Reference to the chapters that follow will highlight to the reader that a diversity of micro-organisms is involved in food fermentations. However, the organisms that one encounters most widely in these processes are undoubtedly the yeasts, notably Saccharomyces, and lactic acid bacteria. It is important to note in passing that if these organisms 'stray' from where they are supposed to be, then they are spoilage organisms with a ruinous nature. For example, lactic acid bacteria have a multiplicity of values in the production of many foodstuffs, including cheese, sourdough bread, some wines and a very few beers. However, their development in the majority of beers is very much the primary source of spoilage.
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