The Application of Bacteria in the Food Processing Industry by Jahfar O'Meally

The focus of this post is the application of various bacteria species in the the food processing industry and is intended for the general audience.

Did You Know Many Bacteria Species Are Used in Food Processing?

Believe it or not, this is a fact. Upon hearing this, you may think that the food is unhealthy, you'll get sick or "Is this even legal?" However, this is 100% safe and is a crucial step in the manufacture of many of our favorite products consumed. 

By the end of this post you'll have a greater appreciation for these microscopic microbes.

Saccharomyces cerevisiae

Saccharomyces cerevisiae or (Baker's yeast/Brewer's yeast) is a microbe which is a key ingredient in baked items including: bread, cake, muffin, crackers, buns etc.

Its role is to act as a 'rising agent' through the process of fermentation. fermentation is the process by which sugars (carbohydrates) are converted to alcohol to carbon oxide. This carbon dioxide inflates air bubbles into the dough and causes it to rise.

In the brewery industry, this species is used to increase alcoholic content of beverages via the fermentation process.

Lactobacillus and Lactococcus species

This bacteria is responsible for lactic acid fermentation in the processing of food such as: milk, yogurt, cheese, buttermilk, sour cream, pickles etc. The lactic acid it produces contributes to the taste and texture. In yogurt, the lactic acid lowers lowers pH and causes milk to clot, thereby making it more paste-like as you may be accustomed to.

Micrococcus, Staphylococcus and Pedio-
coccus species

These species of bacteria are mainly used in the processing of meat. These include: chicken, fish, beef, ham, dry sausages etc. Their role is the degradation of protein which influences compact meat quality, smell, color, shelf life and flavor.

Are there any other bacteria species used in the food processing industry you are familiar with?

References

Taveira I, Nogueira K, Oliveira D and Silva R (2021) Fermentation: Humanity’s Oldest Biotechnological Tool. Front. Young Minds. 9:568656. doi: 10.3389/frym.2021.568656

University of Rochester. (2021). Baker’s yeast: Three surprising things you might not know.https://www.rochester.edu/newscenter/attention-at-home-bakers-three-surprising-things-you-might-not-know-about-yeast 469552/#:~:text=The%20strains%20of%20yeast%20used,into%20a%20loaf%20of%20bread. 

Wang Z, Wang Z, Ji L, Zhang J, Zhao Z, Zhang R, Bai T, Hou B, Zhang Y, Liu D, Wang W and Chen L (2021) A Review: Microbial Diversity and Function of Fermented Meat Products in China. Front. Microbiol. 12:645435. doi: 10.3389/fmicb.2021.645435