1. FOOD MICROBIOLOGY

2. Figure 12.COinsert: Color enhanced SEM of the bacteria Lactobacillus acidophilus © SciMAT/Photo Researchers, Inc.

3. Figure 12.1: Foods of microbial origins © Jones and Bartlett Publishers. Photographed by Kimberly Potvin

4. Figure 12.2b: A colored SEM of the yeast Saccharomyces buds © David M. Phillips/Visuals Unlimited

5. Figure 12.2c: Red wine is a product of fermentation. © Photodisc

6. Figure 12.3: A variety of fermented olives © Lorraine Kourafas/ShutterStock, Inc.

7. Figure 12.4a: cheese-making step 1 Photo courtesy of Switzerland Cheese Marketing, Rosemarie Schilt

8. Figure 12.4b: cheese-making step 2 Photo courtesy of Switzerland Cheese Marketing, Rosemarie Schilt

9. Figure 12.4c: cheese-making step 3 Photo courtesy of Switzerland Cheese Marketing, Rosemarie Schilt

10. Figure 12.4d: cheese-making step 4 Photo courtesy of Switzerland Cheese Marketing, Rosemarie Schilt

11. Figure 12.4e: cheese-making step 5 Photo courtesy of Switzerland Cheese Marketing, Rosemarie Schilt

12. Figure 12.4f: cheese-making step 6 Photo courtesy of Switzerland Cheese Marketing, Rosemarie Schilt

13. Figure 12.5: An array of breads resulting from the action of yeasts © Photodisc

14. Figure 12.6: The production of soy sauce © Pacific Press Service/Alamy Images

15. Figure 12.7a: Lactobacillus plantarum on the surface tissues of a cucumber (bar = 10 μm) Courtesy of M.A. Dawschel and H.P. Flemming/USDA ARS

16. Figure 12.7b: A longitudinal section through the vascular tissue of a brined cucumber showing Leuconostoc species along the tubular walls. (bar = 10 μm) Courtesy of M.A. Dawschel and H.P. Flemming/USDA-ARS

17. Figure 12.8: An Egyptian wall painting from ca. 1419-1380 BC shows harvesting and pressing of grapes © The Print Collector/Alamy Images

18. Figure 12.9: The process for producing beer