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Brief Overview
Industrial
microbiology includes the use of microorganisms to manufacture food or industrial products in large quantities. microorganisms are used within industrial microbiology
Numerous
naturally occurring organisms laboratory selected mutants genetically modified organisms (GMOs).
and cocoa)
Manufacture Vinegar
Importance of Fermentation
Physiologic Improved
effect of alcohol
foods
Acidulation Change
in texture
Fermentation
pasteurized cream with lactic acid starter culture Lactococcus cremoris / L. lactis as main lactic acid producers L. lactis subsp diacetylactis or Leuconostoc cremoris as diacetyl contributor
Lactococcus
Pasteurized low fat milk high in milk solids Lactobacillus bulgaricus breaks down milk proteins and produce lactic acid Streptococcus thermophillus consumes the digested milk proteins and produces formic acid
and pickles natural fauna (mixed culture) and salt Cocoa choice of microorganism changes the subtle flavor Coffee fermentation to remove the mucilages covering the seed
acidilactici
Organism
Substrate Soybean Soybean Rice Tea extract and sugar Rice, cereal, soybean
Area of origin Indonesia China, Taiwan Indonesia, China Eastern Europe, Russia Japan, China Japan, China, Philippines China, Indonesia Japan Philippines
Aspergillus oryzae, Soybeans, wheat, Lactobacillus, Hansenula, rice Saccharomyces Monascus purpureus Bacillus subtilis
Acetobacter sp. Rice Soybeans fruits
Brewing
Enzymatic conversion of starch to maltose and dextrin
Malt Rice Corn
Beer
Dextrins Alcohol Carbon dioxide Hop resin Aromatics, etc.
Wine production
Juice Saccharomyces Glucose Malic
cerevisiae
Acetobacter
sugar
Food Additives
Monosodium
Food Additives
Xanthan
Vinegar
Produced
through acetificatio of ethanol products (wine, cider and beer) Acetobacter sp.
Pasteurization
HTST
UHT
Kills salmonellosis and tuberculosis in milk but not Coxiella burnetii) Increases shelf life to 6 mos
pasteurization
processing
Canning
Temperature Clostridium
Clostridium botulinum, C. perfinges Salmonella poultry, eggs Escherichia coli Staphylococcus aureus Vibrio parahaemolyticus shellfish Yersinia enterocolitica Listeria monocytogenes cause Listeriosis
meat, milk