Where does bread get its fluffiness? Swiss cheese its holes? And what makes vinegar so sour? These foods may taste completely different, but all of these phenomena come from microorganisms chowing down on sugar and belching up some culinary byproducts. Erez Garty shows how your kitchen functions as a sort of biotechnology lab, manned by microorganisms that culture your cuisine.
msamba 
I don’t really want to think about the process … they are not only “belching up” byproducts … 😀
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I prefer to think of it as a symbiotic system of sorts. A bit like our relationship to plants…
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Yes, that sounds a lot better … 😉
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