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6.1 Food Production: Bacteria
Introduction
Bacteria play a crucial role in the food industry, primarily through
fermentation
.
Fermentation improves preservation, flavor, texture, and nutritional value of food.
Uses of Bacteria in Food Industry
Dairy Products:
Lactic acid bacteria (
Lactobacillus
) produce yogurt, cheese, kefir, sour cream by converting lactose to lactic acid.
Fermented Foods:
Used for pickles, sauerkraut, kimchi, and fermented meats (salami, pepperoni).
Vinegar:
Bacteria produce vinegar from alcohol via acetic acid fermentation.
Bread Making:
Lactic acid bacteria contribute to sourdough fermentation, improving taste and dough properties.
Beverages:
Involved in some alcoholic and non-alcoholic fermented drinks like kombucha.
Benefits of Bacteria in Food
Flavor Development:
Produce compounds that create complex flavors (e.g., in cheese, sourdough).
Preservation:
Acids produced during fermentation lower pH, inhibiting spoilage and harmful microorganisms.
Nutritional Enhancement:
Increase nutrient bioavailability and promote beneficial bacteria (probiotics).
Vitamin Synthesis:
Certain bacteria (e.g.,
E. coli
,
Pseudomonas
) can synthesize vitamins like B12.