Question

Outline four (4) important functional properties of microorganisms in fermented foods and give two (2) examples each of associated microbes.

Answer 1

ANSWER -

The four important properties are as follows

i) probiotic properties - probiotic micro organism are defined as the organism which when added to the food, results into positive health benefit, these positive health benefit can be acid tolerance of the food, and thermo tolerance of the food , example - strains of bacillus species, e. coli

ii) antimicrobial properties - antimicrobial properties consist of the micro organism which when added to the food results into the prevention of the food from being attacked by the microbes, ie prevent the food from rotten up ,or any fungal attack or any other, example - peniciliin, ofloxacin

iii) antioxidant property - some of the microbes act as anti oxidants by neutralising the free radicals, these may include vitamin production or minerals , example - erwinia herbicola, enterbacter agglomerans, strains of pseudomonas

iv)peptide production - these peptide bonds results into preservative ans nutraceuticals, and act as a measure to prevent the food from contamination, example - streptococcus thermophilus, lactoccocus lactis

v) fibronylatic activity - act as functional food additives , example - strains of bacillus