Mesophilic cultures are microorganisms that prefer moderate temperatures for their growth and development, typically in the range of 20 to 45 degrees Celsius.
These cultures play an important role in the production of a wide range of food products, including cheeses, yogurts, and other fermented dairy products.
Their ability to convert sugars into lactic acid makes them invaluable in the fermentation process, which not only enhances the taste of products but also contributes to extending their shelf life.
Additionally, mesophilic cultures contribute to improving digestion and maintaining human health, as they can act as probiotics, supporting the balance of beneficial microflora in the intestines.
Basics and principles of mesophilic fermentation
Mesophilic fermentation is a process in which microorganisms, called mesophiles, convert substrates into acids, alcohols, and gases at moderate temperatures, typically ranging from 20°C to 45°C. These conditions are ideal for the growth and activity of mesophilic cultures, which include bacteria, yeasts, and molds.
The basic principle of mesophilic fermentation is to create an optimal environment for the reproduction and metabolic activity of mesophiles. This includes maintaining a stable temperature, controlling pH levels, and providing constant nutrients.
The fermentation process can be anaerobic or aerobic, depending on the types of microorganisms and the desired final product.
Application in the food industry
Mesophilic cultures play a key role in the production of dairy products.
These cultures include various strains of Lactococcus, Leuconostoc, and Streptococcus, which are used for fermenting milk. The temperature of the milk typically used is 33 degrees Celsius.
The result is the formation of soft cheese, yogurt, and other fermented dairy products, enriched with flavor and texture.
In cheese production, mesophilic cultures are responsible for acid formation, which is necessary for milk protein coagulation.
This leads to the formation of curd, which is then used to produce a variety of cheese types.
Mesophilic cultures are particularly valued for their ability to create unique flavor profiles, making each cheese variety distinctive.
Furthermore, they contribute to improving consistency and extending the shelf life of the products.
Impact of mesophilic cultures on human health
Mesophilic cultures, widely used in the production of dairy products, including yogurts and cheeses, have a significant impact on human health.
These cultures contain probiotics, which help maintain a healthy gut microbiota.
Regular consumption of products rich in probiotics can improve digestion and boost immunity.
Additionally, mesophilic cultures can produce metabolites such as organic acids, bacteriocins, and hydrogen peroxide, which inhibit the growth of pathogenic microorganisms.
This helps prevent various gastrointestinal infections and supports overall health.
Research also shows the potential of mesophilic cultures in reducing the risk of certain non-infectious diseases, such as atherosclerosis and hypertension.
The use of mesophilic cultures in food products not only enhances their taste and extends shelf life but also enriches nutrition with health-promoting substances.
