Microorganisms as sources of food
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Microorganisms in food production[ edit source] Most commonly used microorganisms are yeast, bacteria, moulds, or a combination of these. A good example of microorganism usage in food production is the process of fermentation, which results in the production of organic acids, alcohols and esters.
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Sodium occurs naturally in most foods. The most common form of sodium is sodium chloride, which is table salt. Milk, beets, and celery also naturally contain sodium. Drinking water also contains sodium, but the amount depends on the source.
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