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Useful industrial microorganisms

Microorganisms required for large scale culture growth and product formation.

Lactic acid bacteria

A group of bacteria, including Lactococcus and Lactobacillus, used in dairy fermentation.

Yogurt production process

Involves pasteurization of milk, inoculation with starter cultures, and incubation at specific temperatures.

Fermentation

The process by which microorganisms convert sugars into acids, gases, or alcohol.

Properties of useful industrial microorganisms

Must be capable of producing high yields, grow rapidly, and not be pathogenic.

Cheese production

A process involving curdling milk using rennin and lactic acid starter cultures.

Saccharomyces cerevisiae

Common yeast used in baking and alcohol production.

Brewing

The manufacture of alcoholic beverages from malted grains.

Distillation

A process that heats fermented liquids at high temperatures to produce high alcoholic content.

Wine types

Includes dry, sweet, fortified, and sparkling wines, differentiated by sugar content and fermentation process.

Beer making process

Includes wort making, fermentation, and bottling.

Primary fermenting microorganisms

Microorganisms responsible for initial fermentation of specific foods, such as Lactobacillus in yogurt.

Curdling

The process of coagulating milk proteins to form cheese curds.

Kefir

A fermented milk drink similar to yogurt, rich in probiotics.

Yeast fermentation in bread

Involves yeast converting sugars into carbon dioxide and ethanol, causing the dough to rise.

Ripening

The aging process of cheese where flavors and textures develop through microbial activity.

Probiotics

Live microorganisms that provide health benefits when consumed in adequate amounts.

Kefir grains

A combination of bacteria and yeasts in a symbiotic matrix that ferments milk to produce kefir.

Pasteurization

A process that involves heating food or liquids to a specific temperature to kill harmful microorganisms.

Lactic acid fermentation

A metabolic process that converts sugars into lactic acid using lactic acid bacteria.

Sourdough bread

Bread made from naturally occurring yeast and bacteria, resulting in unique flavors and textures.

Rennet

An enzyme used in cheese-making to help curdle milk.

Malting

The process of soaking cereal grains to allow germination and developing enzymes for brewing.

Decarboxylation

The process of removing a carboxyl group, often increasing the potency of certain compounds during fermentation.

Maturation in winemaking

The process of aging wine post-fermentation to develop flavors and characteristics.

Starter culture

A preparation containing live microorganisms used to initiate fermentation in food production.

Secondary fermentation

The fermentation that occurs after the primary fermentation, often to enhance flavors in drinks.

Enzymatic browning

The oxidation process that affects the color of fruits and vegetables, influenced by microorganisms during fermentation.

Carbonation

The process of dissolving carbon dioxide in beverages, often occurring during fermentation in beer.

Microbial metabolism

The chemical processes conducted by microorganisms that are vital for fermentation and product formation.