Transcript Food Microbiology - hrsbstaff.ednet.ns.ca

Food Microbiology
Food Science
Ms. McGrath
What is Food Microbiology
 Food microbiology is the study of the microorganisms that
inhabit, create, or contaminate food, including the study of
microorganisms causing food spoilage.
 “Good" bacteria, such as probiotics, are becoming
increasingly important in food science.
 Microorganisms are essential for the production of foods such
as cheese, yogurt, bread, some alcohol and fermented food.
Microorganism
 Living organisms (such as yeast, mould and bacteria) too
small to be seen with naked eye but visible under a
microscope. Also referred to as a microbe.
 Nature uses microorganisms to carry out fermentation
processes
 For thousands of years mankind has used yeasts, moulds and
bacteria to make food products such as bread, vinegar,
yogurt and cheese, as well as fermented fish, meat and
vegetables.
Fermentation
 Fermentation takes place in the absence of oxygen and in
the presence of beneficial microorganisms (yeasts, molds
and bacteria) which obtain their energy through
fermentation.
 During the fermentation process, these microorganisms
break down sugars and starches into alcohols and acids
(lactic and acetic.)
 What you’re left with is a food that has been transformed
into a more nutritious version of itself, and which can be
stored for much longer without spoiling.
Fermentation
Fermented Foods
Any food group can be fermented
 Fermenting grains gives you sourdough bread and beer
 Fermenting meat gives you salami
 Fermenting dairy gives you yogurt and cheese
 Fermenting veggies gives you pickles
 Fermenting fruit gives you jam and cider
Fermentation
For your notes!
Briefly explain the history of fermentation
Name three reasons why food is fermented
State the difference between aerobic and
anaerobic respiration
State the (3) microorganisms that can ferment
food
See my website for a delicious webquest!