Microorganisms in Food Production

Citric acid can be produced using Aspergillus niger.

Saccharomyces is used in beverage industry.

Methanogens used in making biogas are bacteria.

The large holes  in Swiss cheese are due to CO₂ production with the help of  Propionibacterium shermanii.

In brewing, alcoholic fermentation is the conversion of sugar into carbon dioxide gas (CO₂) and ethyl alcohol. This process is carried out by yeast cells using a range of enzymes. This is in fact a complex series of conversions, that brings about the conversion of sugar to CO₂ and alcohol.

Ethyl alcohol (ethanol) is invariably produced during fermentation processes. This is a defining characteristic of fermentation - the conversion of sugars into ethanol and carbon dioxide by yeast or bacteria. Methyl alcohol and acetic acid are not typical products of standard alcoholic fermentation, and yeast is the agent that produces alcohol, not the product itself.

Oxidation and reduction are coupled reactions known as redox reactions. Oxidation involves the loss of electrons, while reduction involves the gain of electrons; they must occur together.

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S. Cerevisiae, S. Carlsbeigensis and S. ellipsideus, all microorganisms are used for the manufacture of wine. 'Cider' is a wine from apple juice and has rather low alcoholic content. Wines supply about 75 calories per 100 ml. 

Yeasts are single-celled organisms. They respire anaerobically and duringthis process yield alcohol. They are, therefore, used to make wine and beer.

Rennet is curdled milk from the stomach of an unweaned calf, containing rennin and used in curdling milk for cheese.

Fermentation is a metabolic process that converts sugar to acids, gases or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells.

By fermentation, the yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols. For thousands of years, the carbon dioxide has been used in baking and the alcohol in alcoholic beverages.