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MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
Fruiting gliding bacteria Hydrobacteria "Deferrisomatota" Desulfobacterota C Hydrobacteria "Deferrimicrobiota" Begmatov et al. 2022 Desulfobacterota E "Tharpellota" Hydrobacteria "Moduliflexota" corrig. Sekiguchi et al. 2015 KSB3 Hydrobacteria "Methylomirabilota" Viljakainen & Hug 2021ex Chuvochina et al. 2023 NC10 "Rokubacteria" (CSP1-6 ...
List of microbiota species of the lower reproductive tract of women; List of microorganisms found in sourdough; List of microorganisms used in food and beverage preparation; List of microorganisms tested in outer space
Bacteria, often lactic acid bacteria, such as Lactobacillus species and Lactococcus species, in combination with yeasts and moulds, have been used for thousands of years in the preparation of fermented foods, such as cheese, pickles, soy sauce, sauerkraut, vinegar, wine, and yogurt.
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Fermentation of traditional Japanese foods and beverages. [2] bacteria (for cheese, yogurt, kephir, buttermilk, sour cream, kombucha tea, spirulina) Lactic acid bacteria: Fermentation of dairy, plants, and meats. [3] Lactobacillus delbrueckii: Production of yogurt (Bulgaria). [3] Lactococcus casei: Production of cheese (with a fruity flavor). [3]
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Bacteria (prokaryotes, together with Archaea) share many common features. These commonalities include the lack of a nuclear membrane, unicellularity, division by binary-fission and generally small size. The various species can be differentiated through the comparison of several characteristics, allowing their identification and classification.