Search results
Results from the WOW.Com Content Network
1 List of useful microorganisms used in preparation of food and beverage. 2 See also. 3 References. Toggle the table of contents.
Tibicos water crystals made with Muscovado. This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.
Some marine primary producers are specialised bacteria and archaea which are chemotrophs, making their own food by gathering around hydrothermal vents and cold seeps and using chemosynthesis. However most marine primary production comes from organisms which use photosynthesis on the carbon dioxide dissolved in the water.
Microbes are essential tools in biology as model organisms and have been put to use in biological warfare and bioterrorism. Microbes are a vital component of fertile soil. In the human body, microorganisms make up the human microbiota, including the essential gut flora.
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 ...
Phytoplankton don't need other organisms for food, because they have the ability to manufacture their own food directly from inorganic carbon, using sunlight as their energy source. This process is called photosynthesis, and results in the phytoplankton converting naturally occurring carbon into protoplasm.
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
epineuston: organisms living on the water's surface; hyponeuston: organisms within a region of specified depth directly below the surface layer; To this can be added the organisms living in the microlayer at the interface between air and water: microlayer neuston: organisms (microorganisms) living in the surface microlayer sandwiched between ...