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.
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Wie hängt das zusammen?
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. This creates, for example, sauerkraut and kimchi – Fermenting vegetables and many other things is more popular than ever before.
Idea/Organization
Institute of Microbiology (Nadine Präg)