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MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
Lactobacillus acidophilus was first isolated from the human gastrointestinal tract in 1900 by Ernst Moro with the original name Bacillus acidophilus. Over time, there have been many changes to the methods for characterizing taxonomy of organisms, leading to the genus distinction of Lactobacillus in 1929. Complication around finding the original ...
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).
Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. [2] [3] Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera (see § Taxonomy below).
Lactococcus lactis is a gram-positive bacterium used extensively in the production of buttermilk and cheese, [1] but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. [2]
Dahi or curd, also mosaru, dahi, thayir and perugu, is a traditional yogurt or fermented milk product originating from and popular throughout the Indian subcontinent. It is usually prepared from cows' milk , and sometimes buffalo milk or goat milk . [ 1 ]
Limosilactobacillus is a thermophilic and heterofermentative genus of lactic acid bacteria created in 2020 by splitting from Lactobacillus. [1] The name is derived from the Latin limosus "slimy", referring to the property of most strains in the genus to produce exopolysaccharides from sucrose.
These bacteria are chosen because they produce exopolysaccharide (EPS), which give reduced-fat cheese a texture and flavor like that of regular cheese. [ citation needed ] L. lactis produces cheese with higher moisture levels compared to other reduced-fat cheeses; S. thermophilus produces cheese with a lower moisture content and a less bitter ...