The use of bacteria for commercial

Bacteria in combination with yeast and molds have been used for thousands of years to produce fermented foods such cheese, beer, wine and yoghurt.

As such bacteria are a key element for the food industry. The earliest aspect of using bacteria in food commercial evolved with the global development of fermented foods and beverages. Along with salted and dried foods, fermented foods represent the first processed foods.

The ingestion of lactic acid bacteria in fermented food such as milk products, bread, fish, meat and numerous vegetables and fruits, dates back thousands of years in the belief that they have health benefits. It often linked to tradition and culture.

Production of fermented foods involves the use of microorganisms which alters such properties of the raw material such as taste, texture, digestibility, nutritional value and shelf life.

Egyptians bakers as early as 2100 BC obtained their yeast from the settling of beers vats, whereas the Greeks and Romans used yeas from wine vats, and later the English used brewer’s yeast.

The microorganisms are too small to be seen and were not recognized as a living things at the time. Very small organisms were first observed when the microscope was developed in the 17th century.

Ellie Metchnikoff, in the early twentieth century, first related to consumption of probiotic bacteria to health effects and longevity.

The expression ‘lactic antagonism’ was used in the early 1900s for foods that contained high numbers of actively growing lactic acid bacteria, which retarded the growth of both spoilage and food poisoning bacteria.
The use of bacteria for commercial