BACTERIA: THE JEWEL OF FOOD INDUSTRY

 BACTERIA: THE JEWEL OF FOOD INDUSTRY

Lactic acid bacteria (LAB) are well known for their wide ­applications in food, pharmaceutical and chemical industries. But recently Lactic acid bacteria have stimulated interest for their ability to secrete extracellular polysaccharides or glucans. These glucans secreted by LAB have enormous commercial value because of their industrially useful physico-chemical properties.



Dairy industry
It would be impossible to make cheese without culture of bacteria. The cultured bacteria grow in the milk and converts the sugar lactose into lactic acid, which gives the perfect acidity and moisture to the cheese. As the cheese ripens, the cultured bacteria give it a good aroma, taste, texture. It is also responsible for the ‘holes’ present in cheeses. Choosing the right mixture of culture is essential for a high-quality cheese.
In yoghurt and other fermented milk products, the culture of accurate bacteria is responsible for the taste and texture of the final product. Depending on the acidity, the product will have either a mild or strong taste, and the viscosity depends on the quantity of polysaccharides – chains of sugar molecules – that are produced.
In present years, probiotic cultures have become popular in dairy products because of their health benefits. These cultures are all very carefully selected strains of bacteria, and there is good evidence that they help improve digestion, safeguard the immune system, and keep the body’s intestinal flora in balance.

Meat industry
 Bacteria cultures are used widely in meat industry to make dried, fermented products of meats such as salami, pepperoni, chorizo and dried ham. Lactic bacteria develop the flavour and colour of the products. bacteria are used to ripen the sausages, preserving the natural quality of the product and development of flavour.
Wine industry
Yeasts, a eukaryotic unicellular microorganism is responsible for the fermentation process which produces alcohol in wine.   LAB also play an important role, as they convert the unstable malic acid, naturally present in wine into the stable lactic acid. This conversion gives the stability and production of high-quality wines that improve on storage.

Health food industry
Lactic bacteria are used in many different tablets and capsules sold as supplements in the health food industry. Our chaotic present lifestyles often lead to an imbalance in the intestinal flora; travel and medical treatment are two of the major culprits. By taking supplements containing LAB, this balance can be restored, improving the quality of life.

 For more details:  https://bacteriology.infectiousconferences.com/ 

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