How Do Microorganisms Produce Safe Food Products?

Just like people, organisms can also be good or bad. Harmful bacteria cause food-borne illness, while good bacteria produce foods that are often beneficial for our digestive system. But how could they make safe, healthy, and flavorful foods?

The Science Behind How Microorganisms Produce Safe Food

(Photo : Unsplash/Camille Brodard)

Microorganisms, sometimes known as microbes, are technically defined as organisms that are barely noticeable in size. Among the various microorganisms are bacteria, fungi, archaea, and protists. In general, viruses and prions are considered non-living organisms. Hence, they are not included in the definition of microorganisms.

Within the realm of microbe research, there is a significant amount of debate about the organization and classification of life. Eukaryotes, which contain membrane-bound organelles and include protists, fungi, plants, and animals, are distinguished from prokaryotes, which are cells that do not have any internal membrane-bound organelles. Prokaryotes are the members of the monera, which include the majority of microorganisms.

On the other hand, the fermentation processes that occur in nature are carried out by microorganisms to produce food. By utilizing yeasts, molds, and bacteria, humans have made various food items, like bread, beer, wine, vinegar, yogurt, cheese, and fermented fish, meat, and vegetables, for thousands of years.

As mentioned, food can be transformed and preserved by fermentation, which is one of the oldest methods of food preservation. It is made possible by this biological process, which also enhances the meal's nutritional and organoleptic properties related to the sensations of taste, sight, smell, and touch. Accordingly, a fermentation carried out correctly will prefer beneficial flora while excluding undesirable flora. It is done to prevent the product from getting rancid and enhance the flavor and texture.

Common Foods Made From Microorganisms

Microorganisms, including bacteria, yeast, and mold, are essential to the manufacturing process of a great deal of the food we are familiar with and enjoy, including chocolates. As stated, at the beginning of the chocolate-making process, the cocoa beans undergo a process known as the fermentation stage.

he beans are broken down by microorganisms such as bacteria and yeast during this phase, which results in the release of enzymes that contribute to the development of the complex flavors that are known to be associated with chocolate. A significant component in determining the ultimate flavor of the bar is the microbial population present during the fermentation process.

Furthermore, microorganisms have a significant impact on the appearance and flavor of a variety of foods, especially coffee. Fermentation is another process that occurs before coffee beans are roasted. The microorganisms that are present during the fermentation process can have a significant impact on the flavor of the coffee that is produced.

For example, it has been discovered that a particular kind of yeast known as Saccharomyces cerevisiae is responsible for creating fruity and floral flavors. In contrast, another type of yeast known as Pichia kluyveri is accountable for producing nutty and spicy flavors. Thus, when it comes to the presence of particular microbial strains, the preciseness of the procedure utilized for preparing the beans is considered of the utmost importance. It leaves the processor with many controllable elements that allow it to increase the finished cup's flavor by manipulating the bacteria population.