Quote from drelizabethblackburn on May 1, 2025, 11:36 pm

Bacteria are vital in food production, contributing to flavor, texture, and preservation. In dairy, Lactobacillus ferments milk into yogurt and cheese, enhancing taste and shelf life. In fermented foods like sauerkraut and kimchi, lactic acid bacteria create tangy flavors and improve digestibility. Bacteria like Acetobacter produce vinegar, while Streptomyces is used in antibiotic production, including cephalexin, ensuring food safety by controlling pathogens. Probiotics, such as Bifidobacterium, promote gut health in functional foods. By breaking down nutrients, bacteria enhance food quality, making them indispensable in traditional and modern food industries, with cephalexin suppliers supporting safe production.