Food Production Table From Microbiology-The Easy Way by Professor Rene Fester Kratz, PH.D Cheese
Food
Ingredients Milk curd
Kefir
Milk
Yogurt
Milk, milk solids
Dry sausages
Pork, beef
Cocoa beans
Cacao fruit, chocolate
Kim chee Miso
cabbage Soybeans
Soy Sauce
Soybeans
Olives
Green olives
Coffee beans
Coffee cherries
Sauerkraut
Cabbage
Poi Bread
Taro root Wheat flour
Microorganism Streptococcus (Bacteria), Leuconostoc ( Bacteria) Streptococcus lactis (bacteria), Lactobacillus bulgaricus (bacteria), Candida (Fungi-yeast) Streptococcus thermophiles (bacteria), Lactobacillus bulgaricus (bacteria) Pediococcus cerevisiae (bacteria) Candida krusei (fungiyeast), Geotrichum (fungiyeast) Lactic acid bacteria Aspergillus oryzae (fungi), Zygosaccharomyces rouxii (yeast) Aspergillus oryzae (fungi), Aspergillus soyae (fungi), Zygosaccharomyces rouuxii (fungi), Lactobacillus delbrueckii (bacteria) Leuconostoc mesenteroides (bacteria), Lactobacillus plantarum (bacteria) Erwinia dissolvens (bacteria), Saccharomyces (fungi) Leuconostoc mesenteroides (bacteria), Lactobacillus plantarum (bacteria) Lactic acid bacteria Saccharomuces cerevisiae (fungi)