Living microorganisms intentionally used in food fermentation and maturation processes, including bacteria and yeast cultures that transform foods during production.
Acetobacter (Vinegar Bacteria)
Acetic acid bacteria that oxidize ethanol into acetic acid in vinegar fermentation.
Gluconobacter (Oxidative Fermentation Bacteria)
Related acetic acid bacteria used in oxidative fermentation systems.
Lactobacillaceae (Lactic Acid Bacteria)
Major lactic acid bacteria used in fermented vegetables, sourdough, dairy, and meat fermentations.
Lactococcus (Dairy Starter Bacteria)
Core dairy starter bacteria used in cheeses and cultured milk products.
Leuconostoc (Aromatic Fermentation Bacteria)
Lactic acid bacteria that contribute flavor and gas production in vegetable and dairy fermentations.
Pediococcus (Fermentation Bacteria)
Lactic acid bacteria used in fermented vegetables, meats, and some beverage systems.
Propionibacterium (Swiss Cheese Bacteria)
Bacteria responsible for eye formation and nutty flavors in Swiss-style cheeses.
Streptococcus (Yogurt Bacteria)
Thermophilic bacteria used in yogurt and related fermented dairy foods.