Microbes in the Kitchen


Top: Bacteria in salami, phase contrast and UV illumination after staining with SybrGreen II. Bottom: The surface of the salami is also refined with microbes. Besides spherical flour particles, hyphae of a mold can be detected.
Often several microbiological processes are combined in order to obtain refined food products. Molds are used to produce flavours or to design the surface of products. In Asia Aspergillus oryzae and Rhizopus oligosporus are used for the production of rice wine, tempeh, koji, soja sauce and other fermented foods.
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