What are 10 foods that made from bacteria?

1. Yogurt: Yogurt is made by adding live bacteria to milk, which then ferment the lactose and convert it into lactic acid. This process gives yogurt its characteristic tart flavor and thick texture.

2. Cheese: Most types of cheese are made by adding bacteria to milk, which then ferment the lactose and cause the proteins in the milk to coagulate. The bacteria used for different cheeses can vary, giving rise to different flavors and textures.

3. Sour cream: Sour cream is made by adding bacteria to cream, which then ferment the lactose and convert it into lactic acid. This gives sour cream its characteristic tangy taste and slightly thick texture.

4. Kombucha: Kombucha is a fermented tea drink made by adding a SCOBY (symbiotic culture of bacteria and yeast) to sweetened tea. The bacteria and yeast ferment the sugar in the tea, producing acetic acid and other organic acids, which give kombucha its unique sour and slightly sweet flavor.

5. Kefir: Kefir is a fermented milk drink made by adding kefir grains, which are a complex culture of bacteria and yeast, to milk. Kefir has a tangy, slightly effervescent flavor and a smooth, creamy texture.

6. Kimchi: Kimchi is a fermented cabbage dish that originated in Korea. It is made by fermenting cabbage and other vegetables with a variety of spices and seasonings, including garlic, ginger, chili peppers, and jeotgal (fermented seafood). The bacteria in kimchi produce lactic acid and other organic acids, which give it a sour and spicy flavor.

7. Sauerkraut: Sauerkraut is a fermented cabbage dish that is similar to kimchi. It is made by fermenting cabbage with salt and other seasonings. The bacteria in sauerkraut produce lactic acid and other organic acids, which give it a sour and salty flavor.

8. Tempeh: Tempeh is a fermented soybean product that originated in Indonesia. It is made by inoculating cooked soybeans with a mold called Rhizopus oligosporus. The mold grows on the soybeans, binding them together into a firm cake. Tempeh has a slightly nutty flavor and a chewy texture.

9. Natto: Natto is a fermented soybean product that originated in Japan. It is made by inoculating cooked soybeans with a bacterium called Bacillus subtilis. The bacteria produce a sticky, slimy substance called nattokinase, which gives natto its characteristic sticky texture and slightly pungent flavor.

10. Miso: Miso is a fermented soybean paste that is used in Japanese cuisine. It is made by inoculating cooked soybeans with a mold called Aspergillus oryzae. The mold grows on the soybeans, breaking down the proteins and carbohydrates into simpler molecules that give miso its characteristic salty, umami flavor.