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3.4.1.3 Microorganisms in food production Typeit
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Yeast is a type of used in bread making to make bread dough rise. Yeast works by metabolising sugars which in turn release . It is this gas that makes the dough rise. The type of yeast used in bread production is referred to as baker’s yeast (or brewer’s yeast in alcohol production). The strain of yeast is Saccharomyces cerevisiae. Yeast can be isolated from the skins of fruit. Yeast can also be produced commercially for bread making.
A culture of the blue Penicillium is used to create the blue-veined appearance of ‘blue’ such as Roquefort (from sheeps’ milk), Gorgonzola and Stilton (from cows’ milk). The mould is used by cheesemakers to enhance flavour and produce a pungent taste and smell. It does this by breaking down compounds (fats and proteins) within the cheese and releasing . This process also raises the pH balance to an level. Mould requires oxygen for it to grow. Air holes within the cheese act as pockets in which the mould can spread (sometimes bacterial cultures are added to create the holes). The Penicillium mould culture is found naturally (blue mould grows on lemons), and is also commercially manufactured in laboratories. The Penicillium mould is non-toxic, unlike other moulds that grow on food, and so can be safely used in food production without the risk of producing mycotoxins. To prevent further mould growth (from ) once ‘blueing’ has occurred, the cheese is wrapped in foil and placed at a lower temperature.
The used in yoghurt are Streptococcus thermophilus and Lactobacillus bulgaricus. These microorganisms feed on the sugars in the milk (called ) and create lactic acid. This lowers the pH balance of the milk making it acidic. This process makes milk thereby producing yoghurt. Yoghurt cultures are considered ‘friendly’ bacteria as they aid digestion and help to improve gut flora. Products made from these bacteria are referred to as ‘’.
A culture of the blue Penicillium is used to create the blue-veined appearance of ‘blue’ such as Roquefort (from sheeps’ milk), Gorgonzola and Stilton (from cows’ milk). The mould is used by cheesemakers to enhance flavour and produce a pungent taste and smell. It does this by breaking down compounds (fats and proteins) within the cheese and releasing . This process also raises the pH balance to an level. Mould requires oxygen for it to grow. Air holes within the cheese act as pockets in which the mould can spread (sometimes bacterial cultures are added to create the holes). The Penicillium mould culture is found naturally (blue mould grows on lemons), and is also commercially manufactured in laboratories. The Penicillium mould is non-toxic, unlike other moulds that grow on food, and so can be safely used in food production without the risk of producing mycotoxins. To prevent further mould growth (from ) once ‘blueing’ has occurred, the cheese is wrapped in foil and placed at a lower temperature.
The used in yoghurt are Streptococcus thermophilus and Lactobacillus bulgaricus. These microorganisms feed on the sugars in the milk (called ) and create lactic acid. This lowers the pH balance of the milk making it acidic. This process makes milk thereby producing yoghurt. Yoghurt cultures are considered ‘friendly’ bacteria as they aid digestion and help to improve gut flora. Products made from these bacteria are referred to as ‘’.