Which type of microorganisms are used in the process of creating new foods?

Beneficial microorganisms play a crucial role in the food production process, especially in fermentation, which is essential for creating a variety of new foods. These organisms, including specific bacteria, yeasts, and molds, are employed intentionally in food processing to enhance flavor, texture, and nutritional value, and to preserve food. For example, lactic acid bacteria are used in making yogurt and cheese, while yeasts are essential for bread and beer production. In addition to improving taste and extending shelf life, beneficial microorganisms can also contribute probiotic qualities to foods, promoting gut health.

In contrast, pathogenic microorganisms are harmful and can lead to foodborne illnesses. Spoilage microorganisms cause food to decompose, making it undesirable for consumption. Infectious microorganisms can cause diseases, impacting the health of both animals and humans. These groups of microorganisms do not facilitate food production but rather pose safety risks or detract from food quality. Thus, the use of beneficial microorganisms is the key to advancing food technology and innovating food products.