bacteria causing anthrax - common disease of livestock and, occasionally, of humans - and the only obligate pathogen (can't survive for long outside of the human body) within the genus Bacillus. it belongs to B.cereus family,  present in many types of soil, sediment and plants.
There are 89 known strains of B. anthracis.

Bacillus species are almost ubiquitous in nature, e.g. in soil, but also occur in extreme environments such as high pH (B. alcalophilus), high temperature (B. thermophilus), or high salt (B. halodurans). B. thuringiensis produces a toxin that can kill insects and thus has been used as insecticide.

a lactic acid-forming Firmicute bacteria that can cause milk to coagulate  and may play a role in food spoilage of highly acidic, tomato-based products.  It is often used as probiotic in veterinary applications, especially in pigs, cattle, poultry, and shrimp. There is evidence that B. coagulans may help humans to improve vaginal flora, reduce abdominal pain and bloating and increase immune response to viral challenges. It might be even beneficial in preventing cancer. Spore-forming strains of B. coagulans strains are used in some countries as probiotics for patients on antibiotics. 
Commercial probiotics with this bacteria include Ganeden BC30 (added to a variety of functional foods and beverages),  Nutribiome, Thorne Research, Schiff, Solaray and many other brands of probiotics. 

rod-shaped, Gram-positive  Firmicute bacteria naturally found in soil and vegetation.. Bacillus subtilis is a notable food spoiler, causing ropiness in bread and related food. It is known for its ability to form a small, tough, protective and metabolically dormant endospore.

Bacillus subtilis is currently used for oral bacteriotherapy and bacterioprophylaxis of gastrointestinal disorders (mostly as a direct result of antibiotic treatment), many of which lead to diarrhea, as an oral probiotic. Commercial B. subtilis probiotic preparations include Enterogermina and Biosubtyl. 

Ingestion of significant quantities of B. subtilis is thought to restore the normal microbial flora following extensive antibiotic use or illness (see this 1994 review). Probiotic preparations of B. subtilis are sold commercially in most European countries, although little is understood about how these bacteria exert their therapeutic benefit. B. subtilis is a gram-positive, nonpathogenic, spore-forming organism normally found in the soil, and the robustness of spores is thought to enable passage across the gastric barrier, where a proportion of spores germinate in the small intestine and populate, albeit briefly, the intestinal tract

A 1999 study found that two commercial preparations of probiotic bacteria purported to contain B. subtilis contain instead Bacillus species that are closely (Biosubtyl) and distantly (Enterogermina) related toB. subtilis. This finding is medically important and raises the question of whether any nonpathogenic, gram-positive microorganism can serve as a probiotic agent.

Bacteroidetes bacteria that is part of the normal flora of the human colon but can cause infection if it gets into bloodstream during surgery, disease, or trauma.
Bacteroides fragilis may prevent intestinal inflammatory disease as this 
bacteria produces Polysaccharide A (PSA), which suppresses the inflammatory response of the immune system (by suppressing IL-17 production). The combination of Bacteroides fragilis ATCC 25285, Clostridium difficile ATCC 700057 and Fusobacterium necrophorum ATCC 25286 produce odor associated with flatulence. 

Bacteroidetes is a diverse group of bacteria common in human gut, in marine and freshwater systems. Their levels rise as body weight is decreased. The name of this bacterial phylum changed several times over the past years and is also known as the Cytophaga–Flexibacter–Bacteroides (CFB) group. It includes four classes: Bacteroidia (858 strains), Flavobacteria (3583 strains), Sphingobacteria (787 strains), and Cytophagia (765 strains), and many unclassified strains representing around 7000 different species (NCBI, October 2010). They are non-motile, flagellated, or move by gliding.

Bacteroidetes in the gut are responsible for degradation of high molecular weight organic matter, i.e., proteins and carbohydrates. Their genomes appear to be highly plastic and frequently reorganized through genetic rearrangements, helping them to adaptation to distinct ecological niches.

Bad breath, fetor oris or halitosis is a symptom when a noticeably unpleasant odors are exhaled in respiration. Types of odors depend on the food eaten (such as garlic, onions, meat, fish, and cheese), hydration, body mass, smoking, alcohol consumption and other exposures. Low calorie dieting leads to acetone-like odors. Diseases associated with unpleasant breath include liver (fishy), kidney failure (ammonia-like), cystic fibrosis (acidic). Aging breath could produce cardboard-like smell resembling stale beer. 
About 20% of the general population are reported to suffer from foul-smelling breath to some degree. 5‑72% of people feeling that they have bad breath, have no genuine halitosis. 90% of those who is diagnosed with halitosis have it because of their oral bacteria below the gum-line and on the back of the tongue. The remaining 10% is accounted for by many conditions, including disorders in the nasal cavity, tonsil stones, sinuses, throat, lungs, esophagus, stomach, pancreatic insufficiency, food sensitivities or metabolic disorders like TMAU. 

Elongated curved fruit with  thick yellowish to reddish or even purple skin and white, aromatic, seedless pulp.  Usually referrs to sweet dessert bananas
Almost all modern cultivated varieties of edible bananas and plantains are descendants of  of two wild, seeded banana species, Musa acuminata and Musa balbisiana. Cultivated bananas are almost always seedless (parthenocarpic) and hence sterile, so they are propagated vegetatively. Cultivars derived from Musa acuminata are more likely to be used as dessert bananas, while those derived from Musa balbisiana and hybrids of the two are usually plantains or cooking bananas.

​The flesh of a cow, bull, or ox, used as food.
The association between consumption of red and processed meats and cancer (particularly colorectal cancer and potentially lung, esophageal, stomach, pancreatic, and endometrial cancers), is very consistent, yet small amounts of red meat might provide nutrients such as B12, zinc and protein. Leanest cuts of beef eye round and bottom round; chuck shoulder steaks; filet mignon; flank steak; and arm roasts. It is recommended to not eat ground red meat that is less than 95% lean. Frozen burger patties may contain as much as 50% fat; check the nutrition facts box. Some grilling favorites are high in fat: hot dogs, rib eyes, flat iron steaks, and some parts of the brisket (the flat half is considered lean).

An alcoholic beverage made by fermenting cereal grains (most commonly malted barley, but also wheat, corn and rice) and flavored with hops. Third most popular drink overall, after water and tea
Unique characteristics that help create specific styles of beer come from yeast strains and bacteria fermenting it. 
Main beer fermenters are yeasts: ale yeast Saccharomyces cerevisiae ("top-fermenting" type  since they rise to the surface during fermentation, creating a very thick, rich yeast head) and lager yeast (the "bottom-fermenting" type, Saccharomyces uvarum). 
Yeast varieties such as Brettanomyces bruxellensis and Brettanomyces lambicus are common in lambics. In addition, other organisms such as Lactobacillus bacteria produce acids which contribute to the sourness. Pediococcus sours beers like lambics and Flanders.