What type of microorganisms are typically used in fermentation?

Fermentation is primarily carried out by non-pathogenic microorganisms, which include specific strains of bacteria, yeasts, and molds. These organisms play a vital role in the fermentation process by converting sugars into alcohol or acids and producing carbon dioxide as a byproduct.

The use of non-pathogenic microorganisms is crucial because they not only facilitate the fermentation process but also ensure the safety and edibility of the final products. For example, yeast, particularly Saccharomyces cerevisiae, is commonly involved in the fermentation of bread, beer, and wine, while lactic acid bacteria are essential for products like yogurt and sauerkraut. These microorganisms help enhance flavors, preserve food, and contribute to the unique textures and qualities of fermented products.

In contrast, pathogenic microorganisms pose health risks and are associated with foodborne illnesses, making them unsuitable for fermentation processes that are intended for food production or consumption. Viruses do not play an active role in fermentation and are typically not involved in the metabolic processes used to convert substrates into useful end products. Thus, the use of non-pathogenic microorganisms ensures safe and beneficial fermentation outcomes.