The microorganisms most used in the food industry They are made up of a select group of bacteria and fungi that meet certain requirements regarding their effect on health and also participate in the production of a food or drink with nutritional value, good taste and pleasant aroma..
The participation of microorganisms in food processing varies from case to case. Some are food themselves, and can be consumed in their entirety after going through a cooking process. Such is the case of edible macroscopic mushrooms or fungi.
In other cases, the microorganism as such is not present in the final product, but it does participate in the food manufacturing process. That is, what is used is the enzymatic effect that these have produced on a certain substrate.
While in others, a specific amount of a living microorganism is included in a food. This, in addition to helping to improve the organoleptic characteristics, will also be consumed directly, generating countless benefits to the consumer. For example yogurt, rich in probiotic bacteria.
Sometimes several microorganisms can be used that will act symbiotically. For example, the bacteria and fungi that are used to make vinegar.
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Among the characteristics that a microorganism must have to be used in the food industry we find the following:
- They must produce substances that facilitate the preparation of food in a short time. That is, having the enzymatic ability to transform certain substrates into desirable products.
- Both the microorganism and its products must be suitable for human consumption without causing any type of danger..
- It should be easy and inexpensive to grow them on a large scale.
- They must be fast growing.
- They have to show genetic stability.
They are called acetic bacteria. These can convert ethanol to acetic acid. Therefore, they are useful in the preparation of vinegar and the acetification of alcoholic beverages..
Used for the production of citric acid, which is used as an additive in the manufacture of soft drinks and confectionery. Also in obtaining gluconic acid.
This microorganism is used to help the starch hydrolysis processes in the maturation stage of some cheeses..
This yeast is used in the maturation of some cheeses, providing a very characteristic aroma and flavor..
This is the name given to a group of Gram positive microorganisms, which have the property of fermenting the lactose present in milk, generating the acidification of the medium by the production of lactic acid, the coagulation of casein and the inhibition of undesirable microorganisms..
This is how cheese, yogurt and butter can be made from the acidification of milk. In addition, these microorganisms can act on other substrates for the production of sausages and pickles, among others..
These bacteria also produce bacteriocins that protect against pathogenic microorganisms. They tolerate a wide pH range (4.8-9.6). Most are considered probiotic microorganisms.
Among them we find the following:
- Streptococcus (Streptococcus salivarius sup thermophilus, Enterococcus faecalis, Enterococcus faecium).
- Lactobacillus (L. casei, L fermentum, L. acidophillus, L. plantarum).
Likewise, the genus Bifidobacterium (B. bifidum, B. infantis, B. adolescentis, among others) and the genus Leuconostoc (L. carnosum,
L. citreum, L. durionis, among others).
The consumption of these foods is beneficial for health. Among its benefits is to restore the intestinal flora, inhibit pathogenic microorganisms, and improve digestion. Therefore, many of these microorganisms are included in various dairy foods..
This microorganism is used in the manufacture of cheeses, especially the so-called blue cheeses.. P. roqueforti is responsible for the characteristic color, smell and flavor of Roquefort, Cabrales or Valdeón cheese.
On the other hand, other species of Penicillium are also used in the production of other types of cheese. For example, Penicillium candidium or Penicillium camemberti (Camembert, Brie, Coulommiers and Cambozola cheese), Penicillium glaucum (gorgonzola cheese).
Used in making bread, wine, beer and sake.
The Saccharomyces cerevisiae is added to the raw material (flour) to provide a specific flavor and aroma and the desired consistency to the dough, since the microorganism produces carbon dioxide (COtwo) and ethanol at the time of fermenting the sugars. This causes the dough to increase in volume.
The wine is made by an alcoholic fermentation process carried out by some yeasts, including Saccharomyces cerevisiae.
However, today this species is combined with other yeasts such as Hanseniaspora guilliermondi, Kloeckera apiculata, Starmerella bacillaris, Torulaspora delbrueckii, Y Metschnikowia pulcherrima, to improve the organoleptic properties of wines.
Also the Saccharomyces ellipsoideus can be used for this purpose.
S. cerevisiae, In addition to producing alcohol, it is also responsible for the pleasant taste and smell of beer..
Additionally, it should be noted that brewer's yeast is rich in vitamins, minerals and proteins. Because of this, brewer's yeast is also used as an additive in the production of chickens for consumption..
Although mushrooms are not microscopic organisms, they are biological organisms that belong to the Fungi kingdom; that is, they are fungi and are involved in the food industry. Some are edible, very nutritious and are frequently used in culinary art.
Next we will see some of the most used in this area.
It grows in open fields exposed to sunlight. It is the most commercial of the edible mushroom types, and is commonly known as the Paris mushroom..
There are different variety of species; the most common is Agaritus campestri var. bisporus. The mushroom is included in exquisite recipes. It is rich in dietary fiber, as well as vitamin B6, vitamin C, vitamin D, potassium, and niacin.
This species is edible, distinguishing itself from other toxic species. It is recognized by its great height (35 cm). His hat has brown scales and is easily separated from the foot. The base of it is bulbous.
This genus includes edible species such as Russula cyanoxantha, Russula vesca and Russula xerampelina, but there are also other toxins such as Russula emetic and Russula subnigricans, although they are not mortal. Edible species taste sweet.
Popularly known as níscalo or rebollón. It grows in the pine forests. Its characteristic appearance makes it easily recognizable. It is very fleshy, and when compressed it releases an orange liquid that is usually sweet or slightly acrid on the palate..
Edible mushroom even raw, as long as it is consumed immediately after harvest. This mushroom is known by the popular name Matacandil.
Edible mushroom species of high viscosity, which is why they are popularly known as slug. Although their appearances are not pleasant, their flavors are. They are easily recognizable edible mushrooms, and highly appreciated in the world of cooking..
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