Industrial Microbiology

Applications in the Industry

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).

Microorganisms in the food industry

Use of Microorganisms in Food Industry

Fermentation Processing

and cocoa)

of raw materials (e.g. coffee

Manufacture Vinegar

of food additives

production and other processes

Importance of Fermentation
Physiologic Improved

effect of alcohol

foods

stability and preservation of

Acidulation Change

of flaveor

in texture

Role of Microorganisms in Manufacture of Dairy Products

Homolactic Butter

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

Role of Microorganisms in Manufacture of Dairy Products

Cheese

Coagulation and fermentation of milk Commonly used are Lactobacillus and

Lactococcus

Cheddar cheese: Lysteria monocytogenes AEM 64 Swiss cheese: Propionibacterium

Role of Microorganisms in Manufacture of Dairy Products

Yoghurt

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

Bread and baked goods

Bakers Sour

yeast: Saccharomyces cerevisiae

rye bread lactic organisms (Lactobacillus culture strains)

Other fermented foods

Sausages

acidilactici

Pediococcus cerevisiae and P.

Sauerkraut

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

Name Tempeh Sufu Ragi

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

Rhizopus, R. oligosporus Actinomucor elegans, Mucor sp Mucor, Rhizopus, yeast

Tea fungus yeast, Acetobacter sp Miso

Aspergillus oryzae, Saccharomyces rouxii

Shoyu
Ang-kak Natto Nata

Aspergillus oryzae, Soybeans, wheat, Lactobacillus, Hansenula, rice Saccharomyces Monascus purpureus Bacillus subtilis
Acetobacter sp. Rice Soybeans fruits

Japan, China, Philippines

China, Indonesia Japan Philippines

Brewing
Enzymatic conversion of starch to maltose and dextrin
Malt Rice Corn

Boiled with hops, cooled and fermented

Wort

Beer
Dextrins Alcohol Carbon dioxide Hop resin Aromatics, etc.

Wine production
Juice Saccharomyces Glucose

is extracted from grapes and other similar fruits

cerevisiae

CO2 + Ethanol

Malic

acid Lactic Acid

sp. May convert the juice to

Acetobacter

sugar

Food Additives
Monosodium

glutamate Corynebacterium glutamicum

Food Additives
Xanthan

gum Xanthomonas capestris

Vinegar
Produced

through acetificatio of ethanol products (wine, cider and beer) Acetobacter sp.

Food Spoilage and Preservation

Pasteurization
HTST

pasteurization

Kills salmonellosis and tuberculosis in milk but not Coxiella burnetii)

UHT

processing

Increases shelf life to 6 mos

Canning
Temperature

conditions depend on type

Clostridium

botulinum Bacillus stearothermophilus

Food Poisoning agents

Bacillus cereus unrefrigerated meat, spices Campylobacter jejuni, C. coli undercooked

Clostridium botulinum, C. perfinges Salmonella poultry, eggs Escherichia coli Staphylococcus aureus Vibrio parahaemolyticus shellfish Yersinia enterocolitica Listeria monocytogenes cause Listeriosis

meat, milk