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Microbes in Food Production

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Estimated time: 4 minutes
CISCE: Class 12

Key Points: Microbes in Food Production

Food Product / Application Microbe(s) Involved Key Biological Process
Protein Supplements (SCP) Chlorella, Spirulina, yeasts, and Fungi Consumed directly as a high-protein microbial biomass.
Dosa and Idli Bacteria Dough fermentation releases CO2, causing it to puff up.
Bread Saccharomyces cerevisiae (Baker’s yeast) Sugar fermentation produces CO2 to leaven the dough.
Sausages Lactic acid bacteria Heterolactic acid fermentation of meat during curing.
Sauerkraut E. cloacae, L. mesenteroides, L. plantarum Lactic acid fermentation of wilted, shredded cabbage.
Soy Sauce Aspergillus oryzae Koji (dry) fermentation of a soybean and wheat mash.
Tempeh Rhizopus species Fungal fermentation of soybeans.
Tofu and Sofu Mucor species Fungal fermentation of soybeans into a cheese-like product.
Toddy Naturally occurring microbes Fermentation of palm sap into a traditional South Indian drink.
Industrial Fats Fat-synthesizing microbes Large-scale microbial synthesis of fats and lipids.
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