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Hidden Heroes of Microorganisms: Do you know which microorganisms are working in the fermentation process?
The fermentation process is an integral part of the preparation of many foods and drinks. Although we often only care about the taste or quality of the final product, there are actually countless microorganisms working silently behind these products. These microorganisms are not only the protagonists of food manufacturing, but also important witnesses of the development of science in history. Today, let us explore the mysterious world of these microorganisms in the fermentation process.
Overview of Fermentation
Fermentation refers to the metabolic process in which microorganisms convert sugars into acids, gases or alcohol in an oxygen-deficient environment. Yeast and other microorganisms often use fermentation to perform anaerobic respiration to adapt to their living environment. Even in our bodies, fermentation occasionally occurs, especially during prolonged exercise, when the accumulation of lactic acid in the muscles is one of the products of fermentation. Although fermentation produces less ATP (adenosine triphosphate) than aerobic respiration, the process is relatively faster.
Historical BackgroundPrior to Louis Pasteur's research on fermentation, understanding of fermentation was incomplete. Before Pasteur, Justus von Liebig proposed that fermentation was a decomposition process caused by yeast coming into contact with air and water. This theory was eventually overturned by Pasteur's Institute of Microbiology, who discovered that the fermentation process was dominated by yeast microorganisms. Pasteur's experiments in 1856 first observed the microorganisms responsible for alcoholic fermentation and provided new insights into the fermentation process.
The role of microorganisms in fermentation
The most important microorganisms in the fermentation process include yeast, lactic acid bacteria and other types of microorganisms. These microorganisms have different functions and behaviors, but they all have the common feature of being able to survive and metabolize in an anaerobic environment. Yeast, especially brewer's yeast (Saccharomyces cerevisiae), is one of the best-known fermentation microorganisms. It quickly and efficiently converts sugars into alcohol and carbon dioxide, a process that is crucial in the production of beer and wine.
The fermentation process is not only a chemical change, but also the result of biological activity.
Applications of fermentation process
Today, fermentation technology is widely used in the production of many everyday products, including medicines, beverages and foods. For example, the production of antibiotics is carried out using microorganisms in the fermentation process. Steroid drugs, such as cortisone, are often prepared by fermentation of plant sterols. Examples of foods include yogurt, which is fermented by lactic acid bacteria such as Streptococcus thermophilus and Lactobacillus bulgaricus.
Fermentation of yogurt not only adds flavor, but also provides digestive benefits.
Fermentation and Modern Science
With the advancement of science and technology, our understanding of the fermentation process has become more profound. Pasteur's research not only established the fundamental role of microorganisms in fermentation, it also overturned the theory of spontaneous generation and demonstrated how living organisms can influence chemical processes. His research laid the foundation for later microbiology and biochemistry, and paved the way for the development of modern fermentation technology.
Conclusion
Fermentation is a seemingly ordinary but extraordinary process, behind which lies the struggle and support of microorganisms. Many of the delicious foods and drinks we enjoy in our daily lives are created by these hidden heroes. So, have you ever thought that behind the delicious food around you is actually the result of the silent contributions of microorganisms?
