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203 relations: Acetobacter aceti, Acetobacter cerevisiae, Acetobacter fabarum, Acetobacter malorum, Acetobacter pomorum, Ale, Arthrobacter globiformis, Aspergillus acidus, Aspergillus fumigatus, Aspergillus niger, Aspergillus oryzae, Aspergillus sojae, Awamori, Bacillus cereus, Bacillus coagulans, Bacillus licheniformis, Bacillus pumilus, Bacillus subtilis, Bacteria, Beaufort cheese, Beer, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum, Brachybacterium alimentarium, Brachybacterium tyrofermentans, Bread, Brevibacterium linens, Butter, Buttermilk, Candida (fungus), Candida humilis, Candida krusei, Candida tropicalis, Canestrato, Cassava, Cheddar cheese, Cheese, Chicha, Chocolate, Cider, Coffee, Cream, Dairy, Debaryomyces hansenii, Emmental cheese, Enterococcus faecalis, Enterococcus faecium, Fermentation in food processing, ..., Fermented fish, Fish, Food, Food microbiology, Fruit, Fungus, Geobacillus stearothermophilus, Geotrichum candidum, Gluconacetobacter azotocaptans, Gluconacetobacter diazotrophicus, Gluconacetobacter hansenii, Gluconacetobacter johannae, Grana Padano, Gruyère cheese, Hafnia (bacterium), Ham, Harzer, Idiazabal cheese, Kazachstania exigua, Kefir, Kimchi, Kluyveromyces lactis, Kluyveromyces marxianus, Kocuria rhizophila, Lactobacillus, Lactobacillus acetotolerans, Lactobacillus acidipiscis, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus collinoides, Lactobacillus crispatus, Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus fabifermentans, Lactobacillus fermentum, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus hilgardii, Lactobacillus jensenii, Lactobacillus johnsonii, Lactobacillus kefiranofaciens, Lactobacillus kimchii, Lactobacillus manihotivorans, Lactobacillus mucosae, Lactobacillus paracasei, Lactobacillus parakefiri, Lactobacillus paraplantarum, Lactobacillus plantarum, Lactobacillus pontis, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus sakei, Lactobacillus salivarius, Lactobacillus sanfranciscensis, Lactococcus, Lactococcus lactis, Lager, Lecanicillium, Lecanicillium lecanii, Leuconostoc, Leuconostoc carnosum, Leuconostoc citreum, Leuconostoc mesenteroides, Leuconostoc palmae, Leuconostoc pseudomesenteroides, Limburger, Lysinibacillus sphaericus, Manchego, Meat, Microbacterium foliorum, Microbacterium gubbeenense, Micrococcus luteus, Micrococcus lylae, Miso, Mucor hiemalis, Mucor plumbeus, Mucor racemosus, Nattō, Oenococcus oeni, Olive, Oncom, Palm wine, Parmigiano-Reggiano, Pecorino Romano, Pecorino Sardo, Pediococcus acidilactici, Penicillium camemberti, Penicillium caseifulvum, Penicillium chrysogenum, Penicillium commune, Penicillium nalgiovense, Penicillium roqueforti, Penicillium solitum, Pickled cucumber, Pickling, Propionibacterium freudenreichii, Proteus vulgaris, Pseudomonas fluorescens, Psychrobacter celer, Pulque, Raclette, Reblochon, Rhizopus microsporus, Rhodotorula glutinis, Roncal cheese, Rum, Saccharomyces bayanus, Saccharomyces cerevisiae, Saccharomyces pastorianus, Sake, Sauerkraut, Sausage, Shōchū, Sour cream, Sourdough, Soy sauce, Soybean, Staphylococcus carnosus, Staphylococcus condimenti, Staphylococcus equorum, Staphylococcus fleurettii, Staphylococcus piscifermentans, Staphylococcus sciuri, Staphylococcus simulans, Staphylococcus succinus, Staphylococcus vitulinus, Staphylococcus warneri, Staphylococcus xylosus, Stinky tofu, Streptococcus bovis, Streptococcus salivarius, Streptococcus thermophilus, Streptomyces griseus, Streptomyces mobaraensis, Tea, Tempeh, Tetragenococcus halophilus, Tilsit cheese, Tomme, Torula, Torulaspora delbrueckii, Vegetable, Vinegar, Weissella beninensis, Weissella cibaria, Weissella fabaria, Weissella koreensis, Weissella thailandensis, Wine, Yarrowia, Yogurt, Zymomonas mobilis. Expand index (153 more) »
Acetobacter aceti
Acetobacter aceti is a Gram-negative bacterium that moves using its peritrichous flagella.
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Acetobacter cerevisiae
Acetobacter cerevisiae is a species of Gram negative acetic acid bacteria.
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Acetobacter fabarum
Acetobacter fabarum is a bacterium.
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Acetobacter malorum
Acetobacter malorum is a bacterium.
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Acetobacter pomorum
Acetobacter pomorum is a bacterium first isolated from industrial vinegar fermentations.
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Ale
Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste.
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Arthrobacter globiformis
Arthrobacter globiformis is a Gram-negative bacterium species from the genus of Arthrobacter.
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Aspergillus acidus
Aspergillus acidus is a species of the genus of Aspergillus.
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Aspergillus fumigatus
Aspergillus fumigatus is a fungus of the genus Aspergillus, and is one of the most common Aspergillus species to cause disease in individuals with an immunodeficiency.
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Aspergillus niger
Aspergillus niger is a fungus and one of the most common species of the genus Aspergillus.
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Aspergillus oryzae
Aspergillus oryzae, known in English as, is a filamentous fungus (a mold) used in Chinese and other East Asian cuisines to ferment soybeans for making soy sauce and fermented bean paste, and also to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, makgeolli, and shōchū.
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Aspergillus sojae
Aspergillus sojae is a fungus species in the genus Aspergillus.
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Awamori
Awamori (泡盛) is an alcoholic beverage indigenous and unique to Okinawa, Japan.
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Bacillus cereus
Bacillus cereus is a Gram-positive, rod-shaped, aerobic, facultatively anaerobic, motile, beta hemolytic bacterium commonly found in soil and food.
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Bacillus coagulans
Bacillus coagulans is a lactic acid-forming bacterial species.
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Bacillus licheniformis
Bacillus licheniformis is a bacterium commonly found in the soil.
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Bacillus pumilus
Bacillus pumilus is a Gram-positive, aerobic, spore-forming bacillus commonly found in soil.
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Bacillus subtilis
Bacillus subtilis, known also as the hay bacillus or grass bacillus, is a Gram-positive, catalase-positive bacterium, found in soil and the gastrointestinal tract of ruminants and humans.
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Bacteria
Bacteria (common noun bacteria, singular bacterium) is a type of biological cell.
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Beaufort cheese
Beaufort is a firm, raw cow's milk cheese associated with the gruyère family.
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Beer
Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea.
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Bifidobacterium animalis
Bifidobacterium animalis is a gram-positive, anaerobic, rod-shaped bacterium of the Bifidobacterium genus which can be found in the large intestines of most mammals, including humans.
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Bifidobacterium bifidum
Bifidobacterium bifidum is a bacterial species of the genus Bifidobacterium.
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Bifidobacterium breve
Bifidobacterium breve is a bacterial species of the genus Bifidobacterium which has probiotic properties.
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Bifidobacterium longum
Bifidobacterium longum is a Gram-positive, catalase-negative, rod-shaped bacterium present in the human gastrointestinal tract and one of the 32 species that belong to the genus Bifidobacterium.
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Brachybacterium alimentarium
Brachybacterium alimentarium is a species of Gram positive, facultatively anaerobic, yellow-pigmented bacterium.
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Brachybacterium tyrofermentans
Brachybacterium tyrofermentans is a species of Gram positive, facultatively anaerobic, pale yellow-pigmented bacterium.
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Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking.
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Brevibacterium linens
Brevibacterium linens is a gram-positive, rod-shaped bacterium.
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Butter
Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed.
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Buttermilk
Buttermilk refers to a number of dairy drinks.
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Candida (fungus)
Candida is a genus of yeasts and is the most common cause of fungal infections worldwide.
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Candida humilis
Candida humilis is a species of yeast in the genus Candida.
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Candida krusei
Candida krusei is a budding yeast (a species of fungus) involved in chocolate production.
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Candida tropicalis
Candida tropicalis is a species of yeast in the genus Candida.
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Canestrato
Canestrato is a hard cheese from the Italian regions of Basilicata, Apulia, Sicily, and Abruzzo, made from a mixture of sheep milk and goat milk.
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Cassava
Manihot esculenta, commonly called cassava, manioc, yuca, mandioca and Brazilian arrowroot, is a woody shrub native to South America of the spurge family, Euphorbiaceae.
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Cheddar cheese
Cheddar cheese is a relatively hard, off-white (or orange if spices such as annatto are added), sometimes sharp-tasting, natural cheese.
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Cheese
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
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Chicha
In South and Central America, chicha is a fermented (alcoholic) or non-fermented beverage usually derived from grains, maize, or fruit.
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Chocolate
Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground.
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Cider
Cider is an alcoholic beverage made from the fermented juice of apples.
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Coffee
Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant.
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Cream
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization.
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Dairy
A dairy is a business enterprise established for the harvesting or processing (or both) of animal milk – mostly from cows or goats, but also from buffaloes, sheep, horses, or camels – for human consumption.
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Debaryomyces hansenii
Debaryomyces hansenii is a species of yeast in the family Saccharomycetaceae.
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Emmental cheese
Emmental (Emmentaler or Emmenthal) is a yellow, medium-hard Swiss cheese that originated in the area around Emmental, Canton Bern.
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Enterococcus faecalis
Enterococcus faecalis – formerly classified as part of the group D Streptococcus system – is a Gram-positive, commensal bacterium inhabiting the gastrointestinal tracts of humans and other mammals.
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Enterococcus faecium
Enterococcus faecium is a Gram-positive, alpha-hemolytic or nonhemolytic bacterium in the genus Enterococcus.
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Fermentation in food processing
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
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Fermented fish
Fermented fish is a traditional preservation of fish.
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Fish
Fish are gill-bearing aquatic craniate animals that lack limbs with digits.
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Food
Food is any substance consumed to provide nutritional support for an organism.
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Food microbiology
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage, pathogens that may cause disease especially if food is improperly cooked or stored, those used to produce fermented foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as producing probiotics.
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Fruit
In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.
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Fungus
A fungus (plural: fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms.
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Geobacillus stearothermophilus
Geobacillus stearothermophilus (basonym Bacillus stearothermophilus) is a rod-shaped, Gram-positive bacterium and a member of the division Firmicutes.
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Geotrichum candidum
Geotrichum candidum is a fungus which is a member of the human microbiome, notably associated with skin, sputum and feces where it occurs in 25-30% of specimens.
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Gluconacetobacter azotocaptans
Gluconacetobacter azotocaptans is a species of acetic acid bacteria first isolated from rhizospheres and rhizoplanes of coffee plants.
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Gluconacetobacter diazotrophicus
Gluconacetobacter diazotrophicus is a bacterium with a rod-like shape, has circular ends, and can be classified as a Gram-negative bacterium.
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Gluconacetobacter hansenii
Gluconacetobacter hansenii is a species of acetic acid bacteria, notable as the model organism for the biosynthesis of bacterial celluloseRoss, P., Mayer, R., & Benziman, M. (1991) "Cellulose biosynthesis and function in bacteria", Microbiological Reviews, 55(1), 35-58.
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Gluconacetobacter johannae
Gluconacetobacter johannae is a species of acetic acid bacteria first isolated from rhizospheres and rhizoplanes of coffee plants.
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Grana Padano
Grana Padano is a hard, slow-ripened, semi-fat cheese from Italy, comparable to Parmigiano Reggiano ("Parmesan").
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Gruyère cheese
Gruyère (or;, German: Greyerzer) is a hard yellow cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Bern in Switzerland.
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Hafnia (bacterium)
Hafnia is a genus of Gram-negative, facultatively anaerobic, rod-shaped bacteria in the family Enterobacteriaceae.
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Ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.
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Harzer
Harzer cheese is a German sour milk cheese made from low fat curd cheese, which contains only about one percent fat and originates in the Harz mountain region south of Braunschweig.
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Idiazabal cheese
Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre.
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Kazachstania exigua
Kazachstania exigua is a yeast species that commonly occurs in olive brine and in some kefir cultures.
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Kefir
Kefir or kephir, alternatively milk kefir or búlgaros, is a fermented milk drink that originated in the Caucasus Mountains made with kefir "grains", a yeast/bacterial fermentation starter.
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Kimchi
Kimchi (gimchi), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).
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Kluyveromyces lactis
Kluyveromyces lactis is a Kluyveromyces yeast commonly used for genetic studies and industrial applications.
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Kluyveromyces marxianus
Kluyveromyces marxianus in ascomycetous yeast and member of the genus, Kluyveromyces.
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Kocuria rhizophila
Kocuria rhizophila is a soil dwelling Gram positive bacterium in the genus Kocuria.
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Lactobacillus
Lactobacillus is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod-shaped, non-spore-forming bacteria.
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Lactobacillus acetotolerans
Lactobacillus acetotolerans (New Latin 'vinegar-tolerating milk-bacillus') is a species of gram positive bacteria in the genus Lactobacillus.
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Lactobacillus acidipiscis
Lactobacillus acidipiscis is a species in the genus Lactobacillus.
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Lactobacillus acidophilus
Lactobacillus acidophilus (New Latin 'acid-loving milk-bacillus') is a species of gram positive bacteria in the genus Lactobacillus.
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Lactobacillus brevis
Lactobacillus brevis is a gram-positive, rod shaped species of lactic acid bacteria which is heterofermentive, creating CO2 and lactic acid during fermentation.
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Lactobacillus casei
Lactobacillus casei is a species of genus Lactobacillus found in the human intestine and mouth.
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Lactobacillus collinoides
Lactobacillus collinoides is a rod shaped species of lactic acid bacteria found in fermenting apple juice or cider.
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Lactobacillus crispatus
Lactobacillus crispatus is a common, rod-shaped species of genus Lactobacillus and is a hydrogen peroxide (H2O2) producing beneficial micro biota species located in both the vagina, through vaginal discharge, and the vertebrate gastrointestinal.
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Lactobacillus delbrueckii
Lactobacillus delbrueckii is a species of bacteria in the family Lactobacillaceae.
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Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus delbrueckii subsp.
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Lactobacillus fabifermentans
Lactobacillus fabifermentans is a member of the genus Lactobacillus, the most diverse genus among lactic acid bacteria (LAB), a group of Gram-positive bacteria that produce lactic acid as their major fermented end product and that are often involved in food fermentation.
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Lactobacillus fermentum
Lactobacillus fermentum is a Gram-positive species of bacterium in the genus Lactobacillus.
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Lactobacillus gasseri
Lactobacillus gasseri is a species in the genus Lactobacillus.
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Lactobacillus helveticus
Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus.
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Lactobacillus hilgardii
Lactobacillus hilgardii is a species of bacterium found in wine, dairy products, and wine musts.
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Lactobacillus jensenii
Lactobacillus jensenii is a normal inhabitant of the lower reproductive tract in healthy women.
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Lactobacillus johnsonii
Lactobacillus johnsonii is a species in the genus Lactobacillus.
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Lactobacillus kefiranofaciens
Lactobacillus kefiranofaciens is a species of slime-forming, homofermentative, rod-shaped lactic acid bacteria first isolated from kefir grains, hence its name.
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Lactobacillus kimchii
Lactobacillus kimchii is a bacteriocin-producing lactic acid bacterium of the genus Lactobacillus.
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Lactobacillus manihotivorans
Lactobacillus manihotivorans is a starch-hydrolysing lactic acid bacterium first isolated during Cassava sour starch fermentation (common practise in parts of Africa and Asia).
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Lactobacillus mucosae
Lactobacillus mucosae is a rod shaped species of lactic acid bacteria first isolated from pig intestines.
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Lactobacillus paracasei
Lactobacillus paracasei (commonly abbreviated as L. paracasei) is a gram-positive, facultatively heterofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and probiotics.
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Lactobacillus parakefiri
Lactobacillus parakefiri is a species in the genus Lactobacillus first isolated from kefir grains, hence its name.
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Lactobacillus paraplantarum
Lactobacillus paraplantarum is a rod shaped species of lactic acid bacteria first isolated from beer and human faeces.
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Lactobacillus plantarum
Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in many fermented food products as well as anaerobic plant matter.
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Lactobacillus pontis
Lactobacillus pontis is a rod-shaped, Gram-positive facultatively anaerobic bacterium.
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Lactobacillus reuteri
Lactobacillus reuteri is a Gram-positive bacterium that naturally inhabits the gut of mammals and birds.
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Lactobacillus rhamnosus
Lactobacillus rhamnosus is a bacterium that originally was considered to be a subspecies of L. casei, but later genetic research found it to be a species of its own.
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Lactobacillus sakei
Lactobacillus sakei is a bacterium species in the genus Lactobacillus.
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Lactobacillus salivarius
Lactobacillus salivarius is a probiotic bacteria species that has been found to live in the gastrointestinal tract and exert a range of therapeutic properties including suppression of pathogenic bacteria.
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Lactobacillus sanfranciscensis
Lactobacillus sanfranciscensis (formerly L. sanfrancisco) is a species of lactic acid bacteria which, through the production mainly of lactic and acetic acids, helps give sourdough bread its characteristic taste.
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Lactococcus
Lactococcus is a genus of lactic acid bacteria that were formerly included in the genus Streptococcus Group N1.
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Lactococcus lactis
Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease.
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Lager
Lager is a type of beer conditioned at low temperatures.
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Lecanicillium
Lecanicillium is a genus of fungi in the order Hypocreales and is described as anamorphic Cordycipitaceae; 21 species are currently described.
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Lecanicillium lecanii
Lecanicillium lecanii is now an approved name of an entomopathogenic fungus species, that was previously widely known as Verticillium lecanii (Zimmerman) Viegas), but is now understood to be an anamorphic form in the Cordyceps group of genera in the Clavicipitaceae. Isolates formerly classified as V. lecanii could be L. attenuatum, L. lecanii, L. longisporum, L. muscarium or L. nodulosum. For example, several recent papers, such as Kouvelis et al. who carried out mitochondrial DNA studies, refer to the name L. muscarium. L. lecanii itself appears primarily to be a pathogen of soft scale insects (Coccidae). The Index Fungorum, referring to L. lecanii, lists the following synonymy.
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Leuconostoc
Leuconostoc is a genus of Gram-positive bacteria, placed within the family of Leuconostocaceae.
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Leuconostoc carnosum
Leuconostoc carnosum is a lactic acid bacterium; its type strain is NCFB 2776.
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Leuconostoc citreum
Leuconostoc citreum is a vancomycin-resistant, Gram-positive, coccus-shaped bacterium, with type strain NCDO 1837.
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Leuconostoc mesenteroides
Leuconostoc mesenteroides is a bacterial species sometimes associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid production in fermented sausages).
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Leuconostoc palmae
Leuconostoc palmae is a Gram-positive, non-spore-forming and facultatively anaerobic bacterium from the genus of Leuconostoc which has been isolated from palm wine from Senegal.
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Leuconostoc pseudomesenteroides
Leuconostoc pseudomesenteroides is an intrinsically vancomycin-resistant, Gram-positive, coccus-shaped bacterium, with type strain NCDO 768.
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Limburger
Limburger (in southern Dutch contexts Rommedoe, and in Belgium Herve cheese) is a cheese that originated in the Herve area of the historical Duchy of Limburg, which had its capital in Limbourg-sur-Vesdre, now in the French-speaking Belgian province of Liège.
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Lysinibacillus sphaericus
Lysinibacillus sphaericus (reclassified - previously known as Bacillus sphaericus) is a Gram-positive, mesophilic, rod-shaped bacterium commonly found on soil.
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Manchego
Manchego (officially queso manchego) is a cheese made in the La Mancha region of Spain from the milk of sheep of the manchega breed.
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Meat
Meat is animal flesh that is eaten as food.
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Microbacterium foliorum
Microbacterium foliorum is a bacterium from the genus of Microbacterium which has been isolated from the phyllosphere of grasses in Germany.
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Microbacterium gubbeenense
Microbacterium gubbeenense is a Gram-positive, facultatively anaerobic, non-spore-forming and non-motile bacterium from the genus of Microbacterium which has been isolated from the surface of a smear-ripened cheese in Ireland.
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Micrococcus luteus
Micrococcus luteus is a Gram-positive, to Gram-variable, nonmotile, coccus, tetrad-arranging, pigmented, saprotrophic bacterium that belongs to the family Micrococcaceae.
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Micrococcus lylae
Micrococcus lylae is a gram positive bacterium.
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Miso
is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients.
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Mucor hiemalis
Mucor hiemalis is a fungal plant pathogen.
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Mucor plumbeus
Mucor plumbeus is a fungus in the family Mucoraceae (subphylum Mucoromycotina) that is very common, abundant and distributed worldwide.
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Mucor racemosus
Mucor racemosus is a rapidly growing, weedy mould belonging to the phylum, Zygomycota.
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Nattō
is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto.
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Oenococcus oeni
Oenococcus oeni (known as Leuconostoc oeni until 1995) is a Gram-positive bacterial species in the genus of Oenococcus.
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Olive
The olive, known by the botanical name Olea europaea, meaning "European olive", is a species of small tree in the family Oleaceae, found in the Mediterranean Basin from Portugal to the Levant, the Arabian Peninsula, and southern Asia as far east as China, as well as the Canary Islands and Réunion.
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Oncom
Oncom is one of the traditional staple foods of West Javan (Sundanese) cuisine, Indonesia.
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Palm wine
Palm wine is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms.
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Parmigiano-Reggiano
Parmigiano-Reggiano is an Italian hard, granular cheese.
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Pecorino Romano
Pecorino Romano is a hard, salty Italian cheese, often used for grating, made out of sheep's milk (the Italian word pecora, from which the name derives, means sheep).
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Pecorino Sardo
Pecorino sardo, also known as fiore sardo, is a firm cheese from the Italian island of Sardinia which is made from sheep milk: specifically from the milk of the local Sardinian breed.
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Pediococcus acidilactici
Pediococcus acidilactici is a species of Gram-positive cocci that is often found in pairs or tetrads.
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Penicillium camemberti
Penicillium camemberti is a species of fungus in the family Trichocomaceae.
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Penicillium caseifulvum
Penicillium caseifulvum is a fungus species of the genus of Penicillium which occurs on the surface of blue cheese and causes discoloration in form of brown spots.
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Penicillium chrysogenum
Penicillium chrysogenum or P. notatum (formerly) is a species of fungus in the family Trichocomaceae.
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Penicillium commune
Penicillium commune is a fungus species of the genus of Penicillium which occurs in dry-cured meat products and cheese.
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Penicillium nalgiovense
Penicillium nalgiovense is an anamorph species of the genus of Penicillium with lipolytic and proteolytic activity, which was first isolated from ellischau cheese.
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Penicillium roqueforti
Penicillium roqueforti is a common saprotrophic fungus from the family Trichocomaceae.
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Penicillium solitum
Penicillium solitum is an anamorph, mesophilic, salinity-tolerant, psychrotolerant species of the genus of Penicillium which produces polygalacturonase, compactin, cyclopenin, cyclopenol, cyclopeptin, dehydrocompactin, dihydrocyclopeptin, palitantin, solistatin, solistatinol, viridicatin, viridicatol.
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Pickled cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.
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Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.
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Propionibacterium freudenreichii
Propionibacterium freudenreichii is a Gram-positive, non-motile bacterium that plays an important role in the creation of Emmental cheese, and to some extent, Jarlsberg cheese, Leerdammer and Maasdam cheese.
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Proteus vulgaris
Proteus vulgaris is a rod-shaped, nitrate-reducing, indole+ and catalase-positive, hydrogen sulfide-producing, Gram-negative bacterium that inhabits the intestinal tracts of humans and animals.
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Pseudomonas fluorescens
Pseudomonas fluorescens is a common Gram-negative, rod-shaped bacterium.
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Psychrobacter celer
Psychrobacter celer is a Gram-negative, slightly halophilic, nonspore-forming, nonmotile bacterium of the genus Psychrobacter, which was isolated from the South Sea in Korea.
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Pulque
Pulque (occasionally referred to as agave wine) is an alcoholic beverage made from the fermented sap of the maguey (agave) plant.
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Raclette
Raclette is a semi-hard cow's milk cheese that is usually fashioned into a wheel of about 6 kg (13 lb).
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Reblochon
Reblochon is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Savoy from raw cow's milk.
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Rhizopus microsporus
Rhizopus microsporus is a fungal plant pathogen infecting maize, sunflower, and rice.
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Rhodotorula glutinis
Rhodotorula glutinis (Fresenius) F.C. Harrison is the type species of the genus Rhodotorula, a basidiomycetous genus of pink yeasts which contains 370 species.
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Roncal cheese
Roncal (Erronkariko gazta in Basque) is a hard, creamy sheep milk cheese.
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Rum
Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses or honeys, or directly from sugarcane juice, by a process of fermentation and distillation.
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Saccharomyces bayanus
Saccharomyces bayanus is a yeast of the genus Saccharomyces, and is used in winemaking and cider fermentation, and to make distilled beverages.
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Saccharomyces cerevisiae
Saccharomyces cerevisiae is a species of yeast.
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Saccharomyces pastorianus
Saccharomyces pastorianus is a yeast used industrially for the production of lager beer, and was named in honour of Louis Pasteur by the German Max Reess in 1870.
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Sake
, also spelled saké, also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran.
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Sauerkraut
Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria.
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Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin.
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Shōchū
is a Japanese distilled beverage less than 45% alcohol by volume.
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Sour cream
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.
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Sourdough
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast.
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Soy sauce
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
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Soybean
The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
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Staphylococcus carnosus
Staphylococcus carnosus is a Gram-positive, coagulase-negative member of the bacterial genus Staphylococcus consisting of single and paired cocci.
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Staphylococcus condimenti
Staphylococcus condimenti is a Gram-positive, coagulase-negative member of the bacterial genus Staphylococcus consisting of single, paired, and clustered cocci.
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Staphylococcus equorum
Staphylococcus equorum is a gram-positive, coagulase-negative member of the bacterial genus Staphylococcus consisting of clustered cocci.
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Staphylococcus fleurettii
Staphylococcus fleuretti is a Gram-positive, coagulase-negative member of the bacterial genus Staphylococcus consisting of single, paired, and clustered cocci.
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Staphylococcus piscifermentans
Staphylococcus piscifermentans is a Gram-positive, coagulase-negative member of the bacterial genus Staphylococcus consisting of clustered cocci.
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Staphylococcus sciuri
Staphylococcus sciuri is a Gram-positive, oxidase-positive, coagulase-negative member of the bacterial genus Staphylococcus consisting of clustered cocci.
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Staphylococcus simulans
Staphylococcus simulans is a Gram-positive, coagulase-negative member of the bacterial genus Staphylococcus consisting of single, paired, and clustered cocci.
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Staphylococcus succinus
Staphylococcus succinus is a Gram-positive coccoid bacterium belonging to the genus Staphylococcus.
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Staphylococcus vitulinus
Staphylococcus vitulinus is a Gram-positive, coagulase-negative member of the bacterial genus Staphylococcus consisting of clustered cocci.
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Staphylococcus warneri
Staphylococcus warneri is a member of the bacterial genus Staphylococcus, consisting of Gram-positive bacteria with spherical cells appearing in clusters.
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Staphylococcus xylosus
Staphylococcus xylosus is a species of bacteria belonging to the genus Staphylococcus.
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Stinky tofu
Stinky tofu is a Taiwanese form of fermented tofu that has a strong odor.
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Streptococcus bovis
Streptococcus gallolyticus, formerly Streptococcus bovis (S. bovis), is a species of Gram-positive bacteria that in humans is associated with urinary tract infections, endocarditisRyan K.J. and C.G. Ray CG (editors).
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Streptococcus salivarius
Streptococcus salivarius is a species of spherical, gram-positive, facultative anaerobic bacteria that is both catalase and oxidase negative.
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Streptococcus thermophilus
Streptococcus thermophilus also known as Streptococcus salivarius subsp. thermophilus is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group.
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Streptomyces griseus
Streptomyces griseus is a species of bacteria in the genus Streptomyces commonly found in soil.
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Streptomyces mobaraensis
Streptomyces mobaraensis is a spore forming bacterium species from the genus of Streptomyces.
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Tea
Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub (bush) native to Asia.
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Tempeh
Tempeh (témpé) is a traditional soy product originating from Indonesia.
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Tetragenococcus halophilus
Tetragenococcus halophilus is a halophilic lactic acid bacterium active in the fermentation processes of soy sauce, miso, fish sauce and salted anchovies.
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Tilsit cheese
Tilsit cheese or Tilsiter cheese is a light yellow semihard smear-ripened cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley.
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Tomme
Tomme, occasionally spelled Tome, is a type of cheese, and is a generic name given to a class of cheese produced mainly in the French Alps and in Switzerland.
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Torula
Torula (Latin name: Cyberlindnera jadinii) is a species of yeast.
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Torulaspora delbrueckii
Torulaspora delbrueckii is a ubiquitous yeast species with both wild and anthropic habitats.
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Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
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Vinegar
Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water (H2O), and trace chemicals that may include flavorings.
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Weissella beninensis
Weissella kimchii is a Gram-positive bacterium from the genus of Weissella which has been isolated from fermented cassava from Ketou in Benin.
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Weissella cibaria
Weissella cibaria is a species of Gram-positive bacteria, placed within the family of Leuconostocaceae.
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Weissella fabaria
Weissella fabaria is a bacterium from the genus of Weissella which has been isolated from fermented cocoa beans from New Tafo in Ghana.
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Weissella koreensis
Weissella koreensis is a species of Gram-positive bacteria in the family Leuconostocaceae.
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Weissella thailandensis
Weissella thailandensis is a species of Gram-positive bacteria.
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Wine
Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
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Yarrowia
Yarrowia is a fungal genus in the family Dipodascaceae.
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Yogurt
Yogurt, yoghurt, or yoghourt (or; from yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.
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Zymomonas mobilis
Zymomonas mobilis is a Gram negative, facultative anaerobic, non-sporulating, polarly-flagellated, rod-shaped bacterium.
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References
[1] https://en.wikipedia.org/wiki/List_of_microorganisms_used_in_food_and_beverage_preparation
