making the products that require the coagulation of milk such as cheese, curd, etc. 

Functions of Chymosin

“Chymosin” plays an important role in the fermentation process of milk.  “Chymosin” causes “Casein ” which is responsible for the solidifying of the milk required for the making of cheese products. Yoghurt is another product that is prepared with a similar kind of process through the use of “Chymosin”. This is used in the milk industry as an agent for the manufacture of good quality cheese along with better texture and taste. With the growth in the demand for milk products the demand for “Chymosin” is also growing simultaneously. 

Conclusion 

This paper typically concludes that “Food Microbiology” plays a very important role in the Industrial Fermentation process. This process of using micro-organisms requires several enzymes where “Chymosin” is considered the most important one. The researcher has also highlighted the use of several enzymes in order to prepare different milk products due to the rise in demand. “Chymosin” is the most important enzyme which is required to prepare the good quality of milk products. The extraction of this enzyme along with the process of preparation is also discussed by the researcher in this paper. The researcher has also described the other uses of “Chymosin” in terms of the preparation of the other milk products. The breaking down of “casein” under high pressure to remove the properties of solidification of milk is also discussed by the