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The positive use of micro-organisms GapFill
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Some microorganisms can cause food spoilage. Others can cause food poisoning and diseases – these are called
. But some microorganisms are actually good for us and can be used to our advantage – we call them probiotics.
Microorganisms are used worldwide in the production of various food products. For example, certain types of bacteria are used in the production of yoghurt. This is because they are able to digest the naturally present in milk (this is called ) and produce lactic acid as a result (the whole process is known as fermentation). The acid causes the protein in milk to , and so the whole mixture becomes sour and thick.
Yeast is widely used in production of baked goods. Yeast is made up of tiny single-cell which can digest sugar from food and produce carbon dioxide and alcohol. When yeast is used as a agent, the carbon dioxide it produces is trapped in the network within the dough and helps the mixture rise. During baking, the carbon dioxide bubbles expand and rise, and the dough rises even more. As yeast ferments sugar, it also produces alcohol – this is used in production of beer, wine and champagne. When yeast is mixed with malted , it ferments the sugar from it (known as maltose) and produces alcohol and carbon dioxide – that’s why beer is fizzy! The beer is then filtrated, and what is left is used in the production of Marmite. A type of fungus called Fusarium venenatum has a very high content. This property has been used in the production of Quorn™ – a popular alternative protein that can be eaten instead of meat by (and sometimes vegans).
Moulds can also be used in production of food. Some of them are used in production of foods such as salami (they create a white coating which protects the meat from air and bacteria). Others are used in the industry to produce a variety of cheeses – for example, some types of mould create unique tastes and blue veins as in , while others produce a white coat on the surface like in Camembert, which acts as protection like with salami.
Enzymes are not microorganisms, but they can also be used in food production – for example, their ability to make foods brown is used when producing coffee, black tea and cocoa. They can also be used in combination with microorganisms. For example, an enzyme called , together with starter bacteria, is used in production of most hard cheeses such as Cheddar. Bacteria and moulds are used together to obtain soft cheeses such as Brie, while work together to produce soy sauce.
Microorganisms are used worldwide in the production of various food products. For example, certain types of bacteria are used in the production of yoghurt. This is because they are able to digest the naturally present in milk (this is called ) and produce lactic acid as a result (the whole process is known as fermentation). The acid causes the protein in milk to , and so the whole mixture becomes sour and thick.
Yeast is widely used in production of baked goods. Yeast is made up of tiny single-cell which can digest sugar from food and produce carbon dioxide and alcohol. When yeast is used as a agent, the carbon dioxide it produces is trapped in the network within the dough and helps the mixture rise. During baking, the carbon dioxide bubbles expand and rise, and the dough rises even more. As yeast ferments sugar, it also produces alcohol – this is used in production of beer, wine and champagne. When yeast is mixed with malted , it ferments the sugar from it (known as maltose) and produces alcohol and carbon dioxide – that’s why beer is fizzy! The beer is then filtrated, and what is left is used in the production of Marmite. A type of fungus called Fusarium venenatum has a very high content. This property has been used in the production of Quorn™ – a popular alternative protein that can be eaten instead of meat by (and sometimes vegans).
Moulds can also be used in production of food. Some of them are used in production of foods such as salami (they create a white coating which protects the meat from air and bacteria). Others are used in the industry to produce a variety of cheeses – for example, some types of mould create unique tastes and blue veins as in , while others produce a white coat on the surface like in Camembert, which acts as protection like with salami.
Enzymes are not microorganisms, but they can also be used in food production – for example, their ability to make foods brown is used when producing coffee, black tea and cocoa. They can also be used in combination with microorganisms. For example, an enzyme called , together with starter bacteria, is used in production of most hard cheeses such as Cheddar. Bacteria and moulds are used together to obtain soft cheeses such as Brie, while work together to produce soy sauce.