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Beneficial Microbes-Lactococcus lactis

Beneficial Microbes-Lactococcus lactic

Microorganisms or microbes are organisms that cannot be seen under the naked human eye but can be seen with microscopic assistance, which can be seen in single-cell form or a colony of cells. Microorganisms have been of great assistance in improving human life in ways such as food production since they play a huge role in manufacturing ingredients for food. An example of microbes that have been largely used in food production is bacteria (Lactococcus lactis).

These microorganisms are found in nature, and the Lactococcus lactis bacterium is mainly found on plants and in animals where they lie on plant surfaces. Notably, after being ingested by ruminant animals, they multiply in the gastrointestinal tract (Song, In, Lim, & Rahim, 2017). Bacteria (Lactococcus lactis) are mainly used in the production of dairy products and have been used for centuries for the fermentation of cheese, yogurt, and sauerkraut. The bacterium also produces acid that is used in food preservation (Song, In, Lim, & Rahim, 2017). Hence, it is important for the production and preservation of dairy products. In addition, Lactococcus lactis plays an important role in manufacturing bread because they form sourdough fermentation, giving the bread a shorter resting time and a good aroma, and the bread stays fresher for a longer period. Furthermore, various bacteria can lead to lactic acid formation, which contributes to the flavor, quality, texture, and safety of fermented products (Cavanagh, Fitzgerald & McAuliffe, 2015).

In conclusion, microorganisms not only cause diseases but also play a huge part in other life-surviving fields. They are deeply responsible for the daily meals that individuals cannot go without and help in their survival by feeding them and allowing businesses related to food.

References

Cavanagh, D., Fitzgerald, G., & McAuliffe, O. (2015). From field to fermentation: The origins of Lactococcus lactis and its domestication to the dairy environment. Food Microbiology, 47, 45-61. doi: 10.1016/j.fm.2014.11.001

Song, A., In, L., Lim, S., & Rahim, R. (2017). A review on Lactococcus lactis: from food to factory. Microbial Cell Factories, 16(1). doi: 10.1186/s12934-017-0669-x

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Question 


BENEFICIAL MICROBES

Microbes (microorganisms) are everywhere and in great abundance. Many microbes cause disease, and you can probably name several. It may not be as well-known that many microbes are beneficial or essential. The discussion topics for Week 1 are about useful or essential microbes.

Beneficial Microbes-Lactococcus lactis

Beneficial Microbes-Lactococcus lactis

For Topic 1 main posting, choose examples of the benefits of microorganisms in one of the following areas: commercial uses in food production, biotechnology, especially health-related applications; use of a microbe or microbial product in other industries; cleaning up the environment (biodegradation, bioremediation) or agriculture.

Research and select a specific microorganism used in one of the fields listed above.

provide the full scientific name (Genus species) of the microorganism,
describe where the organism is usually found in nature, what the benefit is provided by the microorganism, how it is used, and why it is important.
Include references used as sources of information. (Commercial .com websites are not considered reliable scientific sources)

Post early; not more than 2 classmates can post on the same topic.

To respond to a colleague’s posting for Topic 1, describe similar examples of beneficial microbes and their application in the same field.

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