Improtance of Microbes in Foods

Improtance of Microbes in Foods

Improtance of Microbes in Foods
Molds, yeasts and bacteria are important in food spoilage. Which it is true that molds are involved in the spoilage of many foods, some are important in food manufacture specially in mold ripened cheese and the preparation of oriental foods. Various fungi such as species of Aspergillus, Fusarium, and Penicillium have been found in foods and some have been implicated in toxin production.

Yeasts are both useful as well as problem organisms and this depends upon the food. For example, the production of wine is dependent on the growth and activity of the yeast Saccharomyces cerevisiae, while wine can be oxidized to CO₂ and water by another wild yeast. Thus, while one yeast is important, the other is a problem.

Important yeasts in foods include species of Saccharomyces which are useful in fermentations, species of Zygosaccharomyces that are osmophilic, are involved in the spoilage of materials such as honey and species of Pichia which form pellicles in liquids such as in beer and wines. Some of the yeasts that are important in food spoilage. A variety of bacteria are found in foods and the important ones are grouped based on their biochemical properties

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