What's That in My Root Beer?
The role of microoganisms in the production of foods was
not understood until the middle of the 19th century, although their activity
had been utilized in food and beverage production from ancient times. A
small list of foods dependent on microorganisms for natural processing include:
bread, root beer, fermented sausage, cabbage, olives, cucumbers, cheese,
yogurt, tempeh, sour cream, chocolate, wine, sauerkraut, and coffee. The
organisms that perform these complex chemical conversions cannot be seen
without a microscope, but their activity can be safely observed outside
of the laboratory.
Explore the microbial world by examining different microorganisms
involved in the processing of food.