An Exploration of Microbial Activity in the Food Industry

In the spirit of October and all things delicious during the fall season, we will be exploring the microbial activity in the food industry. We can be so blind to the microbes that are hard at work around us to make our fall festivities as tasty and delightful as possible. Some examples of microbial activity are what takes place in our alcohol, cheese, and even our baked goods. From start to finish there are microbes hard at work making our food industry thrive, from helping crops to grow better, to beer fermenting, they’re there whether we know it or not.

Why are Microbes important? Microbes are very important to our daily life; Yes, some microbes can cause disease but for the most part they play a safe and very helpful role in our lives. From breaking down sewage, producing medicines and even food, microbes are hard at work. Making up more than 60% of the Earth’s living matter scientists believe there are more than 3 billion species that share the planet with us (A, K. 2016, July 26). Out of these billions of species they can be broken up into six groups: bacteria, viruses, fungi, protozoa, algae, and archaea. Microbes make food taste amazing, give food fragrance, but also create hindering compounds that help stop food from spoiling, which helps increase shelf life safely. Microbes in the Food IndustryLactobacilli are a group of rod-shaped, gram-positive, non-spore-forming bacteria, that are generally non-motile and can survive in both aerobic and anaerobic environments. They are characterized by their abilities to produce lactic acid as a by-product of glucose metabolism (Britannica, T. E. 2018, September 28). Lactic acid that is produced is effective in inhibiting the growth of other bacteria that might decompose or spoil the food (Fermented and vegetables. A global perspective. Chapter 5.n.d.).

The fermentation with lactic acid bacteria is a very inexpensive and effective food preservation method that can texture, flavor and give nutritional value to various food products. Conditions of fermentation and growth activity of the lactobacilli include, the temperature, pH, the types of growth media, oxygen, and the neutralizers that are used. This bacterium is widely used in the commercial production of several varieties of produce, such as cheese, yogurt, even helping in fermenting vegetables such as pickles, and beverages like juice. Lactobacilli has a long history in the food industry, and the behaviors of these bacteria have been very well studied. Fungi such as single celled microscopic yeasts are small, lemon-shaped that are roughly the size of red blood cells. They are able to multiply by growing a daughter cell off of the original parent cell. Yeast such as Saccharomyces, play a very important role in the production of brewing and bread (About Microbiology Fungi. n.d.). They are able to transform sugar into carbon dioxide and alcohol by means of enzymes. The best conditions for the yeast cell to grow and reproduce is at a pH=4 and dissolving oxygen (DO) 5% (Salari, R., & Salari, R. 2017, January). Yeast such as S. cerevisiae is used to ferment sugars and can be used to make products like baked goods, and a large variety of alcohol.Microorganisms are a crucial part of production of food such as cheese, yogurt, baked goods and alcohol. Bacteria are able to survive without oxygen being present, this is called anaerobic respiration. This allows bacteria to thrive in place like our gut which is an anaerobic condition. Fermentation is one of the methods used to preserve food, and make a less hospitable place for other microorganisms that would cause it to spoil, giving it a longer shelf life. Microbial growth is controlled by factors like nutrients, pH, temperature, humidity, and gases, depending on the situation this could result in the food to spoil.

Spoilage can cause the product to go sour, smell foul, or can result in being covered in an inedible fungus-covered mass (A, K. 2016, July 26). This type of contamination can happen at any point in the produces' life if not stored correctly.Farm FreshStraight from the farm microbes are tough at work. Soil microbes, such as bacteria and fungi, are crucial for decomposing organic material and recycling old plant material. Some soil bacteria and fungi form a bond with the root of the plants, providing vital nutrients like nitrogen or phosphorus (Roossinck, M. n.d.). Fungi can be very protective to the outer part of the plant, providing it protection from heat, insects and in some cases plant diseases. Microbiologists have thoroughly documented instances where bacteria, fungi, and even viruses have created a beneficial bond with food plants, advancing their abilities to withstand the elements. In 1888, Martinus Beijerinck discovered that tiny bacteria called Rhizobia infected the roots of legumes, and rather than an infection that weakened the plant, the swollen nodules disassembled nitrogen and created it into a plant friendly form. If you are like me, your body might have a problem digesting dairy products which is a sign of lactose intolerance, symptoms typically begin 30 minutes to a few hours after consuming items with lactose. Lactose intolerance occurs when your small intestine cannot produce enough lactase which is an enzyme that uses a chemical reaction to digest lactose. Normally, the lactase in the small intestine would break down lactose into glucose and galactose and absorb them into the bloodstream. If there is not enough lactase, the lactose keeps moving through your digestive down to the colon. Bacteria in the colon ferment the lactose, producing fatty acids and gases like carbon dioxide, hydrogen, and methane (Lactose intolerance. 2018, April 21). The process of breaking down lactose is what causes acids and gases to be produced which result in bloating and flatulence, which are common symptoms of lactose intolerance.

Probiotics are living organisms that are intended to have health benefits (Probiotics: In Depth. 2018, July 31). Products that are sold as probiotics are things such as yogurt, dietary supplements, skin creams. They can be used for gastrointestinal conditions, aid in digesting lactose, and are a generally safe method to use if symptoms of intolerance are present. Many of the microorganisms found in probiotics are present in our intestines and help maintain a healthy digestive system. The most common bacteria found in probiotics are Lactobacillus and Bifidobacterium. There is still plenty of research that needs to be done on probiotics because it has not been determined which set of bacteria is the most useful for every situation. The U.S. Food and Drug Administration has not approved probiotics for preventing or treating any health problems (Probiotics: In Depth. 2018, July 31).

In the Kitchen, microbes do amazing things to make our world taste better, but just as easy as they can make your day they can just as easily make your life miserable. There are good bacteria and bad bacteria that can cause foodborne illnesses. Foodborne illnesses are spread from hand-to-hand or hand-to-food contact, bacteria like staphylococcus and streptococcus can pass these illnesses to others through food handling. Raw meats, poultry, and fish carry large varieties of harmful bacteria, such as Escherichia coli. Which according to the Centers for Disease Control and Prevention is one of the most common causes of foodborne illnesses (In the Kitchen: Prevent the Spread of Infection. n.d.). Chicken, and turkey are normally associated with shigella, salmonella, and campylobacter, diseases that cause diarrhea, cramping, and fever. Fruits and vegetables can be contaminated with a variety of organisms and parasites all depending on where they are grown and processed (In the Kitchen: Prevent the Spread of Infection. n.d.).

Cleaning and disinfecting all items used while in the kitchen will help prevent the passing of bad bacteria and viruses. Cleaning and disinfecting might seem like the same thing but both play very important roles in preventing the spread of illness. Cleaning will help remove grease, and left-over food, all thought the counters and appliances appear clean there is a high possibility that bacteria has been spread. Disinfecting with sanitizers or bleach will help kill most of the bacteria and viruses, it’s important that all surfaces are cleaned thoroughly before because the disinfectant cannot get through food buildup and grease. Which of these applied Microbiology fields is of interest to you and has the potential for further development in your opinion? Food is my love language. I am constantly thinking about food all of the time, what am I going to make next? How much longer are the vegetables in my fridge going to last? Is this milk still any good? This project has been very insightful on how much we depend on bacteria and fungi in our kitchen. Without them life would be bland and boring, it’s given me and new appreciation for them learning about how hard they work to make our everyday meals. It has also given me a lot of insight on how my body reacts to certain bacteria and how some probiotics may have the potential to make me feel healthier.

In this field, I believe that there is always room for development in the farming industry, using this bacterium to their advantage. In a world that is generating roughly 131.4 million births a year, the demand for produce from farmers is higher than ever. People want all organic produce, but are worried about the pathogenic microorganisms that are found in manure, and the intensive use of chemicals that pose risk to not just their own health but the environment. As the population grows more concerned with their own health risks and concerns for the environment, so I believe microbiologists and farmers can come together to figure out which microbes can be more beneficial to the soil and consumption of humans.

References:

A, K. (2016, July 26). Role of Microbes in Food and Industrial Microbiology.

Britannica, T. E. (2018, September 28). Lactobacillus.

About Microbiology – Fungi. (n.d.).

Britannica, T. E. (2013, July 22). Saccharomyces.

Fermented and vegetables. A global perspective. Chapter 5. (n.d.).

Figure 3a from: Wachkoo A, Bharti H (2014) First description of the worker caste of Nylanderia smythiesii (Hymenoptera: Formicidae). Biodiversity Data Journal 2: E1163.

Salari, R., & Salari, R. (2017, January).

In the Kitchen: Prevent the Spread of Infection. (n.d.).

Roossinck, M. (n.d.). Beneficial Microbes for Agriculture.

Microbes Will Feed the World, or Why Real Farmers Grow Soil, Not Crops. (2017, December 05).

Lactose intolerance. (2018, April 21).

Probiotics: In Depth. (2018, July 31).