Application of Microorganisms

Application of Micro-Organism's in
Dairy and Beverages industries

1.Micro-organisms in Dairy industries
 Various dairy products are prepared by using
different types of micro-organisms.
 These dairy products are good source of calcium,
proteins, phosphorus, potassium, magnesium and
various vitamins like vitamin A, vitamin D, vitamins
B12 etc.
 Different strains of bacteria and fungi are used for
fermentation of milk in order to produce a wide
varieties of dairy products like curd, Yogurt,
Cheese, Kefir and Kumis etc.
I. Curd and Yogurt
 Curd is made by curdling or coagulating the milk.
 The raw milk contains lactobacillus a genus of bacteria that
converts lactose (disaccharide) sugar found in milk into lactic acid
by means of fermentation which imparts the sour taste to curd.
 However, in industrial form the milk coagulation can be done by
mixing of edible acidic substances in to the milk, such as lemon
juice & vinegar.
 The acidic substance separate the milk into two parts i.e. the
liquid part is whey and the solid milk is the curd.
 Yogurt is most commonly used dairy product.

 It is prepared by heating the milk upto nearly 800c in order to kill
any additional bacteria, then the milk is allowed to cool and
poured bacteria, Lactobacillus delbrueckii or L.bulgaricus and
streptococcus salivarius or Streptococcus thermophiles.
 The sample is allowed to ferment at room temperature.
II. Cheese :
 Cheese is a fermented milk product.
 Cheese making occurs in three main stages,
 Firstly, the milk is moulded into solid curd and liquid whey by
the coagulation of the milk protein i.e. casein. The coagulation
of casein is done through two complementary methods i.e.
acidification and proteolysis. Acidification occurs when lactic
acid bacteria ferment the disaccharide lactose to produce lactic
acid. But in dairy industries acidification is done by the
addiction of domesticated bacterial cultures, like strains of
lactococcus lactis, streptococcus thermophilus and lactobacillus
sp.
 Secondly, the curd is separated containing the caesin and milk
fat from the whey.
 Lastly, depending on the type of cheese the curd can be heated
salted, pressed and is moulded into various shapes and sizes.
III. Kefir and Kumis:
 Kefir is a fermented milk beverage, which has its ancient origin in
eastern Europe.
 This is light alcoholic beverage, which contain about 0.05% to 0.5%
alcohol.
 The alcohol is produced during the fermentation process, when the
yeast breaks down the milk suger into alcohol and carbon dioxide.
 Kefir is prepared by inoculation of raw milk with irregularly shaped,
gelatinous white or yellow grain called kefir grain.
 Kefir grains have varying and complex microbial composition, that
includes species of yeasts, lactic acid bacteria, acetic acid bacteria
and mycelial fungi.
 lactic acid bacteria are Lactobacillus fermentum, L. acidophilus,
L. helveticus, L.casei, L. Kefin, L. Parakefiri, L.Brevis & L. Lactis.
 Acetic acid bacteria are Acetobacter acetic and A.rasens.
 Yeasts includes Candida lambica, Kluyveromyces marxianus,
Saccharomuces exiguous and Torula Kefir.
III. Kefir and Kumis:
 Kumis is another dairy product similar to Kefir.
 It is mostly produced from mare's milk (female horse milk).
 It has mild alcohol content as compared to Kefir because
mare's milk contains more sugars than others milk.
 Kumis is produced from a more liquefied starter-culture as
compared to solid Kefir.
 Kumis is usually made from milk by spontaneous
fermentation of lactose into lactic acid and alcohol.
 Bacteria used in kumis are lactobacillus bulgaricus, L.
rhamnosus, L. acidophilus, L. plantarum, L. casei, L.
fermentatum, Streptococcus thermophilus and
Streptococcus cremons.
2. Micro-organisms in beverage industry.
The alcoholic beverages like beer, wine, whiskey and other fermented
beverages are economically imported.
1. Wine Production :
 The fermentation of juice of fruits to produce wine is an old
traditional method.
 Traditionally, yeasts are used in the fermentation process for wine
production.
 Recently use lab cultured strain of yeast i.e. Saccharomyces
cerevisiae.
2. Beer production :
 The yeast like saccharomyces is most widely use in the fermentation
process in the production of beer.
3. Whiskey production:
 It is produced from fermented grains like wheat, corn, barly malt or
rye malt in the presence of yeast.

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Application of Micro-Organism's in

Dairy and Beverages industries

 Yogurt is most commonly used dairy product.

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