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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. 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 ...

  4. 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).

  5. Microorganism - Wikipedia

    en.wikipedia.org/wiki/Microorganism

    As microorganisms, in particular bacteria, are found virtually everywhere, harmful microorganisms may be reduced to acceptable levels rather than actually eliminated. In food preparation, microorganisms are reduced by preservation methods such as cooking, cleanliness of utensils, short storage periods, or by low temperatures.

  6. List of domesticated fungi and microorganisms - Wikipedia

    en.wikipedia.org/wiki/List_of_domesticated_fungi...

    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]

  7. Food spoilage - Wikipedia

    en.wikipedia.org/wiki/Food_spoilage

    Spoilage bacteria do not normally cause "food poisoning"; typically, the microorganisms that cause foodborne illnesses are odorless and flavourless, and otherwise undetectable outside the lab. [9] [10] Eating deteriorated food could not be considered safe due to mycotoxins or microbial wastes.

  8. The Bacteria In This Appliance Is Worse Than You Think ... - AOL

    www.aol.com/lifestyle/bacteria-appliance-worse...

    "Certainly, if a microorganism is sitting inside the oven cavity of a microwave, it’s very unlikely to be able to jump from there to get into food," Donald Schaffner, Ph.D., a microbial risk ...

  9. Biopreservation - Wikipedia

    en.wikipedia.org/wiki/Biopreservation

    In addition to lactic acid bacteria, yeasts also have been reported to have a biopreservation effect due to their antagonistic activities relying on the competition for nutrients, production and tolerance of high concentrations of ethanol, as well as the synthesis of a large class of antimicrobial compounds exhibiting large spectrum of activity against food spoilage microorganisms, but also ...