Editing Microorganism (section)

===Food production===
{{Main|Fermentation in food processing |Food microbiology}}
Microorganisms are used in a [[Fermentation (food)|fermentation]] process to make [[yoghurt]], [[cheese]], [[curd]], [[kefir]], [[ayran]], [[fermented milk products|xynogala]], and other types of food. Fermentation cultures provide flavour and aroma, and inhibit undesirable organisms.<ref>{{cite web|url=http://www.foodsci.uoguelph.ca/dairyedu/micro.html |title= Dairy Microbiology |access-date=9 October 2006 |publisher= University of Guelph}}</ref> They are used to [[leavening agent|leaven]] [[bread]], and to convert [[sugar]]s to [[ethanol|alcohol]] in [[wine]] and [[beer]]. Microorganisms are used in [[brewing]], [[wine making]], [[baking]], [[pickling]] and other [[food]]-making processes.<ref name="HuiMeunier-Goddik2004">{{cite book |author=Hui, Y. H. |author2=Meunier-Goddik, L. |author3=Josephsen, J. |author4=Nip, W. K. |author5=Stanfield, P. S. |title=Handbook of Food and Beverage Fermentation Technology |url=https://books.google.com/books?id=PC_O7u1NPZEC&pg=PA27 |year=2004 |publisher=CRC Press |isbn=978-0-8247-5122-7 |pages=27 et passim}}</ref>

{| class="wikitable plainrowheaders"
|+Example industrial uses of microorganisms
!scope="col"|Product
!scope="col"|Contribution of microorganisms
|-
!scope="row"|Cheese 
|Growth of microorganisms contributes to ripening and flavor. The flavor and appearance of a particular cheese is due in large part to the microorganisms associated with it. ''[[Lactobacillus bulgaricus GLB44|Lactobacillus Bulgaricus]]'' is one of the microbes used in production of [[dairy product]]s
|-
!scope="row"|Alcoholic beverages 
|Yeast is used to convert sugar, grape juice, or malt-treated grain into alcohol. Other microorganisms may also be used; a mold converts starch into sugar to make the Japanese rice wine, sake. ''[[Acetobacter aceti|Acetobacter Aceti]]'' a kind of bacterium is used in production of [[Alcoholic beverage|alcoholic beverages]]
|-
!scope="row"|Vinegar 
|Certain bacteria are used to convert alcohol into acetic acid, which gives vinegar its acid taste. ''[[Acetobacter aceti|Acetobacter Aceti]]'' is used on production of vinegar, which gives vinegar odor of alcohol and alcoholic taste
|-
!scope="row"|Citric acid 
|Certain fungi are used to make citric acid, a common ingredient of soft drinks and other foods. 
|-
!scope="row"|Vitamins
|Microorganisms are used to make vitamins, including C, B<sub>2</sub> , B<sub>12.</sub>
|-
!scope="row"|Antibiotics
|With only a few exceptions, microorganisms are used to make antibiotics. ''[[Penicillin]], [[Amoxicillin]], [[Tetracycline]], and [[Erythromycin]]''
|}