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Microorganisms used in food production
This is a fungi whose pores are in the air we breathe, but doesn't
normally cause disease however if someone has a weakened
immune system then they can be vulnerable to infection. The
aspergillus fungi can cause a group of diseases call aspergillosis.
Some asthma patients that have severe asthma can also be more
sensitive to fungi such as aspergillus. Aspergillosis can affect people
whose immune system has already been damaged such as patients
with leukaemia, cystic fibrosis, AIDS, asthma, chemo patients as well
as others. Increased risk of aspergillosis can be caused by dirty air
con units, compost heaps, or dampness as these can all allow a high
number of aspergillus spores.
They're bacteria that are usually found in association with
plant matter, fermenting vegetables, milk, dairy products,
wines and meats. Leuconostocs are usually non-pathogenic
which means they don't cause disease. They are also
usually acid tolerant organisms and have an optimal
temperature between 18 and 25 degrees Celsius. The
Leuconostocs group is very diverse, for example
Leuconostocs Carnosum is an anaerobic bacterium found in
meat with an optimum temperature on two degrees C.
Carnosum can be used to inhibit growth of other closely
related bacteria so it it can be used as a preservative.
These are bacteria that are aquatic and photosynthetic
which means they live in water and can make their own food.
They have been seen in fossils over 3.5billion years old and are
still around today, forming one of the largest and most
important groups of bacteria on earth. They are important
providers of nitrogen fertilizer in the cultivation of rice and
beans. The oxygen atmosphere we depend on was generated
by numerous cyanobacteria
Bacterium in production of yoghurt and bread.
Lactobacillus bulgaricus is used alongside streptococcus salivarius thermophiles in the production of
yoghurt. The two species work together, with the L.B. producing amino acids from milk proteins
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S.S.T. Both species make lactic acid, which gives yoghurt its flavour and
acts as a preservative. This results in a decrease in pH which partially coagulates the milk proteins.
This cause s the yoghurts thickness. While fermenting milk, L.B. produces acetaldehyde which is a
main aroma component. Some strains of L.B. also make bacteriocins which kill unwanted bacteria. It is
sometimes helpful to sufferers of lactose intolerance because they lack the enzymes needed to
break down lactose into simple sugars.…read more