The Role of Microorganisms in Food 5000 Words Thank you 10

The application of microorganisms in food is mainly through the following three ways:

First, it is the application of microbial bacteria, such as edible fungi, yogurt, sour pickles, single-cell proteins, etc.;

Second, it is the application of microbial metabolites, such as wine, vinegar, amino acids, organic acids, vitamins, etc.;

Third, it is the application of microbial enzymes, such as tofu milk, soy sauce, etc. Let's take a look at a few common foods.

Application of microbial thalla:

The application of microbial bacteria in food, our most common is edible fungi. Edible mushrooms are commonly known as mushrooms, and the common ones are oyster mushrooms, fungus, lion's mane mushrooms, shiitake mushrooms, enoki mushrooms, etc. Edible mushrooms are rich in flesh and delicious, rich in carbohydrates, proteins, amino acids, vitamins, minerals and other nutrients, and are loved by people.

Application of microbial metabolites in food:

The application of microbial metabolites in food is the vinegar that we use in every household. Vinegar is a fermented product of bacteria, and the production history of vinegar is very long, originating in China, with a history of more than 2,500 years.

There are many varieties of vinegar produced all over the country, the famous ones are Shanxi aged vinegar, Zhenjiang balsamic vinegar, Sichuan Baoning vinegar, Northeast white vinegar, Guangdong sweet and sour, Jiangsu and Zhejiang rose rice vinegar, Fujian red yeast vinegar, etc., the product flavor is different, and it is popular in domestic and foreign markets.

1.Fermented foods.

Yogurt, fermented bean curd, etc., have a unique flavor and are easier to absorb. Wine, sauce, oil vinegar 2Antisepsis.

Inhibits the growth of harmful microorganisms through the reproduction of beneficial microorganisms.

3.Use the advantages of microorganisms to produce food additives or functional health products.

The microorganisms that play an important role in the process of food spoilage are mainly bacteria, yeast and mold. Although food microorganisms vary greatly depending on the food itself and environmental factors, bacteria are often more dominant than yeast and mold in general.

The microorganisms that break down proteins and spoil food are mainly bacteria, molds and yeasts, and most of them do this by secreting extracellular proteases. Among the bacteria, Bacillus spp., Clostridium spp., Pseudomonas spp., Proteus spp., and Streptococcus spp. have strong ability to decompose proteins.

Microorganisms that break down fats produce lipase, which hydrolyzes fats into glycerol and fatty acids. Generally speaking, aerobic bacteria with strong protein decomposition ability, and most of them can also decompose fat, and many species of bacteria in Pseudomonaspora spp., Chromobacterium spp., Yellow Bacillus spp., Alkalogenic bacillus spp., and Bacillus spp., all have the characteristics of decomposing fat, and there are more molds that can decompose fat than bacteria.

1. Fermented dairy products, such as yogurt, beverages, cheese, cheese, etc.

2. Bread, yeast is an indispensable biological softening agent when making bread, baker's yeast is a single-celled organism, a fungus, scientific name brewer's yeast.

3. Some food additives such as citric acid, lysine, etc.

4. All kinds of liquor, traditional liquor, wine, other fermented fruit wine, beer, etc.

5. Flavorings, such as monosodium glutamate, inosinate, etc., are all products of microbial fermentation.

6. Kimchi, tofu, bean rotten soybean, others such as soy sauce, brewed vinegar, noodle sauce, etc.

7. The technology of using Bacillus cereus to biologically change the freshness of green tea has been patented in China, and lactic acid bacteria are used in fruits and vegetables.

Hello, I am happy to answer for you, your question is: how to correctly look at the microorganisms in the food, after the inquiry I is: microorganisms are everywhere in our lives, some are invisible to the naked eye in the production of food, which adds a lot of difficulty to the inspection.

Microorganisms are both the "friends" and "enemies" of human beings, and human beings should conquer the enemy, deepen the friendship with "friends", and let microorganisms coexist peacefully with us. The above is all my reply, I hope it can help you, I wish you a happy life