Bacteria with a good taste

Milk bacteria are also used to make many baked products, such as brioches, cakes and biscuits. With the aid of bacteria, these foods acquire a better flavour and taste.
Wine, especially red wine submitted to ageing processes, is also made with the aid of some bacteria that, by transforming malic acid into lactic acid, improve the taste of wine.
Dressed pork products are made with the aid of some bacteria of the genera Lactobacillus, Pediococcus and Micrococcus. These micro-organisms produce antibacterial substances that give these products a longer shelf life and release molecules that improve their taste. Micrococci in particular transform the fats and cure the pork meat.

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