Food Microbiology

Overview

Microbiology has played an important role in the production and preservation of foods long before microbes were known to exist. In 3,000 B.C. the Roman Empire was discovering fermentation for beer wine and bread. As early as 800 B.C. the Chinese were making rice beer.

Today, the microorganisms have been identified and new technology has allowed mankind to use these microbes to radically alter the way we make food.

This site on Food Microbiology focuses on the aspect of fermentation. Fermentation is the metabolic process creating ATP in the absence of oxygen. This is also termed anaerobic respiriation. Many of the foods that we eat are fermented foods which are produced by microbial fermentation. Such foods include buttermilk, yogurt, cheese, pickles, sauerkraut, country cured hams, sausages, sourdough and sour pumpernickel breads, beer, and wine. The microbial fermentation of the sugars present in the raw materials (e.g., milk, leaves, fruit, grains, and meat) is involved in the production of all these fermented foods. Chemical compounds which are end products of the fermentation process are tasty to many and are enjoyed by a large number of people of different ethnic groups. Several food industries utilize microorganisms and the fermentation process in the preparation of foods.

For a more technical explanation of fermentation click here!