List of microorganisms used in food and beverage preparation

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List of Useful Microorganisms Used In preparation Of Food And Beverage

MICROORGANISMTYPE ( Bacterium / Fungus )FOOD / BEVERAGE
Acetobacter aceti bacterium chocolate [1]
Acetobacter aceti bacterium vinegar [2]
Acetobacter cerevisiae bacterium beer [3]
Acetobacter fabarum bacterium chocolate [2]
Acetobacter fabarum bacterium coffee [2]
Acetobacter lovaniensis bacterium vegetable pickle [2]
Acetobacter malorum bacterium vinegar [2]
Acetobacter orientalis bacterium vegetable pickle [2]
Acetobacter pasteurianus bacterium chocolate [1] [2]
Acetobacter pasteurianus bacterium vinegar [2]
Acetobacter pomorum bacterium vinegar [2]
Acetobacter syzygii bacterium chocolate [2]
Acetobacter syzygii bacterium vinegar [2]
Acetobacter tropicalis bacterium chocolate [2]
Acetobacter tropicalis bacterium coffee [2]
Arthrobacter arilaitensis bacterium cheese (smear-ripened) [2] [4]
Arthrobacter bergerei bacterium cheese (smear-ripened) [2]
Arthrobacter globiformis bacterium cheese (smear-ripened) [2] [4]
Arthrobacter nicotianae bacterium cheese (smear-ripened) [2] [4]
Arthrobacter nicotianae bacterium cheese (Tilsit) [4]
Arthrobacter variabilis bacterium cheese (smear-ripened) [4]
Aspergillus acidus fungus tea [2]
Aspergillus niger fungus liquor awamori [2]
Aspergillus fumigatus fungus chocolate [1]
Aspergillus oryzae fungus soy miso [2] [5]
Aspergillus oryzae fungus liquor sake [2]
Aspergillus oryzae fungus soy sauce [2] [5] [6]
Aspergillus sojae fungus soy miso [2]
Aspergillus sojae fungus soy sauce [2] [6]
Bacillus cereus bacterium chocolate [1]
Bacillus coagulans bacterium chocolate [7]
Bacillus licheniformis bacterium chocolate [1]
Bacillus pumilus bacterium chocolate [1]
Bacillus sphaericus bacterium soy stinky tofu
Bacillus stearothermophilus bacterium chocolate [1]
Bacillus subtilis bacterium chocolate [1]
Bacillus subtilis bacterium soy natto [2]
Bifidobacterium adolescentis bacterium dairy yogurt [2] [8]
Bifidobacterium animalis bacterium dairy [2]
Bifidobacterium bifidum bacterium dairy [2] [8]
Bifidobacterium breve bacterium dairy [2] [8]
Bifidobacterium breve bacterium soy [2]
Bifidobacterium infantis bacterium dairy [8]
Bifidobacterium lactis bacterium dairy [8]
Bifidobacterium longum bacterium dairy [2] [8]
Bifidobacterium pseudolongum bacterium dairy [2]
Bifidobacterium thermophilum bacterium dairy [2]
Brachybacterium alimentarium bacterium cheese (Beaufort) [9]
Brachybacterium alimentarium bacterium cheese (Gruyère) [9] nol
Brachybacterium tyrofermentans bacterium cheese (Beaufort) [9]
Brachybacterium tyrofermentans bacterium cheese (Gruyère) [9]
Brevibacterium aurantiacum bacterium cheese [2]
Brevibacterium casei bacterium cheese (smear-ripened) [2] [4]
Brevibacterium linens bacterium cheese (smear-ripened) [2] [5] [6]
Candida colliculosa fungus cheese [2] [4]
Candida colliculosa fungus dairy kefir [2]
Candida exiguus fungus bread (sourdough)
Candida humicola fungus chocolate [1]
Candida kefyr fungus cheese (surface-ripened) [4]
Candida krusei fungus cheese (surface-ripened) [4]
Candida milleri fungus bread (sourdough) [6]
Candida mycoderma [10] fungus cheese (Limburger) [11]
Candida pelliculosa fungus chocolate [1]
Candida rugosa fungus chocolate [7]
Candida tropicalis fungus chocolate [1]
Candida utilis fungus cheese [4]
Candida valida [10] fungus bread (sourdough) [6]
Candida vini [10] fungus cheese (Reblochon), wine [4]
Candida zeylanoides fungus cheese (Reblochon) [4]
Carnobacterium divergens bacterium cheese [2]
Carnobacterium divergens bacterium fish [2]
Carnobacterium divergens bacterium meat [2]
Carnobacterium maltaromaticum bacterium dairy [2]
Carnobacterium piscicola bacterium meat [2]
Corynebacterium ammoniagenes bacterium cheese [2]
Corynebacterium casei bacterium cheese (smear-ripened) [2] [4]
Corynebacterium flavescens bacterium cheese [2]
Corynebacterium mooreparkense bacterium cheese (smear-ripened)
Corynebacterium variabile bacterium cheese [2]
Cyberlindnera mrakii fungus wine [2]
Cystofilobasidium infirmominiatum fungus cheese [2]
Debaryomyces hansenii fungus cheese (smear-ripened) [4]
Debaryomyces hansenii fungus cheese (Reblochon) [4]
Debaryomyces kloeckeri fungus cheese (Limburger) [11]
Enterococcus faecalis bacterium cheese [2]
Enterococcus faecalis bacterium dairy cream
Enterococcus faecalis bacterium meat ham [2]
Enterococcus faecalis bacterium soy miso [2]
Enterococcus faecalis bacterium vegetable pickle [2]
Enterococcus faecalis bacterium meat sausage
Enterococcus faecalis bacterium soy sauce [2]
Enterococcus faecium bacterium cheese (Manchego) [12]
Enterococcus faecium bacterium meat ham [2]
Enterococcus faecium bacterium soy miso [2]
Enterococcus faecium bacterium vegetable pickle [2]
Enterococcus faecium bacterium soy sauce [2]
Fusarium domesticum fungus cheese [2]
Geotrichum candidum fungus cheese [2] [6]
Gluconacetobacter azotocaptans bacterium chocolate [2]
Gluconacetobacter azotocaptans bacterium coffee [2]
Gluconacetobacter diazotrophicus bacterium chocolate [2]
Gluconacetobacter diazotrophicus bacterium coffee [2]
Gluconacetobacter entanii bacterium vinegar [2]
Gluconacetobacter europaeus bacterium vinegar [2]
Gluconacetobacter hansenii bacterium vinegar [2]
Gluconacetobacter johannae bacterium chocolate [2]
Gluconacetobacter johannae bacterium coffee [2]
Gluconacetobacter oboediens bacterium vinegar [2]
Gluconacetobacter xylinus bacterium vinegar [2]
Gluconobacter oxydans bacterium chocolate [1]
Hafnia alvei bacterium cheese [2]
Halomonas elongata bacterium meat [2]
Issatchenkia orientalis fungus dairy kefir [2]
Kazachstania exigua fungus dairy kefir [2]
Kazachstania unispora fungus dairy kefir [2]
Kloeckera africana fungus chocolate [1]
Kloeckera apis fungus chocolate . [1]
Kloeckera javanica fungus chocolate [1]
Kluyveromyces lactis fungus cheese [2] [4]
Kluyveromyces marxianus fungus cheese [2] [4]
Kluyveromyces marxianus fungus chocolate [7]
Kocuria rhizophila bacterium cheese [2]
Kocuria rhizophila bacterium meat [2]
Kocuria varians bacterium dairy [2]
Kocuria varians bacterium meat sausage [2]
Komagataeibacter xylinus bacterium coconut ( nata de coco ) [13]
Lactobacillus acetotolerans bacterium fruit [2]
Lactobacillus acetotolerans bacterium bread (sourdough) [2]
Lactobacillus acetotolerans bacterium vegetable pickle [2]
Lactobacillus acidifarinae bacterium bread (sourdough) [2]
Lactobacillus acidipiscis bacterium dairy [2]
Lactobacillus acidipiscis bacterium fish [2]
Lactobacillus acidophilus bacterium vegetables [2]
Lactobacillus acidophilus bacterium dairy yogurt [2]
Lactobacillus alimentarius bacterium fish [2]
Lactobacillus alimentarius bacterium meat [2]
Lactobacillus brevis bacterium cheese ( canestrato pugliese ) [12]
Lactobacillus brevis bacterium vegetable pickle [2]
Lactobacillus brevis ssp. linens bacterium dairy kefir [2]
Lactobacillus bucheri bacterium bread [2]
Lactobacillus bucheri bacterium wine [2]
Lactobacillus cacaonum bacterium chocolate [2]
Lactobacillus casei bacterium cheese (Idiazabal) [12]
Lactobacillus casei bacterium cheese (Manchego) [12]
Lactobacillus casei bacterium cheese (Roncal) [12]
Lactobacillus casei bacterium dairy yogurt [2] [5]
Lactobacillus casei ssp. pseudoplantarum bacterium cheese (Grana Padano) [12]
Lactobacillus casei ssp. pseudoplantarum bacterium cheese ( Parmigiano-Reggiano ) [12]
Lactobacillus cellobiosus bacterium chocolate [1]
Lactobacillus collinoides bacterium cider [2]
Lactobacillus composti bacterium liquor shōchū [2]
Lactobacillus coryniformis bacterium cheese [2]
Lactobacillus crispatus bacterium bread (sourdough) [2]
Lactobacillus curvatus bacterium cheese ( cacio di Fossa ) [12]
Lactobacillus curvatus bacterium cheese ( canestrato pugliese ) [12]
Lactobacillus curvatus bacterium cheese ( pecorino romano ) [12]
Lactobacillus curvatus bacterium cheese ( pecorino sardo ) [12]
Lactobacillus curvatus bacterium meat sausage [2] [5]
Lactobacillus delbrueckii bacterium vegetables [2]
Lactobacillus delbrueckii ssp. bulgaricus bacterium cheese [2] [5]
Lactobacillus delbrueckii ssp. bulgaricus bacterium dairy yogurt [2] [5]
Lactobacillus delbrueckii ssp. lactis bacterium cheese ( pecorino romano ) [12]
Lactobacillus dextrinicus bacterium meat [2]
Lactobacillus diolivorans bacterium liquor chicha [2]
Lactobacillus fabifermentans bacterium chocolate [2]
Lactobacillus farciminis bacterium fish [2]
Lactobacillus farciminis bacterium soy [2]
Lactobacillus fermentum bacterium chocolate [1] [2]
Lactobacillus fermentum bacterium cheese ( pecorino romano ) [12]
Lactobacillus fermentum bacterium bread (sourdough) [2]
Lactobacillus gasseri bacterium dairy [8]
Lactobacillus gasseri bacterium bread (sourdough) [2]
Lactobacillus ghanensis bacterium chocolate [2]
Lactobacillus hammesii bacterium bread (sourdough) [2]
Lactobacillus harbinensis bacterium vegetables [2]
Lactobacillus helveticus bacterium cheese (Emmental) [2] [5]
Lactobacillus helveticus bacterium vegetables [2]
Lactobacillus hilgardii bacterium chocolate [1]
Lactobacillus hilgardii bacterium wine [2]
Lactobacillus homohiochii bacterium liquor sake [2]
Lactobacillus homohiochii bacterium bread (sourdough) [2]
Lactobacillus jensenii bacterium bread [2]
Lactobacillus johnsonii bacterium dairy [8]
Lactobacillus johnsonii bacterium bread (sourdough) [2]
Lactobacillus kefiranofaciens bacterium dairy kefir [2]
Lactobacillus kefiri bacterium dairy kefir [2]
Lactobacillus kimchii bacterium vegetable kimchi [2]
Lactobacillus kisonensis bacterium vegetable pickle [2]
Lactobacillus kunkeei bacterium wine [14]
Lactobacillus mali bacterium cider [14]
Lactobacillus mali bacterium rum [14]
Lactobacillus mali bacterium wine [14]
Lactobacillus manihotivorans bacterium liquor cassava [14]
Lactobacillus mindensis bacterium bread (sourdough) [2]
Lactobacillus mucosae bacterium bread (sourdough) [2]
Lactobacillus nagelii bacterium wine [14]
Lactobacillus namuresis bacterium bread (sourdough) [2]
Lactobacillus nantesis bacterium bread (sourdough) [2]
Lactobacillus nodensis bacterium dairy [2]
Lactobacillus oeni bacterium wine [2]
Lactobacillus otakiensis bacterium vegetable pickle [2]
Lactobacillus panis bacterium bread (sourdough) [2]
Lactobacillus parabrevis bacterium cheese [2]
Lactobacillus parabrevis bacterium dairy kefir [2]
Lactobacillus parabrevis bacterium vegetables [2]
Lactobacillus parabuchneri bacterium bread (sourdough) [2]
Lactobacillus paracasei bacterium dairy [2]
Lactobacillus paracasei bacterium meat [2]
Lactobacillus paracasei ssp. paracasei bacterium cheese ( cacio di Fossa ) [12]
Lactobacillus paracasei ssp. paracasei bacterium cheese ( canestrato pugliese ) [12]
Lactobacillus paracasei ssp. paracasei bacterium cheese ( pecorino sardo ) [12]
Lactobacillus parakefiri bacterium dairy kefir [2]
Lactobacillus paralimentarius bacterium bread (sourdough) [2]
Lactobacillus paraplantarum bacterium cheese [2]
Lactobacillus paraplantarum bacterium vegetables [2]
Lactobacillus pentosus bacterium cheese ( canestrato pugliese ) [12]
Lactobacillus pentosus bacterium fish [2]
Lactobacillus pentosus bacterium fruit [2]
Lactobacillus pentosus bacterium wine [2]
Lactobacillus perolens bacterium cheese [2]
Lactobacillus perolens bacterium vegetables [2]
Lactobacillus plantarum bacterium cheese ( cacio di Fossa ) [12]
Lactobacillus plantarum bacterium cheese ( canestrato pugliese ) [12]
Lactobacillus plantarum bacterium chocolate [1]
Lactobacillus plantarum bacterium cheese (Idiazabal) [12]
Lactobacillus plantarum bacterium cheese (Manchego) [12]
Lactobacillus plantarum bacterium cheese ( pecorino romano ) [12]
Lactobacillus plantarum bacterium cheese (Roncal) [12]
Lactobacillus plantarum bacterium meat sausage [5]
Lactobacillus plantarum bacterium vegetables [2] [5]
Lactobacillus pobuzihii bacterium fruit [2]
Lactobacillus pontis bacterium bread (sourdough) [2]
Lactobacillus rapi bacterium vegetable pickle
Lactobacillus rapi bacterium vegetables [2]
Lactobacillus reuteri bacterium bread (sourdough) [2]
Lactobacillus rhamnosus bacterium cheese (Grana Padano) [12]
Lactobacillus rhamnosus bacterium cheese ( Parmigiano-Reggiano ) [12]
Lactobacillus rhamnosus bacterium meat [2]
Lactobacillus rhamnosus bacterium vegetables [2]
Lactobacillus rossiae bacterium bread (sourdough) [2]
Lactobacillus sakei bacterium liquor sake [2]
Lactobacillus sakei bacterium meat sausage [2] [5]
Lactobacillus salivarius bacterium dairy [2]
Lactobacillus sanfranciscensis bacterium bread (sourdough) [2] [5]
Lactobacillus satsumensis bacterium liquor shōchū [2]
Lactobacillus secaliphilus bacterium bread (sourdough) [2]
Lactobacillus senmaizukei bacterium vegetable pickle [2]
Lactobacillus siliginis bacterium bread (sourdough) [2]
Lactobacillus similis bacterium liquor rum [2]
Lactobacillus spicheri bacterium bread (sourdough) [2]
Lactobacillus suebicus bacterium fruit [2]
Lactobacillus spp. bacterium dairy butter [6]
Lactobacillus spp. bacterium vegetable olive [6]
Lactobacillus sunkii bacterium vegetable pickle [2]
Lactobacillus tucceti bacterium dairy [2]
Lactobacillus tucceti bacterium meat sausage [2]
Lactobacillus vaccinostercus bacterium fruit [2]
Lactobacillus vaccinostercus bacterium vegetables [2]
Lactobacillus versmoldesis bacterium meat sausage [2]
Lactobacillus yamanashiensis bacterium cider [2]
Lactobacillus yamanashiensis bacterium wine [2]
Lactococcus lactis bacterium dairy buttermilk [2]
Lactococcus lactis bacterium chocolate [1]
Lactococcus lactis ssp. cremoris bacterium cheese (Cheddar) [12]
Lactococcus lactis ssp. lactis bacterium cheese [5] [6]
Lactococcus raffinolactis bacterium cheese [2]
Lactococcus spp. bacterium dairy butter [6]
Lecanicillium lecanii fungus cheese [2]
Leuconostoc carnosum bacterium meat [2]
Leuconostoc citreum bacterium cheese [2]
Leuconostoc citreum bacterium fish [2]
Leuconostoc fallax bacterium vegetable sauerkraut [2]
Leuconostoc holzapfelii bacterium coffee [2]
Leuconostoc inhae bacterium vegetable kimchi [2]
Leuconostoc kimchii bacterium vegetable kimchi [2]
Leuconostoc lactis bacterium cheese [2] [5] [8]
Leuconostoc mesenteroides bacterium chocolate [1]
Leuconostoc mesenteroides bacterium vegetables [2]
Leuconostoc mesenteroides ssp. cremoris bacterium cheese [2] [5] [8]
Leuconostoc mesenteroides ssp. cremoris bacterium vegetables [2] [5]
Leuconostoc mesenteroides ssp. dextranicum bacterium dairy butter [2] [8]
Leuconostoc mesenteroides ssp. dextranicum bacterium cheese (Idiazabal) [12]
Leuconostoc mesenteroides ssp. dextranicum bacterium vegetable pickle
Leuconostoc mesenteroides ssp. dextranicum bacterium cheese (Roncal) [12]
Leuconostoc mesenteroides ssp. mesenteroides bacterium cheese (Idiazabal) [12]
Leuconostoc mesenteroides ssp. mesenteroides bacterium cheese (Roncal) [12]
Leuconostoc palmae bacterium liquor palm wine [2]
Leuconostoc pseudomesenteroides bacterium dairy butter [2] [8]
Leuconostoc pseudomesenteroides bacterium dairy buttermilk [2] [8]
Leuconostoc pseudomesenteroides bacterium dairy sour cream [2] [8]
Leuconostoc spp. bacterium dairy butter [6]
Leuconostoc spp. bacterium vegetable olive [6]
Leuconostoc spp. bacterium wine [6]
Macrococcus caseolyticus bacterium cheese [2]
Macrococcus caseolyticus bacterium meat sausage [2]
Microbacterium foliorum bacterium cheese (surface-ripened)
Microbacterium gubbeenense bacterium cheese (Limburger) [4]
Microbacterium gubbeenense bacterium cheese (smear-ripened) [2] [4]
Microbacterium gubbeenense bacterium cheese (Tilsit) [4]
Micrococcus luteus bacterium cheese [2]
Micrococcus lylae bacterium meat sausage [2] [5]
Mucor hiemalis fungus soy bean curd [2]
Mucor plumbeus fungus cheese [2]
Mucor racemosus fungus cheese [2]
Mucor racemosus fungus chocolate [1]
Neurospora intermedia fungus soy oncom
Oenococcus oeni bacterium wine [2] [5] [6]
Pediococcus acidilactici bacterium meat sausage [2] [5] [6]
Pediococcus acidilactici bacterium vegetables [5] [6]
Pediococcus pentosaceus bacterium meat sausage [2] [5] [6]
Penicillium album fungus cheese (farmhouse) [4]
Penicillium camemberti fungus cheese [2] [5] v
Penicillium caseifulvum fungus cheese [2]
Penicillium chrysogenum fungus cheese [2]
Penicillium chrysogenum fungus meat sausage [5]
Penicillium commune fungus cheese (surface-ripened) [2] [4]
Penicillium nalgiovense fungus cheese [2]
Penicillium nalgiovense fungus meat ham
Penicillium nalgiovense fungus meat sausage [6]
Penicillium roqueforti fungus cheese [2] [5] [6]
Penicillium solitum fungus meat [2]
Pichia fermentans fungus dairy [2]
Pichia fermentans fungus dairy kefir [2]
Pichia fermentans fungus wine [2]
Propionibacterium acidipropionici bacterium cheese [2]
Propionibacterium freudenreichii ssp. freudenreichii bacterium dairy [2] [6]
Propionibacterium freudenreichii ssp. shermanii bacterium cheese (Emmental) [2] [5] [6]
Propionibacterium jensenii bacterium cheese [2]
Propionibacterium thoenii bacterium cheese [2]
Proteus vulgaris bacterium cheese (surface-ripened)
Pseudomonas fluorescens bacterium dairy yogurt
Psychrobacter celer bacterium cheese
Rhizopus microsporus ssp. oligosporus fungus soy oncom [6]
Rhizopus microsporus ssp. oligosporus fungus soy tempeh [2] [5] [6]
Rhodosporidium infirmominiatum fungus cheese [4]
Rhodotorula glutinis fungus chocolate [1]
Rhodotorula minuta fungus cheese (smear-ripened) [4]
Rhodotorula rubra fungus chocolate [1]
Saccharomyces bayanus fungus beer [2]
Saccharomyces bayanus fungus cider [2]
Saccharomyces bayanus fungus wine [2]
Saccharomyces carlsbergensis fungus beer (lager) [6]
Saccharomyces cerevisiae fungus beer (ale) [2] [5]
Saccharomyces cerevisiae fungus bread [2] [5]
Saccharomyces cerevisiae fungus cider [2]
Saccharomyces cerevisiae fungus cheese [2] [4]
Saccharomyces cerevisiae fungus chocolate [1]
Saccharomyces cerevisiae fungus wine [2] [5]
Saccharomyces pastorianus fungus beer (lager) [5]
Saccharomyces rouzii fungus soy miso
Saccharomyces uvarum fungus beer (lager) [6]
Staphylococcus carnosus bacterium cheese [4]
Staphylococcus carnosus ssp. carnosus bacterium meat sausage [2] [5]
Staphylococcus condimenti bacterium soy [2]
Staphylococcus equorum bacterium meat [2]
Staphylococcus equorum ssp. linens bacterium cheese [2] [4]
Staphylococcus fleurettii bacterium cheese [2]
Staphylococcus piscifermentans bacterium fish [2]
Staphylococcus saphrophyticus bacterium cheese (Harzer) [4]
Staphylococcus sciuri ssp. carnaticus bacterium cheese [2]
Staphylococcus simulans bacterium meat sausage
Staphylococcus succinus bacterium dairy [2]
Staphylococcus succinus bacterium meat [2]
Staphylococcus vitulinus bacterium cheese [2]
Staphylococcus vitulinus bacterium meat [2]
Staphylococcus warneri bacterium meat [2]
Staphylococcus xylosus bacterium cheese [2] [4]
Staphylococcus xylosus bacterium meat sausage
Streptococcus gallolyticus bacterium dairy [2]
Streptococcus salivarius bacterium dairy yogurt
Streptococcus thermophilus bacterium cheese [2] [5]
Streptococcus thermophilus bacterium dairy yogurt [5] [6]
Streptomyces griseus bacterium meat
Streptomyces mobaraensis bacterium meat, fish [15]
Tetragenococcus halophilus bacterium soy miso [2]
Tetragenococcus halophilus bacterium soy sauce [2] [5]
Tetragenococcus koreensis bacterium vegetable kimchi [2]
Torulaspora delbrueckii fungus cheese (smear-ripened) [4]
Torulopsis versatilis fungus soy miso
Thrichosporon beigelii fungus cheese (smear-ripened) [4]
Verticillium lecanii fungus cheese (Tomme) [4]
Weissella beninensis bacterium liquor cassava [2]
Weissella cibaria bacterium vegetable kimchi [2]
Weissella fabaria bacterium chocolate [2]
Weissella ghanesis bacterium chocolate [2]
Weissella koreensis bacterium vegetable kimchi [2]
Weissella paramesenteroides bacterium meat sausage [2]
Weissella thailandensis bacterium fish [2]
Yarrowia lipolytica fungus cheese (Raclette) [4]
Yarrowia lipolytica not applicable cheese (smear-ripened) [4]
Yarrowia lipolytica fungus dairy [2]
Zygotorulaspora florentina fungus dairy kefir [2]
Zymomonas mobilis bacterium liquor palm wine [2]
Zymomonas mobilis bacterium liquor pulque [2]

See also

Related Research Articles

<span class="mw-page-title-main">Mother of vinegar</span> Biofilm formed on fermenting alcoholic liquids

Mother of vinegar is a biofilm composed of a form of cellulose, yeast, and bacteria that sometimes develops on fermenting alcoholic liquids during the process that turns alcohol into acetic acid with the help of oxygen from the air and acetic acid bacteria (AAB). It is similar to the symbiotic culture of bacteria and yeast (SCOBY) mostly known from production of kombucha, but develops to a much lesser extent due to lesser availability of yeast, which is often no longer present in wine/cider at this stage, and a different population of bacteria. Mother of vinegar is often added to wine, cider, or other alcoholic liquids to produce vinegar at home, although only the bacteria is required, but historically has also been used in large scale production.

Acetobacter is a genus of acetic acid bacteria. Acetic acid bacteria are characterized by the ability to convert ethanol to acetic acid in the presence of oxygen. Of these, the genus Acetobacter is distinguished by the ability to oxidize lactate and acetate into carbon dioxide and water. Bacteria of the genus Acetobacter have been isolated from industrial vinegar fermentation processes and are frequently used as fermentation starter cultures.

<span class="mw-page-title-main">Halomonadaceae</span> Family of bacteria

Halomonadaceae is a family of halophilic Pseudomonadota.

Agromyces is a genus in the phylum Actinomycetota (Bacteria).

Alishewanella is a genus in the phylum Pseudomonadota (bacteria).

Acetobacter cerevisiae is a species of Gram negative acetic acid bacteria. Its type strain is LMG 1625T.

Acetobacter pomorum is a bacterium first isolated from industrial vinegar fermentations. Its type strain is LTH 2458T.

Candida zemplinina is a yeast species that is osmotolerant, psychrotolerant and ferments sweet botrytized wines. Its type strain is 10-372T.

Tepidibacter is a genus of Gram-positive bacteria in the family Clostridiaceae.

Laceyella is a Gram-positive, thermophilic, spore-forming and aerobic bacterial genus from the family of Thermoactinomycetaceae. The genus Laceyella is namened after the English microbiologist John Lacey.

Ammoniphilus is a Gram-variable, strictly aerobic, rod-shaped, haloalkalitolerant spore-forming, obligately oxalotrophic and motile bacterial genus from the family of Paenibacillaceae with peritrichous flagella. In the cell wall of Ammoniphilus is meso-diaminopimelic acid.

Aeromicrobium is a Gram-positive, aerobic, non-spore-forming and non-motile bacterial genus from the family of Nocardioidaceae.

Brachybacterium is a genus of Gram positive, nonmotile bacteria. The cells are coccoid during the stationary phase, and irregular rods during the exponential phase. The genus name comes from Greek word brachy, meaning short, and Latin bacterium, meaning rods, referencing the short rods noted during the exponential phase.

Brachybacterium alimentarium is a species of Gram positive, facultatively anaerobic, yellow-pigmented bacterium. The cells are coccoid during the stationary phase, and irregular rods during the exponential phase. It was first isolated from the surfaces of Beaufort and Gruyère cheeses in 1978. Further work led to the proposal of the new species in 1996, and the name is derived from the Latin alimentanium.

Brachybacterium tyrofermentans is a species of Gram positive, facultatively anaerobic, pale yellow-pigmented bacterium. The cells are coccoid during the stationary phase, and irregular rods during the exponential phase. It was first isolated from the surfaces of Beaufort and Gruyère cheeses in 1978, along with Brachybacterium alimentarium. Further work led to the proposal of the new species in 1996, and the name is derived from the Latin tyros (cheese) and fermentans (leavening), referring to the fermented cheese from which it was first isolated.

Brachybacterium fresconis is a species of Gram positive, strictly aerobic, cream-pigmented bacterium. The cells are coccoid during the stationary phase, and irregular rods during the exponential phase. It was first isolated from a medieval wall painting of the chapel of Schloss Herberstein in Styria, Austria. The species was proposed in 2014, and the name is derived from the fact it was first isolated from a fresco.

Caloranaerobacter is a Gram-negative, thermophilic, anaerobic and chemoorganotrophic bacterial genus from the family of Clostridiaceae.

Oscillospiraceae is a family of bacteria in the class Clostridia. All Oscillospiraceae are obligate anaerobes. However, members of the family have diverse shapes, with some rod-shaped and others cocci.

Brachybacterium sacelli is a species of Gram positive, strictly aerobic, cream-pigmented bacterium. The cells are coccoid during the stationary phase, and irregular rods during the exponential phase. It was first isolated from a medieval wall painting of the chapel of Schloss Herberstein in Styria, Austria. The species was proposed in 2014, and the name is derived from Latin sacelli. Another novel species B. fresconis was isolated from the same painting.

Hanseniaspora opuntiae is a species of yeast in the family Saccharomycetaceae. It has been isolated from locations worldwide, on grape berries and on prickly pear cacti.

References

  1. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 Microbe Wiki, "Chocolate" Archived 2012-03-16 at the Wayback Machine
  2. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 Egon Bech Hansen, "Prof Egon Bech Hansen QPS IDF List Safety Food Microorganisms 11 Slides - Documents". 2016-11-13. Archived from the original on 13 November 2016. Retrieved 28 June 2016.
  3. ↑ Cleenwerck I; Vandemeulebroecke D; Janssens D; Swings J (2002). "Re-examination of the genus Acetobacter, with descriptions of Acetobacter cerevisiae sp. nov. and Acetobacter malorum sp. nov". International Journal of Systematic and Evolutionary Microbiology. 52 (5): 1551–1558. doi: 10.1099/00207713-52-5-1551 . PMID   12361257.
  4. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 Barry A. Law and Adnan Tamime, (2011) Technology of Cheesemaking. John Wiley & Sons, pp. Google Books preview
  5. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 Robert Wayne Hutkins, (2006) Microbiology and Technology of Fermented Foods. John Wiley & Sons, pp. 75–76. Google Books preview
  6. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 Arthur P. Riley, (2005) New Developments in Food Policy, Control and Research. Nova Publishers, p. 35. Google Books preview
  7. 1 2 3 Christine L. Case, The Microbiology of Chocolate Archived 2012-03-31 at the Wayback Machine , Skyline College.
  8. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Kalidas Shetty, (2006) Food biotechnology. CRC Press, pp. 222, 226, 229. Google Books preview
  9. 1 2 3 4 Schubert, K.; et al. (1996). "Two coryneform bacteria isolated from the surface of French Gruyère and Beaufort cheeses are new species of the genus Brachybacterium: Brachybacterium alimentarium sp. nov. and Brachybacterium tyrofermentans sp. nov". Int J Syst Bacteriol. 46 (1): 81–7. doi: 10.1099/00207713-46-1-81 . PMID   8573524.
  10. 1 2 3 NOTE: Candida mycoderma, Candida valida, and/or Candida vini are sometimes listed as a starter culture for wine, but this is not true. They only cause 'flowers of wine', a type of wine spoilage.
  11. 1 2 Hosono, A. and Tokita, F. (1970) "The lipolytic properties of Candida mycoderma and Debaryomyces kloeckeri isolated from Limburger cheese and some properties of the lipases produced by these yeasts." Archived 2018-02-28 at the Wayback Machine Nihon Chikusan Gakkaiho41 (10): 519–527.
  12. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 P. F. Fox, (2004) Cheese: Major Cheese Groups. Academic Press, p. 59, 74. Google Books preview
  13. ↑ Sanchez, P.C. (2008). Philippine Fermented Foods: Principles and Technology. University of the Philippines Press. p. 378. ISBN   978-971-542-554-4.
  14. 1 2 3 4 5 6 David Hendricks Bergey and David R. Boone, (2009) Bergey's manual of systematic bacteriology, Volume 3: The Firmicutes. Springer–Verlag, p. 502 Google Books preview
  15. ↑ Oort, Maarten van (2010). Robert J. Whitehurst (ed.). Enzymes in food technology (2nd ed.). Chichester, U.K.: Wiley-Blackwell. ISBN   978-1-4443-0994-2.
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