Generally microorganisms are used in food technology to increase food production. Even since ancient times, humans have used microorganisms to aid in the process of making wine drinks.
The types of microorganisms that play a role in processed food products of food technology usually come from groups of fungi and bacteria.
Products of Food Technology
The following are 5 which are the results of food technology, quoted from the Integrated IPA (Biology, Chemistry, Physics) book published by PT Grafindo Media Pratama:
1. Soy sauce
Soy sauce make from a mixture of soybeans and wheat fermented by Aspergillus oryzae mushroom.
2. Tauco (Miso)
Tauco exists it is the food product of fermented soybeans by capang or mushrooms. Tauco has a texture resembling soy sauce, yet it has a slightly sour taste, there are also sweet ones.
Cheese there it is a dairy-based food product, which is piled and printed. Cheese contains lactic acid bacteria, which give rise to the aroma flavor of cheese, as well as prevent the growth of other unwanted microorganisms.
Yoghurt constitutes an acid-flavored drink made from milk, to which lactic acid bacteria are added.
5. Acid vinegar
Vinegar made of alcohol fermented by acidic bacteria of vinegar. In addition to being acidic, vinegar has the property of preservatives.
That’s all five food technology products. Is there any one of your favorite foods?