Microbes in household food processing: Fermentation, Pickling, Canning and Preserving, Fermented Beverages, Cheese making, Chocolate and Coffee
Bread: Yeast fermentation is essential for making bread rise and develop its characteristic texture and flavor.
Yogurt: Lactic acid bacteria ferment milk sugars, turning milk into yogurt and giving it a tangy taste.
Cheese: Different types of bacteria and moulds are used in cheese-making to develop unique textures and flavors.