|
List Of Microorganisms Used In Food And Beverage Preparation ...
List of Useful Microorganisms Used In preparation Of Food And Beverage See also * Fermentation (food) * Food microbiology References {{reflist Brewing Fermentation in food processing Food science Metabolism Mycology Oenology Lists of fungal species Microorganism A microorganism, or microbe,, ''mikros'', "small") and ''organism'' from the el, ὀργανισμός, ''organismós'', "organism"). It is usually written as a single word but is sometimes hyphenated (''micro-organism''), especially in olde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acetobacter Aceti
''Acetobacter aceti'' is a Gram-negative bacterium that moves using its peritrichous flagella. Louis Pasteur proved it to be the cause of conversion of ethanol to acetic acid in 1864. It is a benign microorganism which is present everywhere in the environment, existing in alcoholic ecological niches which include flowers, fruits, and honey bees, as well as in water and soil. It lives wherever sugar fermentation occurs. It grows best in temperatures that range from 25 to 30 degrees Celsius and in pH that ranges from 5.4 to 6.3. For a long time it has been used in the fermentation industry to produce acetic acid from alcohol. ''Acetobacter aceti'' is an obligate aerobe, which means that it requires oxygen to grow. ''Acetobacter aceti'' is economically important because it is used in the production of vinegar by converting the ethanol in wine or cider into acetic acid. The acetic acid created by ''A. aceti'' is also used in the manufacturing of acetate rayon, plastics product ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arthrobacter Arilaitensis
''Glutamicibacter arilaitensis'' is a bacterium from the genus of '' Glutamicibacter'' which has been isolated from Reblochon cheese from France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac .... References Bacteria described in 2005 Micrococcaceae {{Actinobacteria-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspergillus Oryzae
''Aspergillus oryzae'', also known as , is a filamentous fungus (a mold) used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as ''sake'' and '' shōchū'', and also to ferment soybeans for making soy sauce and ''miso''. However, in the production of fermented foods of soybeans such as soy sauce and ''miso'', '' Aspergillus sojae'' is sometimes used instead of ''A. oryzae''. Incidentally, in China and Korea, the fungi used for fermented foods for a long time in the production of traditional alcoholic beverages were not ''A. oryzae'' but fungi belonging to ''Rhizopus'' and ''Mucor''. '' A. oryzae'' is also used for the production of rice vinegars. Barley ''kōji'' (麦麹) or rice ''kōji'' (米麹) are made by fermenting the grains with ''A. oryzae'' hyphae. Genomic analysis has led some scholars to believe that the Japanese domesticated the ''Aspergillus flavus'' that had mutated and ceased to produce toxic aflatoxins, givi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspergillus Fumigatus
''Aspergillus fumigatus'' is a species of fungus in the genus ''Aspergillus'', and is one of the most common ''Aspergillus'' species to cause disease in individuals with an immunodeficiency. ''Aspergillus fumigatus'', a saprotroph widespread in nature, is typically found in soil and decaying organic matter, such as compost heaps, where it plays an essential role in carbon and nitrogen recycling. Colonies of the fungus produce from conidiophores; thousands of minute grey-green conidia (2–3 μm) which readily become airborne. For many years, ''A. fumigatus'' was thought to only reproduce asexually, as neither mating nor meiosis had ever been observed. In 2008, ''A. fumigatus'' was shown to possess a fully functional sexual reproductive cycle, 145 years after its original description by Fresenius. Although ''A. fumigatus'' occurs in areas with widely different climates and environments, it displays low genetic variation and a lack of population genetic differentiation on a globa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Awamori
''Awamori'' (, Okinawan: , āmui'') is an alcoholic beverage indigenous and unique to Okinawa, Japan. It is made from long grain indica rice, and is not a direct product of brewing (like ''sake'') but of distillation (like ''shōchū''). The majority of ''awamori'' made today uses indica rice imported from Thailand, as the local production is largely insufficient to meet domestic demand. ''Awamori'' is typically 60–86 proof (30–43% alcohol), although "export" brands (including brands shipped to mainland Japan) are increasingly 50 proof (25% alcohol). Some styles (notably ''hanazake'') are 120 proof (60%) and are flammable. ''Awamori'' is aged in traditional clay pots to improve its flavor and mellowness. The most popular way to drink ''awamori'' is with water and ice. When served in a restaurant in Okinawa, it will nearly always be accompanied by a container of ice and carafe of water. ''Awamori'' can also be drunk straight, on the rocks, and in cocktails. Traditional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liquor
Liquor (or a spirit) is an alcoholic drink produced by distillation of grains, fruits, vegetables, or sugar, that have already gone through alcoholic fermentation. Other terms for liquor include: spirit drink, distilled beverage or hard liquor. The distillation process concentrates the liquid to increase its alcohol by volume. As liquors contain significantly more alcohol (ethanol) than other alcoholic drinks, they are considered 'harder'; in North America, the term ''hard liquor'' is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term ''spirits'' is more common in the UK. Some examples of liquors include vodka, rum, gin, and tequila. Liquors are often aged in barrels, such as for the production of brandy and whiskey, or are infused with flavorings to form a flavored liquor such as absinthe. While the word ''liquor'' ordinarily refers to distilled alcoholic spirits rather than beverages produced by fermentation alone, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspergillus Niger
''Aspergillus niger'' is a mold classified within the ''Nigri'' section of the ''Aspergillus'' genus. The ''Aspergillus'' genus consists of common molds found throughout the environment within soil and water, on vegetation, in fecal matter, on decomposing matter, and suspended in the air. Species within this genus often grow quickly and can sporulate within a few days of germination. A combination of characteristics unique to ''A. niger'' makes the microbe invaluable to the production of many acids, proteins and bioactive compounds. Characteristics including extensive metabolic diversity, high production yield, secretion capability, and the ability to conduct post-translational modifications are responsible for ''A. niger's'' robust production of secondary metabolites. ''A. niger's'' capability to withstand extremely acidic conditions makes it especially important to the industrial production of citric acid. ''A. niger'' causes a disease known as "black mold" on certain fruits an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fungus
A fungus ( : fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, separately from the other eukaryotic kingdoms, which by one traditional classification include Plantae, Animalia, Protozoa, and Chromista. A characteristic that places fungi in a different kingdom from plants, bacteria, and some protists is chitin in their cell walls. Fungi, like animals, are heterotrophs; they acquire their food by absorbing dissolved molecules, typically by secreting digestive enzymes into their environment. Fungi do not photosynthesize. Growth is their means of mobility, except for spores (a few of which are flagellated), which may travel through the air or water. Fungi are the principal decomposers in ecological systems. These and other differences place fungi in a single group of related organisms, named the ''Eumycota'' (''true f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspergillus Acidus
''Aspergillus acidus'' is a species of fungus in the genus ''Aspergillus''. ''Aspergillus acidus'' can be used in food fermentation In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms ... for tea. References Further reading * * http://www.fung-growth.org acidus Fungi described in 1989 Molds used in food production {{Eurotiomycetes-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arthrobacter Variabilis
''Arthrobacter'' (from the Greek, "jointed small stick”) is a genus of bacteria that is commonly found in soil. All species in this genus are Gram-positive obligate aerobes that are rods during exponential growth and cocci in their stationary phase. ''Arthrobacter'' have a distinctive method of cell division called "snapping division" or reversion in which the outer bacterial cell wall ruptures at a joint. Description ''Arthrobacter'' can be grown on mineral salts pyridone broth, where colonies have a greenish metallic center on incubated at . Under the microscope, ''Arthrobacter'' appear as rods when rapidly dividing, and cocci when in stationary phase. Dividing cells may also appear as chevrons ("V" shapes). Other notable characteristics are that it can use pyridone as its sole carbon source, and that its cocci are resistant to desiccation and starvation. Use in industry ''Arthrobacter'', like other bacterial genera including ''Brevibacterium'', ''Microbacterium'', and '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tilsit Cheese
Tilsit cheese or Tilsiter cheese is a pale yellow semihard smear-ripened cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley. The original buildings from the cheese plant still exist in Sovetsk, Russia, formerly Tilsit, on the Neman River (also known as the Memel), in the former German province of East Prussia. The same ingredients to make the cheese were not available as in their home country, and the cheese became colonized by different moulds, yeasts, and bacteria in the humid climate. The result was a cheese that was more intense and full-flavoured. The settlers named the cheese after Tilsit, the Prussian town where they had settled. Tilsiter has a medium-firm texture with irregular holes or cracks. Commercially produced Tilsiter is made from pasteurized cow's milk, ranges from 30 to 60% milk fat, and has a dark yellow rind. After the main part of its production, the cheese needs to rest for an additional 2 mont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arthrobacter Nicotianae
''Arthrobacter'' (from the Greek, "jointed small stick”) is a genus of bacteria that is commonly found in soil. All species in this genus are Gram-positive obligate aerobes that are rods during exponential growth and cocci in their stationary phase. ''Arthrobacter'' have a distinctive method of cell division called "snapping division" or reversion in which the outer bacterial cell wall ruptures at a joint. Description ''Arthrobacter'' can be grown on mineral salts pyridone broth, where colonies have a greenish metallic center on incubated at . Under the microscope, ''Arthrobacter'' appear as rods when rapidly dividing, and cocci when in stationary phase. Dividing cells may also appear as chevrons ("V" shapes). Other notable characteristics are that it can use pyridone as its sole carbon source, and that its cocci are resistant to desiccation and starvation. Use in industry ''Arthrobacter'', like other bacterial genera including ''Brevibacterium'', ''Microbacterium'', and '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
