Microbes are used in the preparation of several household products. Some of them are:
-
Curd: It is prepared from milk by using bacteria such as Lactobacillus and others commonly called as Lactic Acid bacteria (LAB). They grow in milk and convert it into curd. They produce lactic acid which causes coagulation of the protein present in milk. They also enhance the nutritional value of curd.
-
‘Dough’ for making foods: The dough which is used in the preparation of Idli’s (a savory cake) and Dosa’s (a pancake made from rice batter and black lentils) are fermented by the bacteria. The bacteria Leuconostoc mesenteroides causes fermentation and increases its volume due to the release of carbon dioxide during the fermentation process. The dough used in bread making is also fermented using Saccharomyces cerevisiae (Baker’s yeast)
-
Cheese: Cheese is the oldest food item which is prepared by employing microbes. There are 1,000 types of different cheese. Each has its own characteristic taste, texture and flavor depending on the type of microorganism used in their preparation.
For example: Roquefort cheese is ripened by Penicillium roqueforti (Fungus) which gives a specific flavor.
Swiss cheese has large holes produced by Carbon dioxide that is formed by the bacterium Propionibacterium shermanii.
-
Toddy: It is a drink made by fermenting sap from coconut palms. It is a traditional refreshing drink in some parts of South India.
-
Other products: Microbes are used in the preparation of Soy sauce and Sauerkraut (fermented cabbage) and Sausages.
