Advantages of Hiring a Food Consultant for your food business (1)

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Major Microorganisms Utilized In The Food And
Beverage Sector
An Academic presentation by Dr. Nancy Agnes,
Head, Technical Operations, FoodResearchLab
Group www.foodresearchlab.com Email
info_at_foodresearchlab.com
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TODAY'S DISCUSSION
Major Microorganisms Utilized In The Food And
Beverage Sector Microorganisms and their
Applications in the Food Industry Bacteria
Moulds Yeasts Factors Affecting Microorganism
Growth Food Research Lab Offerings
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INTRODUCTION
In the food sector, microorganisms play a
significant role and help to solve the
challenges in the food and beverage
industry. They're utilized to create a variety
of foods, and they're also to blame for food
rotting, which leads to poisoning and
sickness. Contd...
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Microbial contamination of food items occurs most
commonly on the journey from the farm to the
processing facility, during processing, storage,
transportation, distribution, and before
consumption.
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MICROORGANISMS AND THEIR
APPLICATIONS IN THE FOOD INDUSTRY There are
currently around 3500 traditional fermented
foods available around the globe. The food and
beverage industries post covid-19 has changed a
lot, especially in the usage of micro-organisms
for food production.
Contd...
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They come from animals or plants and are a part
of our daily lives. Fermented drinks are not
limited to alcoholic beverages following
harvest, cocoa beans, coffee grains, and tea
leaves are fermented to acquire distinct
flavours.
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BACTERIA
Bacteria are the most common single-celled
bacteria. Cocci, or spherical cells bacilli, or
cylindrical or rod-shaped cells and spiral or
curved forms are the three types of
therapeutically relevant bacteria. Although most
pathogenic or disease-causing bacteria are
gramme negative, three gram-positive rods have
been linked to food poisoning.
Contd...
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Bacillus cereus, Clostridium botulinum, and
Clostridium perfringens. Some of the other most
common bacteria causing food spoilage,
infections and disease are

• Acinetobacter, Aeromonas, Escherichia, Proteus,
  Alcaligenes, Flavobacterium, Pseudomonas,
  Arcobacter, Salmonella, Lactococcus, Serratia,
  Campylobacter, Shigella, Citrobacter, Listeria,
  Staphylococcus, Micrococcus, Corynebacterium,
  Vibrio Enterobacter, Paenibacillus, Weissella,
  Enterococcus, Yersinia

Contd...
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Different strains of bacteria are also used to
produce various food and dairy
products. Streptococcus, Lactobacillus
Bifidobacterium, Erwinia, and other bacteria
strains are utilized to make fermented foods and
dairy products. Yoghurt is made from
Streptococcus thermophilus and Lactobacillus
bulgaricus bacteria.
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MOULDS
Moulds are multicellular filamentous fungi that
may be identified by their fuzzy or cottony
appearance when growing on food. They are
mostly responsible for food spoiling at room
temperature, between 25 and 30 degrees Celsius,
with a low pH and low moisture
Contd...
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When grains and corns are kept in damp
circumstances, mould can quickly form Moulds
develop on the surface of tainted food because
they need free air to increase. Moulds are also
used in the production of various meals and food
items. They are used to ripen a variety of
foods, including cheese (e.g. Roquefort,
Camembert). Contd...
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Moulds are also used to manufacture enzymes like
amylase, which is needed to make bread, and
citric acid, used in soft drinks.
Moulds play an important role in the ripening of
many Asian foods. Botrytis cinerea is a fungus
that aids in the rotting of grapes to create
wine. Lactic fermentation with mould produces
viili, a distinctive Finnish fermented milk.
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YEASTS
Yeasts are commonly employed in the food
industry because they can ferment carbohydrates
into ethanol and carbon dioxide. The most often
used yeast, baker's yeast, is produced
industrially, and Saccharomyces carlsbergensis
is the most common yeast used in beer
production. Contd...
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Other notable yeast strains include
Brettanomyces, Schizosaccharomyces, Candida,
Cryptococcus, Debaryomyces, Zygosaccharomyces,
Hanseniaspora, and Saccharomyces.
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FACTORS AFFECTING
MICROORGANISM GROWTH
Food and beverage industry consultants state that
it is critical to understand how to employ
microorganisms in the food sector to comprehend
their applications. Microorganisms behave
differently in different settings and habitats.
Contd...
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Trimming, cleaning, heating, and pickling are all
methods for removing or killing them.
Substances like acid or alcohol are added to
develop organisms, or competition is
encouraged. Contamination from raw or unprocessed
food, people, equipment, and the environment is
kept to a minimum. Cleaning and sanitizing the
equipment to reduce microbial growth (container
etc.). Contd...
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The pH of storage, light penetration,
temperature, and other environmental parameters
may all be adjusted. Although each of these
elements impacting development can occur
independently, in nature, they may occur
concurrently. The inhibitory effects of many
conditions that are relatively detrimental to
microbial growth are cumulative.
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FOOD RESEARCH LAB OFFERINGS
Food Research Lab comprises a team of food
microbiologists, food technologists, formulation
scientists. Food product developers and culinary
experts who can develop your food products and
conduct several tests for launch in the
market. The shelf life of the products can be
enhanced using microbial study, and the
organoleptic properties can be amplified.
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