why is bacteria important in the preparation of foods and beverages
The viruses are important to the food process in two respects: 1  As a bacteriophage of lactic or other fermentative bacteria. 2  Bacteriophage infections of starter cultures can interfere seriously with the manufacture of cheese, buttermilk, sauerkraut, pickles, wine, beer, and other desirable fermentative products.ermented and pickled foods owe their stability to the microbial development of organic acids by lactic bacteria or the addition of such acids to the foods, especially in the presence of a relatively high level of salt.