Ésta es una lista incompleta de bacterias y hongos microscópicos que se utilizan en la preparación de alimentos .
Lista de microorganismos utilizados en la preparación de alimentos y bebidas
pan (masa madre ) | Tipo de microorganismo | Comida o bebida | |
---|---|---|---|
Acetobacter aceti | bacteria | chocolate | [1] |
Acetobacter aceti | bacteria | vinagre | [2] |
Acetobacter cerevisiae | bacteria | cerveza | [3] |
Acetobacter fabarum | bacteria | chocolate | [2] |
Acetobacter fabarum | bacteria | café | [2] |
Acetobacter lovaniensis | bacteria | pepinillo vegetal | [2] |
Acetobacter malorum | bacteria | vinagre | [2] |
Acetobacter orientalis | bacteria | pepinillo vegetal | [2] |
Acetobacter pasteurianus | bacteria | chocolate | [1] [2] |
Acetobacter pasteurianus | bacteria | vinagre | [2] |
Acetobacter pomorum | bacteria | vinagre | [2] |
Acetobacter syzygii | bacteria | chocolate | [2] |
Acetobacter syzygii | bacteria | vinagre | [2] |
Acetobacter tropicalis | bacteria | chocolate | [2] |
Acetobacter tropicalis | bacteria | café | [2] |
Arthrobacter arilaitensis | bacteria | queso (untado) | [2] [4] |
Arthrobacter bergerei | bacteria | queso (untado) | [2] |
Arthrobacter globiformis | bacteria | queso (untado) | [2] [4] |
Arthrobacter nicotianae | bacteria | queso (untado) | [2] [4] |
Arthrobacter nicotianae | bacteria | queso ( Tilsit ) | [4] |
Arthrobacter variabilis | bacteria | queso (untado) | [4] |
Aspergillus acidus | hongo | té | [2] |
Aspergillus niger | hongo | licor awamori | [2] |
Aspergillus fumigatus | hongo | chocolate | [1] |
Aspergillus oryzae | hongo | soy miso | [2] [5] |
Aspergillus oryzae | hongo | sake de licor | [2] |
Aspergillus oryzae | hongo | salsa de soja | [2] [5] [6] |
Aspergillus sojae | hongo | soy miso | [2] |
Aspergillus sojae | hongo | salsa de soja | [2] [6] |
Bacillus cereus | bacteria | chocolate | [1] |
Bacillus coagulans | bacteria | chocolate | [7] |
Bacillus licheniformis | bacteria | chocolate | [1] |
Bacillus pumilus | bacteria | chocolate | [1] |
Bacillus sphaericus | bacteria | soja tofu apestoso | |
Bacillus stearothermophilus | bacteria | chocolate | [1] |
Bacillus subtilis | bacteria | chocolate | [1] |
Bacillus subtilis | bacteria | natto de soja | [2] |
Bifidobacterium adolescentis | bacteria | yogur de leche | [2] [8] |
Bifidobacterium animalis | bacteria | lácteos | [2] |
Bifidobacterium bifidum | bacteria | lácteos | [2] [8] |
Bifidobacterium breve | bacteria | lácteos | [2] [8] |
Bifidobacterium breve | bacteria | soja | [2] |
Bifidobacterium infantis | bacteria | lácteos | [8] |
Bifidobacterium lactis | bacteria | lácteos | [8] |
Bifidobacterium longum | bacteria | lácteos | [2] [8] |
Bifidobacterium pseudolongum | bacteria | lácteos | [2] |
Bifidobacterium thermophilum | bacteria | lácteos | [2] |
Brachybacterium alimentarium | bacteria | queso ( Beaufort ) | [9] |
Brachybacterium alimentarium | bacteria | queso ( gruyere ) | [9] |
Brachybacterium tyrofermentans | bacteria | queso (Beaufort) | [9] |
Brachybacterium tyrofermentans | bacteria | queso (gruyere) | [9] |
Brevibacterium aurantiacum | bacteria | queso | [2] |
Brevibacterium casei | bacteria | queso (untado) | [2] [4] |
Ropa de cama Brevibacterium | bacteria | queso (untado) | [2] [5] [6] |
Candida colliculosa | hongo | queso | [2] [4] |
Candida colliculosa | hongo | kéfir lácteo | [2] |
Candida exiguus | hongo | pan (masa madre ) | |
Candida humicola | hongo | chocolate | [1] |
Candida kefyr | hongo | queso (madurado en superficie) | [4] |
Candida krusei | hongo | queso (madurado en superficie) | [4] |
Candida milleri | hongo | pan (masa madre) | [6] |
Candida mycoderma [10] | hongo | queso (Limburger ) | [11] |
Candida pelliculosa | hongo | chocolate | [1] |
Candida rugosa | hongo | chocolate | [7] |
Candida tropicalis | hongo | chocolate | [1] |
Candida utilis | hongo | queso | [4] |
Candida valida [10] | hongo | pan (masa madre) | [6] |
Candida vini [10] | hongo | queso ( Reblochon ), vino | [4] |
Candida zeylanoides | hongo | queso (Reblochon) | [4] |
Carnobacterium divergens | bacteria | queso | [2] |
Carnobacterium divergens | bacteria | pescado | [2] |
Carnobacterium divergens | bacteria | carne | [2] |
Carnobacterium maltaromaticum | bacteria | lácteos | [2] |
Carnobacterium piscicola | bacteria | carne | [2] |
Corynebacterium ammoniagenes | bacteria | queso | [2] |
Corynebacterium casei | bacteria | queso (untado) | [2] [4] |
Corynebacterium flavescens | bacteria | queso | [2] |
Corynebacterium mooreparkense | bacteria | queso (untado) | |
Corynebacterium variabile | bacteria | queso | [2] |
Cyberlindnera mrakii | hongo | vino | [2] |
Cystofilobasidium infirmominiatum | hongo | queso | [2] |
Debaryomyces hansenii | hongo | queso (untado) | [4] |
Debaryomyces hansenii | hongo | queso (Reblochon) | [4] |
Debaryomyces kloeckeri | hongo | queso (Limburger ) | [11] |
Enterococcus faecalis | bacteria | queso | [2] |
Enterococcus faecalis | bacteria | crema láctea | |
Enterococcus faecalis | bacteria | jamon de carne | [2] |
Enterococcus faecalis | bacteria | soy miso | [2] |
Enterococcus faecalis | bacteria | pepinillo vegetal | [2] |
Enterococcus faecalis | bacteria | salchicha de carne | |
Enterococcus faecalis | bacteria | salsa de soja | [2] |
Enterococcus faecium | bacteria | queso ( manchego ) | [12] |
Enterococcus faecium | bacteria | jamon de carne | [2] |
Enterococcus faecium | bacteria | soy miso | [2] |
Enterococcus faecium | bacteria | pepinillo vegetal | [2] |
Enterococcus faecium | bacteria | salsa de soja | [2] |
Fusarium domesticum | hongo | queso | [2] |
Geotrichum candidum | hongo | queso | [2] [6] |
Gluconacetobacter azotocaptans | bacteria | chocolate | [2] |
Gluconacetobacter azotocaptans | bacteria | café | [2] |
Gluconacetobacter diazotrophicus | bacteria | chocolate | [2] |
Gluconacetobacter diazotrophicus | bacteria | café | [2] |
Gluconacetobacter entanii | bacteria | vinagre | [2] |
Gluconacetobacter europaeus | bacteria | vinagre | [2] |
Gluconacetobacter hansenii | bacteria | vinagre | [2] |
Gluconacetobacter johannae | bacteria | chocolate | [2] |
Gluconacetobacter johannae | bacteria | café | [2] |
Gluconacetobacter oboediens | bacteria | vinagre | [2] |
Gluconacetobacter xylinus | bacteria | vinagre | [2] |
Gluconobacter oxydans | bacteria | chocolate | [1] |
Hafnia alvei | bacteria | queso | [2] |
Halomonas elongata | bacteria | carne | [2] |
Issatchenkia orientalis | hongo | kéfir lácteo | [2] |
Kazachstania exigua | hongo | kéfir lácteo | [2] |
Kazachstania unispora | hongo | kéfir lácteo | [2] |
Kloeckera africana | hongo | chocolate | [1] |
Apis de Kloeckera | hongo | chocolate | . [1] |
Kloeckera javanica | hongo | chocolate | [1] |
Kluyveromyces lactis | hongo | queso | [2] [4] |
Kluyveromyces marxianus | hongo | queso | [2] [4] |
Kluyveromyces marxianus | hongo | chocolate | [7] |
Kocuria rhizophila | bacteria | queso | [2] |
Kocuria rhizophila | bacteria | carne | [2] |
Kocuria varians | bacteria | lácteos | [2] |
Kocuria varians | bacteria | salchicha de carne | [2] |
Komagataeibacter xylinus | bacteria | coco ( nata de coco ) | [13] |
Lactobacillus acetotolerans | bacteria | Fruta | [2] |
Lactobacillus acetotolerans | bacteria | pan (masa madre) | [2] |
Lactobacillus acetotolerans | bacteria | pepinillo vegetal | [2] |
Lactobacillus acidifarinae | bacteria | pan (masa madre) | [2] |
Lactobacillus acidipiscis | bacteria | lácteos | [2] |
Lactobacillus acidipiscis | bacteria | pescado | [2] |
Lactobacillus acidophilus | bacteria | verduras | [2] |
Lactobacillus acidophilus | bacteria | yogur de leche | [2] |
Lactobacillus alimentarius | bacteria | pescado | [2] |
Lactobacillus alimentarius | bacteria | carne | [2] |
Lactobacillus brevis | bacteria | queso ( Canestrato Pugliese ) | [12] |
Lactobacillus brevis | bacteria | pepinillo vegetal | [2] |
Lactobacillus brevis ssp. ropa de cama | bacteria | kéfir lácteo | [2] |
Lactobacillus bucheri | bacteria | un pan | [2] |
Lactobacillus bucheri | bacteria | vino | [2] |
Lactobacillus cacaonum | bacteria | chocolate | [2] |
Lactobacillus casei | bacteria | queso ( Idiazabal ) | [12] |
Lactobacillus casei | bacteria | queso ( manchego ) | [12] |
Lactobacillus casei | bacteria | queso ( Roncal ) | [12] |
Lactobacillus casei | bacteria | yogur de leche | [2] [5] |
Lactobacillus casei ssp. pseudoplantarum | bacteria | queso ( Grana Padano ) | [12] |
Lactobacillus casei ssp. pseudoplantarum | bacteria | queso ( Parmigiano-Reggiano ) | [12] |
Lactobacillus cellobiosus | bacteria | chocolate | [1] |
Lactobacillus collinoides | bacteria | sidra | [2] |
Lactobacillus composti | bacteria | licor shōchū | [2] |
Lactobacillus coryniformis | bacteria | queso | [2] |
Lactobacillus crispatus | bacteria | pan (masa madre) | [2] |
Lactobacillus curvatus | bacteria | queso ( Cacio di Fossa ) | [12] |
Lactobacillus curvatus | bacteria | queso ( Canestrato Pugliese ) | [12] |
Lactobacillus curvatus | bacteria | queso ( Pecorino Romano ) | [12] |
Lactobacillus curvatus | bacteria | queso ( Pecorino Sardo ) | [12] |
Lactobacillus curvatus | bacteria | salchicha de carne | [2] [5] |
Lactobacillus delbrueckii | bacteria | verduras | [2] |
Lactobacillus delbrueckii ssp. bulgaricus | bacteria | queso | [2] [5] |
Lactobacillus delbrueckii ssp. bulgaricus | bacteria | yogur de leche | [2] [5] |
Lactobacillus delbrueckii ssp. lactis | bacteria | queso (Pecorino Romano) | [12] |
Lactobacillus dextrinicus | bacteria | carne | [2] |
Lactobacillus diolivorans | bacteria | licor chicha | [2] |
Lactobacillus fabifermentans | bacteria | chocolate | [2] |
Lactobacillus farciminis | bacteria | pescado | [2] |
Lactobacillus farciminis | bacteria | soja | [2] |
Lactobacillus fermentum | bacteria | chocolate | [1] [2] |
Lactobacillus fermentum | bacteria | queso (Pecorino Romano) | [12] |
Lactobacillus fermentum | bacteria | pan (masa madre) | [2] |
Lactobacillus gasseri | bacteria | lácteos | [8] |
Lactobacillus gasseri | bacteria | pan (masa madre) | [2] |
Lactobacillus ghanensis | bacteria | chocolate | [2] |
Lactobacillus hammesii | bacteria | pan (masa madre) | [2] |
Lactobacillus harbinensis | bacteria | verduras | [2] |
Lactobacillus helveticus | bacteria | queso ( Emmental ) | [2] [5] |
Lactobacillus helveticus | bacteria | verduras | [2] |
Lactobacillus hilgardii | bacteria | chocolate | [1] |
Lactobacillus hilgardii | bacteria | vino | [2] |
Lactobacillus homohiochii | bacteria | sake de licor | [2] |
Lactobacillus homohiochii | bacteria | pan (masa madre) | [2] |
Lactobacillus jensenii | bacteria | un pan | [2] |
Lactobacillus johnsonii | bacteria | lácteos | [8] |
Lactobacillus johnsonii | bacteria | pan (masa madre) | [2] |
Lactobacillus kefiranofaciens | bacteria | kéfir lácteo | [2] |
Lactobacillus kefiri | bacteria | kéfir lácteo | [2] |
Lactobacillus kimchii | bacteria | kimchi de verduras | [2] |
Lactobacillus kisonensis | bacteria | pepinillo vegetal | [2] |
Lactobacillus kunkeei | bacteria | vino | [14] |
Lactobacillus mali | bacteria | sidra | [14] |
Lactobacillus mali | bacteria | Ron | [14] |
Lactobacillus mali | bacteria | vino | [14] |
Lactobacillus manihotivorans | bacteria | licor de mandioca | [14] |
Lactobacillus mindensis | bacteria | pan (masa madre) | [2] |
Lactobacillus mucosae | bacteria | pan (masa madre) | [2] |
Lactobacillus nagelii | bacteria | vino | [14] |
Lactobacillus namuresis | bacteria | pan (masa madre) | [2] |
Lactobacillus nantesis | bacteria | pan (masa madre) | [2] |
Lactobacillus nodensis | bacteria | lácteos | [2] |
Lactobacillus oeni | bacteria | vino | [2] |
Lactobacillus otakiensis | bacteria | pepinillo vegetal | [2] |
Lactobacillus panis | bacteria | pan (masa madre) | [2] |
Lactobacillus parabrevis | bacteria | queso | [2] |
Lactobacillus parabrevis | bacteria | kéfir lácteo | [2] |
Lactobacillus parabrevis | bacteria | verduras | [2] |
Lactobacillus parabuchneri | bacteria | pan (masa madre) | [2] |
Lactobacillus paracasei | bacteria | lácteos | [2] |
Lactobacillus paracasei | bacteria | carne | [2] |
Lactobacillus paracasei ssp. paracasei | bacteria | queso ( Cacio di Fossa ) | [12] |
Lactobacillus paracasei ssp. paracasei | bacteria | queso ( Canestrato Pugliese ) | [12] |
Lactobacillus paracasei ssp. paracasei | bacteria | queso ( Pecorino Sardo ) | [12] |
Lactobacillus parakefiri | bacteria | kéfir lácteo | [2] |
Lactobacillus paralimentarius | bacteria | pan (masa madre) | [2] |
Lactobacillus paraplantarum | bacteria | queso | [2] |
Lactobacillus paraplantarum | bacteria | verduras | [2] |
Lactobacillus pentosus | bacteria | queso ( Canestrato Pugliese ) | [12] |
Lactobacillus pentosus | bacteria | pescado | [2] |
Lactobacillus pentosus | bacteria | Fruta | [2] |
Lactobacillus pentosus | bacteria | vino | [2] |
Lactobacillus perolens | bacteria | queso | [2] |
Lactobacillus perolens | bacteria | verduras | [2] |
Lactobacillus plantarum | bacteria | queso ( Cacio di Fossa ) | [12] |
Lactobacillus plantarum | bacteria | queso ( Canestrato Pugliese ) | [12] |
Lactobacillus plantarum | bacteria | chocolate | [1] |
Lactobacillus plantarum | bacteria | queso ( Idiazabal ) | [12] |
Lactobacillus plantarum | bacteria | queso ( manchego ) | [12] |
Lactobacillus plantarum | bacteria | queso ( Pecorino Romano ) | [12] |
Lactobacillus plantarum | bacteria | queso ( Roncal ) | [12] |
Lactobacillus plantarum | bacteria | salchicha de carne | [5] |
Lactobacillus plantarum | bacteria | verduras | [2] [5] |
Lactobacillus pobuzihii | bacteria | Fruta | [2] |
Lactobacillus pontis | bacteria | pan (masa madre) | [2] |
Lactobacillus rapi | bacteria | pepinillo vegetal | |
Lactobacillus rapi | bacteria | verduras | [2] |
Lactobacillus reuteri | bacteria | pan (masa madre) | [2] |
Lactobacillus rhamnosus | bacteria | queso ( Grana Padano ) | [12] |
Lactobacillus rhamnosus | bacteria | queso ( Parmigiano-Reggiano ) | [12] |
Lactobacillus rhamnosus | bacteria | carne | [2] |
Lactobacillus rhamnosus | bacteria | verduras | [2] |
Lactobacillus rossiae | bacteria | pan (masa madre) | [2] |
Lactobacillus sakei | bacteria | sake de licor | [2] |
Lactobacillus sakei | bacteria | salchicha de carne | [2] [5] |
Lactobacillus salivarius | bacteria | lácteos | [2] |
Lactobacillus sanfranciscensis | bacteria | pan (masa madre) | [2] [5] |
Lactobacillus satsumensis | bacteria | licor shōchū | [2] |
Lactobacillus secaliphilus | bacteria | pan (masa madre) | [2] |
Lactobacillus senmaizukei | bacteria | pepinillo vegetal | [2] |
Lactobacillus siliginis | bacteria | pan (masa madre) | [2] |
Lactobacillus similis | bacteria | ron licor | [2] |
Lactobacillus spicheri | bacteria | pan (masa madre) | [2] |
Lactobacillus suebicus | bacteria | Fruta | [2] |
Lactobacillus spp. | bacteria | mantequilla de leche | [6] |
Lactobacillus spp. | bacteria | aceituna vegetal | [6] |
Lactobacillus sunkii | bacteria | pepinillo vegetal | [2] |
Lactobacillus tucceti | bacteria | lácteos | [2] |
Lactobacillus tucceti | bacteria | salchicha de carne | [2] |
Lactobacillus vacinostercus | bacteria | Fruta | [2] |
Lactobacillus vacinostercus | bacteria | verduras | [2] |
Lactobacillus versmoldesis | bacteria | salchicha de carne | [2] |
Lactobacillus yamanashiensis | bacteria | sidra | [2] |
Lactobacillus yamanashiensis | bacteria | vino | [2] |
Lactococcus lactis | bacteria | suero de leche lácteo | [2] |
Lactococcus lactis | bacteria | chocolate | [1] |
Lactococcus lactis ssp. cremoris | bacteria | queso ( cheddar ) | [12] |
Lactococcus lactis ssp. lactis | bacteria | queso | [5] [6] |
Lactococcus raffinolactis | bacteria | queso | [2] |
Lactococcus spp. | bacteria | mantequilla de leche | [6] |
Lecanicillium lecanii | hongo | queso | [2] |
Leuconostoc carnosum | bacteria | carne | [2] |
Leuconostoc citreum | bacteria | queso | [2] |
Leuconostoc citreum | bacteria | pescado | [2] |
Leuconostoc fallax | bacteria | chucrut de verduras | [2] |
Leuconostoc holzapfelii | bacteria | café | [2] |
Leuconostoc inhae | bacteria | kimchi de verduras | [2] |
Leuconostoc kimchii | bacteria | kimchi de verduras | [2] |
Leuconostoc lactis | bacteria | queso | [2] [5] [8] |
Leuconostoc mesenteroides | bacteria | chocolate | [1] |
Leuconostoc mesenteroides | bacteria | verduras | [2] |
Leuconostoc mesenteroides ssp. cremoris | bacteria | queso | [2] [5] [8] |
Leuconostoc mesenteroides ssp. cremoris | bacteria | verduras | [2] [5] |
Leuconostoc mesenteroides ssp. dextranicum | bacteria | mantequilla de leche | [2] [8] |
Leuconostoc mesenteroides ssp. dextranicum | bacteria | queso ( Idiazabal ) | [12] |
Leuconostoc mesenteroides ssp. dextranicum | bacteria | pepinillo vegetal | |
Leuconostoc mesenteroides ssp. dextranicum | bacteria | queso ( Roncal ) | [12] |
Leuconostoc mesenteroides ssp. mesenteroides | bacteria | queso (Idiazabal) | [12] |
Leuconostoc mesenteroides ssp. mesenteroides | bacteria | queso (Roncal) | [12] |
Leuconostoc palmae | bacteria | licor de vino de palma | [2] |
Leuconostoc pseudomesenteroides | bacteria | mantequilla de leche | [2] [8] |
Leuconostoc pseudomesenteroides | bacteria | suero de leche lácteo | [2] [8] |
Leuconostoc pseudomesenteroides | bacteria | crema agria láctea | [2] [8] |
Leuconostoc spp. | bacteria | mantequilla de leche | [6] |
Leuconostoc spp. | bacteria | aceituna vegetal | [6] |
Leuconostoc spp. | bacteria | vino | [6] |
Macrococcus caseolyticus | bacteria | queso | [2] |
Macrococcus caseolyticus | bacteria | salchicha de carne | [2] |
Microbacterium foliorum | bacteria | queso (madurado en superficie) | |
Microbacteria gubbeenense | bacteria | queso (Limburger) | [4] |
Microbacteria gubbeenense | bacteria | queso (untado) | [2] [4] |
Microbacteria gubbeenense | bacteria | queso ( Tilsit ) | [4] |
Micrococcus luteus | bacteria | queso | [2] |
Micrococcus lylae | bacteria | salchicha de carne | [2] [5] |
Mucor hiemalis | hongo | cuajada de soja | [2] |
Mucor plumbeus | hongo | queso | [2] |
Mucor racemoso | hongo | queso | [2] |
Mucor racemoso | hongo | chocolate | [1] |
Neurospora intermedia | hongo | soy oncom | |
Oenococcus oeni | bacteria | vino | [2] [5] [6] |
Pediococcus acidilactici | bacteria | salchicha de carne | [2] [5] [6] |
Pediococcus acidilactici | bacteria | verduras | [5] [6] |
Pediococcus pentosaceus | bacteria | salchicha de carne | [2] [5] [6] |
Álbum de penicillium | hongo | queso (granja) | [4] |
Penicillium camemberti | hongo | queso | [2] [5] v |
Penicillium caseifulvum | hongo | queso | [2] |
Penicillium chrysogenum | hongo | queso | [2] |
Penicillium chrysogenum | hongo | salchicha de carne | [5] |
Comuna de Penicillium | hongo | queso (madurado en superficie) | [2] [4] |
Penicillium nalgiovense | hongo | queso | [2] |
Penicillium nalgiovense | hongo | jamon de carne | |
Penicillium nalgiovense | hongo | salchicha de carne | [6] |
Penicillium roqueforti | hongo | queso | [2] [5] [6] |
Penicillium solitum | hongo | carne | [2] |
Pichia fermentans | hongo | lácteos | [2] |
Pichia fermentans | hongo | kéfir lácteo | [2] |
Pichia fermentans | hongo | vino | [2] |
Propionibacterium acidipropionici | bacteria | queso | [2] |
Propionibacterium freudenreichii ssp. freudenreichii | bacteria | lácteos | [2] [6] |
Propionibacterium freudenreichii ssp. Shermanii | bacteria | queso ( Emmental ) | [2] [5] [6] |
Propionibacterium jensenii | bacteria | queso | [2] |
Propionibacterium thoenii | bacteria | queso | [2] |
Proteus vulgaris | bacteria | queso (madurado en superficie) | |
Pseudomonas fluorescens | bacteria | yogur de leche | |
Psychrobacter celer | bacteria | queso | |
Rhizopus microsporus ssp. oligosporus | hongo | soy oncom | [6] |
Rhizopus microsporus ssp. oligosporus | hongo | soy tempeh | [2] [5] [6] |
Rhodosporidium infirmominiatum | hongo | queso | [4] |
Rhodotorula glutinis | hongo | chocolate | [1] |
Rhodotorula minuta | hongo | queso (untado) | [4] |
Rhodotorula rubra | hongo | chocolate | [1] |
Saccharomyces bayanus | hongo | cerveza | [2] |
Saccharomyces bayanus | hongo | sidra | [2] |
Saccharomyces bayanus | hongo | vino | [2] |
Saccharomyces carlsbergensis | hongo | cerveza ( lager ) | [6] |
Saccharomyces cerevisiae | hongo | cerveza ( ale ) | [2] [5] |
Saccharomyces cerevisiae | hongo | un pan | [2] [5] |
Saccharomyces cerevisiae | hongo | sidra | [2] |
Saccharomyces cerevisiae | hongo | queso | [2] [4] |
Saccharomyces cerevisiae | hongo | chocolate | [1] |
Saccharomyces cerevisiae | hongo | vino | [2] [5] |
Saccharomyces pastorianus | hongo | cerveza (lager) | [5] |
Saccharomyces rouzii | hongo | soy miso | |
Saccharomyces uvarum | hongo | cerveza (lager) | [6] |
Staphylococcus carnosus | bacteria | queso | [4] |
Staphylococcus carnosus ssp. carnoso | bacteria | salchicha de carne | [2] [5] |
Staphylococcus condimenti | bacteria | soja | [2] |
Staphylococcus equorum | bacteria | carne | [2] |
Staphylococcus equorum ssp. ropa de cama | bacteria | queso | [2] [4] |
Staphylococcus fleurettii | bacteria | queso | [2] |
Staphylococcus piscifermentans | bacteria | pescado | [2] |
Staphylococcus saphrophyticus | bacteria | queso ( Harzer ) | [4] |
Staphylococcus sciuri ssp. carnaticus | bacteria | queso | [2] |
Staphylococcus simulans | bacteria | salchicha de carne | |
Staphylococcus succinus | bacteria | lácteos | [2] |
Staphylococcus succinus | bacteria | carne | [2] |
Staphylococcus vitulinus | bacteria | queso | [2] |
Staphylococcus vitulinus | bacteria | carne | [2] |
Staphylococcus warneri | bacteria | carne | [2] |
Staphylococcus xylosus | bacteria | queso | [2] [4] |
Staphylococcus xylosus | bacteria | salchicha de carne | |
Streptococcus gallolyticus | bacteria | lácteos | [2] |
Streptococcus salivarius | bacteria | yogur de leche | |
Streptococcus thermophilus | bacteria | queso | [2] [5] |
Streptococcus thermophilus | bacteria | yogur de leche | [5] [6] |
Streptomyces griseus | bacteria | carne | |
Streptomyces mobaraensis | bacteria | carne , pescado | [15] |
Tetragenococcus halófilo | bacteria | soy miso | [2] |
Tetragenococcus halófilo | bacteria | salsa de soja | [2] [5] |
Tetragenococcus koreensis | bacteria | kimchi de verduras | [2] |
Torulaspora delbrueckii | hongo | queso (untado) | [4] |
Torulopsis versatilis | hongo | soy miso | |
Thrichosporon beigelii | hongo | queso (untado) | [4] |
Verticillium lecanii | hongo | queso ( tomme ) | [4] |
Weissella beninensis | bacteria | licor de mandioca | [2] |
Weissella cibaria | bacteria | kimchi de verduras | [2] |
Weissella fabaria | bacteria | chocolate | [2] |
Weissella ghanesis | bacteria | chocolate | [2] |
Weissella koreensis | bacteria | kimchi de verduras | [2] |
Weissella paramesenteroides | bacteria | salchicha de carne | [2] |
Weissella thailandensis | bacteria | pescado | [2] |
Yarrowia lipolytica | hongo | queso ( raclette ) | [4] |
Yarrowia lipolytica | hongo | queso (untado) | [4] |
Yarrowia lipolytica | hongo | lácteos | [2] |
Zygotorulaspora florentina | hongo | kéfir lácteo | [2] |
Zymomonas mobilis | bacteria | licor de vino de palma | [2] |
Zymomonas mobilis | bacteria | licor de pulque | [2] |
Ver también
- Fermentación (comida)
- Microbiología alimentaria
Referencias
- ^ a b c d e f g h i j k l m n o p q r s t u v w x y Microbe Wiki, "Chocolate" Archivado el 16 de marzo de 2012 en la Wayback Machine.
- ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq ar como en au av aw ax ay az ba bb bc bd be bf bg bh bi bj bk bl bm bn bo bp bq br bs bt bu bv bw bx por bz ca cb cc cd ce cf cg ch ci cj ck cl cm cn co cp cq cr cs ct cu cv cw cx cy cz da db dc dd de df dg dh di dj dk dl dm dn do dp dq dr ds dt du dv dw dx dy dz ea eb ec ed ee ef eg eh ei ej ek el em en eo ep eq er es et eu ev ew ex ey ez fa fb fc fd fe ff fg fh fi fj fk fl fm fn fo fp fq fr fs ft fu fv fw fx fy fz ga gb gc gd ge gf gg gh gi gj gk gl gm gn go gp gq gr gs gt gu gv gw gx gy gz ha hb hc hd he hf hg hh hola hj hk hl hm hn ho hp hq hr hs ht hu hv hw hx hy hz ia ib ic id es decir, si ig ih ii ij ik il estoy en io ip iq ir is it iu iv iw ix iy iz ja Egon Bech Hansen, "Prof Egon Bech Hansen QPS IDF List Safety Food Microorganisms 11 Slides - Documents" . 2016-11-13. Archivado desde el original el 7 de octubre de 2014 . Consultado el 28 de junio de 2016 .
- ^ Cleenwerck I; Vandemeulebroecke D; Janssens D; Columpios J (2002). "Reexamen del género Acetobacter , con descripciones de Acetobacter cerevisiae sp. Nov. Y Acetobacter malorum sp. Nov" . Revista Internacional de Microbiología Sistemática y Evolutiva . 52 (5): 1551-1558. doi : 10.1099 / 00207713-52-5-1551 . PMID 12361257 .
- ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah Barry A. Law y Adnan Tamime, (2011) Technology of Cheesemaking. John Wiley & Sons, págs. Vista previa de Google Books
- ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah Robert Wayne Hutkins, (2006) Microbiología y tecnología de alimentos fermentados. John Wiley & Sons, págs. 75–76. Vista previa de Google Books
- ^ a b c d e f g h i j k l m n o p q r s t u v w x y z Arthur P. Riley, (2005) Nuevos desarrollos en política alimentaria, control e investigación. Nova Publishers, pág. 35. Vista previa de Google Books
- ^ a b c Christine L. Case, La microbiología del chocolate. Archivado el 31 de marzo de 2012 en Wayback Machine , Skyline College.
- ^ a b c d e f g h i j k l m n Kalidas Shetty, (2006) Biotecnología alimentaria. CRC Press, págs. 222, 226, 229. Vista previa de Google Books
- ^ a b c d Schubert, K .; et al. (1996). "Dos bacterias corineformes aisladas de la superficie de los quesos francés Gruyère y Beaufort son nuevas especies del género Brachybacterium : Brachybacterium alimentarium sp. Nov. Y Brachybacterium tyrofermentans sp. Nov " . Int J Syst Bacteriol . 46 (1): 81–7. doi : 10.1099 / 00207713-46-1-81 . PMID 8573524 .
- ^ a b c NOTA: Candida mycoderma , Candida valida y / o Candida vini a veces se enumeran como cultivo iniciador para el vino, pero esto no es cierto. Solo provocan 'flores de vino', un tipo de deterioro del vino.
- ^ a b Hosono, A. y Tokita, F. (1970) "Las propiedades lipolíticas de Candida mycoderma y Debaryomyces kloeckeri aisladas de queso Limburger y algunas propiedades de las lipasas producidas por estas levaduras". Archivado el 28 de febrero de 2018 en la Wayback Machine Nihon Chikusan Gakkaiho 41 (10): 519–527.
- ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad P. F. Fox, (2004) Queso: Principales grupos de quesos. Prensa académica, pág. 59, 74. Vista previa de Google Books
- ^ Sánchez, PC (2008). Alimentos fermentados filipinos: principios y tecnología . Prensa de la Universidad de Filipinas. pag. 378. ISBN 978-971-542-554-4.
- ^ a b c d e f David Hendricks Bergey y David R. Boone, (2009) Manual de bacteriología sistemática de Bergey, Volumen 3: Los Firmicutes. Springer – Verlag, pág. 502 Vista previa de Google Books
- ^ Oort, Maarten van (2010). Robert J. Whitehurst (ed.). Enzimas en tecnología alimentaria (2ª ed.). Chichester, Reino Unido: Wiley-Blackwell. ISBN 978-1-4443-0994-2.