Rethinking the Invisible: Why Microbes Deserve a Place of Honor in Our Kitchens

Imagine an animal park without hyenas or vultures. How would it appear? What smell would linger in the air? Without them, bodies would scatter, generating a strong stench reminiscent of decomposing organic waste. This could alter the equilibrium of the ecosystem and influence the health of other species. But these scavengers have helpers: microbes, which break down decaying debris and recycle nutrients back into the soil.

We often think of microbes as just annoying germs or food spoilers. But these microscopic marvels are the unseen superheroes shaping life as we know it. Their significance extends far beyond these narrow perceptions. What sets these microorganisms apart and enables them to fulfil their roles is their remarkable adaptability to various environments, including food and water.

Furthermore, these unique microbial species adapt to their surroundings based on diverse factors such as temperature, water availability, oxygen concentration, pH levels, and nutritional content. This adaptability allows them to effectively contribute to fermentation processes and other crucial functions in food production.

While many of us enjoy yoghurt, bacteria's crucial role in manufacturing this favourites is often overlooked. Bacteria, yeast, and moulds are indispensable for fermentation, which yields a diverse array of foods and beverages. For example, lactic acid bacteria facilitate the fermentation of dairy products like yoghurt, cheese, and kefir. Yeast is essential in fermenting bread, beer, and wine, while mould cultures like Penicillium enhance the flavours, textures, and nutritional profiles of cheeses like blue cheese.

Looking beyond yoghurt, not all microorganisms are beneficial; we have for ages seen them as food spoilers. Without them, bread and meat would not decay on their own. The presence of slime, staining, gas production, altered odour, and fat deterioration on meat surfaces has always revealed their presence. ?Molds like Aspergillus and Fusarium can harm grains, nuts, and fruits, while yeast can thrive in acidic environments such as fruit juices and pickles, leading to spoilage within a few days. Spoilage is part of an environmental cleanup, which makes our ecosystem healthy.

But the power of microbes extends far beyond food spoilage. Microorganisms also act as food preservers, producing antimicrobial compounds that inhibit the growth of harmful infections. This is vital in food preservation through pickling, curing, and fermentation methods. Lactic acid bacteria, for example, ferment vegetables into sauerkraut and kimchi, preventing rotting. Certain moulds produce antimicrobial compounds used in traditional fermented foods like salami and cheese.

Moreover, these microscopic marvels don't just preserve; they confer health benefits when consumed in adequate amounts. Best known as probiotics, Lactobacillus and Bifidobacterium bacteria are commonly found in yoghurt, kefir, and kimchi, promoting a healthy balance of intestinal microorganisms, and aiding digestion and overall health. One mechanism by which they work has been to break down lactose to produce lactic acid, generating an acidic environment that hinders the multiplication of bacteria such as Salmonella, which causes diarrhoea.

While Salmonella is known as a disease-causing pathogen, it is far from being the only one.? Microorganisms can potentially endanger people's health by contaminating food and creating foodborne diseases. Bacteria like Campylobacter and Listeria monocytogenes can contaminate meat or dairy products, while viruses such as norovirus and rotavirus can contaminate food through fecal-oral transmission routes. Parasites like Giardia and Cryptosporidium can also contaminate food and water when its inadequately prepared or contaminated soil and water sources.

As if yoghurt, food spoilage, and disease-causing roles were not enough, microbes can also enhance the nutritional value of food through processes like biofortification. Certain strains of bacteria are utilized in fermenting soybeans to produce nutrient-rich products like soy sauce, tempeh, and miso, which increases the bioavailability of nutrients like protein and vitamins. The inclusion of these foods in the diet has been associated with the reduction of chronic diseases, with potential anticancer, anti-obesity, antidiabetic, anticholesterol, anti-inflammatory, and neuroprotective effects.

However, these little overachievers do not merely improve the bioavailability of vitamins; they are also biological transformers, catalysing biochemical reactions that alter food components, resulting in flavour, texture, and nutritional composition shifts. For instance, bacteria play a crucial role in cheese ripening by breaking down proteins and fats, thereby contributing to flavour development. Similarly, in the fermentation of soybeans to produce products like soy sauce and miso, yeasts and bacteria work together to enhance both flavour and nutritional value.

While they are known to improve our meals, microorganisms like Huitlacoche, also known as the "Mexican truffle," are revered fungi in Mexican cuisine. Beyond its culinary appeal, Huitlacoche is a nutrient-rich delicacy abundant in protein, dietary fibre, fatty acids, minerals, and vitamins, with additional health benefits attributed to its antioxidant, antibacterial, anti-inflammatory, and other properties.

Microbes unquestionably perform a variety of functions in human life, including contributing to food production, producing illnesses, and influencing food deterioration. However, their relevance goes beyond these specific areas. Microbes also help with bioremediation, nitrogen fixation, methanogenic energy generation, and the production of valuable natural gene products or bioengineered commodities such as enzymes, antibiotics, vaccines, and organic acids.

So next time you feel like cursing those "germs," think again! Recognizing and utilizing the power of microbes is critical for sustaining a healthy and sustainable food system while also addressing environmental and health concerns. Viewing microbes as heroes rather than villains associated with disease and spoilage can raise awareness of their importance. Adopting this new perspective can spur additional study, innovation, and behaviours that use microorganisms' potential to benefit society and the environment.