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soy bean curd [2] Mucor plumbeus: fungus: cheese [2] Mucor racemosus: fungus: cheese [2] Mucor racemosus: fungus: chocolate [1] Neurospora intermedia: fungus: soy oncom: Oenococcus oeni: bacterium: wine [2] [5] [6] Pediococcus acidilactici: bacterium: meat sausage [2] [5] [6] Pediococcus acidilactici: bacterium: vegetables [5] [6] Pediococcus ...
The capability to produce lactic acid is one of the reasons why L. lactis is one of the most important microorganisms in the dairy industry. [5] Based on its history in food fermentation, L. lactis has generally recognized as safe (GRAS) status, [6] [7] with few case reports of it being an opportunistic pathogen. [8] [9] [10]
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 ...
Curd products vary by region and include cottage cheese, curd cheese (both curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word 'curdled' is generally used.
A type of fermented milk that tastes like cottage cheese or plain yogurt. Crème fraîche: France: A soured cream containing 30–45% butterfat and having a pH of around 4.5. [4] It is soured with bacterial culture, but is less sour than U.S.-style sour cream, and has a lower viscosity and a higher fat content. Fermented milk products: Worldwide
Lactic acid bacteria are used in the food industry for a variety of reasons such as the production of cheese and yogurt products. Popular drinks such as kombucha are made using lactic acid bacteria, with kombucha having been known to have traces of Lactobacillus and Pediococcus once the drink is made.
The connection with dairy products is shown by the name, the butyr-in butyricum reflects the relevance of butyric acid in the bacteria's metabolism and the connection with Latin butyrum and Greek βούτυρον, with word roots pertaining to butter and cheese. [3]
L. acidophilus has one phospholipid bilayer membrane with a large cell wall consisting of peptidoglycan exterior to the membrane. The cell wall of L. acidophilus is interwoven with teichoic acids and surface proteins, with anionic and neutral polysaccharides as well as an S-layer lining the exterior of the cell. [5]