10-16-2012, 10:47 PM
(This post was last modified: 10-17-2012, 12:37 AM by Administrator.)
There are lot of species of microorganism being used in various fermentation process. Here is the list of microorganism, Type of microorganims (Either Bacteria / Fungus) and thier use in food / beverage industries respectively:-
Microorganism :-Acetobacter fabarum
Type of microorganims :- bacterium
Used in fermentation of : -chocolate
- Acetobacter fabarum
- bacterium
- coffee
- Acetobacter lovaniensis
- bacterium
- vegetables
- Acetobacter malorum
- bacterium
- vinegar
- Bacillus sphaericus
- bacterium
- stinky tofu
- Bacillus stearothermophilus
- bacterium
- chocolate
- Bacillus subtilis
- bacterium
- chocolate
- Bacillus subtilis
- bacterium
- natto
- Bifidobacterium adolescentis
- bacterium
- yogurt
- Bifidobacterium lactis
- bacterium
- dairy
- Candida colliculosa
- fungus
- cheese
- Candida colliculosa
- fungus
- kefir
- Debaryomyces kloeckeri
- fungus
- Limburger cheese
- Dekkera bruxellensis
- fungus
- beer
- Enterococcus faecalis
- bacterium
- soy sauce
- Enterococcus faecium
- bacterium
- Manchego cheese
- Enterococcus faecium
- bacterium
- ham
- Enterococcus faecium
- bacterium
- pickle
- Lactobacillus acetotolerans
- bacterium
- fruit
- Lactobacillus acetotolerans
- bacterium
- vegetables
- Lactobacillus acidifarinae
- bacterium
- sourdough bread
- Lactobacillus cacaonum
- bacterium
- chocolate
- Lactobacillus casei
- bacterium
- Idiazabal cheese
- Lactobacillus casei
- bacterium
- Manchego cheese
- Lactobacillus casei
- bacterium
- Roncal cheese
- Lactobacillus casei
- bacterium
- yogurt
- Lactobacillus johnsonii
- bacterium
- dairy
- Lactobacillus johnsonii
- bacterium
- sourdough bread
- Lactobacillus rhamnosus
- bacterium
- Grana Padano cheese
- Lactobacillus rhamnosus
- bacterium
- Parmigiano-Reggiano cheese
- Leuconostoc spp.
- bacterium
- olive
- Leuconostoc spp.
- bacterium
- wine
- Proteus vulgaris
- bacterium
- surface-ripened cheese
- Pseudomonas fluorescens
- bacterium
- yogurt
- Tetragenococcus koreensis
- bacterium
- kimchi
- Yarrowia lipolytica
- fungus
- dairy
- Zygotorulaspora florentina
- fungus
- kefir
- Zymomonas mobilis
- bacterium
- palm wine
Microorganism :-Acetobacter fabarum
Type of microorganims :- bacterium
Used in fermentation of : -chocolate
- Acetobacter fabarum
- bacterium
- coffee
- Acetobacter lovaniensis
- bacterium
- vegetables
- Acetobacter malorum
- bacterium
- vinegar
- Bacillus sphaericus
- bacterium
- stinky tofu
- Bacillus stearothermophilus
- bacterium
- chocolate
- Bacillus subtilis
- bacterium
- chocolate
- Bacillus subtilis
- bacterium
- natto
- Bifidobacterium adolescentis
- bacterium
- yogurt
- Bifidobacterium lactis
- bacterium
- dairy
- Candida colliculosa
- fungus
- cheese
- Candida colliculosa
- fungus
- kefir
- Debaryomyces kloeckeri
- fungus
- Limburger cheese
- Dekkera bruxellensis
- fungus
- beer
- Enterococcus faecalis
- bacterium
- soy sauce
- Enterococcus faecium
- bacterium
- Manchego cheese
- Enterococcus faecium
- bacterium
- ham
- Enterococcus faecium
- bacterium
- pickle
- Lactobacillus acetotolerans
- bacterium
- fruit
- Lactobacillus acetotolerans
- bacterium
- vegetables
- Lactobacillus acidifarinae
- bacterium
- sourdough bread
- Lactobacillus cacaonum
- bacterium
- chocolate
- Lactobacillus casei
- bacterium
- Idiazabal cheese
- Lactobacillus casei
- bacterium
- Manchego cheese
- Lactobacillus casei
- bacterium
- Roncal cheese
- Lactobacillus casei
- bacterium
- yogurt
- Lactobacillus johnsonii
- bacterium
- dairy
- Lactobacillus johnsonii
- bacterium
- sourdough bread
- Lactobacillus rhamnosus
- bacterium
- Grana Padano cheese
- Lactobacillus rhamnosus
- bacterium
- Parmigiano-Reggiano cheese
- Leuconostoc spp.
- bacterium
- olive
- Leuconostoc spp.
- bacterium
- wine
- Proteus vulgaris
- bacterium
- surface-ripened cheese
- Pseudomonas fluorescens
- bacterium
- yogurt
- Tetragenococcus koreensis
- bacterium
- kimchi
- Yarrowia lipolytica
- fungus
- dairy
- Zygotorulaspora florentina
- fungus
- kefir
- Zymomonas mobilis
- bacterium
- palm wine