Yogurt, cheese, beer, bread, wine, and pickles: Besides being edible, what do these all have in common? Bacteria and fungi are essential in making these tasty delights!
These microbes ferment, or break down, the sugars in the main ingredient of these recipes, producing acid, gas, and/or alcohol. Different groups of bacteria, like Lacto and Bifido, break down lactose in milk and are used to make all sorts of yogurt and cheese varieties. Beer and bread both need yeast to break down the glucose in wheat to make bicarbonate gas and alcohol. To make wine and pickles, you don’t have to look very far to find the lactic acid bacteria naturally found on fruits and vegetables!