Fundamental Food Microbiology, Third Edition - Fuad Fathir

125
CHAPTER 10
Microorganisms Used in Food Fermentation
CONTENTS
I. Introduction ..............................................................................................125
II. Microbiology of Fermented Foods ..........................................................126
III. Lactic Starter Cultures ..............................................................................127
A. Lactococcus ......................................................................................127
B. Streptococcus ....................................................................................128
C. Leuconostoc ......................................................................................129
D. Pediococcus ......................................................................................129
E. Lactobacillus ....................................................................................130
F. Oenococcus ......................................................................................131
IV. Other Starter Cultures ..............................................................................131
A. Bifidobacterium ................................................................................131
B. Propionibacterium ............................................................................132
C. Brevibacterium .................................................................................132
D. Acetobacter .......................................................................................132
V. Yeasts and Molds .....................................................................................133
A. Yeasts ................................................................................................133
B. Molds ................................................................................................133
VI. Conclusion ................................................................................................134
References ............................................................................................................134
Questions ..............................................................................................................135
I. INTRODUCTION
Beneficial microorganisms are used in foods in several ways. These include actively
growing microbial cells, nongrowing microbial cells, and metabolic by-products and
cellular components of microorganisms. An example of the use of growing microbial
cells is the conversion of milk to yogurt by bacteria. Nongrowing cells of some