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Useful Microorganisms

  • Chapter
Basic Food Microbiology

Abstract

Microorganisms are used in many facets of the food industry. Desired alterations of food by microorganisms are referred to as fermentations, regardless of the type of metabolism. By definition, fermentation is the anaerobic breakdown of an organic substance by an enzyme system, in which the final hydrogen acceptor is an organic compound. Hence, the aerobic oxidation of alcohol to acetic acid in vinegar production is not a true fermentation. Hence, for our purposes these alterations of foods are called food conversions. Since the enzyme systems of the microorganisms catalyze the changes in foods, for some reactions it is advantageous to use purified enzymes separated from the microbial cells.

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    George J. Banwart (Professor Emeritus)

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Banwart, G.J. (1989). Useful Microorganisms. In: Basic Food Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-6453-5_9

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