Hello, everyone,
I have questions about the following food
2 questions for each food type:
1.) what are the microorganisms involved in the food production?
2.) what are the microbial processes involved?
Food types:
1.)mushroom
2.) hard cheese
3.) soft cheese
4.) blue cheese
5.) yoghurt
6.) yakult
7.) fu yu
8.) soy sauce
9.) beer
10.) wine
11.) bread
12.) pizza
May somebody give some suggestion?
Thanks!!

Hi! You might want to refer to a microbiology textbook such as Atlas or Prescott for general information. In general, microorganisms perform a series of controlled oxidation reactions that "convert" substances to food items. Of the list you have included, mushrooms are the plant bodies of a variety of different fungi of one family, some of which are edible (others aren't because of associated toxins), still fewer are commercially grown. All cheeses use a combination of bacterial and fungal cultures to attain a distinctive taste and texture, though many processed cheeses (eg processed cheddar) use "synthetic" rennet. Yogurt is primarily the result of a Lactobacillus/Lactococcus culture on milk. Beer, bread and pizza dough all are products of brewers or bakers yeast (Saccharomyces spp) and varieties thereof - additional components such as hops in beer give distinctive tastes.

[
You may be interested to know that coffee beans and tea leaves and suasages are also fermented--coffee with Aspergillus sp , I believe.

jim











quote=RedBull]

Hello, everyone,
I have questions about the following food
2 questions for each food type:
1.) what are the microorganisms involved in the food production?
2.) what are the microbial processes involved?
Food types:
1.)mushroom
2.) hard cheese
3.) soft cheese
4.) blue cheese
5.) yoghurt
6.) yakult
7.) fu yu
8.) soy sauce
9.) beer
10.) wine
11.) bread
12.) pizza
May somebody give some suggestion?
Thanks!!
[/quote]

Here is a nice review of the food fermentations and principles.

Fermentations In World Food Processing

http://members.ift.org/NR/rdonlyres/22493E9F-77D8-49B5-9EC5-B1B6177B29CD/0/crfsfsv01n1p023032ms20001201.pdf

ah