1. Many food preparations made at home involves the use of microorganisms.
2. The microbes Lactobacilli are used in the preparation of dhokla from gram flour and buttermilk by the process of fermentation.
3. Dosa and idlis are prepared by using batter of rice and black gram which is fermented by air borne Leuconostoc and Streptococcus bacteria.
4. Large, fleshy fruiting bodies of some mushrooms and truffles are directly used as food. It is sugar free, fat free food rich in proteins, vitamins, minerals and amino acids. It is food with low calories.
5. Curd is prepared by inoculating milk with Lactobacillus acidophilus. Lactic acid produced during fermentation causes coagulation and partial digestion of milk protein casein and milk turns into curd.
6. Buttermilk is the acidulated liquid left after churning of butter from curd, is called buttermilk.
