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MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
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 ...
High G+C Gram-positive bacteria Terrabacteria "Margulisiibacteriota" corrig. Anantharaman et al. 2016 "Saganbacteria" Terrabacteria: Cyanobacteriota: Oren, Mares & Rippka 2022 Blue-green algae "Blackallbacteria" "Vampirovibrionia" "Tanganyikabacteria" Terrabacteria "Bipolaricaulota" Hao et al. 2018 KB1 "Acetothermia" (OP1) "Fraserbacteria ...
multiple bacteria Bacterial meningitis: Lumbar puncture (contraindicated if there is a mass in the brain or the intracranial pressure is elevated), CT or MRI Antibiotics No multiple bacteria Bacterial pneumonia: Sputum Gram stain and culture, Chest radiography Antibiotics No List of bacterial vaginosis microbiota: Bacterial vaginosis
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.
Researchers have also been investigating the continuous presence of Listeria in food processing plants. The bacteria’s presence has been partially attributed to the formation of biofilms. [61] This increases the likelihood of food contamination and is further complicated by the fact that biofilms are highly resistant to many disinfectants. [62]
Bacteria, often lactic acid bacteria, such as Lactobacillus species and Lactococcus species, in combination with yeasts and moulds, have been used for thousands of years in the preparation of fermented foods, such as cheese, pickles, soy sauce, sauerkraut, vinegar, wine, and yogurt.
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