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  2. Nanobacterium - Wikipedia

    en.wikipedia.org/wiki/Nanobacterium

    Structures found on meteorite fragment Allan Hills 84001. Nanobacterium (/ ˌ n æ n oʊ b æ k ˈ t ɪər i əm / NAN-oh-bak-TEER-ee-əm, pl. nanobacteria / ˌ n æ n oʊ b æ k ˈ t ɪər i ə / NAN-oh-bak-TEER-ee-ə) is the unit or member name of a former proposed class of living organisms, specifically cell-walled microorganisms, now discredited, with a size much smaller than the generally ...

  3. List of microorganisms used in food and beverage preparation

    en.wikipedia.org/wiki/List_of_microorganisms...

    MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae

  4. Food microbiology - Wikipedia

    en.wikipedia.org/wiki/Food_microbiology

    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 ...

  5. Ultramicrobacteria - Wikipedia

    en.wikipedia.org/wiki/Ultramicrobacteria

    These bacteria were found in groundwater samples and analyzed with 2-D and 3-D cryogenic transmission electron microscopy. These ultra-small bacteria, about 1 million base pairs long, [ 6 ] display dense spirals of DNA, few ribosomes, hair-like fibrous appendages, and minimized metabolic systems. [ 6 ]

  6. Microbial food cultures - Wikipedia

    en.wikipedia.org/wiki/Microbial_food_cultures

    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).

  7. Food chemistry - Wikipedia

    en.wikipedia.org/wiki/Food_chemistry

    The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.

  8. 2025 Food Trends You’re About to See Everywhere - AOL

    www.aol.com/2025-food-trends-see-everywhere...

    As a result, we still keep up with our annual food trend reports (walk down memory lane for 2023 and 2024 here), but also like to forecast the food and drink trends seasonally—and maybe set a ...

  9. Microbial mat - Wikipedia

    en.wikipedia.org/wiki/Microbial_mat

    Microbial mats use all of the types of metabolism and feeding strategy that have evolved on Earth—anoxygenic and oxygenic photosynthesis; anaerobic and aerobic chemotrophy (using chemicals rather than sunshine as a source of energy); organic and inorganic respiration and fermentation (i..e converting food into energy with and without using ...