What is the importance of microorganism in food production?
spirulina is one type of microorganism that helps in food production The Role of Microorganisms in Food Production Cheese 1. The milk protein casein curdles because of the action by lactic acid bacteria or the enzyme rennin or chymosin. 2. Cheese is the curd separated from the liquid portion of milk, called whey. 3. The growth of microorganisms in cheeses is called ripening. 4. Hard cheeses are produced by lactic acid bacteria growing in the interior of the curd. 5. Semisoft cheeses are ripened by bacteria growing on the surface 6. Soft cheeses are ripened by Penicillium growing on the surface. Other Dairy Products 1. Old-fashioned buttermilk was produced by lactic acid bacteria growing during the butter-making process. 2. Commerical buttermilk is made by letting lactic add bacteria grow in skim milk for 12 hours. 3. Sour cream, yogurt, kefir, and kumiss are produced by lactobacilli, streptococci, or yeasts growing in low-fat milk. Nondairy Fermentations 1. Sugars in bread dough are fe
