Recent outbreaks
of food borne diseases highlight the need for reducing bacteria pathogens in
foods of animal origin. Animal enteric pathogens are a direct source for food
contamination. The modulation of the gut microbiota with new feed additives,
such as probiotics and prebiotics towards host-protecting functions to support
animal health, is a topical issue in animal building and creates fascinating
possibilities. For the future, the most important target within probiotic and
prebiotic research is a demonstrated health-promoting benefit supported by
knowledge on the
mechanistic actions. Combination of suitable probiotic and
prebiotic may prove to be the next step to reduce the risk of intestinal
diseases and remove specific microbial disorders.
Wine making: the sugars in
fruits such as grapes are fermented by yeasts to produce wine. In wine making
lactic acid bacteria convert malic acid into lactic acid in malolactic fermentation
in fruits with high acidity. Acetobacter and gluconobacter oxidize ethanol in wine to acetic acid (vinegar) saccharomyces cerevisae: stains will vary depending on the type of wine, degree
of fermentation desired, etc.
Production of beer: Most commonly
found bacteria here is saccharomyces cerevisae and saccharomyces carlsbergensis,
beers are produced when complex carbohydrate are broken down into simpler sugar
before fermentation after the wort is produced through series of processes with
malt extract, the malt is allow to ferment with the acid of selected strains of
brewers yeast which are s. cerevisae,
s. carlsbergensis.
Sour cream,
yoghurt, kefir and kumiss are produced by lacto bacilli, streptococci, or
yeasts growing in low fat milk.
Sugar in bread
dough is fermented by yeast to etharol and Co2, causes the bread to rise
sauerkrant, piddes, does and soy sources and microbial fermentation.
In bread
making: They dough produced are allowed to ferment by the yeast
(micro-organism) utilizing the sugar to ethyl alcohol and carbohydrate.
For
vegetarians, fermented foods serve as palatable, proteins-rich meat substitutes
which is the effect of microbiology