Food microbiology deals with?

 



Food microbiology is a major part of food science. In some form it is also taught in several other programs, such as microbiology, public health, nutrition and dietetics, and veterinary science. For the majority of food scientists, except those majoring in food microbiology, this single course forms the basis of the study of microorganisms and their interactions to food. Similarly, for the latter group, food microbiology is probably the only course that provides information on the interaction of food and microorganisms.

Food microbiology also includes the study of microorganisms that causes food spoilage; pathogens that may cause diseases. Some of the microorganisms are used to produce fermented foods like cheese, yogurt, bread, beer, and wine, and some microorganisms with other useful roles, such as producing probiotics. The main method which is used in the preservation of food to maintain its quality is known as Fermentation. The main microorganism which is Yeast especially Saccharomyces cerevisiae is used in the preparation of bread, brew beer and also wine. The bacteria especially, lactic acid bacteria which is used in the preparation of yogurt, cheese, hot sause, pickles, fermented sausages and some of the dishes like kimchi.

Microbial-based fermentative processes represent the crucial phase in the production of fermented foods and beverages. This opinion paper is built up on this issue by analyzing microbial aspects, instances of innovation, safety issues, and possible solutions.

Some of the microbial biopolymers which are used in food industries are:

• Alginate                                                                                                 

• Poly-γ-glutamic acid

• Fermented foods

• Probiotics

• Lactic acid bacteria

• Microbial biopolymers

• Saccharomyces cerevisiae

• Polymerase chain reaction

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