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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. Ultramicrobacteria - Wikipedia

    en.wikipedia.org/wiki/Ultramicrobacteria

    Ultramicrobacteria are bacteria that are smaller than 0.1 μm 3 under all growth conditions. [1] [2] [3] This term was coined in 1981, describing cocci in seawater that were less than 0.3 μm in diameter. [4]

  5. 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 ...

  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. Prebiotic (nutrition) - Wikipedia

    en.wikipedia.org/wiki/Prebiotic_(nutrition)

    When the prebiotic concept was first introduced in 1995, the primary focus was on the effects that prebiotics confer on Bifidobacteria and Lactobacillus. [3] [4] [18] With improved mechanistic techniques in recent years, the current prebiotic targets have expanded to a wider range of microbes, including Roseburia spp., Eubacterium spp., Akkermansia spp., Christensenella spp., Propionibacterium ...

  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. Bacterial microcompartment - Wikipedia

    en.wikipedia.org/wiki/Bacterial_microcompartment

    The structure of the Bacterial Microcompartment shell. The first structure of a BMC shell, determined by X-ray crystallography and cryo-electron microscopy, [ 1 ] contains representatives of each of the shell protein types: BMC-P, BMC-H and BMC-T, in both its trimer (upper right) and dimer of trimer (lower right), forms.