Microbes in food and beverage industry

Abstract

Microorganisms play a crucial role in food spoilage and degradation. The unpleasant taste, odor and texture are the characteristics of spoiled food. However, despite being pathogenic, microorganisms play an important role in the production of many fermented food and beverages in household and food industries. Microbes are used in the fermentation of dairy products and development of alcoholic beverages. Yogurt, curd, sour cream, buttermilk, bread, and cheese are the basic examples of dairy products where microbes act as indispensable material for their production. Vegetables are also fermented to increase their shelf life and flavor. Pickles (cucumbers), sauerkraut (cabbage), soy sauce (soybeans), kimchi (Chinese cabbage), olives (green olives), etc. are examples of fermented vegetables. However, species of Saccharomyces play an inevitable role in the production of wine, beer, brews, champagne, etc. Today the demand for fermented food, probiotics and alcoholic beverages is increasing due to their taste and health benefits. This chapter reviews the different microorganisms which are involved in the production of food and beverages at industrial scale, and it also highlights the advantages of using the following microorganisms in food and beverage sector.