Microbes on the Menu

Produced by the Microbiology Society, this information booklet describes the positive contributions that micro-organisms make to the production of food. Microbes are often associated with food poisoning or food spoilage. However, without microbes there would be no bread, cheese, beer or chocolate. This booklet gives details of the role of microbes in the production of foods such as: * dairy products * fermented meats * fermented vegetables * cheese * bread * alcoholic drinks * chocolate * mycoprotein * truffles Also included are some recipes that utilise microbes. These are for: * bagels * elderflower 'Champagne' * ginger beer * yoghurt * Quorn and mushroom stroganoff * Thai tofu coconut curry