Various commercial products/applications of microorganisms in foods industry.
Abstract
Industrial microbiology is one branch of applied microbiology where microbes are used to produce important products such as metabolic manufacture, biotransformation, manufacture of energy (bio-fuels), management of organic and industrial wastes, manufacture of microbial biomass (microbial protein) for food and feed, manufacture of bio-control agents (antibiotics) and fermentation of food products. Microbial food processing is used to transform simple food into a value-added form with the assistance of microbes. In addition, it involves converting low-value, often inedible, perishable natural resources into high-value, safe food products. Since antiquity, mankind have used microbes to produce a variety of food products such as dairy products, bread, vinegar, wine and beer, as well as fermented seafood, meat and vegetables. There are many useful applications of microbes in the food processing industry, which have a strong influence on the quality and quantity of food. Recently, microbial approaches of food processing have garnered global attention as a workable method to food conservation and a good source of vital nutrients. Microbial contamination of food commodities typically occurs between the field and the processing plant or during processing, storage, transportation and distribution or prior to consumption. Consequently, microbes are being considered as very significant elements in food manufacturing, food quality maintenance and food safety. In this chapter, we focus on the beneficial roles of microorganisms, the applications of microorganisms in the food industry and the risks of microbial contamination.
Keywords
- fungi
- bacteria
- food processing
- fermentation
- food industry
- microbial enzymes
- mycotoxins
1. Introduction
Microorganisms are microscopic organisms that cannot be seen with the eye and are less than one millimeter in length [1]. Despite their simple structure, these microorganisms are capable of basic physiological activities [2]. Microbes are ubiquitous, that is, they exist everywhere such as air, water, soil, human body, on plants and animals. The general assumption is that microbes are harmful to humans; however, there are various organisms that are valuable in many ways to humankind. Microbes are responsible, on the one hand, for the spoilage of food and disease and, on the other hand, they are used for the production of valuable materials (Figure 1). Louis Pasteur first showed the role of microorganisms in food spoilage and fermentation [3]. In 1845, Berkeley proved that the Irish potato blight is a type of fungus that causes great damage to the economy of Ireland [4]. In 1836, Bassi asserted that fungi are the causative agents of disease in animals, and the following year, Schonlein proved that fungi are the cause of some skin diseases in humans [5]. Microbes that live in association with humans (live on different surfaces of the human body) protect them against infections and other diseases. For instance, the presence of
2. Useful application of microorganisms in food industry
Microbes produce different food products through a process recognized as fermentation. Fermentation method is the biochemical change of simple sugars into favorable products such as alcohol, acid, carbon dioxide via a variety of metabolic pathways. Today, the use of microbes to produce food or increase the quality of food is very common, and biotechnologists are trying to produce special food products with the help of microbes. There is a multitude of valuable applications of microbes in the food processing industry that highly impact the quality and quantity of the food (Figure 1). Recently, microbial food processing approaches have increased global attention as a feasible method for food preservation and a good source of vital nutrients. For example,
Group | Genera/species | Product/application(s) | References |
---|---|---|---|
Bacteria | Vinegar fermentation | [13] | |
Vinegar fermentation, cocoa fermentation | [14, 15] | ||
Cocoa, glucose isomerase (food additive),fermented soybeans | [16] | ||
Protease (food additive) | [17] | ||
Fermented soybeans, protease, glycolipids, riboflavin-B2 (food additive) | [18] | ||
Food waste biodegradation | [19] | ||
Fermented milks with probiotic properties | [20] | ||
Common in European fermented milks | [21] | ||
Gruyere and beaufort cheese | [22] | ||
Amino acid producer, malic acid, glutamic acid, lysine, monosodium glutamate (food additives) | [23] | ||
Cheese ripening | [24] | ||
Bread fermentation | [25] | ||
Cheese and sourdough fermentation | [26] | ||
Soybean, dairy, meat, vegetables | [26, 27] | ||
Food waste biodegradation | |||
Tempeh fermentation, production of vitamin B12 | [28] | ||
Vinegar fermentation | [29] | ||
Fermented milks, probiotics, vegetables | [30] | ||
Bread fermentation, wine, dairy | [31] | ||
Malolactic fermentation in wine, sourdough | [32, 33] | ||
Dairy starter, cheese ripening, green table olives | [34] | ||
Yogurt and other fermented milks, mozarella | [35] | ||
Fermented milks, sourdough, urease (food additive) | [36] | ||
Cocoa | [37] | ||
Starter for cheese, cheese ripening, vegetables | [38] | ||
Wine malolactic fermentation | [39] | ||
Fermented milk (kefir), reduction of bitter taste in citrus juice | [40, 41] | ||
Kimchi fermentation | [42] | ||
Malolactic fermentation of wine | [43] | ||
Cheese fermentation, probiotic cheese, probiotics, wine, meat | [44] | ||
Fermentation of vegetables, malolactic fermentation, green table olives, dairy, meat | [45] | ||
Fermentation of cheese and meat products, beverages | [46] | ||
Cheese fermentation | [47] | ||
Sourdough fermentation | [48] | ||
Raw fermented sausage | [49] | ||
Dairy starter, nisin (protective culture) | [50] | ||
Meat fermentation and biopreservation of meat, cheese starter | [51] | ||
Meat fermentation and biopreservation of meat | [51] | ||
Meat fermentation and biopreservation of meat | [52] | ||
Cheese fermentation (emmental cheese starter), probiotics | [53] | ||
Natamycin (food additive) | [54] | ||
Cocoa fermentation, Fermented sausage, Croatian cheese fermented from raw milk, Chinese yogurt, | [55] | ||
Beverages fermentation | [56] | ||
Yeast | Fermentation of blue veined cheese, Fermentation white brined cheeses, ripening of smear cheeses, and sausages and dry-meat products | [57, 58] | |
Citric acid fermentation (fodd additive) | [59] | ||
Fermented dairy products (ripening of many soft and semi-hard cheeses and make a positive contribution to the development of taste and aroma or fermented milks), bioformation of flavour on glucose, peptone, maize oil and meat extract | [60, 61] | ||
Cheese ripening, lactase (food additive) | [62] | ||
Cheese ripening, lactase (food additive) | [62] | ||
Kefir fermentation, juice and wine fermentation | [63] | ||
Probiotic culture, bioethanol, cocoa fermentation, Sake fermentation, cheese-ripening, beer fermentation, bread, invertase (food additive) | [62, 64, 65, 66] | ||
Beer fermentation, removes and transforms | [67] | ||
Fermented milk products such as kefir and koumiss | [68] | ||
Wine fermentation | [69] | ||
Soy sauce | [70] | ||
Filamentous moulds | Laccase, lipases, pectinase, protease, α-amylases (food additive) | [71] | |
Amylases, cellulases, chitosanases | [71] | ||
Amylases | [71] | ||
Amylases | [71] | ||
Invertases, laccases | [71] | ||
Beverages, industrial production of citric acid, α-amylases, cellulases, chitosanases, galactosidases, invertases, lipases, naringinases, phytases, tannases, amyloglucosidases, pectinase, celluloses, glucose oxidase, protease (food additives) | [71, 72] | ||
Amylases, celluloses, phytases | [71] | ||
Amylases | [71] | ||
Soy sauce, beverages, α-amylases, chitosanases, amyloglucosidase, naringinases, proteases, lipases (food additives) | [71, 73] | ||
Soy sauce, beverages, α-amylases, amyloglucosidase, lipase (food additives) | [71, 74] | ||
White mold cheeses (maturation of soft cheeses, such as camembert and brie) | [75] | ||
Glucose oxidase (food additive) | [76] | ||
Blue mold cheeses | |||
Bioformation of flavour on glucose, peptone, maize oil and meat extract | [61] | ||
Bioformation of flavour on glucose, peptone, maize oil and meat extract | [61] | ||
Tempe-type fermentation | [77] | ||
Tempeh fermentation, Soy sauce, koji | [78] | ||
Mycoprotein (meat-like) | [79] |
2.1 Application of microorganisms in dairy industry
From time immemorial, dairy products have been part of the human nutrition. They provide an excellent source of calcium, vitamin D, protein and other important and essential nutrients [80]. They also supply phosphorus, potassium, magnesium and a variety of vitamins such as vitamin A (retinol), vitamin B12 (cyanocobalamine) and riboflavin [81]. A variety of fermented dairy products are prepared with various microbial strains (Table 1). The main genera that belong to the lactic acid bacteria group are:
2.2 Application of microorganisms in alcoholic beverages industries
All over the world, different raw materials are used for the production of alcoholic beverages traditionally [86]. The forms of alcoholic beverage consumed in different regions of the world vary substantially in accordance to location and ingredients. Beverages like wine, beer, whisky, brandy, rum are manufactured from malted cereals and fruit juices. Microbes can be grown in fermenters to make beverages at industrial scale (Table 1) [87]. Low-alcoholic content beverages can be prepared by the fermentation of starch products, while high-alcoholic content beverages can be manufactured by the distillation of fermented malted barley, molasses etc. [88] Wine and beer manufactured without distillation. While whisky, brandy, rum manufactured after distillation. Yeast is the main fermenter and alcohol producer in the manufacture of wine, beer and other alcoholic drinks [89]. Depending on the substrate used for fermentation and the type of processing, different alcoholic drinks can be prepared [90].
2.3 Application of microorganisms in cereal industries
Probiotic cereal-based food products and drinks containing human-made friendly microorganisms (
2.4 Application of microorganisms in chocolate production technology
Chocolates are complex, multi-phase systems of particulate matter (sugar, cocoa, defined milk components) and continuous phases (cocoa butter, milk fat and emulsifiers). Cocoa solids are derived from beans obtained from the fruit of
2.5 The use of microorganisms in the meat industry and related products
Fermented meat products are a suitable environment for the growth of probiotic bacteria, but for the production of these products, limitations must be met, such as; the natural microflora of meat, nitrite and salt, low water activity and the absence of sugar compounds prevailed [102]. Microbial flora in meat and meat products is affected by environmental conditions that cause the growth of primary microorganisms in raw meat or the growth of microorganisms caused by secondary contamination. Preservation of food using microorganisms or their antimicrobial metabolites is called biological preservation or biological protection [103]. Lactic acid bacteria have a high ability to be used for biological preservation because they do not cause problems for the consumer and prevent the growth of most microorganisms during storage [103]. These bacteria are known as safe and their use has a long history. Also, the antimicrobial peptides obtained from the lactic acid of bacteria can be broken by the body’s proteases and do not cause problems for the intestinal microbial flora. The growth of lactic acid bacteria in meat is considered a secret fermentation because due to the low amount of carbohydrates and the buffering capacity of meat, these bacteria cannot cause extensive changes in the taste characteristics of meat. Lactic acid bacteria play a protective or preventive role against other microorganisms by competing for food or producing bacteriocin or other antimicrobial substances such as organic acids, hydrogen peroxide and enzymes. The difference between starter culture and maintenance culture is that in starter culture, metabolic activity (acid production, hydrolysis of proteins) is the goal, but in maintenance culture, antimicrobial activity is desired. Moreover, recently edible mushrooms as a novel trend in the development of healthier meat products. Mycoprotein is a meat replacement product that’s available in a variety of forms such as cutlets, burgers, patties and strips. It’s marketed under the brand name Quorn, and is sold in many countries. Mycoprotein is a protein manufactured from the naturally occurring fungal
2.6 The use of microorganisms in the production of food additives (color and flavor)
The most important microbial colors that are produced are carotenoid pigments. Carotenoids are yellow and orange-red pigments that exist in nature and their chemical structure has 40-carbon atoms. Some microorganisms produce microbial dyes [105]. The importance of this issue is because today research shows that synthetic colors have pathogenic effects such as cancer and so on in the body, and for this reason, attention has been directed toward the production of colors from natural sources and one of these natural sources are microorganisms [106]. Different microorganisms around the world are capable of producing dyes, and researchers are trying to find the best ones. Bacteria, fungi and green algae are able to produce color, and among these microorganisms, a number of species such as
2.7 The use of microorganisms to produce microbial emulsifiers
Emulsifiers are a large class of compounds that are considered surface active agents. An emulsifier works by slowing down chemical reactions and increasing its stability. Surface-active compounds produced by microorganisms attract considerable attention due to their potential advantages over synthetic ones and also because they can replace some chemicals in many environmental and industrial applications. Bioemulsifiers are known as active biomolecules due to their unique characteristics compared to chemical types, such as non-toxicity, biodegradability, biocompatibility, efficiency at low concentrations, resistance to pH, temperature and concentration of different salts. Bioemulsifiers are synthesized in various biological sources such as bacteria, fungi and yeast. Because of their functional abilities and environmentally friendly properties, emulsions and biosurfactants are considered as multifunctional biomolecules of the recent century, especially in the food industry [108]. Several microorganisms are promising candidates for production emulsifiers (Table 1).
2.8 The use of microorganisms to produce microbial enzymes
Enzymes of microbial origin have various effects and are extremely active. Enzymes are widely used in industry and are gradually replacing materials produced by plants and animals [71]. Amylase of bread mold is used in the beer industry and the production of industrial alcohol, as well as in baking bread [109]. During bread manufacture, enzymes are mixed with cereal flour to convert complex starch molecules into simpler molecules and support produce the desired product. Enzyme supplementation during bread production improves the flavor, increases the volume and gives the necessary texture to the bread. Microbial enzymes such as hydrolases, transferases, oxidative enzymes and isomers are found in most bacteria and play an important role in sugar metabolism [110]. Like the tryptophanase enzyme produced by some microbes and causing indole gas [111]. Various methods are used to improve the technological quality of meat. Among these methods is the use of microorganisms and proteolytic enzymes and recently bacteria with collagenase to make the meat crispy and as a result dissolve its proteins [110]. Due to their ability to digest native collagen, bacterial collagenases are metalloproteinases involved in the destruction of the extracellular matrix of animal cells. These enzymes are important pathogenic factors in all types of pathogenic bacteria.
2.9 The use of microorganisms to remove mycotoxins produced in food
Mycotoxins are toxic and carcinogenic secondary metabolites produced by some fungi such as
Group | Genera/species | Mycotoxin decontamination | Mechanism of inhibition | References |
---|---|---|---|---|
Bacteria | Ochratoxin | Biodegradation to ochratoxin-α due to carboxypeptidase activity | [115] | |
Zearalenone | Biocontrol due to cell-wall adsorption | [116, 117] | ||
Ochratoxin | Biocontrol due to cell-wall adsorption | [118] | ||
Ochratoxin | Biocontrol due to cell-wall adsorption | [119] | ||
Zearalenone | Biotransformation due to esterase activity | [120] | ||
Aflatoxin-B1 | Biotransformation into less toxic products due to laccase activity | [121] | ||
Ochratoxin | Biocontrol due to cell-wall adsorption | [122] | ||
Zearalenone | Biotransformation into Zearalenone-14-phosphate | [123] | ||
Aflatoxin-B1 | Biotransformation into less cytotoxic products | [124] | ||
Patulin | Biocontrol due to cell-wall adsorption | [125] | ||
Deoxynivalenol | Biotransformation into 3-keto- deoxynivalenol | [126] | ||
Aflatoxin-B1 | Biotransformation into less toxic products | [127] | ||
Zearalenone | Biocontrol due to cell-wall adsorption | [128] | ||
Aflatoxin-B1 | biotransformation of mycotoxins (Physical binding to bacterial cell wall proteins and polysaccharides) | [129] | ||
Ochratoxin | ||||
Citrinin | ||||
Patulin | ||||
Aflatoxin-B1 | Production of antimicrobial peptides/ involves non-covalent bonds between the cell wall components and the mycotoxin dissolved in the liquid medium | [130] | ||
Ochratoxin | ||||
Zearalenone | ||||
Ochratoxin | Biocontrol due to cell-wall adsorption | [131] | ||
Aflatoxin-B1 | ||||
Ochratoxin | ||||
Aflatoxin-B1 | ||||
Ochratoxin | ||||
Aflatoxin-B1 | ||||
Ochratoxin | Biodegradation and/or adsorption | [132] | ||
Yeast | Patulin | Biotransformation into E-ascladiol with short-chain dehydrogenase | [133] | |
Zearalenone | Glucosyltransferase activities toward main derivatives of Zearalenone | [134] | ||
Zearalenone | Biodegradation by the combination of probiotics with fungal cell-free extracts | [135] | ||
Ochratoxin | Biocontrol due to cell-wall adsorption | [136] | ||
Patulin | Biotransformation into hydroascladiol | [137] | ||
Fumonisin B1 | Biotransformation due to fumonisin esterase | [138] | ||
Patulin | Enzymatic biodegradation | [137] | ||
Patulin | Biotransformation into desoxypatulinic acid | [137] | ||
Patulin | Enzymatic biotransformation/ Cell-wall adsorption | [139] | ||
Patulin | Biocontrol agent | [140] | ||
Patulin | Adsorption to proteins and polysaccharides in the cell-walls | [137] | ||
Ochratoxin | Biological degradation due to dechlorination, hydrolysis, hydroxylation, and conjugation | [141] | ||
Aflatoxin M1 | Biological Biodegradation and/or adsorption | [142] | ||
Deoxynivalenol; | Biodegradation and/or adsorption | [143] | ||
Zearalenone | ||||
Filamentous molds | Ochratoxin | Biodegradation into ochratoxin-α by extracellular ochratoxinase/Biotransformation pathway | [144, 145] | |
Patulin | Biodegradation | [146] | ||
Zearalenone | Detoxify Zearalenone through the enzyme zearalenone lactonohydrolase | [147] | ||
Aflatoxin | Enzymatic biodegradation | [148] | ||
Aflatoxin-B1 | Biotransformation and detoxification | [149] |
2.10 The use of microorganisms in order to reduce food industry waste
The development of industries and the rapid growth of the population due to the increase in consumables as a result of the increase in liquid and solid wastes are issues that have recently caused huge crises in human societies [150]. The severity of pollution resulting from these materials in cities and centers of industrial concentration is such that it has drawn the attention of scientific and executive resources of the world to the correct disposal or basic recycling of these materials. In between, high amounts of food industry wastes and effluents are seen, and today the use of these two is considered as one of the topics of interest among researchers. Using different microorganisms, cellulose nanocrystals can be produced using waste and sewage [151, 152]. Cellulose is one of the richest natural polymers in the world, which is usually extracted from plant tissues, but it can be produced by some microorganisms, such as a variety of bacteria, such as
3. Conclusion
Microbes have been used for food purposes since antiquity. The significance of microbes has improved as a result of the growth of food making and processing industries. Manufacturing of food and related products through microbial processes is cheaper and easier because large-scale production and genetic modification for higher quality products are easier. A treasure of opportunity exists for the use of microbes or their derivatives in household, village level and large-scale processing applications in developing countries. However, a number of these microbial processes require further exploration and exploitation in light of the potential benefits of their use. Today, it is very common to use microorganisms to produce food or increase the quality of food, and biotechnologists try to produce special food products with the help of microorganisms. Food processing with microorganisms can save time and energy and provide a more reproducible processing system on a commercial scale. In the current busy life, most people are required to take processed foods; consequently, the request for processed foods has risen. This requires the large-scale manufacture of low-cost, long-term food products. Technological developments make it easier to discover useful microorganisms; as a result, studies should focus on the detection of novel natural sources of microbial manufacture, existing process progresses, finding novel approaches for large-scale manufacture of foods with nutritional and health benefits. In a summary of the most important applications of microorganisms in the food industry, the use of microorganisms, especially probiotics, in the dairy, grain, meat and related products industries, the use of microorganisms to remove mycotoxins produced in food, the use of metabolites it mentioned the products of microorganisms such as enzymes, flavorings, dyes, emulsifiers, etc., in order to maintain the quality and increase the shelf life of food products, and finally, the use of microorganisms to reduce food industry waste.
Acknowledgments
Research reported in this publication was supported by Elite Researcher Grant Committee under award numbers [958634 and 963646] from the National Institute for Medical Research Development (NIMAD), Tehran, Iran to MRA.
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