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  2. 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

  3. Fermentation - Wikipedia

    en.wikipedia.org/wiki/Fermentation

    Fermentation is used at an industrial level to produce commodity chemicals, such as ethanol and lactate. In total, fermentation forms more than 50 metabolic end products [2] This process highlights the power of microbial activity.

  4. List of fermented foods - Wikipedia

    en.wikipedia.org/wiki/List_of_fermented_foods

    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.

  5. 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).

  6. Industrial fermentation - Wikipedia

    en.wikipedia.org/wiki/Industrial_fermentation

    The microbes or eukaryotic cells used for fermentation grow in (or on) specially designed growth medium which supplies the nutrients required by the organisms or cells. A variety of media exist, but invariably contain a carbon source, a nitrogen source, water, salts, and micronutrients

  7. Fermentation in food processing - Wikipedia

    en.wikipedia.org/wiki/Fermentation_in_food...

    Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.

  8. Microorganism - Wikipedia

    en.wikipedia.org/wiki/Microorganism

    Microorganisms are used in a fermentation process to make yoghurt, cheese, curd, kefir, ayran, xynogala, and other types of food. Fermentation cultures provide flavour and aroma, and inhibit undesirable organisms. [88] They are used to leaven bread, and to convert sugars to alcohol in wine and beer.

  9. Industrial microbiology - Wikipedia

    en.wikipedia.org/wiki/Industrial_microbiology

    Fermentation is a reaction where sugar can be converted into a gas, alcohols or acids. Fermentation happens anaerobically, which means microorganisms that go through fermentation can function without the presence of oxygen. Yeasts and bacteria are commonly used to mass produce multiple products.