Microorganisms Research Paper

Microorganisms are very useful. It shapes much of our environment by their metabolic activities and its reactions are essential to life on Earth. The beneficial microbes can be applied in various industries. For the example, microbes are taking part in food industry, medical and so forth. Moreover, microorganisms are very familiar in food production. The characteristic flavors, aromas, and consistencies of such foods are made by microbes during fermentation. Besides giving taste and aroma, microbial metabolism also acts as a preservative, destroys many pathogenic microbes and toxins and it also able to add nutritional value in the form of vitamins or other nutrients. Fermentation is the partial oxidation of sugar or other metabolites to release energy using an organic molecule from within the cell as an electron acceptor. At the end of the process, carbon dioxide, lactic acid and ethanol are formed as the products. Variety of fermentation products can be produce by microorganisms, but it based on the enzymes and substrate that available to each. Fermented vegetables is one of the example that using fermentation process. The bacteria such as Lactobacillus or Lactococcus, Streptococcus, and Leuconostoc are produced lactic acid during fermentation. Hence, the

Alcoholic fermentation is the process by which various microorganisms convert simple sugars such as glucose into alcohol and carbon dioxide. Alcohol and carbon dioxide take on different importance of different foods and beverages. In the production of vinegar, ethanol is getting from the fermentation of a fruit, grain or vegetable before it further oxidized to acetic acid. Acetobacter or Gluconobacter generates 4% acetic acid when perform this secondary metabolic conversion. The flavors of vinegar are depends on the starting material. For the example, Cider vinegar is made from