The main advantages of using micro-organisms in food production are rapid population growth, ease of manipulation, production not being affected by climate, and use of waste products from other industrial processes.
Micro-organisms are applied in a variety of ways to produce food. Bacteria are used in the production of yoghurt from milk by the conversion of lactose (milk sugar) to lactic acid. Mycoprotein, a protein food, is produced from a fungus (Fusarium). It results in a food that has the texture of a white meat, but as it is not produced from any animal product it is suitable for vegetarians. This and similar examples may be referred to as ‘single-cell protein’.
Soy sauce is made from a mixture of cooked soya beans and roasted wheat using the fungus Aspergillus to ferment it. It is then further fermented using other fungi (yeasts) and then the bacterium Lactobacillus. Finally it is filtered, pasteurized, and then bottled in sterile (aseptic) conditions.
Micro-Organism and Food Productions
