MICROBIAL CULTURE FOR FERMENTATION

Fermentation is a process that has been used for centuries to produce food and beverages. From beer and wine to yogurt and cheese, fermentation relies on the activity of microorganisms to convert sugars and other organic compounds into new compounds with desirable flavors and textures.

Fermentation tanks

Types of Microorganisms Used in Fermentation :

The microbes are used in fermentation can be . divided into three categories:

1. Bacteria
2. Yeasts
3. Molds

Bacteria:

• Bacteria: Bacteria are single-celled organisms that can be found everywhere in the environment.
• Some bacteria are beneficial for fermentation, while others can cause spoilage or disease.
• The beneficial bacteria used in fermentation are typically lactic acid bacteria, which convert sugars into lactic acid.
• This process is used in the production of yogurt, kefir, sauerkraut, and other fermented foods.

YEASTS:

• Yeast is the most commonly used  in bread baking .
• Fermentation is the process of producing ATP through glycolysis in aerobic metabolism as discussed above.
•  Yeast are single celled fungi that carry out ethanol fermentation
•  Most yeast that used in ethanol fermentation are Saccharomyces cerevisiae, and are one of the most common fungi used in fermentation process.
• Ethanol fermentation is used to produce ATP when oxygen is not present in the environment. During ethanol fermentation yeast complete glycolysis to produce two ATP molecules, NADH, and pyruvate. 
• The pyruvate is then converted to acetaldehyde, which is reduced to ethanol and in the process oxidizes NADH back to NAD+. 
• Thus, NAD+ can be used in glycolysis to produce more ATP.

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Microscopic view of yeast :

 Metabolism in Saccharomyces cerevisiae :

MOLDS :

• Molds are a less common type of microorganism used in fermentation, but they can be essential for some types of fermentation.
•  Molds are filamentous fungi that grow in branching networks of thread-like structures called hyphae.
•  Some molds, such as Aspergillus, are used in the production of traditional Japanese foods like soy sauce, miso, and sake. 
• These molds can break down complex carbohydrates and proteins into simpler compounds that are more easily metabolized by other microbes.
•  Molds can also produce enzymes that can improve the texture, flavor, and aroma of fermented foods. 
• However, molds can also be a source of spoilage and must be carefully controlled to avoid contamination.

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Microbial cultures are used in the production of fermented foods such as yogurt, cheese, sauerkraut, and kimchi.

• These foods are produced by the controlled fermentation of raw materials using specific strains of microorganisms.
• The fermentation process not only changes the flavor, texture, and nutritional content of the raw materials but also increases their shelf life.

Microbial cultures are also used in the production of alcoholic beverages such as beer, wine, and spirits.

• Yeasts are the primary microorganisms used in alcoholic fermentation. They convert sugar into alcohol and carbon dioxide.
• The specific strain of yeast used determines the flavor, aroma, and alcohol content of the beverage.

In the pharmaceutical industry, microbial cultures are used to produce antibiotics, vaccines, and other drugs. For example, the antibiotic penicillin is produced by the fungus Penicillium chrysogenum.

Microbial cultures are also used to produce enzymes, which are used in a wide range of industrial processes.

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