HEROES AND VILLAINS OF THE CULINARY MICROBIAL UNIVERSE: THE GOOD AND THE BAD OF MICROBES ON YOUR FOOD
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Everyone loves a hero who stands for the community, serves others and can be reliable for the good ol' saving the troubling moment, whenever disaster seems to strike and such like. However, what's a hero without a villain? Just as heroic stories go, they must be some villains just itching to grab out the good that's going on. Microbes in food can be both culinary heroes and biological threats , and sometimes it’s hard to tell which is which. Welcome to the world of good spores and bad spores , where some fungi craft gourmet flavors, and others belong firmly in the trash. 🧫 First: What’s a Spore, anyway? A spore is a tough, microscopic survival capsule made by some bacteria and fungi. Think of it as a microbial “Plan B”, a way to ride out tough conditions like dryness, heat, or lack of food. Some spores: Are incredibly resilient (can survive boiling or freezing) Can germinate into active microbes when conditions improve Are used in fermentatio...