2. Bacteria in history

Other than infectious disease, humanity’s early dealings with bacteria involved mainly the production of foods. Wheaton College biologist Betsey Dexter Dyer once noted that a meal can be assembled completely from bacteria-produced foods, such as the following items.

• Cheeses— Swiss from Propionibacterium and limburger from Brevibacterium

• Olives— Leuconostoc, Lactobacillus, and Pediococcus

• Dry sausages— Pediococcus

• Sourdough bread— Various lactic acid-producing bacteria

• Butter— Lactobacillus

• Cottage cheese— Streptococcus