Foods and Bacteria

The most common usage for bacteria in food preparation is with dairy fermentations. Yogurt and cheeses have been made for centuries using bacteria. The ancients may not have known exactly what kind of bacteria that was needed or if what was needed was, indeed, bacteria. All they knew was that the previous batch was required to make a new one. Many people lack the ability to break down and absorb lactose, the sugar molecule in milk. As a result, it enters the gut, producing acid and gas, causing pain and diarrhea. ermented milk products metaboli!e lactose into lactic acid, which is more tolerable for many people. The most common fermented milk product is yogurt. The lactobacilli used in the making of many yogurts, however, may not be the same type as found within the common flora of humans as there are many different strains "see Probiotics#. The following are some of the bacteria used in the diary industry$

Acidophilus milk is made with Lactobacillus acidophilus. Butter is made from pasteuri!ed cream, to which a lactic acid starter has been added. The starter contains, for example, Streptococcus cremoris or S. lactis, but requires Lactobacillus diacetylactis to give it its characteristic flavor and odor. Cheese is often made with Streptococcus and Lactobacillus bacteria. ermentation lowers the p%, thus helping in the initial coagulation of the milk protein, as well as giving characteristic flavors. &n such 'wiss cheeses as (mmentaler and )ruyere, the typical flavor is the result of the use of *ropionibacterium. +heese can be classified within two groups ,, ripened and unripened. -nripened cheeses consist of cottage cheese, cream cheese, and Mo!!arella, for example. These are soft cheeses and are made by the lactic acid fermentation of milk. Many different bacteria are used to produce the various cheeses, but Lactococcus lactis and Leuconostoc cremoris are used most often. 'oft cheeses can take one to five months to ripen. hard cheeses, three months to a year or more. and very hard cheeses, like *armesan, can take twelve to eighteen months. The blue veins found in cheeses, like 'tilton and /oquefort, are caused by growth Penicillium roqueforti, which is deliberately added now to cheese. 0riginally, it was found as a natural contaminant of the areas where it was made. The holes in 'wiss cheese are the result of Propionibacterium shermanii. The surfaces of +amembert and 1rie are innoculated with Penicillium camembertii, which then develops in a skin on the surface. 2imburger is soaked in brine to encourage the growth of Brevibacterium linens "it should come as no surprise that this is the same bacteria isolated from smelly feet3# Kefir includes many different microbes, including yeasts, lactobacilli, lactococci, and leuconostocs. 4epending on geographical locations, the precise types of microbes will vary. Yogurt usually requires the addition of Lactobacillus bulgaricus, Lactococcus thermophilus, and5or Streptococcus thermophilus to the milk.

1acteria are not only used for fermentaion in the dairy industry, but for use in other such food production as in the processing of coffee and cocoa, the manufacturing of food additives, and other such processes such as the making of xanthan gum and vinegar. 1acteria, and most viruses do not tolerate acids. This is the reason that vinegar retards the growth of most bacteria. The following is a list of other foods where bacteria and other microbes are necessary for the making of certain foodstuffs.

Glutamic acid requires Corynebacterium glutamicum for its formation. 1iotin is a cofactor essential for lipid synthesis in bacteria. 1y growing C. glutamicum on limited amounts of biotin, it causes the bacterial membrane to leak sufficient quantities of glutamic acid. Lysine ,, The bacterium, Brevibacterium flavum is used in the industrial biosynthesis of lysine. Mutants no longer susceptible to feedback inhibition have been isolated to be used industrially to increase the yield of amino acids. Baker's yeast "'accharomyces cerevisiae# provides a variety of en!ymes that enable carbohydrates to be broken down producing sufficient carbon dioxide to give bread its characteristic texture. Beers etc! ,, Traditionally, the natural yeasts on grape skins determine the quality of wine produced. These natural yeasts, especially Saccharomyces cerevisiae "beer in 'panish is 6cervesa6# and Saccharomyces ellipsoideus, ferment the grapes to make wine. &t used to be a risky business leaving it up to nature to decide the quality. 7ow winemaking has become a regulated science with the use of these yeasts. 1eers, lagers, and ales generally rely on the yeast Saccharomyces cerevisiae, although lager yeasts will probably always be known as Saccaromyces carlsbergensis. "auerkraut#making requires the bacteria Leuconostoc mesenteroides and Lactobacillus brevis to ferment sugars that provide a variety of such organic products as lactic acid, acetic acid, ethanol, and mannitol. These bacteria are known as 8heterofermentative8 bacteria. 2ater a 8homofermentative8 bacteria, Lactobacillus plantarum takes over, producing only lactic acid. 2ater, Enterococcus faecalis and Pediococcus cerevisiae assume the fermentation process if the salt brine is not what it sould be. "ourdough bread requires the help of a yeast, 'accharomyces exiguus, along with lactobacilli, to provide its characteristic texture and flavor. $ill pickles are simply fermented cucumbers. 'treptococci starts the process of fermentation, but as the p% level falls, leuconostoc and pediococcus species, as well as Lactobacillus plantarum continue the process. %li&es are edible only after fermentation with Lactobacillus plantarum and Lactobacillus mesenteroides. Coffee and chocolate require Erwinia dissolvens, leuconostoc, and lactobacillus species plus the yeasts of the genus Saccharomyces to remove the tough outer coats. The microbes do not affect the taste of coffee but are necessary to confer the characteristic taste to cocoa and chocolate. The bacteria S. napoli and S. eastbourne often use chocolate as a vector. &t is thought that the chocolate provides protection for the bacterium as it passes through the acidic environment of the stomach. This was observed when higher incidents of illness were reported

in children. "oy sauce is made from a mixture of soy beans and rice fermented by a variety of bacteria and fungi. These include Lactobacillus delbrueckii, spergillus ory!ae, spergillus soyae, and Saccharomyces rou"ii. 'eat products, like salami and bologna sausages, require some fermentation with Pediuococcus cerevisiae, Lactobacillus plantarum and some members of the genus Bacillus. +ountry cured hams use fungi of the genus spergillus and the genus Penicillium in their fermentation process. &!ushi "sushi#, a 9apanese delicacy made from a mixture of fish, rice, and other vegetables is produced by fermentation with lactobacilli.