Without microorganisms there would be no cheese! While one thinks of rotten fruit or bread when it comes to microorganisms in combination with food, a lot of unexpected foods are microbially produced. Only with the help of microbes, cheese, yoghurt, beer, wine and bread can be produced.
How is it linked?
Microbiology
Production of food
Picture: Camembert, a bacterial culture, pickled cabbage (sauerkraut) and kimchi (Korean version of pickled cabbage – fermented Chinese cabbage and other vegetables.
Sauerkraut & kimchi
Fermentation of food
Microorganisms can conserve food for a long time. They creates, for example, sauerkraut and kimchi. Fermenting vegetables and many other foods is more popular than ever before.
Idea/Organization
Institute of Microbiology (Nadine Präg)