MICROORGANISMS MOST USED IN THE FOOD SECTOR - BIOLOGY - 2025

The most widely used microorganisms in the food industry are made up of a select group of bacteria and fungi that meet certain requirements regarding their effect on health and also participate in the production of a food or drink with nutritional value, good taste and aroma. nice.

The participation of microorganisms in food processing varies from case to case. Some are food themselves, and can be consumed in their entirety after going through a cooking process. Such is the case of edible macroscopic mushrooms.

Foods that use microorganisms in the manufacturing process. Source: Composite Image: Pixabay.com/ pixinio.com/ Pixabay.com/ Wikipedia.com/John Alan Elson

On the other hand, other species of Penicillium are also used in the production of other types of cheese. For example, Penicillium candidium or Penicillium camemberti (Camembert, Brie, Coulommiers and Cambozola cheese), Penicillium glaucum (gorgonzola cheese).

Saccharomyces cerevisiae

Used in making bread, wine, beer and sake.

Bread making

Saccharomyces cerevisiae is added to the raw material (flour) to provide a specific flavor and aroma and the desired consistency to the dough, since the microorganism produces carbon dioxide (CO ₂) and ethanol at the time of fermenting the sugars. This causes the dough to increase in volume.

Wine making

The wine is made by an alcoholic fermentation process carried out by some yeasts, among them Saccharomyces cerevisiae.

However, today this species is combined with other yeasts such as Hanseniaspora guilliermondi, Kloeckera apiculata, Starmerella bacillaris, Torulaspora delbrueckii, and Metschnikowia pulcherrima, to improve the organoleptic properties of wines.

Also Saccharomyces ellipsoideus can be used for this purpose.

Brewing

S. cerevisiae, in addition to producing alcohol, is also responsible for the pleasant taste and smell of beer.

Additionally, it should be noted that brewer's yeast is rich in vitamins, minerals and proteins. Because of this, brewer's yeast is also used as an additive in the production of chickens for consumption.

Multicellular beings used in the food industry

Edible mushrooms (mushrooms)

Although mushrooms are not microscopic organisms, they are biological organisms that belong to the Fungi kingdom; that is, they are fungi and are involved in the food industry. Some are edible, very nutritious and are frequently used in culinary arts.

Next we will see some of the most used in this area.

Edible mushrooms (mushrooms). Source: Pixinio.com

Agaricus bisporus

It grows in open fields exposed to sunlight. It is the most commercial of the edible mushroom types, and is commonly known as the Paris mushroom.

There are different variety of species; the most common is Agaritus campestri var. bisporus. The mushroom is included in exquisite recipes. It is rich in dietary fiber, as well as in vitamin B ₆, vitamin C, vitamin D, potassium and niacin.

Lepiota procera

This species is edible, distinguishing itself from other toxic species. It is recognized by its great height (35 cm). Her hat has brown scales and is easily separated from the foot. The base of it is bulbous.

Genus Russula

This genus includes edible species such as Russula cyanoxantha, Russula vesca, and Russula xerampelina, but there are also other toxins such as Russula emetic and Russula subnigricans, although they are not deadly. Edible species have a sweet taste.

Lactarius deliciosus

Popularly known as níscalo or rebollón. It grows in the pine forests. Its characteristic appearance makes it easily recognizable. It is very fleshy, and when compressed it releases an orange liquid that is usually sweet or slightly acrid on the palate.

Coprinus comatus

Edible mushroom even raw, as long as it is consumed immediately after its collection. This mushroom is known by the popular name Matacandil.

Boletus luteus and Boletus granulatus

Edible mushroom species of high viscosity, which is why they are popularly known as slug. Although their appearances are not pleasant, their flavors are. They are easily recognizable edible mushrooms, and highly appreciated in the world of cooking.

References

1. "Saccharomyces cerevisiae." Wikipedia, The Free Encyclopedia. 11 Apr 2019, 22:31 UTC. 3 May 2019, 19:26, es.wikipedia.org.
2. "Agaricus bisporus." Wikipedia, The Free Encyclopedia. 26 Apr 2019, 12:27 UTC. 3 May 2019, 19:27, es.wikipedia.org
3. Peralta M, Miazzo R and Nilson A. Brewer's yeast (Saccharomyces cerevisiae) in the feeding of broilers. 2008; REDVET. 10 (9): 1695-7504. Available at: redalyc.org
4. "Penicillium roqueforti." Wikipedia, The Free Encyclopedia. 14 Dec 2018, 10:13 UTC. 4 May 2019, 01:10 en.wikipedia.org/
5. "Leuconostoc." Wikipedia, The Free Encyclopedia. 5 Nov 2017, 16:19 UTC. 4 May 2019, 02:13, es.wikipedia.org
6. Russula. Wikipedia, The Free Encyclopedia. 22 Dec 2017, 18:16 UTC. 4 May 2019, 02:41, es.wikipedia.org/
7. "Coprinus comatus." Wikipedia, The Free Encyclopedia. 27 Oct 2018, 18:16 UTC. 4 May 2019, 04:44, es.wikipedia.org.