what is the importance of microorganism in food production?

Answer 1

spirulina is one type of microorganism that helps in food production

The Role of Microorganisms in Food Production

Cheese

1. The milk protein casein curdles because of the action by lactic acid bacteria or the enzyme rennin or chymosin.

2. Cheese is the curd separated from the liquid portion of milk, called whey.

3. The growth of microorganisms in cheeses is called ripening.

4. Hard cheeses are produced by lactic acid bacteria growing in the interior of the curd.

5. Semisoft cheeses are ripened by bacteria growing on the surface

6. Soft cheeses are ripened by Penicillium growing on the surface.


Other Dairy Products

1. Old-fashioned buttermilk was produced by lactic acid bacteria growing during the butter-making process.

2. Commerical buttermilk is made by letting lactic add bacteria grow in skim milk for 12 hours.

3. Sour cream, yogurt, kefir, and kumiss are produced by lactobacilli, streptococci, or yeasts growing in low-fat milk.

Nondairy Fermentations

1. Sugars in bread dough are fermented by yeast to ethanol and C02; C02 causes the bread to rise.

2. Sauerkraut, pickles, olives, and soy sauce are the products of microbial fermentations.

Alcoholic Beverages and Vinegar

1. Carbohydrates obtained from grains, potatoes, or molasses are fermented by yeasts to produce ethanol in the production of beer, ale, and distilled spirits.

2. The sugars in fruits such as grapes are fermented by yeasts to produce wines.

3. In wine-making, lactic acid bacteria convert malic acid into lactic acid in malolactic fermentation in fruits with high acidity.

4. Acetobacter and Gluconobacter oxidize ethanol in wine to acetic acid (vinegar).

Answer 2

Important food items produced in whole or in part by the biochemical activities of microorganisms include pickles, sauerkraut, olives, soy sauce, certain types of sausage, all unprocessed cheeses except cream cheese, and many fermented milk products such as yogurt and acidophilus milk. In each instance a raw food item, such as cucumbers in the case of pickles or milk protein in the case of cheeses, is inoculated with microorganisms known to produce the changes required for a desirable product. The initial food item thus serves as a substrate that is acted upon by microorganisms during the period of incubation. Frequently the manufacturer uses a “starter culture”—a commercial population of microorganisms already known to produce a good product.

Answer 3

Microorganisms like other living things are capable of producing food that we humans find edible and perhaps nice to consume. As there are simply too many examples, I'll just highlight some of their involvement that impact your daily lives.

Take for example bread, in producing bread, the makers would make use of a microorganism called Yeast to help in the process. (see first reference)

Then there is ofcourse Cheese to go along with your bread, the production of Cheese also involves another microorganism this time usually a fungus. (see second reference)

Since we talk about cheese, we might as well mention wine as well, since they also require micoorganism to help ferment it (yep even beer require some microbes).
For more details see third ref.

Answer 4

Microorganisms are had to human beings and the ambience, as they participate contained in the Earth's ingredient cycles such because of the fact the carbon cycle and nitrogen cycle, besides as relaxing different needed roles in basically approximately all ecosystems, alongside with recycling different organisms' lifeless maintains to be and waste products with the aid of decomposition. Microbes even have an significant place in maximum greater-order multicellular organisms as symbionts. Many blame the failure of Biosphere 2 on an wrong stability of microbes.

Answer 5

beer, bread, cheese,yogurt,milk, BEER!